Sunday, November 16, 2008

Pumpkin Cheesecake

"Light and fluffy" doesn't even almost do this cheesecake justice. This stuff was light and fluffy, almost to a fault, but you couldn't fault it because it was just so good.

I have also taken on cheesecake as a personal challenge. You will notice in the picture that we are still suffering some cosmetic problems, however, I am determined to master these things soon. I will also offer a very strong word of advice: put as many layers of aluminum foil around it as you bake it as is prudent and possible. I have yet to bake one where water hasn't penetrated it somehow. I have no idea how, but soggy crusts really just aren't fun.

Pumpkin Cheesecake

for the crust
  • 1 cup flour
  • 1/2 cup brown sugar
  • 1/2 cup pecans
  • 1/4 cup crystallized ginger
  • pinch salt
  • 1/2 cup butter, cut into cubes
for the filling
  • 3 8-ounce packages cream cheese
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 can pumpkin puree
  • 1/2 cup heavy cream
  • 1 tablespoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch
  • 4 eggs
for the crust

Preheat the oven to 350 degrees. Wrap a 9-inch springform pan in 3 layers of aluminum foil. In a food processor, place all the crust ingredients except the butter, and process until even crumbs throughout. Add the butter, and pulse until worked into the dough. Press the crumbs onto the bottom of the well-greased springform pan, and bake for about 25 minutes, until golden brown.

for the filling

In the bowl of a stand mixer, beat the cream cheese until fluffy, scraping down the sides of the bowl if necessary. Adds the sugars, and cream them into the cream cheese. Add the pumpkin, cream, spices, and cornstarch and beat until even throughout. Scrape down the sides if necessary. Add the eggs, one at a time, and beat well in between.

Reduce the heat of the oven to 325 degrees. Pour the filling mixture into the crust in the springform pan, and plan in a large roasting pan filled with hot water. The water should come up to about 1 inch from the top of the springform pan. Bake for approximately 1 hour and 20 minutes, until the sides are firm and the center is somewhat jiggly.

Reridgerate in the springform pan serveral hours, or overnight to firm. Unlcok the pan and serve with freshly-whipped cream.


Alexandra said...

Try electrical tape on your springform pan as an inner layer to your foil. It keeps polyacrylamide gel from leaking out of the rig, so it should probably have some cheesecake applications.

Julianne said...

Have I ever told you that cheesecake is my favorite dessert ever? I've never been the biggest pumpkin fan, but this looks pretty good.