Pumpkin Cheese Cake

I know it is relatively late since Thanksgiving has come and gone. However, my craving for a Pumpkin Cheese Cake has never left. Last weekend, I decided to make one my own. I find Pumpkin puree is a good favor to use in cheese cake. After browsing through many dessert recipes on the Internet, I have noticed so many wonderful selections out there for me to learn from. Decision! Decision! Finally, I found the recipe in “JoyofBaking.com” attract me the most.

This is the first time I have ever bake a cheese cake and the outcome is better than I expected. My family loves it and compliment on my baking. One downfall on this is - we cannot finish the whole cheese cake in time before it goes bad. My family is concerning about the calories’ and fat intakes as they are watching out for their figures (…so they said). They request for a “calories free” cheese cake from mom next time. I am happy and looking forward to bake again as this gave me a wonderful experience.

**Joy of Baking’s recipe:

     

      Crust:

·         1 cup graham cracker crumbs

·         ½ cups finely ground ginger cookies

·         1 tablespoon granulated white sugar

·         4-5 tablespoon unsalted butter (melted)

Cheesecake:

·         2/3 cup light brown sugar

·         ½  teaspoon ground cinnamon

·         ¼ teaspoon ground ginger

·         1/8 ground cloves

·         1/8 ground nutmeg

·         ¼ teaspoon salt

·         1 pound (454 gram) cream cheese

·         3 large eggs

·         1 teaspoon pure vanilla extract

·         1 cup (210 grams) pure pumpkin puree (canned or homemade)

Topping:

·         1 cup (240 ml) sour cream

·         1 teaspoon pure vanilla extract

·         ¼ cup (50 grams) granulated white sugar

Preparation:

Preheat the oven to 350 degree and place the rack in the middle. Butter an 8 inch (20 cm) spring form pan.

For crust: Combine the cracker crumbs, ground ginger snap cookies, melted butter and sugar. Press the mixture onto the bottom of the spring form pan. Put in the fridge while you are making the cheesecake filling.

For cheesecake: In a separate bowl, stir to combine the sugar, nutmeg, salt, cinnamon and ginger. Beat the cream cheese with an electric mixture on a separate bowl with low speed until smooth. It’s best to have the cream cheese in room temperate. Gradually add the sugar mixture to the cream cheese. Add one egg at a time while beating the cream cheese with the mixture. Beat everything well for about 5 minutes. Lastly, add the pumpkin puree and vanilla extract. Pour the filling in the spring form pan. Place a cake pan in the oven to moisten the air. Bake the cheese cake for 30 minutes and then reduce to 325 degrees and continue to bake it for 20 minutes until the edges are puffed but the center is still wet and jiggles. Bring the cheese cake out to add topping.

For topping: Whisk the sour cream, sugar and vanilla extract together. Pour the topping over the baked cheese cake and return the cheese cake in the over for another 8 minutes. Remove the cheese cake and set it on the counter to let it cool off. Loosen the cheese cake by running a knife around the inside ring of the pan to prevent cracking. When completely cool, place the cheese cake in the fridge overnight before serving.