SO, have you missed me? I feel like I have kind of fallen off the blogosphere radar (if there is such a thing). Broken ac adapter aside, I've just been plain busy lately. My evenings have been filled up and by the time I have time to blog, the joy of it just kind of goes away and I find myself struggling with what to say and how to say it.
What's a gal to do?
I realized today that I have about 25 started and never finished blog entries....perfect!
I had this one started and thought I would post it once I had a picture from our Thanksgiving feast. I know that it is a little late for fall baking now, but save it for next year. Trust me, you'll love it.
When fall holiday baking rolls around, I am not usually that excited. Pumpkin, the ingredient sought after and loved by many, is just not my bag, baby. No idea why, but really I am not a fan of squash products. I think it has something to do with the texture. Nevertheless, if I am going to use pumpkin, it has to be paired with cream cheese. Remember my mini pumpkin cheesecakes? Well, it was early in my blogging days, so I'm okay if you don't.
This is a great cheesecake that comes together easily. It does require extra time (it sits in the oven as it cools down) so if you make it, the day or two before you need it is best.
8 tablespoons unsalted butter, melted
2 cups gingersnap cookie crumbs (about 20 or so cookies)
For the filling
3/4 pound cream cheese, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
5 large eggs, at room temperature
1 can pumpkin puree
3/4 cup heavy cream
1 1/2 teaspoons cinnamon
Preheat oven to 325 degrees. In a small bowl, combine the butter with the gingersnap cookie crumbs. Press into the bottom of a buttered 10-inch springform pan.
Bake for 10 minutes. Remove from the oven and allow to cool on a wire rack.
For the filling:
In a large bowl, on the low speed of an electric mixer, beat the cream cheese until very smooth. Gradually add the sugars. Add the eggs, one at a time. Add the pumpkin purée and mix until just blended. Scrape the bowl several times during the mixing process with a rubber spatula to ensure everything is being incorporated well. Stir in the heavy cream and cinnamon.
Pour the batter into the prepared pan and set the pan on a baking sheet. Bake until the edges are set, about 1 1/4 hour.
At the end of the baking time, turn off the heat and open the oven door slightly, and cool the cake in the oven for 1 hour before removing. Cover and refrigerate for at least 12 hours or overnight.
Once ready to serve, remove from the cheesecake tin.
The first time I made this, the cheesecake didn't crack at all. This time, there was a big crack right down the center, go figure. No matter, just cover the cake with delicious homemade whipped cream!
For the sweet vanilla whipped cream
2 cups heavy cream
2 teaspoons sugar
2 teaspoons vanilla extract
Place all the ingredients in a mixer fitted with the whisk attachment and whip together until soft peaks form.
Top your cheesecake and enjoy!