another winner from
simply recipes, this pumpkin cheesecake is always a
big hit.
it was perfect for thanksgiving dessert, and we'll probably have it for christmas too
start with some pecans, flour, brown sugar, and graham cracker crumbs
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| add to food processor and pulse |
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| add butter and egg yoke, pulse until mixture is uniform |
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| press into a springform pan and bake at 375 for 10 minutes |
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next empty 2 cans pumpkin puree onto a paper towel or cheesecloth
and soak up as much excess liquid as possible (this took more than half a roll of paper towels - be prepared!) |
 
in a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, and allspice |
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| stir together with pumpkin puree, salt, vanilla, and bourbon |
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| i used old grand-dad bourbon :) |
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| add 5 eggs and beat in. set aside |
in a large mixing bowl, beat cream cheese and brown sugar until smooth
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| gradually add pumpkin mixture and beat until fully combined |
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| wrap your pain in aluminum foil and place in a large pan with sides |
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| add your cheesecake filling and set on oven rack |
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pour a large pot of boiling water into the larger pan.
you want the water to go about halfway up the sides of the pan the cheesecake is in. |
this is called a water bath and provides moist heat to the cake, which helps prevent it from cracking
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| bake for 1.5 hours. then prop oven door open and let cool for 1 hour |
next you'll remove the cheesecake from the oven and allow it to cool completely to room temperature. chill overnight in the fridge.
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| when it's finally time to serve, unlatch your springform pan and place on a pretty pedestal |
when i made this cheesecake last christmas, i only had 1 can of pumpkin puree. so i improvised and added a cup of nutella to the filling mixture.
crazy, but it actually worked.
i did it right this year for thanksgiving and everybody loved it.
click here for the recipe. after all the eating i did this weekend, i am suddenly too lethargic and lazy to type anything else.
good day to you.
