Monday, October 13, 2008

pumpkin cheesecake

I keep making the joke that, in my old age I can no longer handle extremes. And while it is truly a joke (29 isn't old!), my tastes seem to have changed quite a bit since those early twenty-something days. The big one is my taste in seasons (weather not, say, jerk vs. curry). Eight years ago I listed my favorite season as summer on every silly email survey I received. I loved a 95 degree day, sweating half to death in the shade, and our 80 degree Christmases in Miami at my grandmother's house. These days, anything over 82 has me running for air conditioning, and while I enjoy the heat for about a week or two, once October rolls around, I am quite ready for it to be over and done with. And so, Mother Nature, I ask you, can you please blow the summer heat far, far away and allow the crisp air of fall to have us reaching for our fashionable scarves and hats?

She (Mother Nature) had us fooled last week with rainy days and highs of 68 and I was so excited to begin my fall/winter baking with pumpkin and apples and the warm spices--cinnamon, nutmeg, allspice--that make me want to cozy up on the couch beneath a warm blanket, wearing my husband's sweats and socks, and watch a movie I know nearly each and every line of. And a fool I was, expecting this fall-like weather to stick around I made a delicious pumpkin cheesecake, drizzled with leftover chocolate ganache, that I've been munching on all weekend--even though the high today was 80, and tomorrow, 85, with not a crisp breeze in sight....*sigh*

Pumpkin Cheesecake
adapted from Paula Deen

Ingredients
Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:
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

Directions
Preheat oven to 350 degrees F.

For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:
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.


5 comments:

BellaLovesPink said...

I want some! That looks SO good.

I live in Phoenix. What's a breeze?

Culinarywannabe said...

This looks delish!! Everyone seems so eager for the cold weather - but I'm a Floridian now living in NYC, so I want the cold to stay far far away. I'll take a piece of this though, please! :)

My Sweet & Saucy said...

Wow, this looks amazingly good! Perfect for right now!

marcie said...

My husband loves pumpkin cheesecake and yours looks amazing. It's going to be on my list of things to make.

Cheers
Marcie,
http://startingacakebusiness.com

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