Sunday, November 28, 2010

Pumpkin Cheesecake

My contribution to Thanksgiving was pumpkin cheesecake. I decided this about a month ago when I went to the Cheesecake Factory to look into buying a treat for me and Si. After perusing the delicious looking cakes I glanced at the prices. Sorry, but until I am disgustingly rich I will not be able to bring myself to spend $50 on a cheesecake, however spectacular. And maybe not even then. (I'm a total cheapskate, ask my husband.)
Anyway. I went about the task of making my pumpkin cheesescake. And since we were at my Grandma's house, I had the pleasure of cooking in her kitchen.
 With her awesome orange countertops, fabulous bowls, and vintage spice containers.

Pumpkin Cheesecake
Recipe from Paula Deen.

Crust:
  • 1 3/4 cups graham cracker crumbs
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 stick melted salted butter 
Filling:
  • 3 (8-ounce) packages cream cheese, at room temperature
  • 1 (15-ounce) can pureed pumpkin
  • 3 eggs plus 1 egg yolk
  • 1/4 cup sour cream
  • 1 1/2 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fresh ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
Preheat oven to 350 degrees. In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside. 
Beat cream cheese and pumpkin puree till smooth.
I hadn't used a hand mixer in years and years. Not since my Mom got a kitchen aid mixer. My aunt bought me a kitchen aid as a wedding present so I haven't used a hand mixer in a long time. I forgot you need to use a big bowl when you use one.
So I got a bigger bowl out and all was well.
Add eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
 Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours. Of course, as soon as I put mine in the oven I realized I had a measuring cup full of sour cream still sitting on the counter. Oh well.
My cheese cake came out cracked again. Every time I make a cheesecake the top cracks. This didn't use to happen. (Check out the chocolate cheesecake I made for my Mom a couple years ago.) But it always happens now.
But it was totally delicious, despite the cracking!

7 comments:

  1. Same spices from when I lived there...27 years ago. She doesn't bake much! Where did you get the springform pan? I KNOW Gramma never used one in her life. :D

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  2. I actually had to buy the pan, but I left if with her since Silas and I have about 6 at home. She wants me to send her a cheesecake recipe, so maybe she'll use it :)

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  3. Elisabeth, have you tried baking them in the same type of pan, but placed inside a larger pan with about 1/2 to 3/4 inch of water? This helps the cheesecake to cook more evenly instead of from the outside in. I learned it from Paula Deen one time. It works very well.

    Blessings,
    Regina

    PS: My mother and grandmother had those same avacado colored bowls and hand mixer too. What a walk down memory lane! :0)

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  4. Ditto on the previous comment of cooking it in a water bath. You'll have much less cracking if you do that. :)

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  5. Hi Elizabeth! I am a fan of your blog crossed over from ABR :-) Anyways, to make the perfect cheesecake or custard, you need to take the cake/custard out when there is a few inch circle in the middle that still looks 'under' done :-) As it sets up, you will find it is done perfectly and there are no cracks :-)

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  6. There are rules for cheesecake making... They are here for your safety. :-)
    First, your cake ought to jiggle when you are ready to take it out.
    Second, don't take it out. (!)Turn off the oven and leave the door open, your cake should cool and set a little before you remove it. Perhaps 10-15 minutes or so.
    Third, DO NOT over beat your eggs. Beat the crud out of the cream cheese, add the sugar, beat again, add everything *except* the eggs. Once your batter is nice and smooth use a whisk to mix in the eggs all at once until just barely blended. Now, you may bake it. :-)
    At least, this stuff works for me!

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  7. I like to make a pumpkin cheesecake once a year. It pretty much my favorite pumpkin dessert.

    Instead of using grahm crackers though I use ginger snaps. YUMMO!

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