This is a pumpkin obsession post. If you are looking for some good pumpkin recipes, you will find them here!
If you like pumpkin and you like cheesecake, yer gonna love this. The first time I ever made this cheesecake, I dropped it all over the base of my fridge and floor as I was taking it out of the fridge. I cried. Then I ate it off the floor. What. I picked off most of the cat hair. Stupid spring form pan! Rookie mistake.
This is how I make this luscious, crack free cheesecake without dropping the entire thing on the floor.
Get all your stuff together. I gather all my ingredients and tools. Bowls, mixer, measuring cups/spoons. I make sure I also have a grocery bag near to throw all my trash. Crack my eggs into a bowl.
Then I get my spring form pan ready. Line the bottom with a double layer of foil and at least 1 inch up the sides. Set it in an ‘ole roasting pan. Then I preheat my oven.
Melt a stick of butter. I put the stick of butter in a bowl and microwave it for 40 seconds. I throw some graham crackers in a food processor to make crumbs. You need almost a full package. I put the crumbs in a bowl.
Add sugar and cinnamon to crumbs. The recipe called for brown sugar. I didn’t have any so I used raw sugar instead.
Mix until all the crumbs are incorporated with butter.
Pour ‘em in the pan.
Press it down with a glass or something with a flat bottom.
Make the filling. Mix sugar and cream cheese until smooth. Cream cheese has to be room temperature or it will end up lumpy.
Add a galunck of vanilla and mix.
Add a couple spoonfulls of flour and mix again.
Take a spatula to the sides of the bowl to get the crap off the sides.
Pour it into the pan,
and use a spatula to even it out.
Take some hot water and carefully pour it into the pan. I used 4 cups here.
Bake for 55 minutes. Then crack open the door, turn the oven off, and let it sit in there for an hour.
***The water bath and cracking the oven door help keep it from cracking all over the place.
Take it out out of the oven and remove the foil. Place it on a baking sheet and refrigerate (overnight is best, 4 hours minimum). If you do not place it on the baking sheet, you may be eating it off the floor later.
***Also, word on the street is that this freezes nicely. Bring it to room temp, cover it with saran wrap & foil and freeze. Unthaw it in the fridge 24 hours prior and let it sit out for at least 1 hour prior to serving.
Cutta slice. Dollip with some whipped cream and sprinkle on some cinnamon and viola!
- 1 3/4 cups graham cracker crumbs (almost an entire package)
- 3 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1 stick melted salted butter
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 (15-ounce) can pureed pumpkin
- 3 eggs plus 1 egg yolk
- 1/4 cup sour cream
- 1 1/2 cups sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F.
- In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Mix well. Press down flat into a 9-inch springform pan. Set aside.
- Beat cream cheese and sugar until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, and the spices. Add flour and vanilla. Beat together until well combined.
- Pour into crust. Spread out evenly. Add hot water to roasting pan. Bake for 55 minutes, turn oven off, then crack open the door. Let it sit in there for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for at least 4 hours (overnight is best).
24. Pumpkin Pie Spice Blend – The Rising Spoon (I know not actually pumpkin, but I couldn’t resist!)