Monday, November 21, 2016

The BEST Pumpkin Cheesecake Recipe EVER!


Hello Friends and Happy Happy Monday!  Today's post is dedicated to all of you pumpkin lovers out there.  If you are anything like me, you love any recipe that involves pumpkin this time of year.  I thought I would do something different and bring you a recipe post.  I will be 100% honest and admit that I do not love to cook, however I am a baker.  There is something therapeutic about baking for me and cheesecake is one of my favorite things to make.  Cheesecake is something that requires a heavy amount of time and you do need to bake it at least a day before you intend to serve it.  It always tastes best when chilled overnight and each step below is important in the baking and chilling process so don't try to cut corners :)  I promise if you make the time to bake this, you will not be disappointed... it is AH-MAZ-ING!  

We had an early Thanksgiving this past weekend with Drew's parents who flew in from Philadelphia to be with us. I know I said I don't like to cook but I do make a few exceptions around the holidays.  I enjoyed cooking and baking for them and included some pictures from our weekend below.  Our menu consisted of Turkey, a family recipe of Stuffing that I'll share if you ask ;), Broccoli & Cauliflower Casserole (on pinterest) Sweet Potato Mash (also on pinterest and so easy!) cresent rolls and Cran Apple Relish (also a family recipe that I'll share)   If you have any questions about anything, you know to comment below or email me :)







Serving: 12 Slices  Prep Time: 20 minutes  Cook Time: 2 hours 45 minutes  Rest Time: 1.5 hours 
Refrigerator Time:  8+ hours

Ingredients 

12 TBS Butter (unsalted, melted)
2 1/2 cups Graham Cracker Crumbs
2 3/4 cups Sugar
Salt 
2 lbs Cream Cheese (room temperature)
1/4 cup Sour Cream
15 once can Pure Pumpkin 
6 large eggs (lightly beaten, room temperature)
1 TBS Vanilla Extract
2 1/2 TSP Ground Cinnamon
1 TSP Ground Ginger
1/4 TSP Ground Cloves
Whipped Cream 
1 cup of Chopped Pecans 

Bakeware
1 Spring form 10 inch Pan
Roaster Pan 


Baking Instructions
1) Preheat oven to 325 degrees with rack in center
2) Coat the 10 inch spring form with butter or baking spray
3) Mix melted butter with graham cracker crumbs and 1/4 cup of sugar with a pinch of salt in a bowl
4)  Press the the crumb mixture evenly on the bottom of spring form and up the sides of pan 
(doesn't have to be to the top of the pan)
5) Bake 15-20 minutes until crust is a golden brown
6) After the pan is cooled, wrap the outside with aluminum foil
7) Place wrapped spring form pan in the middle of the roaster
8) In a medium pot, boil water
9) As the water is boiling,  cream the cream cheese with a mixer
10) Add the rest of the sugar (2 1/2 cups) and beat until smooth
11) Whip in the sour cream
12)  Add in the pumpkin, eggs, spices, a pinch of salt and vanilla extract
13)  Pour wet mixture into the spring form pan (making sure pan is cooled)
14)  Take the boiling water and slowly pour it into the roaster, water should come about half way up the spring form pan
15) Carefully place the roaster pan into the oven (don't pull out the rack in over because the roaster is too heavy and will tip it
16)  Bake for 1 hour and 45 minutes, outside will be set and the inside slightly loose
17)  Turn off the oven and LEAVE THE CHEESECAKE INSIDE with the oven door slightly open to release heat, resting inside for 1 hour
18) Remove the the cheesecake spring form pan from the roaster and let rest on a cooling rack for 1 hour (do not remove the cheesecake from the spring form pan)
19) Place the cheesecake pan inside the refrigerator for at least 8 hours, covered with foil or saran wrap ( overnight is best)
20)  Remove cheesecake from the refrigerator within 30 minutes of serving
21)  Unlock and remove the spring form ring
22) Decorate or use as much whipped cream as desired to each slice of cheesecake
23)  Top each slice as desired with the chopped, candied pecans
24) ENJOY! 


Optional Step: Candied Pecans
**You can simply chop and toast the pecans before serving 

1 egg (egg white only)
1 cup of pecans
1/8 cup brown sugar
1/8 cup granulated sugar

1) Preheat oven to 300 degrees 
2) Use parchment paper to line a baking sheet
3)  In a bowl, coat the pecans with the egg whites
4)  In a separate bowl, mix the brown and granulated sugar
5) Take the coated pecans and coat with the dry mixer
6) Spread the pecans evening on the baking sheet
7) place sheet in oven and bake for 25-30 minutes
8)  remove the sheet from the oven and allow the pecans to cool completely
9) chop the pecans and use as garnish for your cheesecake slices

*Shop my post below*















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