Sun Sims Forums - View Single Post - As promised, Pumpkin Cheesecake with Cinnamon Whipped Cream

homerette · 12-14-2008, 10:13 PM

Pumpkin Cheesecake

32 oz. of cream cheese, softened
1 (15-oz) can pumpkin puree
1 1/2 cups granulated sugar
4 eggs
1/2 teaspoon ground cinnamon
2 teaspoons vanilla extract
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 recipe Pecan Graham Cracker Crust, as follows
1 recipe Cinnamon Whipped Cream, as follows

Combine the cream cheese, sugar, cinnamon, ginger and cloves in a large bowl, or mixer, and beat until smooth and creamy. Add the pumpkin and beat until smooth. Add the eggs one at a time, beating until smooth after each addition. Beat in the vanilla and pour the mixture into your cooled Pecan Graham Cracker Crust. Place the springform pan in a larger baking pan and add water about one inch up the side.**

Bake in a preheated 350-degree oven for one hour and 45 minutes or until the top is golden brown and a knife inserted in the center comes out clean.

Remove the springform pan to a wire rack to completely cool. Cover the pan and refrigerate overnight. Loosen the cheesecake from the side of the pan and remove the side of the pan. Place the cheesecake on a serving plate and top with Cinnamon Whipped Cream.

Pecan Graham Cracker Crust

1/2 cup pecans, finely chopped
1/4 cup granulated sugar
1 cup graham cracker crumbs
5 tablespoons melted butter

Combine the pecans, graham cracker crumbs and sugar in a bowl and toss to mix well. Add the butter and mix to the consistency of wet sand. Press the mixture evenly over the bottom of a 9-inch* springform pan.

Bake at 350 degrees for 10 minutes. Wrap the bottom and sides of the pan with foil to make it watertight. Set aside.

Cinnamon Whipped Cream

1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Combine the whipping cream, confectioners sugar, vanilla and cinnamon in a small bowl. Beat at low speed until well blended. Beat at high speed until stiff peaks form. Top pumpkin cheesecake.

*I use a 10-inch springform with good results, as sometimes the mixture overflows a 9-inch making it hard to remove from the pan later.

**I usually put a pan of water on the rack under the cheesecake, so I don't have to worry about a watertight pan.

Credit where it's due: This recipe comes from our local Junior League cookbook and was created by Brad Barden.

12-14-2008, 10:13 PM	#1
homerette Day late & a dollar short Join Date: Apr 2007 Location: central VA Posts: 206	As promised, Pumpkin Cheesecake with Cinnamon Whipped Cream Pumpkin Cheesecake 32 oz. of cream cheese, softened 1 (15-oz) can pumpkin puree 1 1/2 cups granulated sugar 4 eggs 1/2 teaspoon ground cinnamon 2 teaspoons vanilla extract 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 1 recipe Pecan Graham Cracker Crust, as follows 1 recipe Cinnamon Whipped Cream, as follows Combine the cream cheese, sugar, cinnamon, ginger and cloves in a large bowl, or mixer, and beat until smooth and creamy. Add the pumpkin and beat until smooth. Add the eggs one at a time, beating until smooth after each addition. Beat in the vanilla and pour the mixture into your cooled Pecan Graham Cracker Crust. Place the springform pan in a larger baking pan and add water about one inch up the side. Bake in a preheated 350-degree oven for one hour and 45 minutes or until the top is golden brown and a knife inserted in the center comes out clean. Remove the springform pan to a wire rack to completely cool. Cover the pan and refrigerate overnight. Loosen the cheesecake from the side of the pan and remove the side of the pan. Place the cheesecake on a serving plate and top with Cinnamon Whipped Cream. Pecan Graham Cracker Crust** 1/2 cup pecans, finely chopped 1/4 cup granulated sugar 1 cup graham cracker crumbs 5 tablespoons melted butter Combine the pecans, graham cracker crumbs and sugar in a bowl and toss to mix well. Add the butter and mix to the consistency of wet sand. Press the mixture evenly over the bottom of a 9-inch* springform pan. Bake at 350 degrees for 10 minutes. Wrap the bottom and sides of the pan with foil to make it watertight. Set aside. *Cinnamon Whipped Cream* 1 cup heavy whipping cream 1/4 cup confectioners' sugar 1 teaspoon vanilla extract 1 teaspoon ground cinnamon Combine the whipping cream, confectioners sugar, vanilla and cinnamon in a small bowl. Beat at low speed until well blended. Beat at high speed until stiff peaks form. Top pumpkin cheesecake. I use a 10-inch springform with good results, as sometimes the mixture overflows a 9-inch making it hard to remove from the pan later. I usually put a pan of water on the rack under the cheesecake, so I don't have to worry about a watertight pan. Credit where it's due: This recipe comes from our local Junior League cookbook and was created by Brad Barden.* __________________ May the roof above us never fall in, and may we friends gathered below never fall out. Last edited by homerette : 12-15-2008 at 06:00 AM.