Pumpkin Cheesecake with Whole-Wheat Crust
2 cups whole wheat bread crumbs
¼ cup sugar
¼ cup light brown sugar
8 tablespoons (1 stick) unsalted butter, melted
½ teaspoon salt
1 ½ pounds cream cheese, softened (3 -8 oz. Packages)
1 ½ cup cooked mashed pumpkin
1-tablespoon vanilla extract
1-teaspoon ground cinnamon
1-teaspoon ground nutmeg
1-teaspoon ground ginger
Zest of 1 lemon
4 large eggs
1-cup heavy cream
Preheat oven to 500 degrees F. To make the crust, combine the breadcrumbs, sugars, butter, and salt in a medium bowl until the breadcrumbs are thoroughly coated. Press the mixture into the bottom of a 9-inch spring form pan.
For the filling, cream the cheese, pumpkin, sugar, vanilla extract, spices, and lemon zest together. Beat in the eggs one at a time, then the cream and blend until smooth. (If the batter is still lumpy, you can press it through a sieve). Pour the batter into the prepared pan, place in the oven, and immediately reduce the heat to 325 degrees F.
Bake for 45 minutes to 1 hour, or until the filling is set. Cool thoroughly at room temperature before chilling. This cheesecake freezes well for up to 3 months.
Sue Stees, Panera Bread