featherynscale (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
featherynscale) wrote2004-12-24 09:47 pm
featherynscale) wrote2004-12-24 09:47 pm
Pumpkin Cheesecake 2.0
For Gaia Family Thanksgiving I made this bourbon pumpkin cheesecake... but I was thinking to myself about the interaction between bourbon and pumpkin, and decided it wasn't quite right. So I doctored the recipe a bit and served it at dinner tonight. It was fantabulous and a lot of other adjectives that aren't in the dictionary. There was a request from the other two thirds to record the final recipe, so here it is.
Crust
3/4 cup graham cracker crumbs
1/2 cup pecans, chopped not quite fine
1/4 cup dark brown sugar
1/4 cup turbinado sugar
cinnamon
nutmeg
ginger
1/2 stick melted butter
Mix together all dry ingredients, blend in butter. Press into bottom and sides (about halfway up) of buttered springform pan. Chill 1 hour or more.
Filling
1 can solid pack pumpkin (regular soup-sized can, not the big cans)
3 eggs
1/2 cup brown sugar
2 tablespoons heavy cream
2 tablespoons vanilla
1/2 shot rum (for those at TCP, that's a crotch shot, not a head shot)
1/2 cup white sugar
1 1/2 tablespoons confectioner's sugar
1 tablespoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 8-oz packs cream cheese, brought to room temperature
Blend all ingredients in the first group (up to rum), and set aside. Stir together dry ingredients in second group (white sugar on) in a seperate bowl. Blend in cream cheese with a hand mixer until smooth. Then, pour pumpkin mixture into cream cheese mixture and beat together. Pour into crust and smooth over top. Set springform pan on a baking sheet (they leak). Bake at 350 degrees for about 50-55 minutes. The cheesecake is done when the center is just set. Cool for 3-4 hours at room temperature. Cover and chill at least 4 hours before serving.
Caramel Sauce
1/2 stick butter
1/4 cup heavy cream
brown sugar
rum
Melt butter in saucepan. Stir in heavy cream, bring just to a boil. Add brown sugar, stirring constantly! until the mixture reaches desired consistency. Add a splash of rum for flavor. Stir together, remove from heat. Allow to cool somewhat (i.e. boiling is bad) then spoon over chilled cheesecake. Serve immediately.
The preferred rum for this (and damned near anything else we do with rum) is Captain Morgan Private Stock, which is hellaciously sweet and lends itself beautifully for caramel.
Crust
3/4 cup graham cracker crumbs
1/2 cup pecans, chopped not quite fine
1/4 cup dark brown sugar
1/4 cup turbinado sugar
cinnamon
nutmeg
ginger
1/2 stick melted butter
Mix together all dry ingredients, blend in butter. Press into bottom and sides (about halfway up) of buttered springform pan. Chill 1 hour or more.
Filling
1 can solid pack pumpkin (regular soup-sized can, not the big cans)
3 eggs
1/2 cup brown sugar
2 tablespoons heavy cream
2 tablespoons vanilla
1/2 shot rum (for those at TCP, that's a crotch shot, not a head shot)
1/2 cup white sugar
1 1/2 tablespoons confectioner's sugar
1 tablespoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 8-oz packs cream cheese, brought to room temperature
Blend all ingredients in the first group (up to rum), and set aside. Stir together dry ingredients in second group (white sugar on) in a seperate bowl. Blend in cream cheese with a hand mixer until smooth. Then, pour pumpkin mixture into cream cheese mixture and beat together. Pour into crust and smooth over top. Set springform pan on a baking sheet (they leak). Bake at 350 degrees for about 50-55 minutes. The cheesecake is done when the center is just set. Cool for 3-4 hours at room temperature. Cover and chill at least 4 hours before serving.
Caramel Sauce
1/2 stick butter
1/4 cup heavy cream
brown sugar
rum
Melt butter in saucepan. Stir in heavy cream, bring just to a boil. Add brown sugar, stirring constantly! until the mixture reaches desired consistency. Add a splash of rum for flavor. Stir together, remove from heat. Allow to cool somewhat (i.e. boiling is bad) then spoon over chilled cheesecake. Serve immediately.
The preferred rum for this (and damned near anything else we do with rum) is Captain Morgan Private Stock, which is hellaciously sweet and lends itself beautifully for caramel.