Ingredients (yield 6 servings)
Cheesecake
4 egg yolks
¾ cup canned pumpkin
1-½ teaspoons ground cinnamon
½ teaspoon ground mace
½ teaspoon ground ginger
¼ teaspoon salt
3 (8 ounce) packages cream cheese (softened)
1 cup sugar
1 teaspoon cornstarch
½ teaspoon vanilla extract
2 Krispy Kreme Pumpkin Spice Cake Doughnuts (crumbled)
Graham Cracker Crust
9 cinnamon graham crackers
2 Krispy Kreme Pumpkin Spice Cake Doughnuts (crumbled)
5 tablespoons butter (melted)
Note: Krispy Kreme Pumpkin Spice Cake Doughnuts are a seasonal offering. Please check your local Krispy Kreme Shop or grocery store for availability.
Preparation
Preheat oven to 350°.
1. In a food processor, grind graham crackers and 2 Krispy Kreme Pumpkin Spice Cake Doughnuts into crumbs, combine with melted butter and press firmly into bottom of
a 9” springform pan. Set aside.
2. In a medium bowl, combine egg yolks, pumpkin, cinnamon, mace, ginger, and salt. Mix well, set aside.
3. Add cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment.
4. Combine on medium speed for 2 minutes, occasionally scraping down the sides of the bowl with a rubber spatula.
5. Add cornstarch and vanilla and beat until smooth.
6. Add pumpkin mixture and beat well.
7. Pour batter into prepared pan and sprinkle with Krispy Kreme Pumpkin Spice Cake Doughnut crumbles over batter.
8. Bake for 1 hour and 10 minutes, careful not to over bake.
Center may be soft, but will firm when chilled. Let cool on wire rack for 2 hours, then refrigerate for at least 2 hours before
serving.
