A cheese cake is such an indulgent dessert that it is usually saved for special occasions. Not only is it rich in fat and calories, but also requires more care and steps to make than many desserts. There are some tips that I've gathered for a successful cheesecake:
* Use full-fat cream cheese. I usually try to cut the calories by getting the lower fat versions, and for many things that works. But for cheesecake, you want the regular full-fat.
* The crumb crust is best mixed in a food processor. I like to use the processor for making the crumbs and then for combining the crust ingredients. Press into the springform pan with a custard cup using the straight sides and flat bottom for form a smooth crust.
* Mix the cream cheese and sugar well, they should become very creamy and add some air for volume. But after the eggs are added just mix enough to incorporate the ingredients, overbeating can make the cheesecake tough.
* Having all ingredients at room temperature before beginning makes them combine more quickly and evenly, so you're less likely to overmix or have lumps.
* Baking with a water bath, either a pan of hot water that the springform pan sits in or a pan of hot water on the rack below the cheesecake will make the cheesecake a more moist product and be less likely to crack.
* For food safety, check the internal temperature with a food thermometer at the end of baking. The cheesecake is done when the internal temperature is 150 degrees.
I think you'll enjoy this cheesecake, it will work for a Christmas as well as Thanksgiving dessert.
PUMPKIN SWIRL CHEESECAKE
Gingersnap Cookie Crust Ingredients:
1 ½ cups gingersnap cookie crumbs
¼ teaspoon each: ground ginger and ground cinnamon
¼ cup unsalted butter, melted
¼ cup granulated sugar
Cheesecake Ingredients:
Four 8-ounce blocks full-fat cream cheese, softened to room temperature
1 ½ cups granulated sugar
1/3 cup full-fat sour cream, at room temperature
1 teaspoon pure vanilla extract
3 large eggs, at room temperature
1 cup pumpkin puree
1 ½ teaspoon ground cinnamon
1 ½ teaspoons pumpkin pie spice
Instructions:
Adjust oven rack to the lower-middle position and preheat oven to 350 degrees F.
Make the Crust: With a food processor, pulse the gingersnap cookies into crumbs. Measure 1 ½ cups crumbs and add back to food processor and pulse with ginger, cinnamon, sugar, and melted butter until combined. The mixture will resemble sand. Press firmly into the bottom and slightly up the sides of a 9-inch or 10-inch springform pan. (the pan doesn’t need to be greased). Prebake for 10 minutes. Remove from the oven and allow to cool slightly as you prepare the filling.
Make the Filling: Using a handheld or stand mixer with paddle attachment, beat the cream cheese and granulated sugar together on the medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream and vanilla extract, then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. Avoid over mixing.
Scoop out 2 cups of batter and place in a medium mixing bowl. Stir the pumpkin, cinnamon, and pumpkin pie spice into this until combined. Begin adding spoonsfuls of each batter, the plain and the pumpkin, on top of the crust. Alternate until all the batter is used and pan is filled. Using a toothpick or knife, swirl the batters together by dragging the toothpick from top to bottom, then left to right.
Bake in a simple water bath by placing the foil wrapped springform pan in a large roasting pan with about 1 inch of boiling water in it. Or place the pan of water on the rack beneath the rack the cheesecake will sit on.
Bake the cheesecake for 55-70 minutes or until the center is almost set. If it seems to be browning too quickly, tent the top with foil. The cheesecake is done when the internal temperature measured with a food thermometer is 150 degrees. The center will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven for 1 hour as it cools. Then remove from the oven and allow to cool completely at room temperature before refrigerating. Refrigerate at least 4 hours or overnight before serving. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice. Cover and store leftover cheesecake in the refrigerator.
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| The spoonfuls of batter are added... |
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| and swirled. |
