Pumpkin Cheesecake with Real Pumpkin

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Submitted by criscodisco

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.

Contents

Ingredients

Crust

Filling

The Pumpkin

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

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Oh my god I totally can't believe that just happened.

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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.

CriscoPumpcake03.jpg CriscoPumpcake04.jpg

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

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

CriscoPumpcake06.jpg CriscoPumpcake07.jpg

Crust

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.


If you've never used a springform pan before, they're pretty neat, and in a pinch you can get a decent one at the grocery for about . I'm gonna be using a waterbath, so do some prep before you put your crust in. Put your springform 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.


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


Set those aside, and let's make our filling.

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

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

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Now pour it into your crust; it will almost come to the top.

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Baking

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 springform 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.

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


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.


Now here's your chance to be creative. Warm your carmel 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 overswirl, 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.


Cool for another hour to thicken up the top. Remove the wall to the springform pan, and finis. Delicious.

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