Monday, October 10, 2011

how to make pumpkin cheesecake

Well I know I missed last week but I was busy so here is this weeks, how to make pumpkin cheesecake also I am a little ticked, all my photos were somehow erased so sorry, so you’ll just have to listen! Well read… so let’s get started shall we? I did happen to find two photos from when I made this cheesecake forever ago so there.
Things you will need:
Filling:
  • ·         3 (8-ounce) packages cream cheese, at room temperature
  • ·         1 (15-ounce) can pureed pumpkin
  • ·         3 eggs plus 1 egg yolk
  • ·         1/4 cup sour cream
  • ·         1 1/2 cups sugar
  • ·         1/2 teaspoon ground cinnamon
  • ·         1/8 teaspoon fresh ground nutmeg
  • ·         1/8 teaspoon ground cloves
  • ·         2 tablespoon all-purpose flour
  • ·         1 teaspoon vanilla extract



Crust:
  • ·         30 gingerberad snap cookies
  • ·         1 stick of butter


Now first of all let that cream cheese sit for a while because if you don’t I am telling you now it will not cream properly and then you’ll have lumps, which are not tasty. So now let that cream cheese sit….for a long long time….I promise if you wait you will be rewarded, I went to my friends house and then came back, yes I am not patient. So take the cream cheese and beat it with the mixer till it is nice and creamy. Then place the pumpkin, sugar, vanilla, eggs, sour cream, and spices and beat until well mixed then add the flour. Once finished with that let it sit for a moment while we make our tasty crust. Place the cookies in the food processer and pulverize them. Yes nice and mashed up. Well if you don’t have a food processor I guess you could already buy the crumbs OR smack it with a rolling pin. *note the smacking will relieve stress and anger* so now that it is all pulverized place in a medium bowl and add 1 stick of melted butter. Mix and press into the bottom of a spring form pan. Please note you do need a spring form pan for this. Also please note that if you place parchment paper on the bottom of the pan it’ll make for easy clean up.  Pour in the filling and bake at 350 for one hour or until the knife that you insert in the middle comes out clean it took another half hour for me. Let it cool 15 min then cover with plastic wrap and place in the fridge for 4 hours, then serve and enjoy. Test subject Peter LOVED IT I know surprise right it’s always it was okay well this time he and test subject Steve loved it.  As always I am accepting ideas for the blog! Facebook, twitter, or email me! JLThacker06@gmail.com and happy eating!




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