Pumpkin Cheesecake Recipe

100CafeStreet.com — Fri, 22 Oct 2010 17:40:43 +0000

Cheesecake is one of the richest, most decadent and dense desserts around. Because of its fickle nature during baking and the setting up process, it is often considered one of the most difficult to master. Many recipes call for a water bath or slow baking at a low temperature to prevent over cooking. While delicious and extraordinary, cheesecake is often avoided by the home cook because of its delicate nature and no one wants to fail when dessert is at stake! The key to a perfect cheesecake is not to over beat the filling and to allow the cake to slowly cook at a low temperature. Also, it is important to allow the cheesecake to cool completely before chilling in the refrigerator.

This pumpkin cheesecake recipe is not only delicious, it is fool proof. It yields a perfectly creamy, dense and rich treat: everything a cheesecake should be. And with the added pumpkin, this dessert is a great alternative to the classic pumpkin pie. Serve this at your next holiday get together and wow your guests with your culinary expertise!

Ingredients

For crust:
8 graham crackers, crushed
5 tbsp butter, melted
1/4 cup sugar

For filling:
24 oz cream cheese
1 cup sugar
3 tbsp flour
1 tsp vanilla
5 large eggs
1 cup sour cream
1/4 cup brown sugar
3/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp ground ginger
1/4 tsp nutmeg
1 15 oz can of pumpkin puree

Directions:

1. Preheat oven to 350° F. Combine the crushed graham crackers, melted butter and sugar. Press the crumb mixture in the bottom of a 9 inch springform pan.

2. Bake for 10 minutes. Remove from oven and cool.

3. Reduce oven to 300° F.

4. Combine all of the filling ingredients with an electric mixture.

5. Pour the filling into the springform pan and place in the center of the oven.

6. Bake for 1 hour. After the hour of baking, turn the off and leave cheesecake in the oven for another hour. Allow to cool completely then refrigerate overnight.

Thanksgiving Recipes: 718’s Pumpkin Cheesecake

100CafeStreet.com — Tue, 10 Nov 2009 17:47:01 +0000

This recipe is courtesy of Raphael Sutter – the chef/owner of 718 Restaurant in Astoria Queens, NY. He e-mailed us two very specially created dessert recipes, from his restaurant’s kitchen to our readers. One is his seasonal Pumpkin Cheesecake and the other is a delicious Apple Cranberry Tarte Flambee. Both are easy and both are delicious. Let’s start with the Pumpkin Cheesecake recipe:

Served with vanilla ice cream and a shot of Roseangel Tequilla

Ingredients:

1LB CREAM CHEESE
1 CUP BROWN SUGAR
1 TSP CINNAMON
1/2 TSP NUTMEG
1 TSP VANILLA
1LB PUMPKIN PUREE
1/2 CUP HEAVY CREAM
1 CUP BREAD CRUMB
1LB RICOTTA CHEESE
4 EGGS
VANILLA ICE CREAM (Optional)
ROSEANGEL TEQUILLA (optional)

Directions:
Heat oven at 325F
Grease a cake pan with butter and line it with parchment paper.
Mix the cream cheese with the brown sugar until smooth then add the spices. Mix in the pumpkin puree and slowly the heavy cream. Continue mixing until creamy then add the bread crumbs and the eggs (one by one, so everything is incorporated). Lastly, add the ricotta cheese. Pour in to a cake pan (already butter with a parchment paper) and bake it at 325 F for 45 minutes.
Serve with ice cream and shot of tequilla.

Stay tuned for the Apple Cranberry Tarte Flambee recipe! To find out more about 718 Restaurant, please visit their website at www.718restaurant.com or visit them in person at 35-01 Ditmars Blvd. , Astoria, NY 11105. Their phone no is (718) 204-5553. Thank you, Chef Raphael Sutter!

100CafeStreet.com - Dessert Blog » pumpkin cheesecake

Pumpkin Cheesecake Recipe

Thanksgiving Recipes: 718’s Pumpkin Cheesecake