SV Solstice Recipes

User Tools

Site Tools

Trace:
pumpkin_cheesecake

Differences

This shows you the differences between two versions of the page.

Link to this comparison view

Next revision 		Previous revision
pumpkin_cheesecake [2022/11/20 23:39]
jforbes created 		pumpkin_cheesecake [2022/11/20 23:43] (current)
jforbes [For the crust:]
Line 31: Line 31:
 ===== Directions ===== ===== Directions =====
  
-  - For the crust: Preheat the oven to 350˚. Wrap the bottom of a 9-inch springform pan with two layers of aluminum foil, allowing the foil to come a couple inches up the sides of the pan. (This prevents water from seeping into the pan while the cheesecake cooks in a water bath.) Lightly coat the inside of the pan with cooking spray.+==== For the crust: ==== 
 +  
 +  - Preheat the oven to 350˚. 
 +  - Wrap the bottom of a 9-inch spring-form pan with two layers of aluminum foil, allowing the foil to come a couple inches up the sides of the pan. (This prevents water from seeping into the pan while the cheesecake cooks in a water bath.)  
 +  - Lightly coat the inside of the pan with cooking spray.
   - Place the pecan halves and the graham crackers in the bowl of a food processor and pulse until fine crumbs form. Add the sugar and salt and pulse to combine. Drizzle in the melted butter and process until well combined.    - Place the pecan halves and the graham crackers in the bowl of a food processor and pulse until fine crumbs form. Add the sugar and salt and pulse to combine. Drizzle in the melted butter and process until well combined. 
   - Press the crumb mixture evenly along the bottom and partially up the sides of the pan. Bake the crust for 8-10 minutes then transfer to a wire rack to cool.   - Press the crumb mixture evenly along the bottom and partially up the sides of the pan. Bake the crust for 8-10 minutes then transfer to a wire rack to cool.
-  - For the filling: Beat the cream cheese and sugars in a large bowl with an electric mixer at medium-high speed, 2 to 3 minutes, until combined and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula. Lower the mixer speed and beat in the eggs, one at a time, until just incorporated. Beat in the pumpkin, sour cream, and vanilla until combined. With the mixer on low, beat in the cornstarch, salt, cinnamon, ginger, nutmeg, and cardamom.+ 
 +==== For the filling: ==== 
 +  
 +  - Beat the cream cheese and sugars in a large bowl with an electric mixer at medium-high speed, 2 to 3 minutes, until combined and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula. Lower the mixer speed and beat in the eggs, one at a time, until just incorporated. Beat in the pumpkin, sour cream, and vanilla until combined. With the mixer on low, beat in the cornstarch, salt, cinnamon, ginger, nutmeg, and cardamom.
   - Bring a pot of water to a boil for your cheesecake’s water bath.   - Bring a pot of water to a boil for your cheesecake’s water bath.
   - Pour the filling into the crust. Place the cheesecake in the center of a large roasting pan. Carefully pour the boiling water into the roasting pan. (The water should come about halfway up the sides of the pan).    - Pour the filling into the crust. Place the cheesecake in the center of a large roasting pan. Carefully pour the boiling water into the roasting pan. (The water should come about halfway up the sides of the pan). 
pumpkin_cheesecake.1669005560.txt.gz · Last modified: 2022/11/20 23:39 by jforbes

Page Tools