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
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheJgVW-eqKJBFX-ieiuklYRPNsQRZcyjcnhGWVCNOSOip7csOF7V8xUqUDqs-ZNceB1HacCLtWMIOh5tcjBWhiYnX1U6XhpLULtPl3tjFMxVB2loPYTxFIaOn9wgUJClJ-KkazjKBFfE0/s400/aa+006.jpg) |
add to food processor and pulse |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmrjUGEbMW6qOTiZxa6HtKglz6uCd8rUKSFOfN6o0p20sWOzxSDmNXenRD86Cppr8kQAc9HyMGzsqdyRQMrQP84yr3IpCY2xKTOKHY_7x08RXR04C4ipDhn1WzIppPYpLmdpyhdT8TX-Y/s400/aa+007.jpg) |
add butter and egg yoke, pulse until mixture is uniform |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzVyckrp_0PPyeZMI-d3c0m0kVJkdDVoGBFWoPDdhqbJzuBPHp_Hx_0t3g1Scoj90oMdOFKr1OD4YJaiFv1dULTk_xxr8Fvhmo0RE6dBl6E40CBkzGnquUQiPx9_qKhDnsh2m25PqbWc/s400/aa+010.jpg) |
press into a springform pan and bake at 375 for 10 minutes |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY2wgpCuFMVvscVAqJf26HpjWXTihprqX6z_YYs5u_v_8EjYe-tfvCaiIE_IyE_rBeWNWdirS288pJmyXz_RRLmxjjnJXIg35UOcAdSP9g3M2JniaEz0XLWby2HRitW7CgBfFRQPKgL3o/s400/aa+011.jpg) |
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!) |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7HpAsPG15bG1bTT8RFr26wz_Mt3qbHvv4CnSk_xxd-_4k5L-rhIbcjZxZOFpI8WJ2r7RYXr8thk8f2cO5WtbOu0QNMUNelT5vkPWrjeNdoodf59rmh-rZcMW4Qr2FljVU5qGf1HSKu6I/s200/aa+012.jpg) ![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiGTcQmSDAxm5ptULxrvaRTCsXZ3NouWyOsJhHKZTH8uUoRV5ElIyqN0YO2BdfUIlgW8KlHz0neVafNT-WCC5mnmWqw7k3gYrsMo24DzNRZ5jBeiU9CWf1F7kWvDC0Iivj2mr9kDzyiQc/s200/aa+013.jpg)
in a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, and allspice |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzhIc5dS8KbBhMqMhMV5VecID-Zl3qMI9kvLP80xyiRyJ4cgylVj9QZJZ0k3mpMGtk-pd9BZEkfnj5ReeLbsaBcFbgGpQ4PPaEdLDOEUKhBdUChZL349QSaT5N6nf3iogqhqw2B5pZhWA/s400/aa+014.jpg) |
stir together with pumpkin puree, salt, vanilla, and bourbon |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx7oNuqVhs3b3lLUeqJMdxJGvxOVS527aZJcVXKaw7GWEropemX4oQVvOMz1mhXqT_E7ra1dYoAaKDpRIIM4kQ2EoZKG2Gx9csStB_-tbbWm4QtoFCG2WX4fIFZVtU0VISXu-lZcEMQN0/s400/aa+015.jpg) |
i used old grand-dad bourbon :) |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQmBb6l1t_OEUpNhJY6zGBt27ctkiN8cM5ZOhh-zvCGLonx0ckjvg7mMUtGgk5ysUwRnEwIjrLJEXCExhkt7cDlSEgAmAUTHrlLLVlW99xY7z54xChS2uLO7oP5R8-z3cqefWy06artYk/s400/aa+016.jpg) |
add 5 eggs and beat in. set aside |
in a large mixing bowl, beat cream cheese and brown sugar until smooth
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl1AiD5EMIxqx2_xqvUAL0R1f4bRSBgnKVoPO8OA33z_-9YuBsLHoYf4hy_BD99A_ADb5AjFt-B1aSxJFQpts_8Id9XYJJcqo9jebaUWkiy9WoA2kNlGlHC6tMz-RQuZfyr3XV_y5tqp8/s400/aa+019.jpg) |
gradually add pumpkin mixture and beat until fully combined |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggB0Sml2VkV04wyWSHWvhtEC6RIlGBaNUSz1EkLHu11VHeZoq1t965AAAeJ6osq8ohe3BJJtg8_pFxJGuUaWe3swEYw50anCQsfgzlrPDG_BU3WDRU35L1lYeiJ_iBjRFHDig2ZhAQfnc/s400/aa+020.jpg) |
wrap your pain in aluminum foil and place in a large pan with sides |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM4tKPeeimeJO5ZchZn3WAFOIpqHuhVDELr2tuaZVvM6pqwcvP6NUEOHZ18xyqGh8-rFMWgfzROJ4hU7P7-0H-f4p50Iho-1j7rVdDlLQ_9xxxDL28dwDVoyIoZaOSLZHN_97gY2Zd7eo/s400/aa+021.jpg) |
add your cheesecake filling and set on oven rack |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL8LOQxmkXw4L8EFHQvDlLBoqyGF1USG95oqJTQMDBKALTpRr6XkCGXltDOCzfN5RtoCCN4Y3Z7fFyNn0j_ZkHlWEFizaH7jrupZSCcO7bkD1MjNYjYiEup1MMCq2zPiQSZxYTTUcjk0E/s400/aa+022.jpg) |
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
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcM2WlSCiMJ9MK-1slU887hBRnykr8_XwiBuGcFQ7TBqjIapopWAEJ0p2BI4xYf7wSXrzJMvwZxvIM-SrqPnLU8dtPMwd7b7xgYrUUd5YcLPI_mYl241JY4pwSHWAixjsLo4dheJsL_C0/s400/aa+025.jpg) |
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEk5HziDSSrxt0DJXss1hk4Gk53eJiM1L4ivFQvHD-2wQnzIKlRP_lb6Dy16g4XHFrNZ2DvC_PIXsMiAn9XHrrgn2cVNv131kxjdDp5QqBcwA8EfLJWc9wGQsH5udf-zCsdXWDezuLGuY/s400/aa+047.jpg) |
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.
Mmm that cheesecake looks like perfection
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