I am thinking I need to post a want add. It would go something like this – Needed. Recipe taste testers willing to help us eat all the things I want to make. I have SO MANY fall-themed recipes on my list to try, and truthfully, I haven’t really started on any of them. I am absolutely paralyzed by the list itself, and the ability for the two of us to have a managable amount of food. Anyone have some teenage boys they want to lend me for a couple weeks?? 🙂
This cheesecake is the only dessert we’ve tackled so far, and I can’t take any credit for it because the hubby made it. He had a coworker that was leaving for a new job, so this was her parting gift. Not too bad of a gig if I do say so myself.
The recipe for this cheesecake comes from Food Network Magazine, and it really is one heck of a cheesecake. The hubby took this to work with some whipped cream, and not much of it made it back home. Our changes to the recipe were pretty minor – Greek yogurt rather than sour cream and cinnamon graham crackers for the crust. Crushed gingersnaps would make a great crust here too.
Speaking of cheesecakes, does anyone have a better method for a water bath? Whenever I try to wrap the pan and bake it in water, I always end up with a leak, so my new method is just to place a pan full of water in the oven on a rack below the cheesecake. What I don’t know is if my new method actually makes a difference…Crack or no crack, cheesecake is still great in my book. Enjoy!
Almost-Famous Pupmkin Cheesecake
Slightly adapted from Food Network Magazine
12 Tbsp. unsalted butter, melted
2-1/2 cups cinnamon graham crackers, crushed
2-3/4 cups sugar, divided
2 lbs. (four 8-oz pkg) cream cheese, at room temperature
1/4 cup non-fat Greek yogurt
1 (15 oz) can pumpkin puree
6 large eggs, at room temperature, lightly beaten
1 Tbsp. vanilla extract
2-1/2 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
whipped cream for serving
Preheat the oven to 325 degrees F. Grease a 10-inch springform pan.
Combine the graham cracker crumbs, butter, 1/4 cup sugar, and a pinch of salt. Press the crumb mixture onto the bottom and up the sides of the springform pan. Bake, 15-20 minutes or until the crust just starts to brown. Cool completely. If desired, wrap the outside of the pan in foil for a water bath.
In a stand mixer, beat the cream cheese until smooth. Add the remaining 2-1/2 cups sugar, and beat just until the mixture lightens. Beat in the sour cream. Add the pumpkin, eggs, vanilla, 1 teaspoon salt, cinnamon, ginger, and cloves. Mix until just combined. Pour into the prepared crust.
Fill a large, rimmed pan (roasting pan) with warm water. If you wrapped the cheesecake, place the pan in the water and place them in the oven together. If you did not wrap the cheesecake crust, place the roasting pan (with water) in the oven on the rack below the cheesecake. Bake until the outsides of the cheesecake are set but the middle is still wobbly, about 1 hour and 45 minutes. Turn off the oven and open the door. Leave the cheesecake in the oven for at least 1 more hour, then place on a rack to cool completely. Cover and refrigerate for at least 8 hours before serving.