Redstone’s Pumpkin Cheesecake
This fall we’re loving our Redstone Pumpkin Cheesecake. And, we’ve been hearing from you about how much you love it too! So, we’re sharing the love – and our recipe. This recipe makes 1 cheesecake cut into 12 slices – but we won’t judge if you just dig in yourself!
2 lbs cream cheese
1 c. brown sugar
2/3 c. granulated sugar
1/4 c. flour
1 lb pumpkin puree
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
2 c. graham cracker crumbs (pulse graham crackers in food processor to grind them up quickly)
1/4 TBSP salt
1 2/3 c. almonds, roughly chopped
3/4 c. unsalted butter, melted
1 c. walnuts, roughly chopped
1/2 TBPS vanilla
3/4 c. granulated sugar
For crust – melt butter in a medium sauce pan and set aside. Toast all nuts in pre-heated 350 degree oven for 8 minutes. Place the toasted nuts on a rack to cool to room temperature. Pulse cooled nuts in food processor until fine. Mix all crust ingredients together in a bowl until well blended. Put mixture into a 10” spring form pan. Press along bottom and sides to arrange the crust in an even layer all that way around. Place the crust in a preheated oven at 350 degrees and bake for 5 minutes. Remove and cool. Wrap spring form pan bottom and edges in foil. Lower oven temperature to 300 degrees.
For cake – With a hand or stand mixer, cream together cream cheese, brown sugar and granulated sugar. Mix on medium speed for 2 minutes, stop, scrape down the sides of the bowl and mix 1 minute more. Mix on slow speed and add one egg at a time until each egg is fully incorporated. Add flour, pumpkin and spices and mix on low speed for 1 minute, stop scrape down sides and mix 1 minute more. Pour batter into crust. Take a large pan and add water to it until it comes up about 1 inch. Add the spring form pan to cook in a water bath (this will help keep the cheesecake from cracking).
Place the cheesecake into the large pan. Cover entire pan in foil Bake for 1 hour, rotate the pan and bake for 1 hour more. Check that the filling is firm around the edges and slightly loose in the center. If not cook in 10 minute increments until the filling is cooked.
Remove from oven and cool for 1 hour at room temperature with foil removed. Refrigerate for six hours before serving.