Monday, October 1, 2012

Martha Stewart Pumpkin Cheesecake

I have been meaning to get around to make a pumpkin cheesecake for years now!  When I bake, I try to make things for get-togethers, otherwise I eat most of it.  So a very special occasion came up and I decided to give it a whirl.

There are many pumpkin cheesecake recipes on the internet.  Some require multiple steps that results ina lovely layered-type of cheesecake.  Some require pulsing cookies in the food processor.  I just wanted something simple - New York style cheesecake.

I finally found this Martha Stewart recipe:  Leave it to Martha to create a simple and easy recipe that is also delicious!  I'm sure those other recipes are very good, too.  Maybe next year!

The cake is delicious and tastes a lot like cool, creamy pumpkin pie. I definitely recommend it!  And the batter comes together very quickly. I write more about this later, but try not to over-mix.  And don't open your oven.

My notes are in italics (as usual).


1 1/4 cups graham cracker crumbs (10 graham crackers or buy the pre-made crumbs)
1/4 cup sugar
4 tablespoons unsalted butter melted (30 seconds int he microwave should do it)

4 packages (8 ounces each) cream cheese, room temperature
1 1/4 cups sugar
3 tablespoons all-purpose flour
1 cup canned pumpkin puree (Libby's!)
2 tablespoons pumpkin pie spice
1 tablespoon vanilla extract
1/2 teaspoon salt
4 large eggs, room temperature (makes for easier and smoother mixing)

Crust ingredients
Filling ingredients
STEP ONE: Make your crust
Preheat your oven to 350 degrees F and place your springform pan on a cookie sheet.

Melt your butter and combine it with your sugar and graham cracker crumbs. Press into the embossed side of your springform pan.  If this is your first time making a cheesecake, here is something obvious just in case: make sure you pan is completely put together and locked.

Bake the crust for 10-12 minutes.  I did ten.

Baby helping me mix
Pretty sand-like mixture
Press firmly into bottom of pan
STEP TWO: Make the filling

With your electric mixer, beat the cream cheese (it should be very soft and room temperature!) until smooth. Mix in your flour.  Try not to over-mix.  Stop when everything seems incorporated.

Add pumpkin puree, pie spice, vanilla and salt.  Mix until just smooth.

Add eggs one at a time.  Mix each until just mixed.  Don't overmix.


If you haven't already, put your springform pan on a baking sheet.  Pour the filling into the pan and smooth the top.  Place the cheesecake in the middle of the oven.  Lower temperature to 300 degrees F.

IMPORTANT, read completely: Bake for 45 minutes.  Then, TURN OVEN OFF.  Do not open your oven.  Do not pass go or collect $200.  Leave the cheesecake in oven for two hours.  Letting it cool slowly in the warm oven helps the cake not to crack.  Not over-mixing also helps the cake not to crack.

Remove from oven.  Immediately slide a knife around the edges, but do not un-mold yet (see below). Cover with plastic wrap.  Let chill in the fridge for at least four hours or overnight.  I always do overnight.  Undo the spring to unmold and enjoy!

My pan from the Pampered Chef came with this handy knife, but you can use any knife.

Source:  Retrieved September 2012.

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