So husband let me sleep late yesterday, which put me at a running start when I finally woke in the afternoon, yes... AFTERNOON.. I haven't slept until noon for at least a decade...I rarely sleep as it is with him working 3rd shift and needing to get up before the sun during the week to get Peanut off on the bus by 6:30 am for her 1.5 hr commute.
I figure I can sleep when I am dead right?
So now that the New Year's festivities are over, all of the trees and deco is down and put away (with the exception of the mud room tree.. it stays up until after the 16th of this month as a tribute to my sweet Gabi Beth who will be celebrating her 12th Birthday in Heaven this year) I can now begin to attempt to focus on what really matters.. Yes... I can hear you all say it with me now.. in unison... 1... 2... 3..... HALLOWEEN!
I have been compiling a new list of potential recipes that I have been wanting to use my family for guinea pigs on. Since it is always easier to get them involved with sweets I decided to start there. I knew I wanted to get a cheesecake in the oven and had some leftover solid pack pumpkin from making pumpkin rolls last week that I wanted to use, so a little of this and a little of that... and wala... a VERY nice version of a pumpkin Cheesecake al la Alltogetherdead version. I think I will make some little chocolate accents to top the edges off for our actual party.
I have to say, please forgive me for not having step by step crust photos, I totally forget that the blogging world wants those and get so carried away with my projects and then realize... OOOPSIE especially on days when I take on multiple cooking projects, today was the Pumpkin Cheesecake, home made chicken noodle soup,
herbed bread, and an accidental pumpkin ice cream topping.
I wanted a light fluffy pumpkin cheesecake this recipe is super easy and almost no fail and if you are allergic to eggs or simply do not care too much for cheesecake, you can cut the recipe steps and have a wonderful dip that you can use for gingersnaps or grahams.
Alltogetherdead Pumpkin Cheesecake
Preheat oven to 350 butter the sides of a spring form pan and line with parchment
Crust:
1.5 sleeves of Ritz Crackers crushed finely
1/4 cup melted butter or margarine
mix together and press tightly into the bottom of a spring form pan.
Filling:
Three 8 oz pkgs of cream cheese at room temperature
1 cup solid pack pumpkin NOT pumpkin pie just PLAIN PUMPKIN
1 tsp Pumpkin Pie Spice
1 Can sweetened condensed milk
1/2 tsp Cinnamon (optional- I like a strong cinnamon and pumpkin flavor)
2 TB flour
1 tsp real vanilla extract
3 large eggs
Fresh whipped topping for garnish
Directions
Blend cream cheese & vanilla until fluffy do not over beat will cause cracking during baking.
mix in the pumpkin
In a small bowl mix flour, pumpkin pie spice, and cinnamon. It is easier to mix these fine spices when they have a little substance so they do not clump up when added to the wet mixture.
set aside.
If you like a stronger flavor, feel free to dump in a little more cinnamon
Blend in the sweetened condensed milk and flour mixture, mix until just blended.
at this point you can stop if you do not want to make the cheesecake and this is a yummy yummy spread for gingersnaps or grahams. Or, you can keep going...
Add in eggs one at a time. Keep in mind again, as you mix each step not to over beat, once it looks mixed.. stop and move on to the next step.
Pour mixture into prepared pan.
Place in oven on center rack and bake 60-70 minutes until set and the top has slightly darkened, no need for a water bath or bowl of water, just put it in there.
Turn oven off, and set door adjar, allow to cool until you can remove pan without any potholders.
Place on rack and allow to cool to room temperature.
Carefully remove the parchment, cover with foil and this is the hardest step.....
Place in the fridge and allow to cool 24 hours. Yes, DO NOT TOUCH IT.. leave it alone...
not even a peek...
The next day, remove the outer ring from the pan, slice and serve with fresh whipped cream.
I figure I can sleep when I am dead right?
