{Homemade Pumpkin Cheesecake}

Tuesday, December 20, 2011

First Confession: Husband made this cheesecake (although I wish I could take credit). Second Confession: It tastes so FREAKING GOOD you might eat two pieces in one day and then have ANOTHER few bites before climbing into bed. Now, are you ready to get your springform pan on?



Cheesecake Crust Ingredients:
2 Cups crushed Gingersnaps
4 Tablespoons melted Butter

Cheesecake Filling Ingredients:
3 (8 oz) packages of Cream Cheese (room temperature)
1 Cup Extra Fine Granulated Sugar
1/2 Cup firmly packed Light or Dark Brown Sugar (we used Light)
4 Large Eggs
1 (15 oz) Can Pumpkin (not pumpkin pie filling)
1 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Ground Cloves
2 tsp Vanilla Extract

Praline Topping:
1/2 Cup packed Light or Brown Sugar (we used Light)
3/4 Cup Whipping Cream (found in the milk isle)
4 Tbs Butter
1/4 tsp Salt
1 Tbs Vanilla Extract
1 1/2 Cups Candied Pecan Halves (we buy them in the bulk section at Whole Foods)

Directions:
1. Preheat oven to 325°. For the crust, use a food processor to crush gingersnap cookies to make 2 cups. Add melted butter and combine well. Press into the bottom of a 9" springform pan and place in oven for 9 minutes.
2. When cool enough to handle place springform pan on 3 layers of aluminum foil and wrap outside of pan with foil. Ensure that no water will penetrate through foil. Place the springform pan in a roasting pan and set aside.
3. To make pumpkin cheesecake, beat cream cheese and both sugars on low until well blended with no lumps. Scrape bowl well.
4. Add one egg at a time waiting for previous added amount to be fully incorporated. Scrape bowl and beater in between additions.
5. Add pumpkin, spices and vanilla and mix to combine - do not beat, just mix by hand. (Don't over beat the cream cheese mixture). Pour into springform pan over ginger crust. Pour water into roasting pan, about 1" high, and place in oven.
6. Bake pumpkin cheesecake until center of cake no longer trembles, about 1 hour and 45 min to 2 hours.
7. Pull roaster out of oven and pull out your cheesecake. Allow cheesecake to cool on a rack at room temperature for 30 to 60 minutes. Place in refrigerator overnight. Bring your cake out of refrigerator about an hour before serving to bring it to room temperature. Remove outside of springform pan.
8. In a saucepan, bring all ingredients to a boil excluding pecans. Boil for 3 minutes ensuring that mixture will not boil over.
9. Allow to cool for 10 minutes and spread on surface of cheesecake.
10. Run a sharp knife around the edge and bottom of cheesecake in pan to remove from pan. Use a sharp knife to cut as desired.

Original recipe adapted from here.
Green springform pan was purchased here.

7 comments:

dede said...

OMG! I think i gained 4.3 pounds just looking at the picture!!! Can't wait to give it a whirl!!
Merry Christmas!!!

dhhargrove said...

You had me at "gingersnaps"!

Autumn Star said...

What I have learned of cheesecake:

Springform pans? Waste of your money and storage space. Not to mention a PAIN to clean. I don't know about you but I am always scrubbing out that rim 5 million times until I have deemed it clean enough to go back into the cupboard. Instead you can use a tall cake pan lined with parchment paper. (A circle on the bottom, and a strip around the rim, taller than the pan will create ease during removal.) Putting the aluminum around the pan actually does it a disservice. Uneven cooking, mess and material waste is all you get. Using a cake pan saves money, effort and also tends to lead to a more aesthetically pleasing cake! :)

I have my own pumpkin cheesecake recipe, although it sure does not have a praline topping! My mother hates gingersnaps so I do not think I could convince her to eat this crust. I use a cinnamon pecan crust though, which would go so great with the topping...I think I may commandeer it! Thank you. Merry Christmas you guys.

Timothy Loerke said...

I had no problem with the spring form pan or with the aluminum foil. I would recommend buttering all inside the pan before you star the crust.

West Hansen said...

Whoa. Hopefully I'll get the food processor I asked for Christmas, then will use it to make this monster asap. Great job, Tim!

Today's Letters said...

wester, if only the paddling community knew you baked! ;)

Megan said...

My mom makes this EXACT cheesecake for Thanksgiving every year. My husband loves it to much, he requested that she make one for our wedding - it was our wedding "cake!" :)

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