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Saturday, September 08, 2007

Pumpkin Cheesecake

[Photo by Eric Swanson]

The Altitude Adjustment Section
Pumpkin Cheesecake, in my humble opinion, is better than pumpkin pie because it has a better texture, and a graham cracker crust. How can that be bad? Remember to buy pure pumpkin puree not pumpkin pie mix. Should you use fresh pumpkin? You could, but it's lots of work to process, and frankly does not improve the flavor at all. Trust me!

Ingredients for crust
1 cup Graham cracker crumbs or gingersnap crumbs
1/4 cup melted unsalted butter
1/4 teaspoon cinnamon

Procedure for crust
Combine ingredients and press into bottom of large springform pan. Wrap outside of pan in tinfoil to prevent leakage. Chill till ready to use.

Ingredients for filling
1 1/4 pounds cream cheese, room temp
1 pound dark brown sugar
10 ounces sour cream
3 tablespoons flour
2 teaspoons vanilla
6 eggs room temp
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 pound pumpkin puree

Procedure for filling
In the large bowl of your electric mixer, combine cream cheese, sour cream, brown sugar, vanilla, and flour and mix well till smooth. Add eggs one at a time, beating well after each addition. Add spices and scrape down bowl. Then add pumpkin puree. Pour mixture into prepared springform pan and place in a hot pan of water, which goes 3/4 of the way up the side of the pan. Carefully place in a preheated 350 degree oven and bake for 1 1/4 hours or till giggly like Jell-O and starting to crack around the outside. It will firm up as it cools. Best if it sets up overnight before serving, great with a little brandy whipped cream.