As mentioned in my post on Halloween, I made a pumpkin cheesecake!
This idea was born out of two factors: I had a can of pumpkin puree left in the cupboard, and I’ve seen pictures of such creations and thought they looked scrumptious!
As such, like most of the good recipes I use, I started with a google search after making sure Gourmet didn’t already have one.
My taste-buds decided that this Canadian Living recipe was best, and that I should move forward accordingly. However, this Martha Stewart recipe was a close second, and is the one I would recommend to you. (see below) The difference comes down to creme vs. twice as much creme cheese, but I did find the tips on Martha Stewart to be more appropriate.
TIP: To prevent the top from cracking, be careful not to overmix the batter, and do not open the oven door while the cake is baking or cooling inside the oven. PREP: 30 MINS / TOTAL TIME: 8 HOURS / SERVINGS:12
INGREDIENTS
FOR THE CRUST
- 1 1/4 cups graham-cracker crumbs (from 10 whole crackers)
- 1/4 cup sugar
- 4 tablespoons unsalted butter, melted
DIRECTIONS
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STEP 1
Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
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STEP 2
Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.
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STEP 3
Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
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STEP 4
Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).
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STEP 5
Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.
My guests thoroughly enjoyed the cake, and even took some home with them!
Enjoy!
