Thursday, November 5, 2009

The quest for Cheesecake: part 2

Ok, now I have my GF graham crackers. The cheesecake quest can continue! Being fall and all, I settled on a Spiced Pumpkin Cheesecake recipe from my favorite go-to recipe source, Cooks Illustrated.

Um, wow, good choice.

I had a little difficulty with the crust. The recipe called for 9 graham crackers/5oz. Well, I made my own crackers where only 4 ended up in (rough) graham cracker shape, and I don't have a scale to do ounces. My counter turned into an edible puzzle as I grouped cookie scraps into approximate graham cracker shapes. I think I ended up with too much though... I forgot to account for the fact that my crackers were much thicker. I compensated by just adding an extra tablespoon or two of butter into the crust. I think it worked out okay.

Drying the pumpkin

Cheesecake batter yuummmmm

First baked the crust for 15 mins

Then poured the cheesecake batter in, placed in a water bath, and cooked. Unfortunately, my tinfoil was not watertight. I thought "no way will any water get in"! I used 2 layers of special extra wide, heavy duty foil. I thought there were no weak points. But alas, there must have been. When I removed the foil at the end there was a good amount of water in there. #$*$.

Well, the little bit that we tried didn't have a soggy crust. Actually, it was perfectly crispy. But, I wouldn't be surprised if there are soggy bits somewhere!

Anyway, this was one delicious cheesecake. Much better than my last cheesecake attempt :)

Spiced Pumpkin Cheesecake


5 ounces graham crackers (9 whole crackers), broken into large pieces
3 tablespoons granulated sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter , melted

1 1/3 cups granulated sugar (10 1/3 ounces)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 teaspoon table salt
1 can (15 ounces) pumpkin
1 1/2 pounds cream cheese , cut into 1-inch chunks and left to soften at room temperature, about 30 minutes
1 tablespoon vanilla extract
1 tablespoon lemon juice from 1 lemon
5 large eggs , left at room temperature, about 30 minutes
1 cup heavy cream


1. FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray. Pulse crackers, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened. Turn crumbs into prepared springform pan and, using hand, spread crumbs into even layer. Using flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use a soup spoon to press and smooth crumbs into edges of pan. Bake until fragrant and browned about the edges, about 15 minutes. Cool on wire rack while making filling.

2. FOR THE FILLING: Bring about 4 quarts water to simmer in stockpot. Whisk sugar, spices, and salt in small bowl; set aside. To dry pumpkin (see illustrations below): Line baking sheet with triple layer of paper towels. Spread pumpkin on paper towels in roughly even layer. Cover pumpkin with second triple layer of paper towels and press firmly until paper towels are saturated. Peel back top layer of towels and discard. Grasp bottom towels and fold pumpkin in half; peel back towels. Repeat and flip pumpkin onto baking sheet; discard towel.

3. In standing mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula. Add about one third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition. Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrape bowl. Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl. Add heavy cream and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.

4. Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 1/2 hours (see note). Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes. Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.

5. TO SERVE: Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.


Lauren said...

Oh my! I really want some of this =D. Pumpkin and cheesecake? Perfect combination.

Helen said...

Mmmm, I love Cook's pumpkin cheesecake too :) So glad you found a way to make it gluten free.