Pumpkin Cheesecake... a family favorite
Remember to reserve your pottery piece for the Paint a Plate at:
http://naplesgreenola.blogspot.com/2009/11/co-op-fundraiser.html
http://naplesgreenola.blogspot.com/2009/11/co-op-fundraiser.html
Pumpkin Swirl Cheesecake
Serves 12
Prep time: 30 minutes
Bake time: 1 hour 15-20 minutes
Ingredients:
Cooking spray
25 ginger snap cookies
1 3/4 cups sugar
4 tablespoons unsalted butter, melted and cooled
Three 8-ounce packages cream cheese, cut into chunks and softened
5 large eggs, at room temperature
One 15-Ounce pure pumpkin puree
1 tablespoon pure vanilla extract
1 tablespoon pumpkin-pie spice
1/2 teaspoon salt
Boiling water
Directions:
1. Position a rack in the lower third of the oven and preheat to 325. Lightly coat a 9 inch spring form pan with cooking spray. Using a food processor, grind the cookies with 1/4 cup sugar. Add the butter and pulse to combine. Press the mixture into the bottom and halfway up the sides of the prepared pan. Bake until firm, 3 minutes. Transfer to a rack to cool.
2. Using an electric mixer, beat the cream cheese and remaining 1 1/2 cups sugar until smooth, about 1 minutes. Beat in 2 eggs until blended. Transfer 1/4 cup of the cream cheese mixture to a small bowl and set aside. Add the remaining 3 eggs, the pumpkin, vanilla, pumpkin-pie spice and salt and beat until combined, 2 minutes.
3. Set the spring form pan with the cooled crust on a double layer of heavy-duty foil and wrap the foil tightly around the bottom and sides; set in a roasting pan. Pour the cheesecake filling into the crust. Dollop the reserve cream cheese mixture onto the filling and using the tip of a knife, swirl together. Transfer the roasting pan to the oven and fill with enough boiling water to reach about halfway up the sides of the spring form pan. Bake the cheesecake until the center is slightly wobbly but the edges are firm to the touch, about 1 hour 15 minutes.
4. Transfer the roasting pan with the cheesecake to a rack and let cook for 45 minutes. To remove the spring form pan, discard the foil and let the cheesecake cool on the rack for 3 hours.
5. Remove the springform pan sides, Run a knife under the bottom of the cake to release it, then slide onto a serving platter.
Serves 12
Prep time: 30 minutes
Bake time: 1 hour 15-20 minutes
Ingredients:
Cooking spray
25 ginger snap cookies
1 3/4 cups sugar
4 tablespoons unsalted butter, melted and cooled
Three 8-ounce packages cream cheese, cut into chunks and softened
5 large eggs, at room temperature
One 15-Ounce pure pumpkin puree
1 tablespoon pure vanilla extract
1 tablespoon pumpkin-pie spice
1/2 teaspoon salt
Boiling water
Directions:
1. Position a rack in the lower third of the oven and preheat to 325. Lightly coat a 9 inch spring form pan with cooking spray. Using a food processor, grind the cookies with 1/4 cup sugar. Add the butter and pulse to combine. Press the mixture into the bottom and halfway up the sides of the prepared pan. Bake until firm, 3 minutes. Transfer to a rack to cool.
2. Using an electric mixer, beat the cream cheese and remaining 1 1/2 cups sugar until smooth, about 1 minutes. Beat in 2 eggs until blended. Transfer 1/4 cup of the cream cheese mixture to a small bowl and set aside. Add the remaining 3 eggs, the pumpkin, vanilla, pumpkin-pie spice and salt and beat until combined, 2 minutes.
3. Set the spring form pan with the cooled crust on a double layer of heavy-duty foil and wrap the foil tightly around the bottom and sides; set in a roasting pan. Pour the cheesecake filling into the crust. Dollop the reserve cream cheese mixture onto the filling and using the tip of a knife, swirl together. Transfer the roasting pan to the oven and fill with enough boiling water to reach about halfway up the sides of the spring form pan. Bake the cheesecake until the center is slightly wobbly but the edges are firm to the touch, about 1 hour 15 minutes.
4. Transfer the roasting pan with the cheesecake to a rack and let cook for 45 minutes. To remove the spring form pan, discard the foil and let the cheesecake cool on the rack for 3 hours.
5. Remove the springform pan sides, Run a knife under the bottom of the cake to release it, then slide onto a serving platter.
posted by The Bergel Family @ 5:59 PM
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