Tonight I went to a fun dinner with a group of girlfriends from high school and college. Katie Chance was in town for the weekend and we all took this opportunity to get together. The evening was spent catching up and gossiping, oh and convincing some stragglers to join Facebook because we all agree its too much fun spying on others' daily lives!
Great wines, appetizers, a fantastic fall soup made by Joci, a spinach salad filled with avocado and strawberries, and my spiced pumpkin cheesecake for dessert. The cheesecake was an easy choice with the cooler weather and the fall upon us, and it was a hit. As promised, here is the recipe for Spiced Pumpkin Cheesecake. I have made this every fall for quite some time and it never gets old; just a little rich!
The background of making this cheesecake was like a Chevy Chase National Lampoon's movie. I had already packed all of our kitchen utensils like measuring spoons, cups so I had to wing the measurements. Whats worse is that my springform pan had been packed and already moved to our temporary home in Bellevue! After a quick trip over the bridge the cheesecake was on it's way to the oven. Once it was baked I then realized all of my platters, cake plates, and serving pieces were also packed. Luckily transporting a cheesecake in a springform is probably the safest way for it to arrive in one piece!
Enjoy!
Spiced Pumpkin Cheesecake
11/2003, Cooks Illustrated
Tips: Depending on the oven and the temperature of the ingredients, the cheesecake may bake about 15 minutes faster or slower than the instructions indicate; it is therefore best to check the cake 1 1/4 hours into baking. Although the cheesecake can be made up to three days in advance, the crust will begin to lose its crispness after only one day. To make slicing the cheesecake easy and neat, use a knife with a narrow blade, such as a carving knife; between cuts, dip the blade into a pitcher of hot water and wipe it clean with paper towels.
Makes one 9-inch cake, serving 12 to 16
Crust
5 oz graham crackers (9 whole crackers), broken into large pieces
3 Tbsp granulated sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
6 Tbsp unsalted butter , melted
Filling
1 1/3 cups granulated sugar (10 1/3 ounces)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp allspice
1/2 tsp table salt
1 can (15 ounces) pumpkin
1 1/2 lbs cream cheese, cut into 1-inch chunks and left to soften at room temperature, about 30 min.
1 Tbsp vanilla extract
1 Tbsp lemon juice from 1 lemon (do not use bottled lemon juice!)
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.
