Pumpkin Wicked This Way Comes
Oct. 29th, 2010 12:49 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sciwitchSo, the office is throwing a Halloween party this Friday. So, I'm baking a few things for it. So, I'm not even going to be there (off to a Mensa weekend in Boston). So, I'm really THAT pathetic.
Pumpkin Praline Cheesecake
Ingredients
Crust
1 cup pecans
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup graham cracker crumbs
2 tablespoons unsalted butter, softened
1 egg yolk
Filling
4 8-ounce packages cream cheese, room temperature
2 cups brown sugar
5 large eggs
3 tablespoons all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons vanilla extract
2 15-ounce cans pumpkin puree
1 tablespoons rum extract
Topping
3/4 cup brown sugar, firmly packed
6 teaspoon butter, chilled
1 1/2 cups pecans, chopped
Directions
Preheat oven to 350°
Pulse pecans, flour, sugar, and crumbs in a food processor. Add butter and egg yolk. Pulse until mixture is well blended. Press into bottom of 10” springform pan and bake for 10 minutes. Remove from oven and let cool.
Drain or strain any liquid from pumpkin purée. Take pumpkin purée and place on several layers of paper towels. Cover with several layers of paper towels and use your hands to gently squeeze out as much liquid as you can from the purée. Note: you will probably go through a lot of paper towels. Two 15-ounce cans of puréed pumpkin should yield a little more than 2 cups of purée, with the excess moisture removed. You want exactly 2 cups of the purée.
Whisk together the flour, cinnamon, ground ginger, nutmeg, cloves and allspice in a medium bowl. With a wooden spoon (no need for a mixer for this step), mix in the salt, pumpkin purée, vanilla, and rum extract. Beat in the eggs.
In a stand mixer, combine the cream cheese and the brown sugar until fully creamed and smooth (no lumps). Gradually add the pumpkin mixture until fully incorporated. Pour into prepared crust.
Bake for 90 minutes.
Remove the cheesecake, move the oven rack to the top position, switch the oven from bake to broil. Take the brown sugar, butter, and pecans for a quick spin in the food processor, then spread on the top of the cheesecake. Place back into the oven, and let the top begin to bubble.
Turn off oven, and place cheesecake on a lower rack and let sit in the warm oven for another hour (leave the door open a bit). Take out, cool completely the either serve, refrigerate, or freeze.
Pumpkin Praline Cheesecake
Ingredients
Crust
1 cup pecans
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup graham cracker crumbs
2 tablespoons unsalted butter, softened
1 egg yolk
Filling
4 8-ounce packages cream cheese, room temperature
2 cups brown sugar
5 large eggs
3 tablespoons all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons vanilla extract
2 15-ounce cans pumpkin puree
1 tablespoons rum extract
Topping
3/4 cup brown sugar, firmly packed
6 teaspoon butter, chilled
1 1/2 cups pecans, chopped
Directions
Preheat oven to 350°
Pulse pecans, flour, sugar, and crumbs in a food processor. Add butter and egg yolk. Pulse until mixture is well blended. Press into bottom of 10” springform pan and bake for 10 minutes. Remove from oven and let cool.
Drain or strain any liquid from pumpkin purée. Take pumpkin purée and place on several layers of paper towels. Cover with several layers of paper towels and use your hands to gently squeeze out as much liquid as you can from the purée. Note: you will probably go through a lot of paper towels. Two 15-ounce cans of puréed pumpkin should yield a little more than 2 cups of purée, with the excess moisture removed. You want exactly 2 cups of the purée.
Whisk together the flour, cinnamon, ground ginger, nutmeg, cloves and allspice in a medium bowl. With a wooden spoon (no need for a mixer for this step), mix in the salt, pumpkin purée, vanilla, and rum extract. Beat in the eggs.
In a stand mixer, combine the cream cheese and the brown sugar until fully creamed and smooth (no lumps). Gradually add the pumpkin mixture until fully incorporated. Pour into prepared crust.
Bake for 90 minutes.
Remove the cheesecake, move the oven rack to the top position, switch the oven from bake to broil. Take the brown sugar, butter, and pecans for a quick spin in the food processor, then spread on the top of the cheesecake. Place back into the oven, and let the top begin to bubble.
Turn off oven, and place cheesecake on a lower rack and let sit in the warm oven for another hour (leave the door open a bit). Take out, cool completely the either serve, refrigerate, or freeze.