Pumpkin Cheesecake

One week! We are exactly one week away from Thanksgiving. Are you ready? I’m not! Luckily, my mom is taking care of the big stuff (turkey, stuffing, etc.), so that makes it all a little less stressful. I’m in charge of the sweet potatoes, corn soufflé, and desserts. The desserts are still the big question mark though. My brother and I plan on making the desserts on Wednesday. We will make at least two (in an ideal world, we would aim for 3, but I am trying to be more sensible). It has pretty much been decided that there will be a pumpkin dessert---which one is the question. We could go with a traditional pumpkin pie, but I’m torn between this Pumpkin Cheesecake and my pumpkin flan. I LOVE this pumpkin cheesecake, so I have a feeling I may try and get the family on board with this one.

Unlike cheesecakes I have posted about in the past, this recipe has a little bit of flour in it to prevent it from cracking which means it does not require a water bath. The downside of this recipe for someone trying to bake several desserts is that it does take up your oven for almost 3 hours (45 minutes for cooking and then you turn the oven off and leave it in there for an additional 2 hours). BUT you can make this cheesecake 2 days in advance, so that should get it out of the way before the Thanksgiving cooking madness begins.

I’ll let you know which pumpkin dessert I decide on.

For my next debate: regular pecan pie or chocolate pecan pie??

Here is what you will need:

If you can find this box of Graham Crumbs in the baking aisle, it will save you lots of time:

Step 1: Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up. Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened.

Step 2:  press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.

Step 3: 3.Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix).

Step 4: Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth.

Step 5: Add eggs one at a time, mixing until each is incorporated before adding the next. (Note: Never crack an egg directly into the mixer, so you don't accidentally drop any pieces of the shell into the batter. I crack each egg in a bowl and then I incorporate it.)

Step 6: Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).

Recipe Courtesy: Martha Stewart

ENJOY!

Ingredients:

FOR THE CRUST

1 1/4 cups graham-cracker crumbs (from 10 whole crackers)
1/4 cup sugar
4 tablespoons unsalted butter, melted

FOR THE FILLING

4 packages (8 ounces each) bar cream cheese, very soft
1 1/4 cups sugar
3 tablespoons all-purpose flour
1 cup canned pumpkin puree
2 tablespoons pumpkin-pie spice
1 tablespoon vanilla extract
1/2 teaspoon salt
4 large eggs, room temperature

Directions

1.Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.

2.Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.

3.Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.

4.Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).

5.Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.

Cheesecake with Blueberry Topping

Warm weather is officially here!! This past weekend, I enjoyed almost every meal outdoors--from a backyard in Capitol Hill to the tidal basin surrounded by cherry blossoms to a rooftop downtown. It was fantastic. On Friday night, my friend hosted a dinner party, and I jumped at the opportunity to bring dessert (I can never quite justify baking an entire cake for just two). I decided to bring blueberry cheesecake because it is such a light cool dessert, perfect for a warm spring evening.

This dessert comes from none other than Martha Stewart. I first made it a couple of years ago, and it has been a household favorite ever since. This is a great cheesecake for "first timers" because even if it begins to crack, which the water bath should hopefully prevent, the fruit topping will hide any imperfections.

Here is what you will need for the crust:



Step 1: Make the crust: Preheat oven to 325 degrees and put a large pot of water to boil. Coat a 9-inch springform pan with cooking spray. Wrap exterior of pan (including base) with foil.



Step 2: Stir together graham cracker crumbs, sugar, cinnamon, and salt.


Step 3: Pour in melted butter.



Step 4: Press mixture firmly into bottom and 3 inches up sides of pan. Refrigerate 15 minutes.



While the crust chills in the refrigerator, make the filling..

Here is what you will need for the filling:



Step 1: Beat cream cheese with a mixer on medium speed until fluffy.



Step 2:Reduce speed to low, and add sour cream, sugar, eggs, lemon zest, and vanilla. Beat until well combined (do not overmix).



Step 3: Pour filling into chilled crust. Set springform pan in a large, shallow roasting pan.



Step 4: Carefully ladle enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake is set but still slightly wobbly in center, about 1 hour, 15 minutes. Transfer roasting pan to a wire rack. Let cake cool in roasting pan 30 minutes. Remove cheesecake from roasting pan, and refrigerate, uncovered, at least 8 hours (or overnight).




While the cheesecake cooks in the oven, make the topping.

Here is what you will need for the blueberry topping:



Step 1: Combine all ingredients in a saucepan over medium-high heat.



Step 2: Bring to a simmer, and cook until berries break down, about 4 minutes.



Step 4: Let cool, then refrigerate, covered, until cold (or up to 3 days).



FINAL STEP: Run a knife around edge of cake, and unmold. Spoon topping over cake. ENJOY!











List of Ingredients for Cheesecake:

Vegetable-oil cooking spray
6 tablespoons unsalted butter, melted
2 cups graham cracker crumbs
3 tablespoons sugar
1/4 teaspoon ground cinnamon
Pinch of salt
16 ounces cream cheese, room temperature
16 ounces sour cream
1 cup sugar
3 large eggs
1 1/2 teaspoons finely grated lemon zest
1 teaspoon pure vanilla extract
Boiling water, for roasting pan

List of Ingredients for Blueberry Topping:

1 1/2 pints (3 cups) blueberries
3/4 cup sugar
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1 tablespoon cornstarch