Cheesecake with Pumpkin Spice - BelGioioso Cheese
Grind vanilla wafers into crumbs, then mix in a bowl with sugar and melted butter. Press mixture into the bottom of 2 well-greased (pan spray works best)…
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Cooking tools:
- Food processor
- Stand mixer
- Cake pan
- Roasting pan
- Offset spatula
- Kitchen scale
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Refrigerator
- Freezer
- Plastic wrap
- Paring knife
- Spoon
- Plate
Ingredients
- 16 oz. vanilla wafers
- 4 ½ oz. sugar
- 7 oz. unsalted butter, melted
- 1 cup canned pumpkin
- ¾ Tbsp. cinnamon
- 1 tsp. of ground nutmeg
- 1 ½ Tbsp. vanilla extract
- 13 oz. sugar
- 5 oz. BelGioioso® Crescenza-Stracchino cheese
- 8 oz. BelGioioso Mascarpone cheese
- 8 oz. BelGioioso Ricotta con Latte® cheese
- 3 oz. sour cream
- 3 lbs. cream cheese, room temperature
- 2 oz. all purpose flour
- 3 extra large eggs
- 8 extra large egg yolks
- 12 oz. heavy cream
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