Spicy Pumpkin Cheesecake
As demanded, here is the recipe for the Spicy Pumpkin Cheesecake, which recently knocked out the Bourbonless Pumpkin Cheesecake from the competition. I'm a bit reluctant to post the recipe because it hasn't yet achieved Ultimate Pumpkin Cheesecake status and I don't want to go around giving out sub par recipes. This one does have potential, however, and is quite tasty in a good way, so I won't be embarrassed if it graces Thanksgiving tables. If you should make this recipe, I want feedback. Be brutal. I can take it.
Spicy Pumpkin CheesecakeFor crust
¾ cup graham cracker crumbs (from ~five crackers)
½ cup pecans (1-¾ oz), finely chopped
¼ cup packed light brown sugar
¼ cup granulated sugar
½ stick (¼ cup) unsalted butter, melted and cooled
For filling
16 oz. cream cheese, softened
¾ c. sugar
2 eggs
16 oz. can pumpkin
2 t. cinnamon
¼ t. ginger
¼ t. cloves
For topping
8 oz. heavy whipping cream
1 T. pumpkin pie spice (+ more to taste, if desired)
1/4 c. Icing sugar (+ more to taste, if desired)Make crust:
Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.
Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and ½” up side of pan, then chill crust, 1 hour.For filling:
In large mixing bowl, beat cream cheese, sugar and eggs on medium speed ‘til smooth. Add pumpkin and spices; continue mixing.Spoon into pie crust and bake 350 until set, ~45m. Cool. Refrigerate several hours.
For topping
Pour whipping cream into a clean bowl. Sift icing sugar and pumpkin pie spice on top of cream (don't need to sift if icing sugar isn't clumpy). Also, you can just use a mixture of 2 parts cinnamon, 1 part each of cloves and ginger instead of premixed pumpkin pie spice. Mix on high speed until soft peaks form. Taste and adjust icing sugar or spices if necessary. Mix until stiff peaks form. Spread on top of pumpkin cheesecake. Refrigerate until ready to use. Let stand ~20m before cutting and serving.
Serves 16.
Comments
And icing sugar is...? Powdered sugar? Confectioners sugar? Are they all the same thing? Do tell, o enlightened one.
Posted by: Purple Fried Okra | November 3, 2005 12:48 PM
Icing sugar is the same as confectioners' sugar and powdered sugar, except that it has fewer letters, which is why I prefer to use that name. Plus, it's the favored usage by British folks.
I hate using "confectioners' sugar" because I'm never sure where to put the apostrophe. I finally decided it goes at the end, but to avoid these quandaries, I just use "icing sugar." More efficient, you see.
Posted by: blue artichoke | November 3, 2005 02:16 PM
I'm gonna call it "XXX" sugar just because it makes it sound naughty.
Posted by: Purple Fried Okra | November 3, 2005 02:50 PM
The word from Florida is this one is "phenomenal." And that came from my co-worker who doesn't like pumpkin.
I changed a couple of things, mainly because everyone I know is dieting right now. I used 1/3-less-fat cream cheese and fat-free graham crackers. Also, I made the cheesecake the night before I had to be up at 5:30am, so I didn't make the whipped topping (I will for Thanksgiving). The crust was a little too crumbly, but reeeeeeeeeeally good. The crumbly crust might have been because I forgot to butter the pan (oops).
The things I heard most were, "What spices are in this?" and "Mmph, mmsh mph!" I'm sure the latter is also a compliment. At least two co-workers are making this for their turkey day feasts.
As my first cheesecake, I was impressed by how easy this was to make, and how well it came out. Thanks for posting the recipe!
Posted by: Cranberry Wasabi | November 22, 2005 07:23 AM
Thanks for testing the recipe and giving feedback! It's getting so difficult to keep track of all these cheesecakes. I just made a low-fat cheesecake using a combination nonfat and 1/3-less fat cream cheese. There were some texture issues. How was the texture using only the 1/3-less-fat cream cheese?
Cheesecakes are best made a day or two in advance, so I always try to make one at least the day before I'm serving it so it can set overnight in the fridge.
Cheesecakes are intimidating, but I'm not sure how they got that reputation. They really aren't that difficult to get right, if you can make yourself take it out of the oven while it is still jiggly. My tendency in the past was to overbake it, out of fear of having a cheesecake still runny in the center! I'm glad your first cheesecake turned out so well!
Happy Thanksgiving!
Posted by: blue artichoke | November 22, 2005 03:44 PM