Here's the recipe for the Pumpkin Cheesecake I made for our Thanksgiving dessert. If you recall, I combined both Martha's and Paula's recipes in terms of ingredients, and used Alton's method for the baking. It's a long recipe, but it goes fast, and the cheesecake will be worth it.
PUMPKIN CHEESECAKE1 3/4 Cup Graham Cracker Crumbs
3 Tbls Light Brown Sugar
1/2 tsp Cinnamon
6 Tbls. Melted Butter
Butter bottom and sides of a 9" springform pan, cut a parchment circle to fit the bottom and butter the parchment. Combine all ingredients well and press onto bottom and sides of the pan. Bake at 300 degrees for 8 minutes. Cool thoroughly.
Assemble all the following ingredients and let them soften to room temperature:
1/4 cup Sour Cream
4 8 oz. packages Philadelphia Cream Cheese
1 1/2 cup Sugar
1 cup pureed pumpkin (or 15 oz. can of pumpkin)
4 Eggs
2 Tbls Flour
1/2 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Allspice or Cloves
1 tsp. Vanilla
Turn Oven back to 250 degrees. Beat Sour Cream 30 seconds to coat the bowl. Add softened Cream Cheese 1 brick at a time and beat until smooth. Add Sugar, beat 1 minute.
In separate bowl, mix all remaining ingredients: Pumpkin, 4 Eggs, Flour, Spices and Vanilla.
Now add 1/2 the pumpkin mixture to the cream cheese mixture until just incorporated. Repeat with the rest of the pumpkin mixture, taking care not to overbeat. Do not overbeat. Wrap the outside of the springform pan in foil, and pour the cheesecake mixture into the cooled crust.
Place the springform pan in a 1" waterbath. Which is to say, get a larger pan than t
he springform pan, put the foil wrapped springform pan in it, and add 1" of water to it.
Bake at 250 degrees for 2 - 2 1/2 hours.
The secret is to bake this Low and Slow. (so it doesn't crack)
Once the edges are set, and the center jiggles, turn off the oven and open the door a crack for 1 minute. Then close the oven door and leave the cheesecake in there 1 more hour.
Take the cheesecake out and cool in the refrigerator 4 hours to overnight.
3 Tbls Light Brown Sugar
1/2 tsp Cinnamon
6 Tbls. Melted Butter
Butter bottom and sides of a 9" springform pan, cut a parchment circle to fit the bottom and butter the parchment. Combine all ingredients well and press onto bottom and sides of the pan. Bake at 300 degrees for 8 minutes. Cool thoroughly.
Assemble all the following ingredients and let them soften to room temperature:
1/4 cup Sour Cream
4 8 oz. packages Philadelphia Cream Cheese
1 1/2 cup Sugar
1 cup pureed pumpkin (or 15 oz. can of pumpkin)
4 Eggs
2 Tbls Flour
1/2 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Allspice or Cloves
1 tsp. Vanilla
Turn Oven back to 250 degrees. Beat Sour Cream 30 seconds to coat the bowl. Add softened Cream Cheese 1 brick at a time and beat until smooth. Add Sugar, beat 1 minute.
In separate bowl, mix all remaining ingredients: Pumpkin, 4 Eggs, Flour, Spices and Vanilla.
Now add 1/2 the pumpkin mixture to the cream cheese mixture until just incorporated. Repeat with the rest of the pumpkin mixture, taking care not to overbeat. Do not overbeat. Wrap the outside of the springform pan in foil, and pour the cheesecake mixture into the cooled crust.
Place the springform pan in a 1" waterbath. Which is to say, get a larger pan than t
he springform pan, put the foil wrapped springform pan in it, and add 1" of water to it.Bake at 250 degrees for 2 - 2 1/2 hours.
The secret is to bake this Low and Slow. (so it doesn't crack)
Once the edges are set, and the center jiggles, turn off the oven and open the door a crack for 1 minute. Then close the oven door and leave the cheesecake in there 1 more hour.
Take the cheesecake out and cool in the refrigerator 4 hours to overnight.
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