by Chef Dief
There is a great restaurant that has over 200 items on their 17 page menu. If
you have ever been, you may have waited in line for lunch or dinner to get a taste of one of their incredible cheesecakes. There are 40 to choose from and, today, it seems everything is pumpkin, so we are going to bake a Pumpkin Cheesecake.
You can make the cheesecake with two 9-inch pie pans and you will end up with two smaller cheesecakes. I use an 8-inch springform pan. This will give you a thick, gourmet cheesecake.
1 1/2 cups graham cracker crumbs (you can buy the graham cracker
already crumbed or put them in a food processor)
5 tablespoons melted butter
1 cup and 1 tbsp. of sugar
3-8 ounce packages cream cheese – softened
1 tsp. vanilla
1 cup canned pumpkin
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Preheat oven to 350 degrees. Place a large pan of water under the top shelf. Make the crust – in a bowl add the graham cracker crumbs, butter and one tablespoon of sugar. Make sure you keep the crust crumbly. Press the crumbs onto the bottom and two-thirds of the way up the side of the pan. Bake the crust for 5 minutes and set to the side.
In a large bow,l mix the cream cheese, sugar and vanilla and mix with an electric mixer until the cream cheese is nice and smooth. Add the pumpkin, eggs and spices and beat until creamy.
Pour the mix into the pan and bake for one hour. Watch for the top to turn a little darker, (according to your oven, you may need an additional 10 minutes). After the cheesecake has cooled, put it in the refrigerator. After it has cooled, remove the sides of the springform and cut into 8 slices and serve with whipped cream on the sides of the cheesecake.
Good food, good friends and good times!
Till next time, Chef Dief