12.20.2010

pumpkin cheesecake

SO DELICIOUS. i am still dreaming about it.
cooks' note: this cheesecake is so very delicious but it also takes a lot of time. it is an all day project (with cooking and cooling time included).
also, i don't have a springform pan, so sister and i used a regular 9" round and had an additional pan of water in the oven under the cheesecake (already in a pan of water) to make sure there was enough moisture.

it turned out REALLY well. totally worth it.

ingredients for crust:

5 oz graham crackers (9 whole crackers), broken into large pieces
3 Tbs granulated sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
6 Tbs unsalted butter , melted

ingredients for filling:
1 1/3 cups granulated sugar (10 1/3 oz)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp allspice
1/2 tsp table salt
1 can (15 oz) pumpkin
1 1/3 pounds cream cheese, cut into 1-inch chunks and left to soften at room temperature, about 30 minutes
1 Tbs vanilla extract
1 Tbs lemon juice from 1 lemon
5 large eggs, left at room temperature, about 30 minutes
1 cup heavy cream

directions:
FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray. Pulse crackers, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened. Turn crumbs into prepared springform pan and, using hand, spread crumbs into even layer. Using flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use a soup spoon to press and smooth crumbs into edges of pan. Bake until fragrant and browned about the edges, about 15 minutes. Cool on wire rack while making filling.

FOR THE FILLING: Bring about 4 quarts water to simmer in stockpot. Whisk sugar, spices, and salt in small bowl; set aside. To dry pumpkin (see illustrations below): Line baking sheet with triple layer of paper towels. Spread pumpkin on paper towels in roughly even layer. Cover pumpkin with second triple layer of paper towels and press firmly until paper towels are saturated. Peel back top layer of towels and discard. Grasp bottom towels and fold pumpkin in half; peel back towels. Repeat and flip pumpkin onto baking sheet; discard towel.

In standing mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula. Add about one third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition. Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrape bowl. Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl. Add heavy cream and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.

Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 1/2 hours (see note). Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes. Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.

TO SERVE: Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.

drying the pumpkin

recipe found here. mmm cooks illustrated.

5 comments:

shayna said...

But it was just so delicious.

danielle @ take heart said...

DELISH

Gabby / Gypsy*Diaries said...

OH MY GOD!!!!!!!! That looks like heaven! There is no bigger cheesecake junkie than me and I just love pumpkin! Bookmarking right away!!!! :D
xxx

http://gypsy-diaries.blogspot.com/

P.S: I'm giving away a 2011 Fashion Tote with MiuMiu, Chanel... etc illustration... I thought you might be interested! ;)

angela hardison said...

that looks/sounds so amazing.

Mary said...

What a luscious cake. I find cheesecake hard to resist and always have my eyes open for a new recipe. l love this one. I hope you had a wonderful holiday and that the new year brings you a full measure of good things. Have a great day. Blessings...Mary