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

Baking Cheesecake Ahead Of Time

Cracks in Cheesecake

Cutting Cheesecake

How To Freeze Cheesecake

Traveling with Cheesecakes

Springform Pans
 

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:
1 cup graham cracker crumbs
1/3 cup ground toasted hazelnuts (any type of nut may be used)
1/4 cup sugar
1/4 cup butter, melted

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:
2 (8 ounce) packages cream cheese, room temperature*
1 cup sugar
1 1/2 teaspoons pure vanilla extract
1/4 cup sour cream
1/4 cup whipping cream
3/4
teaspoon ground cinnamon
1/3 teaspoon ground ginger
1/3 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 cup all-purpose flour
4
eggs, room temperature
1 1/2 cups canned pumpkin

* 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.