Categories: Dessert: Cheesecake
Ingredients
- 1 9 inch Junior's sponge cake crust
- Four 8 oz. packages of cream cheese
- 1 2/3 cups sugar
- 1/4 cup cornstarch
- 1 Tablespoon pure vanilla extract
- 2 extra large eggs
- 3/4 cup heavy whipping cream
- 1 cup canned pumpkin puree (not pie mix)
- 1 teaspoon pumpkin pie spice, plus more for sprinkling
- 1 recipe decorator's whipped cream
Directions
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Preheat the oven to 350 degrees. Generously butter the bottom and sides of a 9 inch springform pan. Wrap the outside in aluminum foil, covering the bottom and extending all the way up the sides. Make and bake the cake crust and leave it in the pan. Keep the oven on.
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Put one package of the cream cheese, 1/3 cup sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla. Blend in the eggs one at a time, beating well after each addition. Beat in the cream just until completely blended. Be careful not to over mix!
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Remove 1 1/2 cups batter and set aside. On low speed, blend the pumpkin and 1 teaspoon of the pumpkin pie spice into the remaining batter. Gently spoon the pumpkin batter on top of the crust. Using a teaspoon, drop the white batter in small spoon fulls on top of the pumpkin batter, pushing it down slightly as you go. Using a thin, pointed knife, cut through the batter a few times in a “figure 8” design, just until white swirls appear.
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Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the spring form pan. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and cool for 2 hours (just walk away-dont touch it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refridgerate until completely cold, preferably overnight, or at least 4 hours.
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To serve, release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Pipe whipped cream rosettes around the top edge of the cake. Lightly sprinkle the rosettes with a little pumpkin pie spice. Refrigerate until ready to serve. Slice the cold cake with a sharp straight edged knife, not a serrated one. Cover any leftover and freeze for up to one month.