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Pumpkin cheesecake

Time2 hours 50 minutes
YieldsServes 8 to 12
Pumpkin cheesecake
(Lori Shepler / Los Angeles Times)

Crust

1

Beat butter, sugar and salt in bowl until smooth by hand or in food processor, about 3 minutes.

2

Add egg and yolk and mix until well-combined. Add flour and mix until evenly blended. Scrape down sides of mixing bowl several times.

3

Form dough into ball, flatten into disc and wrap in plastic wrap. Refrigerate at least 1 hour or overnight.

4

Spray 13-inch tart pan with removable bottom or 2 (8-inch) tart pans or pie tins with vegetable spray.

5

Roll out dough to at least 16 inches across for large tart. (For 2 standard pies or tarts, divide dough in half and roll dough 9 to 10 inches across and place in pan in same manner as for large tart.) Place dough in tart pan, and trim off excess, leaving 1/2 inch overhang. Fold overhang into side of tart pan so sides are double thick. Use scraps to make decorations for top. Bake decorations separately on baking sheet at 350 degrees 5 to 8 minutes.

6

Place lined tart pan in freezer while you make filling, or refrigerate at least 1 hour.

Filling

1

Cream pumpkin, condensed milk, cream cheese, eggs, cinnamon, cloves and nutmeg by beating until mixture is smooth. Uncooked filling will have thick liquid texture.

2

Pour filling into chilled crust. Do not overfill.

3

Bake at 300 degrees until filling is puffed and firm to touch, 50 to 60 minutes. (If using 2 pie tins, cooking time will be about 10 minutes less.) Cool on rack.

4

When cool, remove cheesecake from pan and place on serving plate. (If using pie tins, do not remove.)

5

If desired, decorate with precooked crust cutouts and Caramelized Pecans. Decorate while still warm so decorations will adhere.