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sylkeFinally got an icon for food/recipe posts...
Nathan wanted a pumpkin cheesecake for his birthday (which was a week ago today, btw). Due to poor planning and an inability to find *either* of our Cuisenarts, we didn't get the cake done that night, so I had it waiting for him when he got home on Sunday. I love allrecipes.com, and this is only a slightly modified version of something from that website.
Marbled Pumpkin Cheesecake
Crust ingredients:
1 1/2 cps crushed gingersnap cookies
1/2 cp finely chopped pecans
1/3 cp butter, melted
Filling ingredients:
2 (8 ounce) pkgs cream cheese, softened
3/4 cp white sugar, divided into 1/2 cp and 1/4 cup.
1 tsp vanilla extract
3 eggs
1 cp canned pumpkin
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp cloves*
*Actually, I don't remember how much powdered cloves I put in, but I think this was about it. It smelled really heavy on the spices at first, but when you dilute the pumpkin spiced stuff with the plain stuff, it all comes out fine.
Directions:
Preheat oven to 350 degrees F (175 degrees C). Now, crushing the gingersnaps can be a *pain*. We used a rolling pin, a ziplock baggie, and a few choice swear words. If you have something like a cuisenart, that's what this is good for. Ditto for the pecans, but my sweetie chopped those and it didn't look so hard. Mix the cookie crumbs, the nuts, and the butter together and press into the bottom of a 9" springform pan, edging about an inch or so up the sides. What's that, you say? You don't have a springform pan? Eh, a pie plate will do, but make sure it's a pretty deep one. Fortunately, this is a relatively shallow cheesecake. Bake the crust about 10 minutes and set aside to cool.
I pulled out the Kitchenaid for this next part, but you can do it by hand if you really want or if you don't have a Kitchenaid. Mix the cream cheese, 1/2 cp of the sugar, and vanilla until smooth. Make sure you do this part right, because if you're a dork like me and forget one of the blocks of cream cheese, you can't add it back into the mix once the eggs are added because the consistancies are too difference for the cream cheese to integrate. So, cream all that stuff together, then add in the eggs one at a time. Set aside one cup of the plain mixture for marbling together with the pumpkin. It looks like a lot, and it is a lot, but the marbling came out great despite my fumbling and my doubts.
Now blend the remaining 1/4 cp sugar, the 1 cp pumpkin (NOTE: this is not one *can*, it's just one cup. No, I didn't make that mistake), cinnamon, nutmeg, and cloves, or whatever other pumpkin pie-like spices you prefer. Mix well. Spread the orange batter into the crust, and now the allrecipes.com site says to "drop the plain batter by spoonfuls onto the top." Horsehockey. There's way too much of it to just drop spoonfuls, and it's kinda runny to boot. I poured about a third of a cup on, drug a knife through parts of it to swirl it around, then just gave up and dumped the rest of the mixture on top and did some more knife-swirling until it didn't look like just a layer of white. Maybe you can do this more effectively; lemme know.
Bake 10 minutes in the preheated oven, and then reduce heat to 300 degrees and bake another 50 minutes or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving. I was a goob (again) and let it cool in the pan for 4 hours. You don't have to wait 4 hours before taking it out of the pan. Cool for an hour or however long, then take it out of the pan (I didn't bother because I didn't have a better dish to put it on) and put it in the fridge for a while.
Yes, the gingersnap crust is a bit of a pain, and you could substitute a regular graham cracker crust instead. But going the extra distance does make a difference, so you should at least try the gingersnap crust.
Nathan wanted a pumpkin cheesecake for his birthday (which was a week ago today, btw). Due to poor planning and an inability to find *either* of our Cuisenarts, we didn't get the cake done that night, so I had it waiting for him when he got home on Sunday. I love allrecipes.com, and this is only a slightly modified version of something from that website.
Marbled Pumpkin Cheesecake
Crust ingredients:
1 1/2 cps crushed gingersnap cookies
1/2 cp finely chopped pecans
1/3 cp butter, melted
Filling ingredients:
2 (8 ounce) pkgs cream cheese, softened
3/4 cp white sugar, divided into 1/2 cp and 1/4 cup.
1 tsp vanilla extract
3 eggs
1 cp canned pumpkin
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp cloves*
*Actually, I don't remember how much powdered cloves I put in, but I think this was about it. It smelled really heavy on the spices at first, but when you dilute the pumpkin spiced stuff with the plain stuff, it all comes out fine.
Directions:
Preheat oven to 350 degrees F (175 degrees C). Now, crushing the gingersnaps can be a *pain*. We used a rolling pin, a ziplock baggie, and a few choice swear words. If you have something like a cuisenart, that's what this is good for. Ditto for the pecans, but my sweetie chopped those and it didn't look so hard. Mix the cookie crumbs, the nuts, and the butter together and press into the bottom of a 9" springform pan, edging about an inch or so up the sides. What's that, you say? You don't have a springform pan? Eh, a pie plate will do, but make sure it's a pretty deep one. Fortunately, this is a relatively shallow cheesecake. Bake the crust about 10 minutes and set aside to cool.
I pulled out the Kitchenaid for this next part, but you can do it by hand if you really want or if you don't have a Kitchenaid. Mix the cream cheese, 1/2 cp of the sugar, and vanilla until smooth. Make sure you do this part right, because if you're a dork like me and forget one of the blocks of cream cheese, you can't add it back into the mix once the eggs are added because the consistancies are too difference for the cream cheese to integrate. So, cream all that stuff together, then add in the eggs one at a time. Set aside one cup of the plain mixture for marbling together with the pumpkin. It looks like a lot, and it is a lot, but the marbling came out great despite my fumbling and my doubts.
Now blend the remaining 1/4 cp sugar, the 1 cp pumpkin (NOTE: this is not one *can*, it's just one cup. No, I didn't make that mistake), cinnamon, nutmeg, and cloves, or whatever other pumpkin pie-like spices you prefer. Mix well. Spread the orange batter into the crust, and now the allrecipes.com site says to "drop the plain batter by spoonfuls onto the top." Horsehockey. There's way too much of it to just drop spoonfuls, and it's kinda runny to boot. I poured about a third of a cup on, drug a knife through parts of it to swirl it around, then just gave up and dumped the rest of the mixture on top and did some more knife-swirling until it didn't look like just a layer of white. Maybe you can do this more effectively; lemme know.
Bake 10 minutes in the preheated oven, and then reduce heat to 300 degrees and bake another 50 minutes or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving. I was a goob (again) and let it cool in the pan for 4 hours. You don't have to wait 4 hours before taking it out of the pan. Cool for an hour or however long, then take it out of the pan (I didn't bother because I didn't have a better dish to put it on) and put it in the fridge for a while.
Yes, the gingersnap crust is a bit of a pain, and you could substitute a regular graham cracker crust instead. But going the extra distance does make a difference, so you should at least try the gingersnap crust.
