Thursday, November 24, 2011
Mar's Pumpkin Cheesecake
Mar’s Pumpkin Cheesecake
*Cheesecake should be cooled completely on rack, wrapped with plastic wrap and refrigerated for at least five hours, so plan accordingly. Best baked day before.
*Eggs and cream cheese should be at room temp
1½ rough ground gingersnap cookies
1½ rough ground, toasted chopped pecans or hazelnuts
¼ cup packed dark brown sugar
6 tablespoons unsalted butter, melted. Add more melted butter if dry.
1⅓ cup white sugar
⅓ cup packed dark brown sugar
1 plus 1/2 15oz. can solid pack unseasoned pumpkin
3 tablespoons flour
½ cup whipping cream
⅓ cup maple syrup
2 teaspoons vanilla
2 teaspoons ground cinnamon
1½ teaspoon ground allspice
½ teaspoon ground cardamom
½ teaspoon salt
4 large eggs plus 2 yolks - room temp.
Preheat oven to 400.
Wrap outside of 10” springform pan in 2 or 3 layers of foil.
Combine crust ingredients with fork. Lightly butter inside rim of pan. With plastic bag on hand press onto bottom and halfway up pan. If you have enough mixture, press all the way up. Bake in oven about 8 minutes or until golden, cool on rack.
Preheat oven to 450.
Cut cream cheese into slices and beat until almost smooth. Add sugars and beat until light and fluffy. Slowly beat in pumpkin, cream, maple syrup and spices.
Slowly beat in eggs and yolks (one at a time). Mix on Med speed until smooth. Best not to over-mix.
Pour into crust lined pan. Don’t worry if it looks too full, it will bake down. Bake at 450 for 12 minutes; leave cheesecake in oven, reduce heat to 300 and bake 45 to 55 minutes. Outside top edge should be slightly browned and center may jiggle just slightly.
Turn oven off and leave cheesecake in oven for ½ hour. Remove from oven and cool on rack for ½ hour.
Carefully remove foil and run sharp knife around inside edge of pan. Continue to cool for 1 more hour, then loosen sides spring. Allow to cool for 2 more hours. The top may crack, but that’s okay. When it is no longer warm to the touch (room temp) remove outside ring, cover with plastic wrap and refrigerate for at least six hours – best overnight. Do not attempt to remove bottom of pan before cutting.
Serve with cinnamon flavored whipped cream.