Tag Archives: pumpkin

Recipe: Pumpkin Cheesecake

19 Oct

Man oh man. I am getting BEHIND in the blogging.

Ok, so, we left off with a whole bunch of pumpkin puree, it was about 2 cups. I decided to take that puree and turn it into delicious, soul-sustaining cheesecake. Yummy yum yum!

I was a little worried that I would have to eat the whole thing by myself, but my fears turned out to be unfounded. The cake was split equally between my internship class and my internship site-ie-a whole bunch of counselors LOVE ME right now. I don’t know why no one else has ever thought of this. Problems at work? Bring cheesecake, douchebag. (Not that I had problems. I’M LOVELY. Even without baked goods).

Ingredients (Recipe by Paula Deen).

Crust:

1 3/4 C graham cracker crumbs

3 TB sugar

1/2 tsp ground cinnamon

1/2 stick melted butter

Filling:

24 oz cream cheese (3 8oz packages)

1 15oz can of pureed pumpkin (this is where I used my homemade pumpkin puree, which I had about 2 cups of).

3 eggs plus 1 egg yolk

1/4 C sour cream

1.5 C sugar

1/2 tsp ground cinnamon

1/8 tsp ground nutmeg

1/8 tsp ground cloves (I didn’t use cloves because I didn’t have any).

2 TB flour

1 tsp vanilla extract

Preheat your oven to 350˚.

Crush up your graham crackers. I used my hands.

Add the sugar, cinnamon, and butter. Mix until combined and then press into the bottom of a springform pan.

Beat the cream cheese until smooth (it’s supposed to be room temperature, but I put in in the microwave for about 30 seconds). Then add the pumpkin puree, eggs, egg yolk, sour cream, sugar, spices, flour and vanilla.

Beat until well combined.

Pour into the springform pan and bake for 1 hour. Remove from the oven and let rest for 15 minutes, then cover with plastic wrap and refrigerate for 4 hours or overnight.

My effing cheesecake cracked.

And it started out life as so perfect and smooth!

Right after exiting the oven.

I left it to sit for longer than 15 minutes, and I suspect this is what made it crack. It may have looked like The Land Before Time but it tasted like DELICIOUS. Cut up into slices you could hardly tell, too, so I consider this cheesecake experiment SUCCESS!

Eaaaaat meeeee!

Nommy. Remember to share!

❤ stef

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How To: Pumpkin Puree

4 Oct

Alright ladies and gents. It’s that time of year again, the time when most Americans begin to experience uncomfortably desperate pumpkin cravings. You know who you are. You’re the one in the corner mainlining pumpkin spice lattes. Don’t try to hide! YOU’VE BEEN SPOTTED.

Ahem.

Sugar pie pumpkins and all manner of squash are currently on sale at Whole Foods for 99 cents a pound, which is what made me want to buy one. That and “sugar pie” pumpkin is such a cute name. Don’t you want to go buy one now? Sure you do. Go ahead. I’ll wait.

I’ve never actually been a fan of pumpkin pie (one of the only pumpkin incarnations I am aware of, I’ll admit) and I’ve recently decided that this might be because my grandma uses canned pumpkin. I know, I know, apparently there are really awesome and good quality canned pumpkin products out there, but this is just my THEORY. I really want to like pumpkin pie. I feel like I might be missing out on something.  In any case, making your own puree is really easy, and if you get the pumpkin on sale it is SO CHEAP. My pumpkin cost me about $1.50. You’re welcome.

The first step is to grab your pumpkin. Hello pumpkin! He is a sugar pie pumpkin, one of the smaller, sweeter varieties best for dessert making, and he weighs approximately 1.5 pounds. Aww.

Now, wash him. Cut off his stem and then cut him into quarters. This is his better half.

Use a spoon to scoop out all of his insides-seeds and stringy pulpy bits. Put it all aside because you can use the seeds for roasting, or making pumpkin brittle.

Put the quarters on a baking sheet, cover with foil, and roast in a 400˚ oven for 35-40 minutes.

My pumpkin has battle scars.

When it’s done, the pumpkin should be soft enough for you to scrape the shell off with a spoon. I left mine for 35 minutes and it was perfect.

Allow the pumpkin to cool for 10-20 minutes, then take a spoon and scrape the shell off.

Using some sort of mixing or mashing device, puree your pumpkin! I used my very favorite immersion blender that I use for everything. You might prefer a cuisinart, or a fork. I just don’t know.

The puree will keep for a few days in the fridge. I am still trying to decide what to so with mine. Right now, I’m thinking either pumpkin cheesecake or pumpkin pavlovas. I’ll decide in the next few days and post the results next Monday. In the meantime, happy pumpkin making!

❤ stef