Pumpkin Pie Cheesecake

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I know what you all are thinking…. finally a new recipe

Sorry to be holding back the bakery goodness.  Even though I only put recipes on this blog, I just might add an entry about what else has been distracting me.  Let just say it is some Steampunk goodness for the Halloween season!

My Pumpkin Pie cheesecake caused me some irritation.  Probably the most frustration I have yet to encounter.  As a warning… caramel sauce is finky!  It tastes wonderful, but be prepared and have extra supplies on hand, just in case.

Now down to the good bits – the actual ‘how to’ portion!

 

Extras You’ll Need:

Pureed pumpkin — Heavy Whipping Cream — Crushed Pecans

 

Chocolate Pecan Crust

  • 1 1/2 c. – ground pecans
  • 1 c. – flour
  • 1/3 c. – sugar
  • 1/4 c. – melted butter
  • 2 oz  – semi-sweet chocolate, melted

Pre-heat oven to 350 degrees.  Combine pecans, sugar, flour, melted chocolate and butter.  Pat into 9″ spring-form pan.  Bake for 10 minutes.  Let cool.

 

Pumpkin Pie Cheesecake

  • 4 – 8 oz packages of Cream Cheese, softened
  • 1 c. – sugar
  • 1 – 15 oz can pumpkin
  • 1 tsp – vanilla
  • 4 eggs
  • 5 tsp – cinnamon
  • 2 1/2 tsp – ground ginger
  • 2 1/2 tsp – ground nutmeg
  • 1 1/4 tsp – ground cloves

Beat cream cheese and sugar in a large bowl until well blended. Add pumpkin, spice and vanilla; mix well. Add eggs, one at a time, mixing slowly after each until just blended. Pour into crust. Bake for 1 hour 20 min to 1 hour 30 min or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

Caramel Sauce

  • 1 c. – sugar
  • 6 Tbsp – butter
  • 1/2 c. – heavy whipping cream

Have everything ready to go around pan.  Heat sugar on moderately high in non-stick 2-3 quart saucepan.  As sugar begins to melt, stir vigorously with whisk or wooden spoon.  Once sugar comes to boil, stop stirring.  Once totally melted,  the liquid sugar should be a darker amber colour.  Immediately add butter to pan and whisk until butter has melted (beware: it will foam with addition of butter).  Once butter has melted, take pan off heat, count to three and slowly add cream.  Continue to whisk until incorporate (beware: it will foam).  Whisk until caramel sauce is smooth.  Let cool in pan for couple of minutes,  then pour into glass jar and let cool to room temperature.  Warm before serving.  — Can be stored up for 2 weeks.  

Make it Pretty

Once caramel has cooled enough, pour the caramel over the cheesecake and sprinkle with crushed pecans. 

Enjoy!

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