Although trees in my area haven't changed their color yet, I can really feel Autumn in the air. The temperature has dropped since last week and gloomy sky has been persistently hanging in the sky. Having this kind of weather, my nose is longing for the smell of fall. Call me silly, but last Sunday during the church service, I smelled cinnamon and pine tree which brought my imagination to a Thanksgiving dinner scene. No! the preacher was great if you asked me why my thought was wandering around. I blamed it to the cold cloudy day
For me, Fall also means pumpkin! That's why when I stumbled upon a recipe for pumpkin cheesecake from Mennonite Girls Can Cook website, I bookmarked it right away. Last weekend, finally, I found a reason to make this dessert. The recipe was very easy to follow. Usually I overbaked my cooking because I wanted to make sure the food was cooked through. That way my cooking was almost always too dry. For this recipe, I learned to bake as the recipe says. Well...I added 10 minutes, because I didn't take out the cake right after I turned off the oven. Didn't know what the inside looked like, I was nervous when I cut it in front of my friends at church. Thanks God it turned out great. I got a lot of good feedback from people stayed for the potluck. This recipe is definitely a keeper.
Ingredients for crust: 5 Tbs butter, melted
1 cup crushed ginger snaps
1 cup crushed graham cracker
Using fingers, mix the crumbs, pour melted butter over the crumbs and stir until all of the dry ingredients are uniformly moist. Turn the ingredients into the buttered 10" springform pan. Using your fingers, pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Bake in preheated oven at 350°F for 7 minutes. Set aside.
Ingredients for filling:
3 -8 ounce packages regular cream cheese, room temperature 1 1/2 cups white sugar
1 1/2 cups canned pure pumpkin
1 tsp cinnamon
3/4 teaspoon ginger
1/2 tsp cloves (I used cardamom)
1 cup whipping cream, whipped
Using an electric mixer beat cream cheese until fluffy. Add sugar and beat well. Crack eggs into a smaller bowl and whisk until pale yellow and frothy.
Add eggs to cream cheese mixture and beat for 2 minutes. Using the same bowl as you used for the eggs stir together pumpkin and spices.
Add pumpkin mixture to cream cheese mixture and beat on low until just incorporated. Whip cream until soft peaks form. Gentle fold whipped cream into pumpkin cream cheese mixture.
Pour mixture over crust.
Wrap one large sheet of foil around bottom and sides of pan. Press against sides.
Place wrapped pan in a baking dish and fill with hot water halfway up the sides of the pan.
Bake in oven that is preheated to 325º. For convection oven heat to 300º.
Bake for 60-70 minutes. Cake will still be jiggly in the centre but will set as it cools.
Cool at room temperature. Remove foil and then refrigerate for at least 4 hours to chill and allow to completely set. Remove the ring of the spring form pan, and place onto cake plate.