Tuesday, December 13, 2011

Pumpkin Cheesecake

Continuing with all things deliciously pumpkin (my favorite fall flavor), today I have a pumpkin cheesecake. Cheesecake is one of those things that looks impressive, but really isn't hard to make. You can kind of just throw everything in a bowl and mix it all up and then pour it into a pan. The hardest part is telling if it's done, it will not look done, you still want a little wobble in the center. If you cook it too long it will crack a little, but it will still taste amazing, so not really the worst thing in the world. Make sure you use a spring-form pan, so you can get the cheesecake out with out crushing it. Enjoy some pumpkin cheesecake goodness.


Graham Cracker Crust:
1 1/4 cups graham-cracker crumbs (about 10 crackers)
1/4 cup sugar
1/4 tsp of salt
1/2 tsp of cinnamon
4 tbsp of butter, melted

Pumpkin Cheese Cake:
3 packages (8 ounces each) of cream cheese, softened slightly
8 oz (1 container) of Mascarpone cheese
1 1/4 cups of sugar
3 tbsp of flour
1 cup of pumpkin puree
1 tbsp of cinnamon
1 tsp of nutmeg
1 tsp of ginger
1/2 teaspoon salt
1/2 tsp of ground cloves
1 tablespoon vanilla extract
4 large eggs

Pre-heat the oven to 350, with a rack in the center. Spray a 9" springform pan with non-stick spray. Make Crust: Combine cracker crumbs, sugar, salt and cinnamon. Stir in melted butter until moist crumbs form. Press crumbs into the bottom of the pan and bake until golden and fragrant, about 10 minutes. Reduce oven temperature to 300 degrees. Make the Filling: Beat cream cheese, Mascarpone, and sugar on low speed until smooth. Mix in flour, pumpkin, spices, and vanilla and mix until combined. With the mixer running, add eggs one at a time until all are incorporated in. Put pan with crust on a baking sheet and pour batter into the cake pan. Transfer to oven and bake until cheesecake is just set on the edges, and still a little wobbly in the center, about 45 minutes. Turn off oven and leave cheesecake inside for 2 hours. Remove from the oven and let cool, then refrigerate overnight. (adapted from Martha)

Happy Eating.


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1 comment:

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