I know I know, this photo (and piece of cheesecake) is a total mess! But I really wanted to share this recipe for pumpkin cheesecake with you, and due to the business of Thanksgiving, I didn't get around to taking a nicer photo of it. But I thought it would be better to have something to show you guys rather than nothing, right? Because this cheesecake is so good.
I'm hoping this Abby photo can make up for the cheesecake one!
The first time I made it was a few Thanksgivings ago. Usually we have pumpkin pie with whipped cream but I wanted to try something different. I warned my brother beforehand because I knew he'd be disappointed if the dessert was something other than pumpkin pie, and now I've got him hooked on this cheesecake. I like to serve it with whipped cream, and if you're feeling fancy you can sprinkle a bit of cinnamon on top. I've also eaten it with ice cream which of course is good too. I would recommend using a 10" springform pan (as you're supposed to) and not being like me and using a 9" springform pan that just isn't big enough. It didn't overflow but it rose up a lot, and resulted in a lot of cracking.
EDIT! October 10, 2011 - I made this cheesecake again for Thanksgiving and this time got a better photo, and better results actually. I halved the filling recipe (but not the crust), and used my four 4" cheesecake pans. I used a water bath and baked them for about 50-55 minutes. They didn't crack and were the most perfect texture. Creamy and soft, and the edges weren't rubbery or overcooked as seems to happen with other cheesecakes I've made.
If this sounds good, you might also like:
Brown-Sugar Apple Cheesecake
Rich Chocolate Cheesecake
Adapted from The Best of The Best and More
Ginger Snap Crust
1 cup crushed gingersnaps
3 tbsp butter, melted
1 tsp cinnamon
2 tbsp brown sugar
4 8-oz (250 g) packages cream cheese, softened
1 1/2 cups sugar
1/4 cup flour
2 tsp pumpkin pie spice
14 oz (398 mL) can pumpkin
2 tbsp whipping cream (original recipe calls for rum)
1 cup whipping cream, whipped
Ground cinnamon, optional
Crust: Combine ingredients. Lightly grease a 10" springform pan and line bottom with crumb mixture. Pat firm and chill.
Filling: Preheat oven to 325F. Beat softened cream cheese till fluffy. Slowly beat in sugar. Add eggs, 1 at a time, beating well after each addition. Gradually beat in flour, spices, pumpkin and 2 tbsp whipping cream. Pour batter over crust. Bake for 1 1/2 to 1 3/4 hours, or until filling is set. Cool for an hour. Refrigerate several hours. Garnish with whipped cream and a sprinkle of cinnamon (optional).