Happy Thanksgiving! This year our group was even smaller than usual - just my mom, dad, grandma, grandma, and me. Caroline was in Oregon spending Thanksgiving with her roommate, Sarah. BUT they were able to go to this bridge that was in the Twilight movie. Along with the other two pies on the table (pecan and pumpkin, made by my mom), my mom requested that I make this cheesecake. Of course I didn't complain because, one, I love cooking. And two, it's more material for the blog because I know I've been lacking posting an material lately. What can I say? It's my senior year of college right at the beginning of finals and term papers… I've been eating one too many cans of soup and peanut butter sandwiches that I'd like to admit.
I must say, I really did love this cheesecake. In fact, I am eating the last little bit as I type (now there is some of the filling on the keys of my keyboard…). The pumpkin flavor wasn't overwhelming, but was just enough. It also gave the cheesecake a wonderful golden color. While I did use a a graham cracker crust, I think a gingersnap crust would compliment the cheesecake well. Just substitute the same amount of ginger snaps as graham crackers.
I also did use homemade spiced whipped cream to top the pies with. Just a general rule of thumb for making whipped cream: start of slow (for about 3 to 5 minutes) and work up to beating at a higher speed. Only whip until the peaks hold their shape, no longer, or the cream will begin to curdle. Also, while I used a hand-mixer, if you are whipping by hand, make sure that you incorporate air into the cream by lifting the whisk out of the cream as you are beating… otherwise it will take forever to transform into whipped cream.
And as a side note, sorry for the awkward color and quality of the photo. For obvious reasons, I didn't take my light box home to my parents house and had to shoot at 800 ISO under compact fluorescent lights; not really a winning combination for food photography.
- 1 3/4 cups graham cracker crumbs
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of ground nutmeg
- 1 stick melted salted butter
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 (15-ounce) can pureed pumpkin
- 3 eggs plus 1 egg yolk
- 1/4 cup sour cream
- 1 1/2 cups sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
- In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
- Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
- Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
Spiced Whipped Cream
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmet
- 1/2 teaspoon vanilla extract
- Add all ingredients and whip until peaks hold their form.