I have finally made my very first cheesecake! Ok, I lie, I haven’t just made it, I made it around Christmas time, last year. The draft of this entry was privately published on January 2, 2013. It’s quite embarrassing that I am only now getting around to posting it… over 4 months after it was made, but ho-hum.
This is a New York style baked cheesecake, which is infused with pumpkin puree and spices. It was so simple to make, and the flavour is absolutely fantastic. The filling is creamy, dreamy and light. Although it’s made with full fat cream cheese, it’s not heavy whatsoever. I can’t wait to make it again!
After hearing all these stories about cracking, I was a little concerned that mine would too. Thankfully (and for a change), I followed the instructions and it turned out perfectly. I didn’t have to wrap the cheescake tin in foil and dunk it into a water bath. The cheescake was baked in the middle of the oven with a pan of boiling water on the oven’s base.
The Autumnal spices and pumpkin makes this the perfect dessert for Thanksgiving and Christmas.
SPICED PUMPKIN CHEESECAKE
Borrowed from joyofbaking – Pumpkin Cheesecake
Makes one 20 cm (8 inch) cheesecake, enough for 8-12 servings
For the base:
- 100 g crushed (1 c) Digestive biscuit (graham cracker crumbs)
- 50 g crushed (1/2 c) ginger biscuits (cookies)
- 1 tablespoon raw cane (turbinado) sugar
- 70 g (5 tablespoons) salted butter, melted
For the spiced pumpkin filling:
- 145 g (2/3 c) light muscovado (light brown) sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1 small pinch of salt
- 450 g (2 – 8 ounce packages) full fat cream cheese, at room temperature
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 250 g (1 c) pumpkin puree
For the sour cream topping:
- 230 g (1 c) sour cream, at room temperature
- 1 teaspoon vanilla extract
- 50 g (1/4 c) raw cane (turbinado) sugar
1. Preheat oven to 175 C (350 F), and butter/grease a round 20 cm (8 inch) spring form tin (pan).
2. For the base: In a bowl, combine the biscuit (cracker and cookie) crumbs, sugar and melted butter until well mixed. Press mixture evenly onto the bottom of the prepared tin (pan). Bake for 8-10 minutes in the middle of the preheated oven, or until set. Let cool.
3. For the spiced pumpkin filling: In a clean bowl, combine the sugar, cinnamon, ginger, cloves, nutmeg and salt.
4. Beat the cream cheese with a hand mixer or stand mixer on low speed until smooth. Do not beat fast, as this will increase the probability of incorporating air bubbles in the mix. Gradually add the sugar/spice mixture and beat until smooth. Add the eggs, one at a time, beating well after each addition, and then beat in the vanilla extract and pumpkin puree.
5. Pour the filling over the base and place the spring form tin (pan) onto a baking tray (sheet) to catch any drips. Place a cake tin (pan) filled halfway with hot water on the bottom shelf of the oven. This will create a moist atmosphere for the cheesecake to bake. Bake for 30 minutes, and then reduce the temperature to 160 C (325 F) and continue to bake for another 10-20 minutes, or until the edges are puffed up, but the center is still a little wet and wobbly when shaken.
6. For the sour cream topping: Mix the sour cream, vanilla and sugar together. Spread over the warm cheesecake and return to the oven, and bake for 8 minutes to set. Remove from the oven and place on a wire rack to cool. Loosen the cheesecake from the tin (pan) by running a sharp knife around the inside edge (prevents the cheesecake from cracking), and then place a piece of foil over the top of the cheesecake, so that it will cool slowly. When completely cool, cover and chill for at least 8 hours. To slice, use a large knife, dipped in hot water and wiped dry for each cut. Enjoy!