Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
I haven't forgotten about you, oh food blog! Lately, my life has been mostly filled with Ramen noodles and other cheap dishes that I can add vegetables to in order to imagine I'm being healthy. Being a broke freelance graphic designer doesn't make for such an exciting food life, but I recently got offered a serious job that begins after the new year! In celebration, my friend Kristen and I made a pumpkin cheesecake. It was a lot of fun to make with 2 people, and it was a lot of fun to eat! A suggestion: make extra graham cracker crust to snack on because it is SO GOOD.
Pumpkin Cheesecake(I'm not sure where this recipe originated, but Kristen's mom Sherry sent it so we'll say it is credited to her!)
Filling: 4- 8 oz packages cream cheese, at room temperature1 2/3 cups sugar¼ cup corn starch1 tsp vanilla extract3 large eggs¾ cup heavy whipping cream1 cup pureed pumpkin½ tsp cinnamon½ tsp nutmeg
Crust:
2 Cups Graham cracker crumbs1/3 cup sugar1/3 cup melted butter
Cut a strip of parchment paper long enough to run the circumference of the spring form pan. Place the strip inside the rim of the pan. Combine graham crackers, 1/3 C sugar, and melted butter. Press into the bottom of the pan.
Place 8oz of the cream cheese, 1/3 cup of sugar and your cornstarch in a bowl. Beat with mixer on low until creamy -- about three minutes. Then beat in the remaining three bricks of cream cheese.
Increase the mixer speed to high and add the remaining sugar, vanilla, and heavy cream. Add the pumpkin and spices. Blend in the eggs one at a time only until JUST blended. DO NOT OVERMIX.
Careful spoon or pour over crust. Place on a baking sheet with at least a 1/3 inch lip. Place the cake (on the baking sheet) in the oven and fill the baking pan with water (this will keep the top from overcooking while the filling sets.)
Bake at 350 degrees about an hour until the center just barely jiggles when you shake the pan. Cool for about an hour, then wrap and refrigerate for 3-4 hours before removing from pan.
Pumpkin Cheesecake (Long Time No See)
cake +
cheese +
cheesecake +
dessert +
pumpkin
I haven't forgotten about you, oh food blog! Lately, my life has been mostly filled with Ramen noodles and other cheap dishes that I can add vegetables to in order to imagine I'm being healthy. Being a broke freelance graphic designer doesn't make for such an exciting food life, but I recently got offered a serious job that begins after the new year! In celebration, my friend Kristen and I made a pumpkin cheesecake. It was a lot of fun to make with 2 people, and it was a lot of fun to eat! A suggestion: make extra graham cracker crust to snack on because it is SO GOOD.
Pumpkin Cheesecake(I'm not sure where this recipe originated, but Kristen's mom Sherry sent it so we'll say it is credited to her!)Filling:4- 8 oz packages cream cheese, at room temperature1 2/3 cups sugar¼ cup corn starch1 tsp vanilla extract3 large eggs¾ cup heavy whipping cream1 cup pureed pumpkin½ tsp cinnamon½ tsp nutmegCrust:2 Cups Graham cracker crumbs1/3 cup sugar1/3 cup melted butterCut a strip of parchment paper long enough to run the circumference of the spring form pan. Place the strip inside the rim of the pan. Combine graham crackers, 1/3 C sugar, and melted butter. Press into the bottom of the pan.Place 8oz of the cream cheese, 1/3 cup of sugar and your cornstarch in a bowl. Beat with mixer on low until creamy -- about three minutes. Then beat in the remaining three bricks of cream cheese.Increase the mixer speed to high and add the remaining sugar, vanilla, and heavy cream. Add the pumpkin and spices. Blend in the eggs one at a time only until JUST blended. DO NOT OVERMIX.Careful spoon or pour over crust. Place on a baking sheet with at least a 1/3 inch lip. Place the cake (on the baking sheet) in the oven and fill the baking pan with water (this will keep the top from overcooking while the filling sets.)Bake at 350 degrees about an hour until the center just barely jiggles when you shake the pan. Cool for about an hour, then wrap and refrigerate for 3-4 hours before removing from pan.
