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Pumpkin
Cheesecake
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To prevent cracks in your cheesecake:
When the
internal temperature of a cheesecake rises beyond 160
degrees F. while baking, it will always crack. To prevent
this from happening, use an instant-read thermometer to test
its doneness. Take it out of the oven when the cheesecake
reaches 150 degrees F. at the center to avoid over baking. A wonderful looking baked cheesecake (with no cracks), can crack as it sits on the cooling rack because the cake shrank during cooling and clung to the sides of the springform pan. To avoid this from happening, cool the cheesecake for only a few minutes, and then, using a paring knife, free it from the sides of the pan before allowing it to cool completely. Cheesecake Hints and Tips:
Baking A Perfect Cheesecake
Cutting Cheesecake |
Never again make a pumpkin pie for the holiday. This cheesecake is absolutely wonderful. Let your family be the judge! I usually make this cheesecake ahead of time and freeze it. See How To Freeze Cheesecake. Check out more of Linda's Cheesecake Recipes. Don't forget to check out my Thanksgiving Turkey Dinner Menu which includes my favorite Pumpkin Cheesecake.
Pumpkin Cheesecake
Crust:
Preheat oven to 350 degrees F. and position rack in center of oven (too
high or too low of rack placement will cause baking problems). Lightly grease a
9-inch
springform pan.
In a small bowl, combine graham cracker
crumbs, hazelnuts, sugar, and butter. Mix well and press firmly onto
bottom of prepared pan. Bake 7 minutes or until edges are light
brown. Remove from oven and cool crust completely on a wire racks.
Maintain oven temperature.
Filling:
* To
quickly bring cream cheese to room temperature, place unwrapped
package(s) in a microwaveable bowl. Microwave on HIGH for 30 to 45
seconds or until slightly softened. Do not let it melt or get warm.
Refrigerate if it does.
NOTE: Use a conventional oven rather than a
convection oven in baking your cheesecake. The forced hot air from
the convection oven causes too much browning and can often cause
the center of the cheesecake to collapse.
In a large bowl,
combine cream cheese, sugar, and vanilla extract. Add sour cream and
whipping cream;
beat, on low speed, just until smooth.
Mix in cinnamon, ginger,
nutmeg, cloves, and flour. Add eggs, one at a time, beating after each addition; beat in pumpkin.
NOTE:
Do not over beat the mixture. You want to avoid beating air into the
mixture. Too much air will make
the cheesecake fall.
Pour pumpkin mixture into
prepared graham cracker crust,
using the back of a spoon to spread evenly over the crust (this
helps get rid of any extra air bubbles).
Place cheesecake in center of middle oven rack. Position a baking
pan filled halfway with hot water on lower rack. Bake 15 minutes, then lower oven
temperature to 300 degrees and bake another 70 minutes or until
edges are light brown and center is almost set.
NOTE: There should be no wet spots or
liquid areas in the center of the cheesecake.
Remember that a cheesecake
continues to cook when it is removed from the oven.
Turn oven off. Let
cake stand in oven, with door ajar, 30 minutes or until center is
completely set.
Cool cheesecake completely on a wire
rack before refrigerating. Cover with plastic wrap and refrigerate
12 to 24 hours before cutting (the cheesecake will solidify to a
perfect consistency during this time).
To serve, slide
a small knife around edges of cake to loosen it and remove sides of
the springform pan; transfer onto a cake plate.
NOTE: If a crack should appear, simply blend together some
sour cream, powdered sugar, and vanilla extract; spread over the top
when ready to serve.
Makes 10 to 12
servings. |
