Posted by: Jonjon | January 19, 2009

Cake – Cheesecake – Pumpkin Cheesecake 9/10 but could be better with bit less sugar and more pumpkin.

Cake – Cheesecake – Pumpkin Cheesecake 9/10 but could be better with bit less sugar and more pumpkin.
• 1/2 (8 ounce) package cream cheese, softened 110g
• 2 tablespoons white sugar 25g
• 1/8 teaspoon vanilla extract 0.6ml
• 1/2 eggs
• 1/4 (9 inch) prepared graham cracker crust
• 2 tablespoons pumpkin puree 30g
• 1/8 teaspoon ground cinnamon 0.3g
• 1/4 pinch ground cloves 0.2g
• 1/4 pinch ground nutmeg 0.2g
• 2 tablespoons frozen whipped topping, thawed 30ml

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 8 servings.
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

The pumpkin flavor was subtle. There were three layers in this cheesecake, so I gave some additional marks. There was a pumpkin flavor on the top layer, an ordinary cheesecake filling in the middle and a very sweet crust made from another recipe listed below. My cheesecake did not crack, but after it cooled down for an hour, it cracked. I couldn’t follow the advice of leaving it in the oven until it cooled down, because I had other baking to do. Nothing especially wrong with this recipe.

Graham Crumbs from Pumpkin Cheese Cake II

• 2 tablespoons graham cracker crumbs 10g
• 1 tablespoon and 1 teaspoon ground pecans 7g
• 1 teaspoon white sugar 4g
• 1 teaspoon brown sugar 5g
• 2 teaspoons butter 9g
• 2 tablespoons white sugar 25g
• 2 tablespoons canned pumpkin 30g
• 1/2 egg yolks 25g
• 1/4 teaspoon ground cinnamon 0.6g
• 1/8 teaspoon ground mace 0.1g
• 1/8 teaspoon ground ginger 0.2g
• 1/8 teaspoon salt 0.2g
• 1/2 (8 ounce) package cream cheese 110g
• 1 tablespoon white sugar 10g
• 1/8 egg 6.25g
• 1/8 egg yolk 2.5g
• 1 teaspoon whipping cream 5ml
• 1/2 teaspoon cornstarch 1g
• 1/8 teaspoon vanilla extract 0.4ml
• 1/8 teaspoon lemon extract 0.4ml

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 – 9 inch springform pan.
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
3. Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
4. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

I only did the crust. I think next time I will ground the pecans finer without leaving chunks, because I noticed that when it was in chunks, it was harder to paste the crust, and harder for the crust to stick together. As usual, a bit of oil seeped out of the detatchable muffin tray I used. Another thing that I noticed was that it was a bit soggy, almost a bit soft. I baked the crust at 175 for 3 minutes before putting the cheesecake layer on. Maybe I should have baked it at 190 like the other crust recipe, but I was afraid…well…not afraid, I just couldn’t be bothered cleaning out the leaking oil since there will be more coming out at a higher temperature. By the way..the crust was just OKAY. I still prefer the usual graham crust. This one just tasted nuttier, at the cost of using pecans. The crust was enough for two little round cheesecakes.


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