Tuesday, November 30, 2010

pumpkin cheesecake

another winner from simply recipes, this pumpkin cheesecake is always a big hit.
it was perfect for thanksgiving dessert, and we'll probably have it for christmas too

start with some pecans, flour, brown sugar, and graham cracker crumbs

add to food processor and pulse

add butter and egg yoke, pulse until mixture is uniform

press into a springform pan and bake at 375 for 10 minutes

next empty 2 cans pumpkin puree onto a paper towel or cheesecloth
and soak up as much excess liquid as possible (this took more than half a roll of paper towels - be prepared!)

in a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, and allspice

stir together with pumpkin puree, salt, vanilla, and bourbon
i used old grand-dad bourbon :)
add 5 eggs and beat in. set aside

in a large mixing bowl, beat cream cheese and brown sugar until smooth

gradually add pumpkin mixture and beat until fully combined

wrap your pain in aluminum foil and place in a large pan with sides

add your cheesecake filling and set on oven rack

pour a large pot of boiling water into the larger pan.
you want the water to go about halfway up the sides of the pan the cheesecake is in.

this is called a water bath and provides moist heat to the cake, which helps prevent it from cracking

bake for 1.5 hours. then prop oven door open and let cool for 1 hour
next you'll remove the cheesecake from the oven and allow it to cool completely to room temperature.  chill overnight in the fridge.

when it's finally time to serve, unlatch your springform pan and place on a pretty pedestal

when i made this cheesecake last christmas, i only had 1 can of pumpkin puree.  so i improvised and added a cup of nutella to the filling mixture.  
crazy, but it actually worked.

i did it right this year for thanksgiving and everybody loved it.

click here for the recipe.  after all the eating i did this weekend, i am suddenly too lethargic and lazy to type anything else.

good day to you.

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