For the crust:
1 ½ cup roasted, unsalted almonds
3 T. melted butter
3 T. brown sugar
¼ t. cinnamon

For the cheesecake filling:
3 8oz. packages cream cheese, softened
2 cups fresh pumpkin, cooked and mashed
1 ¼ cups sugar
4 eggs
1 t. grated lemon peel
½ c. crème fraiche
2 T. plain flour
1 t. vanilla extract
1 t. cinnamon
½ t. ginger
¼ t. freshly ground nutmeg
¼ t. cloves
Pinch of salt

For the topping:
1/2 cup crème fraiche
1/8 cup brown sugar
1/8 t. cinnamon

You will also need:
9-inch springform pan
Electric mixer
Roasting pan
Aluminum foil

Preheat oven to 350oF. Butter a 9-inch springform pan and set aside.

For the crust:
In the food processor, combine all four crust ingredients and process until the mixture is moist and sticks together. Press the mixture into the bottom of the springform pan. Bake until golden, approximately 15 minutes. Set aside to cool.

When cool, wrap the outside of the pan with at least 3 layers of aluminum foil – you are trying to create a water-proof barrier so that water will not get into the pan during cooking.

For the filling:
Beat cream cheese, sugar and lemon peel in mixing bowl until smooth. Add eggs one at a time. Add pumpkin, crème fraiche, flour, vanilla, cinnamon, ginger, nutmeg, cloves and salt. Mix well and pour into the springform pan on top of the crust.

To cook:
Set the springform pan into a roasting pan. Pour enough hot water into the roasting pan to come half-way up the sides of the cheesecake. Place in the oven and bake until the outer edges puff and the center is set. (approx. 1 hour, 15 minutes).

Cool in the water bath for about half an hour. Remove from the water and cut around the sides of the cake to loosen. Refrigerate for several hours, preferably overnight.

For the topping:
Mix together crème fraiche, brown sugar and cinnamon. Refrigerate until serving. Spoon over the top of the cheesecake.

Serves 12.

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