The (Pumpkin) Chessecake You Have Been Waiting for.....

I finally got around to posting the Ultimate Pumpkin Cheesecake Recipe. It has been a little crazy here with few birthday celebrations, Thanksgiving and few parties in between. I made pumpkin cheesecake several times before but it never turned out that good. I also thought the marshmallow cream would be too sweet and maybe a little too much, but it was not. It was perfect! The cream brought all the textures together. 


Also I have been really enjoying the most recent issue of the Toronto Life magazine.

http://www.torontolife.com/magazine/2012/11/

There are some really great articles about how attractive Toronto is for newcomers, because this city has so much to offer. However, it is at a crossroads with the current mayor, who unlike other big city mayors, is not a person who favours the city life. My favourite thing about Toronto is its diversity, and hearing languages from all over the word, and the fact that my daughter is learning Polish, Spanish and English!

Now pick up a copy, get comfy and enjoy this cake.

Pumpkin Cheesecake (Bon Apetit)


Crust

Nonstick vegetable oil spray

2 cups gingersnap cookie crumbs (about 9 ounces)

1 cup pecans (about 3 1/2 ounces)

1/4 cup golden brown sugar  

2 tablespoons chopped crystallized ginger

1/4 cup (1/2 stick) unsalted butter, melted

Filling

4 8-ounce packages cream cheese, room temperature

2 cups sugar

1 15-ounce can pure pumpkin

5 large eggs

3 tablespoons all purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon salt

2 tablespoons vanilla extract

Topping

2 cups mini marshmallows or large marshmallows cut into 1/2-inch cubes

1/4 cup whole milk

1 teaspoon vanilla extract

1/8 teaspoon salt

1 cup sour cream

Preparation

Crust

Preheat oven to 350°F. Spray 9-inch pan with oil or coat with melted butter. Grind cookie crumbs, pecans, brown sugar, and ginger in processor until nuts are ground. You can add any nuts you want- almonds, walnuts and pecans work best.  Add butter; blend. Transfer mixture to prepared pan; press onto bottom and 2 inches up sides of pan.

Using electric mixer, beat cream cheese and sugar until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time. Add flour, spices, and salt; beat just to blend. Beat in vanilla. Transfer filling to crust. Bake until filling is just set in center and edges begin to crack about 1 hour 20 minutes. The cake will still be a bit wobbly in the middle. Cool 1 hour. Run knife around sides of pan to release crust. Chill cheesecake uncovered in pan overnight.

And now my favourite thing about this cheesecake- the topping.

Place marshmallows and milk in saucepan until marshmallows are melted. Remove from heat and stir in vanilla and salt. Cool the mixture and add sour cream; fold gently just to blend. Pour topping over cheesecake and spread evenly, leaving 1/2 inch uncovered around edges. Chill 1 hour. Cheesecake can be made 1 day ahead.

Goodbye song: Lykke Li I Follow Rivers