So now that the New Year's festivities are over, all of the trees and deco is down and put away (with the exception of the mud room tree.. it stays up until after the 16th of this month as a tribute to my sweet Gabi Beth who will be celebrating her 12th Birthday in Heaven this year) I can now begin to attempt to focus on what really matters.. Yes... I can hear you all say it with me now.. in unison... 1... 2... 3..... HALLOWEEN!
I have been compiling a new list of potential recipes that I have been wanting to use my family for guinea pigs on. Since it is always easier to get them involved with sweets I decided to start there. I knew I wanted to get a cheesecake in the oven and had some leftover solid pack pumpkin from making pumpkin rolls last week that I wanted to use, so a little of this and a little of that... and wala... a VERY nice version of a pumpkin Cheesecake al la Alltogetherdead version. I think I will make some little chocolate accents to top the edges off for our actual party.
I have to say, please forgive me for not having step by step crust photos, I totally forget that the blogging world wants those and get so carried away with my projects and then realize... OOOPSIE especially on days when I take on multiple cooking projects, today was the Pumpkin Cheesecake, home made chicken noodle soup,
herbed bread, and an accidental pumpkin ice cream topping.
I wanted a light fluffy pumpkin cheesecake this recipe is super easy and almost no fail and if you are allergic to eggs or simply do not care too much for cheesecake, you can cut the recipe steps and have a wonderful dip that you can use for gingersnaps or grahams.
Alltogetherdead Pumpkin Cheesecake
Preheat oven to 350 butter the sides of a spring form pan and line with parchment
Crust:
1.5 sleeves of Ritz Crackers crushed finely
1/4 cup melted butter or margarine
mix together and press tightly into the bottom of a spring form pan.
Filling:
Three 8 oz pkgs of cream cheese at room temperature
1 cup solid pack pumpkin NOT pumpkin pie just PLAIN PUMPKIN
1 tsp Pumpkin Pie Spice
1 Can sweetened condensed milk
1/2 tsp Cinnamon (optional- I like a strong cinnamon and pumpkin flavor)
2 TB flour
1 tsp real vanilla extract
3 large eggs
Fresh whipped topping for garnish
Directions
Blend cream cheese & vanilla until fluffy do not over beat will cause cracking during baking.
mix in the pumpkin
In a small bowl mix flour, pumpkin pie spice, and cinnamon. It is easier to mix these fine spices when they have a little substance so they do not clump up when added to the wet mixture.
set aside.
If you like a stronger flavor, feel free to dump in a little more cinnamon
Blend in the sweetened condensed milk and flour mixture, mix until just blended.
at this point you can stop if you do not want to make the cheesecake and this is a yummy yummy spread for gingersnaps or grahams. Or, you can keep going...
Add in eggs one at a time. Keep in mind again, as you mix each step not to over beat, once it looks mixed.. stop and move on to the next step.
Pour mixture into prepared pan.
Place in oven on center rack and bake 60-70 minutes until set and the top has slightly darkened, no need for a water bath or bowl of water, just put it in there.
Turn oven off, and set door adjar, allow to cool until you can remove pan without any potholders.
Place on rack and allow to cool to room temperature.
Carefully remove the parchment, cover with foil and this is the hardest step.....
Place in the fridge and allow to cool 24 hours. Yes, DO NOT TOUCH IT.. leave it alone...
not even a peek...
The next day, remove the outer ring from the pan, slice and serve with fresh whipped cream.
5 comments:
Interesting crust! I must try this. I love, love, love pumpkin cheesecake. Last year I went with pumpkin cheesecake tarts instead of one large cheesecake. Big mistake.
Thank you, I prefer this crust for a buttery effect. Most folks will use a gingersnap or graham crust with pumpkin but I find that it confuses the pallet with this really creamy cake.
Oh this sounds delicious! Thanks for sharing.
this looks yummy! how did you line the pan?
with just plain unsalted butter around the outside and parchment scroll.
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