Friday, November 5, 2010

PUMPKIN CHEESECAKE




This has to be the best ever, Pumpkin Cheesecake recipe, I've ever made! 

I wish I could boast and tell you that I'm a fabulous baker but alas, I'm not!  I've always been challenged when it comes to baking.  I think it's my need to add a pinch of this and a pinch of that to my recipes, that throws me off coarse. Being forced to measure ingredients is my undoing every time!  Luckily, this style of cooking has worked well for me in the kitchen, developing new recipes, making soups, stews, appetizers and main dishes.  

Now that I'm food blogging I've been trying to change my ways and follow the directions!!  Thanks to the Food Network and Paula Deen, this recipe has lifted my spirits and given my inner baker a voice.....yeah!  I made a freaking cheesecake that didn't look or taste like the funky tan blankets on the beds at motel 6!



This recipe is so creamy and moist and the pumpkin flavor isn't over powering.  Just the right blend of ingredients, to make even the most novice baker look like a star!

Ingredients:
1 3/4 cup graham cracker crumbs
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:

1 (8 ounce) packages cream cheese, room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

Method:

Preheat oven to 350 degrees F.



For Crust:

In medium bowl, combine crumbs, sugar, cinnamon.  Add melted butter, press down flat into a 9-inch springform pan.  Set aside



For Filling:

Beat cream cheese until smooth, add pumpkin puree, eggs, egg yolk, sour cream, sugar and spices.  Add flour and vanilla.  Beat together until well combined.

Pour into crust, spread mix evenly and place in oven for 1 hour.  Remove from oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Serves 8

I can never wait the 4 hours...warm cheesecake is sooo yummy!  Serve with whipped cream!
 




True confessions.......due to my inability to take direction, I used vanilla wafers instead of graham crackers for the crust....as you can see...it didn't work!! LOL!  Stuck to the bottom of the pan like glue!  Will I ever learn??
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4 comments:

  1. Your pumpkin cheesecake sounds perfect. I bet the aroma was amazing!

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  2. Diana, It smelled so delish and tasted great! I'm making another one today at the request of my daughter in law! It's her birthday and she's very excited about celebrating with this cheesecake! Thanks for visiting my blog and Following me!

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  3. That cheesecake looks scrumptious! I have lots of pumpkins and I just need to process them. This looks like something I'd like to make with some of it when I get it all done!

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  4. scrambledhenfruit, you're so lucky to have home grown produce!

    I would love to see a tutorial, photos and recipes of your pumpkin processing and storing methods...hint, hint!

    Let me know when you post those on your blog..:)

    ReplyDelete

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