So, I've always loved cheesecake ever since I had my first slice of strawberry at the Cheesecake Factory in January 2012, on a date with my grandma and Mom. Needless to say, the cheesecake factory is now my #1 favorite restaurant, in addition to the fact that they have really good food besides cheesecake. I found this recipe on pinterest, after wanting to try out a pumpkin one for a really long time- and being disappointed by the fact that it is only available from October through the holidays.:0 but the creamy, delis' smooth texture of this sweet piece of heaven can be concocted any time of year.
It's also really easy and fast- if you're willing to wait overnight for the cheesecake to cool in the fridge:)
I've already eaten almost 5 pieces of it- I know, I know, I will be saving the rest for the company coming. Another reason why I only bake once a month:) :0
Here's the recipe:
Crust: 1 1/2 c. graham cracker crumbs 1/4 c. granulated sugar 1 tsp. ground cinnamon 1/3 c. butter, melted Cheesecake: 3 (8 oz.) packages cream cheese 1 c. granulated sugar 1/4 c. light brown sugar 2 eggs 1 (15 oz.) can 100% pure pumpkin 2/3 c. evaporated milk 2 T. cornstarch 1 1/4 tsp. ground cinnamon 1/2 tsp. ground nutmeg Topping: 1 (16 oz.) container sour cream 1/3 c. granulated sugar 1 tsp. vanilla extract Directions Prepare the Crust: 1. Combine graham cracker crumbs, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, and melted butter. Press into the bottom of a 9" springform pan lined with parchment paper. 2. Bake for 6-8 minutes. Do not let it brown. Prepare the Cheesecake: 3. Make sure your cream cheese and eggs are at room temperature (this is important!). Beat cream cheese, 1 cup granulated sugar, and brown sugar together until fluffy. Beat in eggs, pumpkin, and evaporated milk. Add cornstarch, 1 1/4 teaspoons ground cinnamon, and nutmeg. Beat well. 4. Pour into prepared crust. Bake at 350 degrees for 55-60 minutes. The edge should be set and the middle still moves slightly. Prepare the Topping: 5. Combine sour cream, 1/3 cup granulated sugar, and vanilla. Spread over cheesecake. Bake for 5 minutes more. Refrigerate cheesecake over night.
Read more at http://www.thekitchenismyplayground.com/2011/11/creamy-pumpkin-cheesecake.html#yJZMlGmZqOllfKVb.99
It's also really easy and fast- if you're willing to wait overnight for the cheesecake to cool in the fridge:)
I've already eaten almost 5 pieces of it- I know, I know, I will be saving the rest for the company coming. Another reason why I only bake once a month:) :0
Here's the recipe:
Crust: 1 1/2 c. graham cracker crumbs 1/4 c. granulated sugar 1 tsp. ground cinnamon 1/3 c. butter, melted Cheesecake: 3 (8 oz.) packages cream cheese 1 c. granulated sugar 1/4 c. light brown sugar 2 eggs 1 (15 oz.) can 100% pure pumpkin 2/3 c. evaporated milk 2 T. cornstarch 1 1/4 tsp. ground cinnamon 1/2 tsp. ground nutmeg Topping: 1 (16 oz.) container sour cream 1/3 c. granulated sugar 1 tsp. vanilla extract Directions Prepare the Crust: 1. Combine graham cracker crumbs, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, and melted butter. Press into the bottom of a 9" springform pan lined with parchment paper. 2. Bake for 6-8 minutes. Do not let it brown. Prepare the Cheesecake: 3. Make sure your cream cheese and eggs are at room temperature (this is important!). Beat cream cheese, 1 cup granulated sugar, and brown sugar together until fluffy. Beat in eggs, pumpkin, and evaporated milk. Add cornstarch, 1 1/4 teaspoons ground cinnamon, and nutmeg. Beat well. 4. Pour into prepared crust. Bake at 350 degrees for 55-60 minutes. The edge should be set and the middle still moves slightly. Prepare the Topping: 5. Combine sour cream, 1/3 cup granulated sugar, and vanilla. Spread over cheesecake. Bake for 5 minutes more. Refrigerate cheesecake over night.
Read more at http://www.thekitchenismyplayground.com/2011/11/creamy-pumpkin-cheesecake.html#yJZMlGmZqOllfKVb.99
This is awesome stuff Rosie. You need to start a tv show of this type of stuff, i would watch :)
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