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Chef Jerrett Joslin of The Wild Mushroom restaurant in Weatherford prepared Pumpkin Spice Cheesecake on News 8 Daybreak Saturday, October 12.


INGREDIENTS

Crust

  • 1 3/4 cups graham cracker crumbs
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 stick melted salted butter

Filling

  • 3 (8-ounce) packages cream cheese, at room temperature
  • 1 (15-ounce) can pureed pumpkin
  • 3 eggs
  • 1 1/2 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fresh ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 teaspoon vanilla extract or half vanilla bean

DIRECTIONS

For crust

  1. Preheat oven to 350 degrees F.
  2. In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter.
  3. Press down flat into a 9-inch spring form pan. Set aside.

For filling

  1. Beat cream cheese until smooth.
  2. Add pumpkin puree, eggs, sugar and the spices.
  3. Add flour and vanilla.
  4. Beat together until well combined.
  5. Pour into crust. Spread out evenly and place in oven for 1 hour.
  6. Remove from the oven and let sit for 15 minutes.
  7. Cover with plastic wrap and refrigerate for 4 hours.


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