November 30, 2011

Pumpkin Cheesecake

Posted by Laura

There's something about baked goods involving pumpkin and cream cheese that just makes me drool. Here is a King Arthur recipe (originally found here) that I stumbled across and just had to try. Pumpkin Cheesecake with Gingersnap Crust. Need. I. Say. More.




Ingredients:

For the crust*
1 1/4 cups gingersnap cookies (about 15 cookies)
1/4 cup flour
1/2 teaspoon ground ginger
2 tablespoons brown sugar
1/4 cup butter, melted

For the filling
3 8-ounce packages cream cheese, at room temperature (very important that it is at room temperature)
1 3/4 cups sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/4 cup flour
1 teaspoon vanilla
1 cup pumpkin puree (canned pumpkin works fine)
5 eggs
1/2 cup sour cream

*A note about the ingredients: The original recipe says to bake this in a 10" round springfoam pan. I do not have one of those so I used a regular pie plate. Due to the shallowness of the pie plate, I fit about 1/2 of the filling in the pie plate. Therefore, I made another crust and got 2 cheesecakes out of this. If you find yourself in the same boat as me, double up the crust ingredients from the get-go and make this recipe into two cheesecakes (one for the freezer!).


Directions:
1. For the crust: Blend all ingredients together in a food processor (or Magic Bullet like I did). Press into the bottom of the pan and bake for 10 to 15 minutes at 350 degrees. Remove crust from oven and turn oven down to 300 degrees.





2. For the filling: Blend cream cheese on low speed until smooth (about 5 minutes)




3. Add sugar, flour, cinnamon, ginger, nutmeg, cloves and mix for an additional 2 to 3 minutes. 




4. Add vanilla, pumpkin and eggs (one at time). Mix well.




5) Stir in the sour cream by hand. Pour the mixture into the prepared pan/crust and bake (at 300 degrees) for 50 to 60 minutes. The cake is ready when the center 2" of the cake is still a bit wobbly. Turn off the oven, prop open the door, and allow the cake to slowly cool in the oven for one hour.




6) Remove the cake from the oven and chill, lightly covered for 4 to 8 hours before serving. Enjoy!


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