Saturday, July 24, 2010

Pumpkin Cheesecake

I opened some pumpkin puree a while ago and it has been staring me in the face. I finally decided to do something with it and made a pumpkin cheesecake. I topped it with cranberry sauce and some candied walnuts.

Pumpkin Cheesecake

1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
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
Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Cranberry Sauce

I cup craisins
1 1/2 cups water
1/2 cup sugar
1/2 teaspoon vanilla
dash of cinnamon
Combine the craisins and water in a medium saucepan. Turn on medium-high and boil for a few minutes to rehydrate the cranberries. Stir in the sugar. Simmer until mixture is the consistency like that of cherry pie filling. (You may need more or less water.) Turn off the heat, and stir in the vanilla and cinnamon. Cool and spread on top of cheesecake.

Candied Walnuts

1 cup walnuts, coarsely crushed
drizzle of vegetable oil
1/4 cup cinnamon-sugar mixture
Lay the walnuts on a cookie sheet, drizzle with oil and sprinkle with cinnamon-sugar mixture. Stir with hands. Bake for about 10-15 minutes in a 300 degree oven, or until toasted. Check and stir several times during baking. Cool and sprinkle on top of cheesecake.

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