1 ¼ cups cookie crumbs (graham-cracker or I like to use Anne Orange Swedish Thins)
4 Tablespoons sweet butter
¼ cup granulated sugar
4 8-oz packages cream cheese (2 pounds)
¼ cup sour cream
15-oz can of pumpkin puree, unsweetened
½ cup brown sugar
¾ cup granulated sugar
4 large eggs
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground allspice
1 teaspoon pure vanilla extract
1 teaspoon orange blossom water (optional). If not using, increase vanilla to 2 teaspoons.
2 teaspoons grated orange rind
¼ cup chopped candied pecans
¼ cup candied orange rind (optional)
1. Heat oven to 350⁰F
2. Prepare a 10-inch spring form pan by buttering the bottom and sides generously.
3. Put aluminum foil around the bottom of the pan and place in a roosting pan.
4. In a food processor, pulse the crackers/cookies until finely ground.
5. Add sugar and melted butter and pulse until incorporated.
6. Press the crumb mixture evenly onto the bottom and up 1-inch around the sides of the pan.
7. Bake for 10 minutes, then cool completely.
1. Bring tea kettle to boil for the hot water bath you will use to cook your cheesecake.
2. Put the cream cheese (each package divided into thirds), sour cream and pumpkin in a food processor. Process until fluffy.
3. Add the eggs, one at a time, pulsing in between additions to incorporate thoroughly.
4. Add the spices, vanilla, orange blossom water, and grated orange rind and process to combine.
5. Pour the mixture into the prepared spring form pan and fill the roasting pan with hot water, about ½ way up the side of the cheese cake.
6. Cook about 45 minutes to one hour until the sides are set and the center is slightly soft to the touch.
7. Thoroughly cool the cheese cake (about one hour), then refrigerate.
8. Serve with whipped cream sprinkled with chopped candied pecans and candied orange rind.
Wine Recommendation: Not!