Pumpkin Cheesecake

Jan 19, 2005 by criscodisco | 2 Comments| Share it:   

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Info

  • Prep: 3+ hrs.
  • Cook: ~30 mins.
  • Serves: 10

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Ingredients

If you're not keen on using real pumpkin, go ahead and use canned, amount for amount. As seems to be the norm with my recipes, I'll be making a double batch in the pics, but I'll only be listing ingredients for one.

This recipe takes at least a day, because it has to set in the fridge overnight.

Crust:
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted

Filling:
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice

4 large eggs
2 tbsp caramel sauce
a 9" spring-form pan

This is Steve. Steve doesn't know it yet, but pretty soon he'll be a delicious cheesecake.

Step 1

Cut your pumpkin in half, and marvel at his guts. Also marvel at the pink spots I've now put on my custom-made cutting board.

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Step 2

Cut off the outside of the pumpkin:

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Step 3

Scoop out his guts, and cut off the skin, so you have large, hard chunks of pumpkin.

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Step 4

Throw them in your food processor or blender, and you have solid pack pumpkin.

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Step 5

Take it out of the blender:

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Step 6

Now, for the crust. Mix your cookies, pecans and brown sugar in your processor or blender, and once they're combined nicely pour in your melted butter. Expect that you will make a huge mess, which will be an embarrassing reminder through the rest of your photos.

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Step 7

Adding the cookies, pecans and brown sugar mixture:

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Step 8

If you've never used a sprin-form pan before, they're pretty neat, and in a pinch you can get a decent one at the grocery for about $10. I'm going to be using a water bath, so do some prep before you put your crust in. Put your spring-form pan together, and then lower it into water to see if any sinks in through the bottom. If it does, know that you'll want to wrap the outside of the pan in foil before you bake. So, press your crumb mixture into the bottom of your pan, and about 2 3/4 inches up the side.

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Step 9

You can make the edges even and perfect, but I like the imperfect look of varying edges.

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Step 10

Set those aside, and let's make our filling. Mix your cream cheese and sugar in a mixer (standing or hand is fine), until it is light and creamy.

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Step 11

Scoop out 3/4 cup and refrigerate, covered tightly.

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Step 12

Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined.

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Step 13

Add your eggs, one at a time, and mix each until just blended.

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Step 14

Now pour it into your crust; it will almost come to the top. Bake at 350F for an hour and 15 minutes, until the top browns and only the middle jiggles a bit when shaken. I like using a water-bath, as mentioned before, but it's not required. I think it tends to make the crust softer and reduces the chance that the top will split. Of course, I forgot to take a picture of this. My tripod broke and I got all flustered taking most of these pictures. I like using the pod because I have a remote on my camera, so I set everything up and just step out of the way and hit the remote, so I just forgot. Basically, just take a roaster pan or deep casserole that your cheesecake will fit inside of with some room, and fill with water, to about an inch below the rim of your spring-form pan. Take your cheesecake out of the oven, and cool on a rack for about ten minutes. Run a thin, sharp knife around the inside edge of the pan, to remove the crust from the sides. When it's cooled completely, wrap in saran wrap and refrigerate over night, but a full day is best.

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Step 15

Once it's sat in the fridge, take your remaining cream cheese mixture out, and let warm to room temperature.

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Step 16

Mix it with your remaining 5 tablespoons of whipping cream, and use a whisk to mix. Pour it over your cheesecake, and spread to the edges with a spatula.

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Step 17

Now here's your chance to be creative. Warm your caramel slightly, so it's easy to work with. Pour it over the cake in lines, and use the tip of a small knife to swirl it into the top. Don't over swirl, because you'll just end up with an ugly brown top. My first attempt to marble the cake looked ugly, but my second attempt to just make lines went well.

Now that you have learned how to make pumpkin cheesecake, please be sure to view these other cheesecake recipes. Also, you will love these American recipes.

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2 Comments

user does not have an avatar patty-cake

Oct 12, 2007

This is a REALLY good recipe,and it’s easy to make too! I’m not a nut lover, so i used a different crust than in this recipe, but it still tasted great. I don’t think making your own pumpkin mix is worth it for this though, canned pumpkin tastes just fine to me! Overall, this is a really worthwhile recipe to make!

user does not have an avatar claudette spurway

Sep 17, 2010

This pumpkin cheesecake is SOOOOOOOO good…you don’t even have to like pumpkin pie to LOVE IT!!!!

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