Wednesday, October 29, 2008

Pumpkin Pie Cheesecake

Pumpkin Pie Cheesecake submitted by Malisa Shutt
This recipe uses gingersnaps which gives it a small bite and doesn't get overpowered by the cheesecake.You can use many toppings to garnish, my fave is caramel syrup, but you can use dark chocolate syrup,or whipped cream dusted with nutmeg and cinnamin. You can use light or dark brown sugar, with the dark giving it a richer taste.
Pumpkin Puree  375F  Makes 5 - 6 cups
2-  3-4 lb. pie pumpkins
Cut pumpkins into 5" pieces. clean out all the seeds and membranes down to the pulp.
Layer pumpkin pieces on a foil lined baking sheet, skin side up.
Bake for 1 hour,or until tender. Let cool. When cool enough scoop out pulp.
Place pulp in a blender or food processer.
Cover and puree until smooth.
At this point you can continue to the next part of the recipe or freeze the
puree for up to 6 months to use later in pies,cookies and any thing else
you need pumpkin for.
Pumpkin Pie Cheesecake   350F            Makes one cheesecake
15oz. pumpkin puree (from first part)
1/4 cup butter,softened (do not substitute)
1-1/2 cup finely crushed gingersnaps
1-1/4 cup + 2 Tbsps. packed brown sugar
1/4 cup all- purpose flour
2 tsps. pumpkin pie spice
5 brown eggs, lightly beaten

* Before you heat your oven to 350F, place one oven rack on the bottom setting
and place a 13x9x2 pan filled with 1'' water on it.Then place the next rack on
the next setting up. Then heat oven to 350F.
* Meanwhile, in a bowl; stir together the crushed gingersnaps,butter
and 2 Tbsps pressed brown sugar until it makes a nice crumb.
Press the crumbs onto the bottom and about 1-in. up the sides of a 9x3
springform pan.When oven is ready bake crust for 5 min. or until firm.
Cool on a wire rack when done.
*To make the filling:in a large bowl, beat cream cheese and remaining
brown sugar until smooth.Beat in the pumpkin puree,flour and pumpkin pie spice
until combined. Add the eggs stirring them in by hand.
* Pour the filling into the cooked crust. Place the filled springform on a baking sheet
  on the top rack above the pan of water. Bake 1 hour or until filling appears
 set when gently jiggled.
*Turn off the oven; leaving cheesecake in the oven for 30min.
  (top may crack as it cools.)
* Cool in pan on a wire rack for 15 min.Using a sharp knife, carefully loosen the
   crust from the sides of pan. Let cool 30 min. more.
* Slowly, carefully remove springform sides,using the sharp knife as needed.
   Cover and chill for 4 hrs or overnight before serving.

H A P P Y  C O O K I N G !!

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