Pumpkin Cheesecake

[Guest guest]

Hi all,

I made this on thanksgiving. This cheesecake, while rich in texture, it has

a very refreshing flavor. YUM.

 

A couple of things. I thought the cocoa base was going to be an interesting

contrast....well nopers, it wasn't around these parts. I would exclude the

cocoa powder for the base next time.

 

Also remember that zest from oranges is very potent (I love it). So think

about that when determining what flavor you want (more orangey or more

pumpkiny etc.)

 

I love to cook, however I never bake desserts. So when this rich/restaurant

style/thick cheescake came out successfully, I was amazed.

 

The Baker,

Shawn

 

(The following recipe was typed up from a ckbk entitled The Pumpkin

Cookbook. Pretty original, sheeesh.)

 

 

Pumpkin Cheesecake

 

Base:

 

2 cups crushed graham crackers

1/2 cup melted butter

2 tablespoons cocoa powder, sifted

2 tablespoons light brown sugar

 

Filling:

 

3 cups firmly packed cream cheese

3 eggs, beaten

1/2 cup sugar

2 tablespoons all-purpose flour, sifted

1 cup pumpkin puree

2-3 tablespoons finely grated orange zest

 

Topping:

 

1 cup sour cream

2 tablespoons sugar

 

To Decorate:

 

1 orange

1/2 cup sugar

3 tablespoons water

 

 

1. Preheat the oven to 375 degrees F. Grease an 8-inch springform cake pan

and set aside.

2. Put all the ingredients for the base in a bowl and mix until well

combined. Press into the prepared cake pan about 1-inch up the sides. Bake

for 10 minutes, then leave to cool slightly.

3. Put the cheese, eggs, sugar, flour, pumpkin puree and orange zest in a

bowl and beat together until well combined. Pour the mixture onto the

biscuit base. Bake for about 45 minutes until almost set and lightly golden

at the edges.

4. Mix the sour cream and sugar together and carefully spoon on top of the

cheesecake. Return to the oven for 5 minutes, then turn off the oven and

leave the cheesecake in the oven to cool. Chill the cheesecake in the

refrigerator for at least 12 hours before removing from the cake pan.

5. Carefully pare the zest from the orange, making sure none of the white

pith is attached, and cut it into very thin strips. Place the sugar and

water into a saucepan and bring to a boil, stirring until the sugar has

dissolved. Add the orange zest and boil for 2-3 minutes until syrupy.

Using a slotted spoon, transfer the orange zest to a plate and leave to

cool. Sprinkle over the cheesecake to serve.

 

Serves 6

Preparation time: 20 minutes

Cooking time: about 1 hour plus refrigeration time

 

 

 

" If, at first, you do succeed, try to hide your astonishment. "

" If, at first, you don't succeed, destroy all evidence that you tried. "

 

" The last four letters in " American " spell out " I Can " . "

 

" Everything's ok in the end, if it's not ok, it's not the end. "

 

 

 

 

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