Believe it or not, I had never tasted pumpkin pie before and the idea never seemed very appealing to me. Most of the blogs I follow, have mentioned pumpkins this month in some dish or dessert, they all look delicious, so I thought, why not try one myself. Turns out well, I remember seeing a pumpkin cheesecake recipe on the October 2012 House and Home issue (page 205), the pumpkin cheesecake picture appealed to me (looked yummy and I LOVE cheesecake).
Remember, in one of my earlier posts, I did some sweet mini pumpkin cakes, but those weren’t made out of pumpkin, so I wasn’t scared of eating them! 🙂
This time, I have to admit, I was a little nervous when I went to the supermarket to get some ingredients because I wasn’t sure if I was going to like the cake and if it would turn out good enough for us to eat, I am not an expert when it comes to cheesecakes or baking, but writing this blog has opened me to new experiences and for those who know me very well, you know I like sharing and eating. So, here it goes: please let me share with you this recipe, PUMPKIN cheesecake.
P.S.: No pictures of the whole-finished cake will be shown to you guys 🙁 , because I didn’t like how the entire cheesecake looked, it was ugly but yummy!
houseandhome.com has a similar recipe in their website to the one in their October issue, you can get access to it via : http://houseandhome.com/food/recipes/pumpkin-pie-cookie-crumb-crust-recipe
For the crust:
. 1 1/4 cups ground gingersnap cookies
. 1/4 cup unsalted butter, melted (I used the Lactantia, Semi-Salted Butter)
For the filling:
. 3 of the 250-g pkg. cream cheese (at room temperature)
. 1 cup granulated sugar
. 2 tablespoons of all-purpose flour
. 1/4 tablespoon of salt
. 1 cup canned pumpkin purée ( I used E.D. Smith purée, recommended by my sister-in-law)
. 1/2 tablespoon of ground cinnamon
. 1/4 tablespoon of nutmeg
. 1/8 tablespoon of ground cloves
. 1 tablespoon of pure vanilla extract
. 3 large eggs (at room temperature)
. whipped cream (only for garnish)
. Start by preheating your oven at 350 degrees (if you have a convection oven, I recommend reducing the temperature by 25 degrees, we all have different ovens, so please make sure it doesn’t overheat
. Grease the pan (this recipe is for a 9” pan)
. Prepare the crust by mixing cookie crumbs with butter in a bowl until moistened
. Pat evenly into the bottom of your pan to make your crust
. Bake for about 10 minutes (depending on your oven) until is browned
. Prepare the filling by mixing sugar and cream cheese in a bowl (or use a stand mixer fitted with a paddle), beat until is smooth.
. Add pumpkin purée, spices and vanilla extract to the mix and mix until is smooth
. Add 3 eggs to your mix until is all blended (add one egg at the time)
. Pour filling on top of crust, smooth out the top (there was some filling left, enough to prepare 12 medium size cupcakes)
. Bake for 55 to 60 minutes at a lower temperature: 325 degrees or 305 degrees if using a convection oven.
. Let pumpkin cheesecake cool for 1 hour (House and Home recommends to let cheesecake cool in oven for 1 hour, then at room temperature and to cover and refrigerate)
. Add icing and/or whipped cream when serving
I served the pumpkin cheesecake Sunday evening after supper to my hubby and he loves caramel and chocolate, so, I heated caramel sauce for 10 seconds in the microwave and added on top of the icing and whipped cream with 1 chocolate chip (I was trying to imitate those big chefs, but did not succeed)
We both loved it, and I can now say, I am a fan of pumpkin cheesecakes! Hope, this encourages those whom are reluctant to try pumpkin in their cakes, to give it a try, like me!
Thanks again for stopping by!