Pumpkin cheesecake!

الكاتب : SamiAlganhey   المشاهدات : 406   الردود : 0    ‏2006-11-03
      مشاركة رقم : 1    ‏2006-11-03
  1. SamiAlganhey

    SamiAlganhey عضو متميّز

    التسجيل :
    الإعجاب :
    Not simple but worth the work! Also impresses the family!

    For the crust –

    Walnuts ½ cup
    Pecans ¼ cup
    Hazelnuts ¼ cup
    Sugar ½ cup
    Water ¼ cup
    Oats ½ cup
    Butter, melted ½ cup


    1. Place the nuts into a stainless steel bowl. Set aside.
    2. Place the sugar and the water into a medium pan and place over low heat until the sugar is fully dissolved. Turn heat up to medium and cook the sugar until it is a golden caramel color. (USE EXTREME CAUTION WHEN WORKING WITH HOT SUGAR)
    3. Pour the hot sugar over the nuts and toss to coat. Spread onto a greased ...... tray and push into a single layer. Let this mass cool completely.
    4. Break the nuts into small pieces and transfer to a food processor. Pulse the mixture briefly until the nuts have been chopped into rough pieces.
    5. Combine the chopped praline nuts with the oats and butter. Mix well.

    6. Grease an 8x8 pan and press the crust into the bottom in a single layer.

    7. Place into the refrigerator until the filling is prepared.

    For the Cheesecake:

    Cream Cheese (at room temp.) 1 lb. (2 pkgs.)
    Eggs 2 Each
    Sugar ½ cup
    Pumpkin Puree 5 oz.
    Cinnamon 1 tsp.
    Nutmeg ¼ tsp.

    1. Place the room temperature cream cheese into a mixing bowl fitted with a paddle attachment. Add the sugar to the cream cheese and mix until this mixture is light and smooth. Do not beat on too high of a speed as this will break down the fats in the cheese.

    2. Stop the mixer and scrape the sides of the bowl to prevent the formation of lumps. Add the eggs one at a time. Stop the mixer and scrape the bowl after each addition of eggs. Continue to beat on low-medium speed until the eggs are fully incorporated and no lumps appear.

    3. Add the pumpkin puree and spices, mix until well combined.

    4. Pour batter into the pan over the crust and smooth well. Bang pan 4-5 times to release any air bubble that may remain in the batter.

    5. Place 8x8 pan into a large high sided pan and fill outside pan with water. Place into a 350 F oven for 30-35 minutes or until the cheesecake is set.
    6. Cool completely (6-8 hours) before cutting.

    7. Enjoy!!!​