Friday, November 21, 2008

Pumpkin Cheesecake

I love cheesecake and I love pumpkin, so when I found this recipe for a Pumpkin Cheesecake, I knew I had to make it and it was so simple! (Thanks More Than Burnt Toast) When I baked this beauty, our home smelled like a pumpkin/cinnamon candle, it was amazing. If you have never made a cheesecake, try this, it's so easy and delish.



2 cups of Graham crackers, crushed
6 tablespoons of melted butter
3 tablespoons of sugar


3 (8-oz) packages cream cheese
softened3/4 cup brown sugar
3/4 granulated sugar
1 tsp vanilla
5 large eggs
1-1/2 cups pumpkin puree (not pumpkin filling)
1/4 cup whipping cream
1 tsp ground cinnamon
1/2 tsp Nutmeg
4 tsp Ground Cloves
¼ tsp Ground Allspice

Preheat oven to 350 degrees. Place cookie crumbs, and 3 T sugar in a food processor and pulse 3 - 4 times until incooperated. Add butter and pulse 4 - 5 times, or until crumbly.

Wrap the outside of a 10-inch spring form pan with aluminum foil, then press cookie mixture into the bottom and 1-inch up the sides. Bake 8 - 10 minutes. Cool crust completely on a wire rack.

Reduce oven heat to 325F.

Beat the cream cheese with an electric mixer at medium speed 3 minutes, or until creamy. Gradually add brown sugar and the 3/4 cup granulated sugar, beating 4 minutes, or until blended. Add vanilla. Add eggs, one at a time, beating just until yellow disappears. Remove and set aside 1 cup of batter. Add pumpkin, whipping cream, and cinnamon, nutmeg, cloves and allspice. Beat on low speed of an electric mixer just until blended. Do not over beat. Pour batter over prepared crust. Dollop reserved batter in a circular fashion and draw a knife through to create a marbled effect. Bake 1 hour and 15 minutes, or until almost set (it will jiggle in the centre).

I added the Walnut topping to the center of the cheese cake only.

If you choose to add the topping, this is what you do, it's simple:

6 T softened butter1 cup brown sugar1 cup chopped walnutsCombine ingredients. Sprinkle baked cheesecake with walnut topping. Bake cheesecake an additional 10 minutes.Remove from oven; run a knife around edge of pan. Cool on a wire rack 1 hour with a large bowl inverted on top of cheesecake in pan to prevent cracking. Chill 8 hours or overnight. Serve with caramel sauce if you wish or whipped cream.

1 comment:

Anonymous said...

I can't believe you made this Jen!! This looks amazingly professional! Nice job. I bet it tastes like poop though. JUUUUSST KIDDDDING!