Emeril’s Tweaked Out Pumpkin Cheesecake

I know, I KNOW! Normally I would agree with you that you shouldn’t mess with Emeril’s recipes, but my version of his pumpkin cheesecake has more spices and a gingersnap crust. You will NOT be sorry you made this. Unless you eat the whole thing– then you will be very, very sorry.

(Click HERE for the original recipe. The asterisks are for my changes to the recipe.)

Crust:

• *1 3/4 cup ginger snap crumbs, (put ‘em in the food processor)
• 1/4 cup finely ground pecans (add ‘em to the ginger snaps)
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted

Filling:

• 3 8-ounce packages cream cheese, softened
• 1 1/2 cups sugar
• 2 tablespoons cornstarch

*1 ½ teaspoon cinnamon

½ teaspoon ginger

½ teaspoon nutmeg

1/8 teaspoon cloves

• 1 teaspoon vanilla
• 2 eggs
• 2 egg yolks
• 1/4 cup heavy cream
• 1 14 ounce can pumpkin
• 1/4 cup caramel sauce (I buy the Smucker’s in the squirt bottle.)

Directions

Preheat oven 375 degrees F. Meanwhile, get started on your crust. In a bowl combine the ginger snap crumbs, nuts, and cinnamon. Then stir in the butter. Press the crust mixture into the bottom and about 2 inches up the sides of a 9-inch springform pan. (*Paula Deen has a cool trick for an evenly pressed crust—use a tall straight sided drinking glass to press the crust. Start in the center and use the bottom of the glass to mash the crust flat and work your way to the sides. Then use the side and the bottom of the glass to mash the crust into the edges of your pan and up the sides!! Works so good!!)

Now, make the filling. In a mixer bowl combine cream cheese, sugar, cornstarch, spices and vanilla. Beat until fluffy. Add eggs and yolks all at once, beating until combined. Add cream and pumpkin. It will appear broken but will bake beautifully. Pour into the crust lined pan. Place on a shallow baking pan in oven. Bake for 35 to 40 minutes or until the center appears nearly set when shaken (**Mine usually take A LOT longer to set, sometimes almost twice this long so don’t get worried!) Cool 15 minutes. Loosen sides of the pan, and cool for 30 minutes. Chill for 4 hours before serving. Serve with caramel sauce.