I always like to spray the sides of a spring form pan with cooking spray and line the sides with parchment paper. This helps keep the sides of the cheesecake smooth, and it helps with the removal of the cake from the pan after baking.
Fearing that the batter might overflow if made in the food processor, as suggested in the book, I decided to make the batter in my KitchenAid mixer. This worked really well. I started beating cream cheese, then added the eggs and egg yolks, followed by the pumpking/cream mixture.
I loved loved loved this cheesecake. It was super-creamy, not too rich and full of pumpkin flavor. Furthermore, it didn't crack or sink, which is a common cheesecake problem. The turbinado sugar added a subtle caramel flavor to the cheesecake which I enjoyed. I skipped the caramel syrup merely because I ran out of time. I figured I'd make it later for the leftover cheesecake. But since it was this delicious as-is already, I left it out.
My friend had a chance to taste the cheesecake and loved it. She said: "it's the best cheesecake I've ever had". Needless to say, she will be making it very soon herself :o) It has definitely made it to my "favorite desserts"-list as well. Hubby enjoyed it very much too.
Here are some step-by-step pictures:
Prepping the pumpkin and sugar for the filling
Gingersnap and nut crust for the cheesecake in prepared pan
Cheesecake batter poured into the aluminum-wrapped pan
Fresh out of the oven, all set
A slice of the pumpkin cheesecake, decorated with a few sliced almonds
The perfect bite! Bon appetit!
your cheesecake is so pretty! guess what? I think i didn't read instructions properly..lol!..i didn't realise i have to add nuts into the crust too..LOL!
ReplyDeleteLooks great Hanaâ!
ReplyDeleteBravo Hanaa! I can't wait to dig in to mine.
ReplyDelete:)
ButterYum
It looks delicious. The picture of the bite on the fork is so tempting!
ReplyDeleteGreat job! And I will use parchment rounds next time too.
ReplyDeleteMaybe it's the photo but your cheesecake looks to be a different color than mine (less orange). What type of pumpkin did you use?
Thank you all so much for stopping by and your kind comments!!
ReplyDelete@Rachelino: it might be the flash that made the cheesecake look lighter in color. I used Libby's canned pumpkin. You can see it in one of the pictures.
This no spice cheescake was surprisingly delicious, when I had my first bite it was, without exageration, the best cheescake I ever tasted. I concluded that a perfect cheescake doesn't have to traditionally contain spices.
ReplyDeleteThank you for sharing Hanaa, I will definitely make this cheesecake.
Wafae
The almonds sound like a great substitute (though I'm glad I'm not allergic to pecans!). Your cheesecake came out beautifully.
ReplyDeleteYour cheesecake looks lovely. I thought about using the Kitchen Aid mixer but hadn't a clue how to go about it. Good tip because I'm quite certain this will be a requested dessert for Thanksgiving next year. Plus it's just an all around good tip. Not everyone has food processor, small or large and might think they were unable to make this luscious thing.
ReplyDeleteHi Hanaa-- This cheesecake sounds really, really good. I love the details you provided. That's frequently just the kind of stuff that convinces me whether or not to actually try a recipe someone has recommended. Knowing you're such a diehard baker makes you very trustworthy in this respect! (Also, it's interesting that no extra spices are added into the creamy part of the cheesecake; this sounds appealing to me.)
ReplyDeleteJane :)
So creamy! I just want this cheesecake to never end (my clothes are thinking differently though!).
ReplyDeleteLove your benches, btw.
Oh Hanaa this cheescake looks pefect. I love the gingersnap crust. Im sure your SMS is going to be good too!
ReplyDeleteWe have had bitter cold temps for the last week and last night it finally snowed about 3 inches. We are expected to have more snow all weekend and next week. Tis the season! I still havn't go to my cheesecake...I need to get it done!!
ReplyDeleteI don't think i've ever met a pumpking cheesecake I haven't loved ;) yours looks scrumptious!
ReplyDeleteYour cheesecake looks perfect! My husband loved it and ate the last slice last night and he doesn't normally like cheesecake.
ReplyDeleteOh my Goodness! The pumpkin cheesecake looks beautiful and delicious. Now I want to try this one too =).
ReplyDeleteThank you for stopping by and the wonderful comments. Hugs and if you are able to bake the cheesecake, just know the flavor will be very rich but delicious. Happy Holidays and Merry Christmas!