Cooking with Paula Deen Special Issues – September 2019

PAULA DEEN’S FALL BAKING 58

Crust:

1½ cups graham cracker crumbs

1⁄3 cup unsalted butter, melted

¼ cup granulated sugar

1⁄8 teaspoon salt

Filling:

4 (8-ounce) packages cream cheese,

softened

1 (15-ounce) can pumpkin

½ cup granulated sugar

½ cup fi rmly packed light brown

sugar

2 teaspoons ground cinnamon

2 teaspoons vanilla extract

1 teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon ground allspice

4 large eggs

Topping:

½ cup chopped toasted pecans

1⁄3 cup all-purpose fl our

¼ cup granulated sugar

¼ cup fi rmly packed light brown

sugar

3 tablespoons unsalted butter,

melted

1⁄8 teaspoon salt

Butterscotch ice cream topping,

to serve

1. Preheat oven to 350°. Spray a 9-inch
   springform pan with baking spray with
   fl our.


2. For crust: In a medium bowl, stir
   together all ingredients. Press mixture
   into bottom and ½ inch up sides of
   prepared pan. Place pan on a rimmed
   baking sheet.


3. Bake for 7 minutes. Let cool completely
   on a wire rack. Reduce oven temperature
   to 325°.


4. For fi lling: In a large bowl, beat cream
   cheese with a mixer at medium speed
   until creamy. Reduce mixer speed to low.
   Add pumpkin, sugars, cinnamon, vanilla,
   ginger, nutmeg, and allspice, beating
   until well combined. Add eggs, one at a
   time, beating just until combined after
   each addition. Pour batter into prepared
   crust. Gently tap pan on counter twice to
   release air bubbles. Place pan on baking
   sheet.


5. Bake for 1 hour; remove from oven.


6. For topping: In a medium bowl, stir
   together all ingredients; sprinkle topping
   onto fi lling.


7. Bake for 15 minutes. Let cool in pan
   on a wire rack for 4 hours. Loosely cover,
   and refrigerate for at least 8 hours before
   serving. Serve with butterscotch topping.
   Cover and refrigerate for up to 3 days.

Pumpkin Streusel Cheesecake

Makes 1 (9-inch) cake