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Pumpkin Cheesecake Recipe
as requested by boxedwineisclassy
Yields 2 4.5” cheesecakes
note: take out your cream cheese, eggs, and pumpkin puree ahead of time
so they are at room temperature when you do your mixing
preheat: 350
Crust:
3/4 C cookie crumbs (i used nilla wafers but graham crackers should do fine)
3/4 T Sugar
1 t cinnamon
2-3 T melted butter
mix all ingredients. pat down into bottom of cakepans.
bake for about 10 minutes. cool to room temp.
preheat: 340
note: place one rack on the bottom of the oven and another in the middle
get a medium pot of water boiling and place a small roasting dish on the
bottom rack
Filling:
dry stuff;
1/3 C Light Brown Sugar
1/4 t cinnamon
1/8 t ground ginger
1/16 t ground cloves
1/16 t ground nutmeg
note: if you have pumpkin pie spice just use a 1/2 t of that
in place of the previous four ingredients
1/2 t salt
3/4 T cornstarch
wet stuff;
1 C cream cheese
2 eggs
1/2 C pumpkin puree
1/2 t vanilla extract
mix all dry ingredients except the cornstarch in a bowl and set aside.
cream your cream cheese at medium-low speed for about 1 minute.
make sure to scrape down the side of your bowl for even mixing.
add in your sugar mixture and continue beating medium low 45 s - 1 minute.
add eggs one at a time mixing well ~30 seconds each one.
and pumpkin puree, cornstarch, and vanilla then mix for another 30 seconds.
scrape the bottom of the bowl to get any stubborn cream cheese out of there
and mix again for about 10-15 seconds.
pour into your crusted cake pans and place on middle rack in oven
pour your boiling water in the roasting pan you got on the bottom rack to keep
your oven moistish
bake for 18-20 min at 340
reduce temperature to 325-320 and bake for a further 20 min
remove from oven and place on rack for about an hour.
use a thin knife to seperate the cake from the sides of the pan as it cools
this helps prevent cracking
stick them in your fridge for a good 6-8 hours and then eat them up.
your definition of garnish is vastly different from mine.posole garnished with cilantro
it was a poor choice of words on my part. more like topped with. finesse and aesthetics weren’t my goal this time around fortunately
pumpkin cupcakes with maple cream cheese frosting. i should have a better pic later. also pumpkin blondies(brownies) are on the way
