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Pumpkin Cheesecake

Just in time for Thanksgiving, I present to you, Pumpkin Cheesecake.

Here's the list of ingredients:

2 ¼ cups of graham cracker crumbs
¼ cup of sugar
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¾ cups of unsalted butter, melted

1 1/3 cups sugar
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground allspice
½ tsp salt
1 15-oz. can pumpkin
1 ½ pounds (3 packages) cream cheese, left to soften at room temperature
1 Tbsp vanilla extract
1 Tbsp fresh lemon juice
5 large eggs, left at room temperature about 30 minutes
1 cup heavy cream

Preheat oven to 325 degrees.

For the Crust:

Pour graham cracker crumbs into a medium-sized mixing bowl and add sugar (I did it a Tablespoon at a time, because I couldn't find my 1/4 cup measuring cup):

Add sugar

Add ginger:

add ginger

Add cinnamon:

add cinnamon

Add cloves:

add cloves

Mix together with a fork, until combined:

mix with fork until combined

Add melted butter:

add melted butter

Mix until butter is completely incorporated:

mixing in butter


Pour mixture into a greased 9" spring form pan:

pour into spring form pan

Press crust down and slightly up the sides of the pan:

press down and up sides

Bake crust for 15 minutes, until edges are just slightly browned. Set on a cooling rack to cool:

baked for 15 minutes

Take a baking sheet and line it with three layers of paper towels:

paper towel lined baking sheet

Scoop contents of 1-15 ounce can of pureed pumpkin onto the paper towels:

scoop pumpkin onto towels

Spread pumpkin evenly onto the towels using a spatula:

spreading pumpkin

spread pumpkin

Use a second triple layer of paper towels and press down on top of pumpkin to remove excess moisture:

press pumpkin with extra paper towels

Peel away top layer of paper towels:

peel away paper towels

Fold pumpkin onto itself:

fold pumpkin onto itself

Fold pumpkin onto itself again, and slide onto the baking sheet:

fold onto baking sheet

In a stand mixer, with the flat paddle attachment, mix cream cheese until smooth:

mix cream cheese


Add the sugar:

add sugar

Add the cinnamon:

add cinnamon

Add the ginger:

add ginger

Add the nutmeg:

add nutmeg

Add the allspice:

add allspice

Add the cloves:

add cloves

Add the salt:

add salt

Mix well and then scrape the sides of the bowl with a spatula:

mix and then scrape

Add the pumpkin:

add pumpkin

Add the vanilla:

add vanilla

Add the lemon juice:

add lemon juice

Mix well and then again scrape sides with a spatula:

mix and scrape

Add the first three eggs, one at a time:

add eggs

Mix well, and then scrape bowl again:

mix and scrape

Add the last two eggs:

add eggs

Mix well and scrape the bowl yet again:

mix and scrape

Add the heavy whipping cream:

add whipping cream

Mix well and give the bowl a final scrape and stir by hand:

stir and scrape

Pour batter into waiting crust:

pour into crust

poured into crust

Bake for 1 hour and 15 minutes:

baked for 1 hour 15 minutes

Let cool for 1 hour, and then remove spring form pan:

remove pan

Let cool for an additional 2-3 hours, then wrap in plastic and refrigerate until time to serve. Chill for 4 hours, up to three days. Slice and enjoy!

slice and enjoy!

Happy Thanksgiving!!


Nov. 11th, 2008 05:45 pm (UTC)
Yes, it's to cut down on the moisture. It seems to be the best way to keep the batter from being too runny.


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