Pumpkin Cheesecake
The fall is here and even though the weather does not show it was the time of the year to cook a Thanksgiving Feast in my tiny kitchen, and one of my Thanksgiving favourites- Pumpkin Cheesecake. Pumpkin Pie is yummy, definitely, but it is always a pumpkin pie or apple pie, I think a cheesecake is a good alternative- everyone loves cheesecake and it is not too "pumpkiny"
There are two rules to the cheesecake- first the cookie crumb layer, I find that adding ginger or using gingersnap cookies and some ground nuts really makes a difference. Another one- adding a little cream to the cheesecake layer makes it way smoother.
For the cheesecake base butter a 23cm spring form tin. Blitz all the ingredients together in the food processor and press to the bottom of the pan, making sure the edges of the cheesecake base are higher so the cheesecake layer does not leak out of the pan.
Preheat the oven to 350F/170C
Put the cream cheese and pumpkin puree in a bowl and beat with an electric mixer or in a food processor. Add sugar, cream and eggs, one at a time, lemon juice and spices. Scrape the cheesecake into the tin and sit the pan on a sheet of aluminum foil, wrap around the edges and sit on a cookie sheet with some water in it.
Bake for about 1 and 3/4 hours until the cheesecake wobbles a bit in the middle. Remember that it will keep on cooking after it is taken out of the oven. It is best to cool it overnight in the fridge before serving.
It tastes best with cajeta or caramel sauce, whipped cream and toasted pecans. Maybe a sprinkle of espresso powder on the cream.
ENJOY!
A song for today:
She And Him Why Do You Let Me Stay Here
http://www.youtube.com/watch?v=FkzRyHa9a6g&ob=av2e
There are two rules to the cheesecake- first the cookie crumb layer, I find that adding ginger or using gingersnap cookies and some ground nuts really makes a difference. Another one- adding a little cream to the cheesecake layer makes it way smoother.
PUMPKIN CHEESECAKE
For The Cheesecake Base
250g dry cookies such as digestives
1 teaspoon of ginger
125g of butter, melted
1/4 teaspoon cinnamon
1/4 cup ground almonds
For the Filling
3x bricks of cream cheese (750g)
425g pumpkin puree
1/4 cup heavy or whipping cream
200g sugar
6 eggs
juice of 1/2 lemon
half a teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
For the cheesecake base butter a 23cm spring form tin. Blitz all the ingredients together in the food processor and press to the bottom of the pan, making sure the edges of the cheesecake base are higher so the cheesecake layer does not leak out of the pan.
Preheat the oven to 350F/170C
Put the cream cheese and pumpkin puree in a bowl and beat with an electric mixer or in a food processor. Add sugar, cream and eggs, one at a time, lemon juice and spices. Scrape the cheesecake into the tin and sit the pan on a sheet of aluminum foil, wrap around the edges and sit on a cookie sheet with some water in it.
Bake for about 1 and 3/4 hours until the cheesecake wobbles a bit in the middle. Remember that it will keep on cooking after it is taken out of the oven. It is best to cool it overnight in the fridge before serving.
It tastes best with cajeta or caramel sauce, whipped cream and toasted pecans. Maybe a sprinkle of espresso powder on the cream.
ENJOY!
A song for today:
She And Him Why Do You Let Me Stay Here
http://www.youtube.com/watch?v=FkzRyHa9a6g&ob=av2e
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