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Ingredientes
- 3 Tbsp. Unsalted butter, softened
- 3 Tbsp. Sugar
- 1 x Egg yolk
- 1 c. Bleached all-purpose flour
- 1/4 tsp Baking pwdr
- 1/8 tsp Salt
- 1 lb Cream cheese
- 3/4 c. Sugar
- 1 tsp Grnd cinnamon
- 1/2 tsp Grnd ginger
- 1/4 tsp Grnd cloves
- 1 1/2 c. Pumpkin puree (one 1-lb. can)
- 2 x Large eggs
- 2 x Egg yolks
- 9 x Inch springform pan, bottomed buttered
Direcciones
- Preheat the oven to 350 degrees and set a rack in the middle level. For the dough, in a bowl, cream together the butter and sugar till light and fluffy. Beat in the yolk till smooth.
- In a separate bowl, combine the dry ingredients and gently fold them into the butter mix with a rubber spatula. The mix will be crumbly.
- Press the dough into the bottom of the prepared pan. Bake for about 20 min, till dry and golden brown. Cold the pastry layer. Lower oven temperature to 325 degrees. For batter, beat cream cheese by machine on medium speed, till light. Beat in sugar, spices and puree, scraping bowl and beater(s) often. Beat in Large eggs and yolks, scraping often again. Scrape batter into prepared pan. Place pan on double square of foil and fold foil around pan bottom. Place springform in a small roasting pan and add in an inch of hot water to roasting pan. Bake cheesecake about 50 to 60 min, or possibly till slightly hard in center. Cold on a rack; wrap and chill when cool. To serve, remove springform side and slide cake to a platter
