Spiced Pumpkin Cheesecake Recipe

RECIPE NAME
Spiced Pumpkin Cheesecake

CHEFS
Johnson & Wales Sophomores Claudia Hazelwood and Candice Carter

PREPARATION TIME
15 minutes

COOKING TIME
45 minutes

SERVING SIZE
12

INGREDIENTS
CRUST
¾ cup Buffalo Nuts®, ground
½ cup ginger snaps, ground
½ cup graham crackers, ground
1 stick butter, melted
1 tbsp. light brown sugar
1⁄8 tsp. cloves, ground

FILLING
3-8 oz. cream cheese
15 oz. canned pumpkin, pureed
3 large eggs
1 cup white sugar
¼ cup honey
½ tsp. cinnamon
1⁄8 tsp. nutmeg
1⁄8 tsp. cloves
1 tbsp. vanilla extract
2 tbsp. flour

CARAMEL SAUCE
1 cup sugar
2 tsp. butter
½ cup heavy cream
¼ tsp. cayenne pepper

INSTRUCTIONS
CRUST
Preheat oven to 350 degrees. Grind Buffalo Nuts® in a food processor until they are crumbs, but not paste. Combine Buffalo
Nuts®, ginger snap crumbs, graham cracker crumbs, light brown sugar, ground cloves and melted butter. Press into prepared individual
ramekins or a spring-form pan; set aside.

FILLING
Beat cream cheese until smooth. Add pumpkin puree, eggs, sugar, spices, honey, vanilla extract and flour. Beat until well combined and pour
into crust. Spread out evenly and place in oven for 45 minutes for individual ramekins or 90 minutes for large spring-form pan, until middle is
just set. Remove from the oven and let sit for 15 minutes.

CARAMEL SAUCE
Cook sugar in medium saucepan. Add butter, cream, and cayenne pepper to combine. Pour over cooled cheesecake.