Saturday, November 24, 2007

Pumpkin Cheesecake

   

Why is it that I took a TON of pictures of DH making this cheesecake but not a single one of the finished cheesecake? It's probably pointless to even post other pictures? Well, right before your very eyes is a picture of a cheesecake that is ready to go into the oven.

Here's the method:



For the crust crush your ginger snaps. I would use a food processor, esp since you will be chopping your pecans in there anyway. But DH used my precious mortar and pestle. :-) Give your pecans a whirl in your chopper or food processor. Mix the ingredients for the crust together and press the mixture into the bottom of a spring form pan. DH use a 10 1/2 inch round pan.







Beat cream cheese, 3/4 cups of cane juice and vanilla until well blended.








Incorporate your eggs one at a time on low speed.









In a small bowl remove about 2 cups of batter, set aside.








Stir remaining 1/4 cup can juice, pumpkin puree and spices into main batter bowl.







Spoon half of the pumpkin batter into the crust and dot with plain batter. Do this twice.
Cut through batter to marbleize the surface.
Bake for 55 min - 1 hour.




Pumpkin Cheesecake 

Crust-
1/2 cups crushed ginger snaps
1/3 cup finely chopped pecans
1/2 stick melted unsalted sweet cream butter

Filling
5 (8 ounce) packages of cream cheese softened
1 cup evaporated cane juice or granulated sugar  (divided)
2 tsp vanilla
4 eggs
1 can pumpkin puree (15 ounce can)
3 tsp cinnamon
1/2 tsp grated nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger


  1. Preheat oven to 300 degrees.
  2. Add a baking dish of hot water on the bottom rack to keep the oven moist.
  3. Place on a rack in the middle of the oven.
For the crust:

  1.  Place the pecans in the good processor and pulse until finely chopped.
  2. Add ginger snaps and pulse until finely chopped.
  3. Mix the ingredients for the crust together and press the mixture into the bottom of a 10 1/2 inch spring form pan. Use the flat bottom of drinking glass.
For the filling:
  1. Beat cream cheese, 3/4 cups of sugar and vanilla until well blended.
  2. Incorporate your eggs one at a time on low speed.
  3. In a small bowl remove about 2 cups of batter, set aside.
  4. Stir remaining 1/4 cup sugar, pumpkin puree and spices into main batter bowl.
  5. Spoon half of the pumpkin batter into the crust and dot with plain batter. Do this twice.
  6. Cut through batter to marbleize the surface.
  7. Bake for 55 min - 1 hour.


Tips to prevent cracking-
During baking do not open your oven too many times.
Gently drop your pan on the counter to remove air bubbles before cooking.
Use a water bath.

This recipe is still being tweaked so changes might be made after Christmas, for now I've had too much cheesecake.


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