Pumpkin Cheese cake

I tweeted about this last week, well i wanted to make it one more time before i posted it. I made a few changes to the ingredients and now it is perfect

I will be making this for Thanksgiving, enjoy.

Pumpkin Cheese Cake

Ingredients

Crust
2 cups of crushed Ginger Snap Cookies, Nabisco
1 stick melted unsalted butter
1/2 teaspoon salt

Filling
16oz cream cheese, cubed
2 cups ricotta cheese
8 oz mascarpone cheese
1 15oz can pumpkin puree
1/3 cup raw sugar
1/4 cup raw sugar
4 egg yolks
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon cardamon

Directions

Crust
Mix all ingredients in a small bowl, line a spring form with parchment then press crust ingredients on the bottom of pan. Bake in a 350 degree oven for about 15 minutes or until set. Remove from oven and let cool then place in the freezer while making filling

Filling
In the food processor puree together the ricotta cheese, cream cheese, 3 egg yolks, 1 egg, salt and 1/3 cup sugar, until smooth and creamy. Remove filling from food processor.

Next place the mascarpone cheese, pumpkin puree, spices, 1 egg yolk, 1 egg, 1/4 cup sugar and 1/2 cup of the creamed filling you just made. Puree until smooth and creamy.

Preheat oven to 300 degrees

Now remove crust from freezer, encase sugar form pan with tin foil. Now pour in the first filling into the pan, smooth and level. Now pour on top the pumpkin filling, smooth and level. Next take a knife and swirl the two fillings together in a few places, smooth and level.

Place pan in another deep side pan and fill the pan with warm water and cover the entire pan with foil. Place in the oven and bake for one hour. Then release steam and continue to bake for and additional 1/2 hour, then remove foil cover and bake until set about 15 to 20 minutes.

Remove from oven and water bath and place on a cooling rack until cool, place in fridge over night. Note: after 6 hours in fridge you can cover with plastic wrap.

Serve after overnight cooling

Enjoy Cooking