Well, the weather is definitely turning to winter here. No fall or autumn. We’re forecast to have snow tomorrow. It still amazes me how we can go from hot summer weather with the air conditioner on one day, and then the next day the furnace is turning on to heat up the house because it’s gotten so cold. This also means my migraines have returned.
With fall also means the return of the Pumpkin Spice at Starbucks (my joy of all joys!).
Now everywhere I look I see pumpkin here and pumpkin there. So I decided I would make a pumpkin cheesecake, I have a recipe for this so this should be easy. I completely forgot my recipe called for pumpkin butter. This meant another day’s worth of work to make the pumpkin butter first and then to be able to make the cheesecake. I was a little upset with myself for not having done this sooner.
This recipe will make a lot of cheesecake batter, which quite frankly I am happy with. This is just a warning, it’s makes 2 – 6″ X 3″ tall cheesecakes, as well as 4 to 6 custard cups. Although you could put less in the 2 cakes and then make 3. It’s up to you. And I know you’re saying right now, why would I need 3 cheesecakes?? I ask you, why would you not need 3 cheesecakes! I have a 24 year old who will consume these within a few days, so the need for more than one is obvious to me, or I wouldn’t get any.
Now most recipes around call for 1 cup of pumpkin puree. This always makes me mad. I hate that they call for so little pumpkin. Why bother putting it in there if you’re not going to make this a “Pumpkin” cheesecake. Mine uses a whole big can (796 ml/27 oz.). I want to know this is pumpkin cheesecake.
I also did away with all the mixture of spices, just get the Pumpkin Pie Spice. It has it all in there anyway. I add in quite a bit, but again, I like my Pumpkin Pie/Pumpkin Cheesecake spicy.
I also like a ginger snap crust with pumpkin cheesecake. Graham cracker crust is good for regular cheesecake, but pumpkin cheesecake needs the ginger snap crust. Trust me.
I also forgot to take photos while making these cheesecakes, I’ve had a less than accident free summer, so I’m trying to concentrate more while baking and doing things. Basically so I don’t have to text my husband or call him and say “hey, so I cut myself again”. Because this has happened more than once this summer.
Pumpkin Pie Cheesecake
(makes 2 – 6″ X 3″ cakes & 4 to 6 custard cups)
1 box Ginger snap cookies
2 Tbsp. Sugar, rounded
6 Tbsp. butter, melted
4 pkg. light cream cheese (if you want to use full fat go ahead, although you won’t taste the difference with light cream cheese)
1 large can pumpkin puree, pure (not the pie filling)
1 1/2 cups sugar
1 1/2 Tbsp. Pumpkin pie spice (4 1/2 tsp)
1/4 cup whipping cream
2 Tbsp. Flour
1 tsp. Vanilla
4 oz. semi-sweet chocolate, chopped.
1/2 cup whipping cream
- Preheat oven to 350°F.
- Spray your pans with baking spray. (either 2 – 6” cheesecake pans and 4 to 6 custard cups or 3 – 6” cheesecake pans)
- In food processor, crush up ginger snap cookies to a fine crumb. Add in sugar and melted butter. Pulse to combine. You want a wet sand-like texture.
- Divide mixture between the two pans (not the custard cups) and press down firmly. Bake in oven for 10 minutes. Allow to cool.
- In the bowl of your stand mixer, beat cream cheese for 3 minutes, scraping down the bowl after each minute.
- Add in sugar and continue to beat for an additional 2 minutes.
- Scrape down bowl.
- Add in pumpkin, vanilla, heavy cream and Pumpkin Pie spice mix. Mix to combine – approximately 1 minute.
- Scrape down the bowl.
- Add in the eggs, on medium low speed, one at a time, scraping down the bowl after each egg is combined.
- On medium low speed, slowly sprinkle in flour. Mix to combine.
- Divide batter between the two pans, and custard cups. (mixture will come almost to the top.
- Place the pans onto a sheet pan, for easy transfer to and from oven.
- Place in the oven and reduce temperature to 320°F. Bake for 1 hour, then turn the oven off and allow to remain in the oven for another 2 hours.
- Remove from the oven and allow to cool to room temperature. Then place in the fridge over night.
- The next day remove the cheesecakes from the pans and make the ganache (if you choose to, you don’t have to have the ganache on top it is totally optional).
- To make the ganache, bring the cream to a simmer, pour over the chopped chocolate, let sit for 30 seconds and then slowly stir until all the chocolate is melted and is smooth. Let cool for approx. 10 minutes to thicken up and then pour carefully over the two cheesecakes.