Sunday, November 22, 2009

Pumpkin Cheesecake

It has been far too long since I posted a recipe. In honor of Thanksgiving, I've included this pumpkin cheesecake recipe which I modified from a Food Network Kitchens recipe. You will want to make this a day ahead of time so that it has adequate time to set and cool. It really is better the second day. Reportedly, its a pretty good copy of the one at Cheesecake Factory. I've included in parentheses options for lightening it up a little. Happy Thanksgiving and I hope you enjoy!

Pumpkin Cheesecake
Crust Options
#1 - (10 inch Springform Pan) 8 T. butter, melted, 2 1/2 c. graham cracker crumbs, 1/4 c. granulated sugar, pinch of salt

Combine and press into the greased springform pan. Bake at 325 for 15-20 minutes, until golden brown

#2 - (10 inch Springform pan) 8 T. butter, melted, 2 1/2 c. gingersnap crumbs (use a food processor to grind them finely), 2 T. sugar, pinch of salt

Combine and press into the greased springform pan. Bake at 325 for 10-15 minutes, until golden brown

#3 - 2 deep dish prepared graham cracker crusts from the grocery store

*** I highly recommend the gingersnap crust. If you are short on time, the prepared graham cracker crusts work just fine.

If you are using the springform pan, after it cools, wrap the outside of the pan in foil and place in a roasting pan. If you are using the prepared crusts there is no need to wrap them in foil, just place them in the pan.


Filling
2 pounds cream cheese at room temperature (I use 2/3 neufchatel (reduced-fat) and 1/3 full-fat cream cheese. DO NOT USE FAT FREE!! The texture will not work.)

2 1/2 c. sugar

1/3 c. sour cream or greek yogurt (light is fine)

1 can (15 oz) pure pumpkin (not pie filling)

6 large eggs, at room temperature, lightly beaten

1 T. + 1 t. good quality vanilla (Mexican or Madagascar, preferably)

1 t. salt

1 T. good quality cinnamon

1 t. ground ginger

1/4 t. ground cloves

(NOTE: If you have pumpkin pie spice on hand, you can sub 2 1/2 t. ground cinnamon and 1 1/2 t. pumpkin pie spice for all the other spices)

If you haven't already, preheat the oven to 325 degrees.

Bring a medium pot of water to a boil (or use a tea kettle). You will use the water to make a water bath for the cheesecake so that it will cook evenly in the oven. While the water is heating up, beat the cream cheese with a mixer until smooth. Gradually add the sugar, and beat until fully incorporated. Add the sour cream, pumpkin, and vanilla and beat until smooth. Add the eggs to the mixture, beating until fully incorporated, 2-3 minutes. To that, add the salt and spices, making sure to scrape down the sides of the bowl until all are incorporated.

Pour the cheesecake mixture into the prepared pan(s). Carefully place the roasting pan with the cheesecake in it into the oven (don't pull the rack out more than a quarter of the way). Pour the boiling water into the roasting pan until it goes halfway up the sides of the pan(s). Bake until the outside of the cheesecake sets, but the center is still loose (for the springform pan, around 1 hour 30 minutes - 1 hour 45 minutes, for the prepared crusts, between 50 minutes and an hour). Once the cheesecake is set, open the oven door for 2 minutes to let out some of the heat and turn the oven off. Leave the cheesecake in the oven for another hour (30 minutes for the prepared pans), then carefully remove the roasting pan and cool the cheesecake on a rack. Run a knife around the edges to loosen, then cover and refrigerate at least 8 hours or overnight. Bring the cheesecake to room temperature for at least thirty minutes prior to serving. Serve with whipped cream and pecans.

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