Pumpkin Cheesecake

Every year I always seem to have pumpkin pie and that was until last year. Last year I had made a double layered pumpkin cheesecake and it was pretty simple to make without to much of a hassle in the kitchen. I was even able to make it into a triple layered, by adding dulce de leche to the bottom. This year I feel the need to up the difficulty since I will be making less desserts. So a classic pumpkin cheesecake will be made and this one will require more time on it.

Here are the ingredients needed for this recipe:

  • 2/3 cup light brown sugar
  • 1/4 cup sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 16 oz. cream cheese, room temperature
  • 3 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1 tsp. vanilla extract
  • 1 cup pumpkin puree

Crust

  • 1 cup graham cracker crumbs
  • 1/2 cup ginger cookie crumbs
  • 1 Tbsp. sugar
  • 1/4 cup unsalted butter, melted

Step 1: Preheat the oven to 350°F.

Step 2: Butter a 9-inch spring-form pan.

Step 3: In a medium bowl, combine all the crust ingredients until moistened.

Step 4: Press the mixture into the bottom of the pan evenly.

Step 5: Bake crust for 8-10 minutes and cool on wire rack while making the filling.

Filling

Step 1: In a medium bowl, combine the first 7 ingredients (the dry ingredients); set aside.

Step 2: In a large bowl, beat the cream cheese until smooth, about 2 minutes.

Step 3: Gradually add the dry mixture and beat until creamy and smooth, about 1-2 minutes.

Step 4: Add the eggs, one at a time, beating well after each addition.

Step 5: On the last egg add the vanilla, pumpkin, and sour cream.

Step 6: Pour the filling over the crust and place pan onto a baking sheet.

Step 7: Set cake on the middle rack.

Step 8: Place a pan on the bottom shelf filled halfway with hot water.

Step 9: Bake for 30 minutes.

Step 10: Reduce the temperature to 325°F and bake for 10-20 minutes, or until the edges are puffed and the center is still wet and wobbles when gently shaken.

Step 11: Remove from the oven and place on a wire rack to cool.

Step 12: Run a knife around the edge to loosen the cake from the pan.

Step 13: Place foil on the top of the pan to cool slowly.

Step 14: When fully cooled, cover with plastic wrap and refrigerate overnight.

Step 15: Gently run a knife around the edge and carefully release the pan from the cake.

Step 15: (Optional) Garnish with piped whipped cream. (I did this to cover the cracks, you can decorate it in any way you prefer.)

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Key Lime Cheesecake

With much deliberation with many of my friends. They finally hounded me into making a Key Lime Cheesecake. So I will be showing you how to make one in this post.

Here are the ingredients needed for this recipe:

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 3 packages (24 oz.) cream cheese, softened
  • 1 cup white sugar
  • 1 tablespoon cornstarch
  • 3 eggs
  • 1 tablespoon grated lime zest
  • 1/4 tsp salt
  • 1/3 cup key lime juice
  • 1/3 cup lemon juice

(Note: you can substitute the sugar, cornstarch, and eggs with a can of sweetened condensed milk, which I will be doing this time)

Step 1: Combine cookie or graham cracker crumbs with butter until all crumbs are moisten.

Step 2: Press into bottom and partially up sides of 9 inch spring-form pan with hands or a spoon.

Step 3: Refrigerate before use

Step 4: In a large bowl, beat with an electric mixer the cream cheese, sugar, lime zest, and cornstarch until smooth and fluffy. (or just the sweetened condensed milk, cream cheese, salt, and lime zest, in which case step 5 is skipped)

Step 5: Beat in eggs one at a time, blending just until smooth.

Step 6: Add key lime juice and lemon juice by hand. (Do not over beat, or cake will crack during baking.)

Step 7: Pour batter into prepared crust.

Step 8: Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. (To minimize cracking, place a shallow pan half full of hot water on lower rack during baking, or you could loosen the sides when it’s done baking which will allow you to skip step 9)

Step 9: Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches.

Step 10: Remove from oven and allow to cool. Refrigerate cake overnight, and up to three days. (Can also freeze cake, will need to allow cake to cool down fully, cover with foil in cake pan, and place in freezer)

Step 11: Garnish with whipped cream and lemon/lime slices before serving

Double Layer Pumpkin Cheesecake

Since I always make a cheesecake of some sort for the holidays I thought I should try something different for Thanksgiving.

Here are the ingredients needed for this recipe:

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 (9 inch) prepared graham cracker crust
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/4 tsp salt
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
Step 1: Preheat oven to 325 degrees F (165 degrees C).
Step 2: In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth.
Step 3: Blend in eggs one at a time.
Step 4: Remove 1 cup of batter and spread into bottom of crust; set aside.
Step 5: Add pumpkin, cinnamon, salt, cloves, and nutmeg to the remaining batter and stir gently until well blended.
Step 6: Carefully spread over the batter in the crust.
Step 7: Bake for 35 to 40 minutes, or until center is almost set. (Will puff up after baking, but will go down in an hour or so)
Step 8: Allow to cool, then refrigerate for 3 hours or overnight.
Step 9: Cover with whipped topping before serving.
Note: You could layer as the bottom 1/2 cup of dulce de leche and when sliced it’ll look like there are three layers to the pie.

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