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Pumpkin Cheesecake?

 
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Bakudai
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PostPosted: Sun Dec 25, 2005 6:59 am    Post subject: Pumpkin Cheesecake? Reply with quote

A friend was telling me of Pumpkin Cheesecake. Has anyone had this? anyone have some tips?
I tried making Pumpkin Pie and Cheesecake, substituting things in between, and the result was a nice burned mess in my oven.
Any help would rock.

P.S. I am in love with this site.
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Smillie - OzFire -
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PostPosted: Tue Dec 27, 2005 1:30 am    Post subject: Reply with quote

Hi here is a nice baked pumpkin cheese cake, the cold set one is similar just with gelatin in the mixture and no flour in the crust... If you want all the details just let my know.

Crust
2 Cup finely ground gingersnaps
1 Cups finely ground hazelnuts, macadamia's or pistachios
1/4 Cup Plain flour
1/2 Unsalted Butter (melted)

Filling
1 1/2 Pounds neufchatel cream cheese- or any other cream cheese
1 Cup sugar
1/2 Cup pure maple sugar
2 Cups steamed butternut pumpkin
1 1/2 Cup whipping cream
1/2 Cup of fine coconut

1 tsp Vanilla extract or 1 Pod
3/4 tsp Cinnamon
1/2 tsp Allspice
4 Large eggs or 8 Yokes for a richer finish.
Duck eggs are the best in that case use 3 eggs or 6 yokes

Pre-prepare -
If using whole spices -- the best choice
Place in the cream and bring almost to a simmer on the stove, wrap in tea towels on a bench top to cool for a few hours.
Steam your pumpkin slowly till soft. DONT USE ANY SALT, then chill
Freeze your cream cheese when good and hard Grate it... makes the whole task of stirring it smooth extremely easy.

Crust:
Mix the dry ingredients. Add melted butter.
Butter the sides of a 10 inch spring form pan. Scatter the coconut over the inside surfaces of the 10 inch spring form pan.
Press the crust mixture into bottom and 3 or so inches up sides of the spring form pan. and then chill
If you like a crunch crust, pre bake the crust at 300 F for 30 1/2 hour or so... till sizzling and a little brown

Method
Preheat oven to 325. F

Filling.
Strain the cream and discard the spices -
You could through the vanilla pod in tonight's stew ...
Whip the cream till it starts to rise.
Whisk in the grated cheese, beat till smooth.
Whip in the eggs slowly

Variations
Throw in any seasonal fruits or chocolate chips or divide in half one lot coffee the other plain and poured in together to marble the cheese cake... you chose. Some fruit juice mixed with gelatin as a glaze topping ... Just remember the more you add the higher it will rise

Pour mixture into the crust. Bake 1.5 -2 hours until center is just set.

Cool/chill 1 Hour before removing

All cheesecakes taste better the next day
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Smillie - OzFire -
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PostPosted: Tue Dec 27, 2005 1:34 am    Post subject: Reply with quote

I meant to say
Bake the crust for 30 Min or 1/2 an hour... whick ever comes first LOL
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