Take the leap from pumpkin pie to pumpkin cheesecake this Fall and get your ginger snaps ready.
Next up was the filling. I was shocked to see that this recipe calls for two full pounds pf cream cheese. I bought a giant 3 pound bar at Sam’s Club, and even after cutting a third off, i was still overwhelmed at how much cheese goes in a cheesecake! I started out by adding the room temperature Philadelphia Cream Cheese and the sugar until the mix had that familiar whipped quality. Next was the pumpkin puree. In another bowl I mixed the flour with the pumpkin spice. I added the spiced flour, wine, and vanilla extract and finally mixed in one egg at a time. The filling was the perfect amount and I used all of it to reach the very tip of the pan. Cheesecakes do not rise, so there was now worry there.
Cooking cheesecakes take a great deal of finesse. Cheesecakes easily crack in the middle , and air pockets can easily explode leaving holes on the surface. While part of the secret to a perfect cheesecake is to mix the eggs in just right without over-mixing, the real trick comes from how you cook it. First of all, you need to prepare a water bath or Bain Marie for your cheesecake. To do this, first wrap the pan in tin foil to cover any seams, and then place the pan in another bigger pan of water filled to about halfway. I used the same tin I cook a turkey in. Cooking the cheesecake in water keeps the oven moist and prevents unsightly cracks. The temperature of the cheesecake should be low at about 325 degrees and cooked slowly for about 1 hour and 45 minutes. To cool your cake, first, just open the oven door and leave it alone for about 30 minutes. Then put the pan on a rack for 3-4 hours. Finally, refrigerate overnight or for a minimum of 6 hours. Be gentle and allow the cheesecake to heat and cool down slowly.
Serve with fresh whipped cream. Your guest will be asking for seconds.
Homemade Pumpkin Cheesecake
- FOR THE CRUST:
- 8 ounces gingersnap cookies, crumbled (about 32 cookies)
- 1/2 cup finely chopped pecans
- 4 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- FOR THE FILLING:
- 3 tablespoons all-purpose flour
- 2 teaspoons pumpkin pie spice
- 4 (8 ounce) packages cream cheese, room temperature
- 1 1/2 cups sugar
- 1 (15 ounce) can unsweetened pumpkin puree
- 3 tablespoons Marsala Wine (or alcohol of choice)
- 2 teaspoons pure vanilla extract
- 4 large eggs
- whipped cream, for serving
Tagged: pumpkin cheesecake