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Preview: Spiced Pumpkin Cheesecakeby Dawn T in Rouxbe Videos Fall flavors spice up this decadent and creamy cheesecake.
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Step 1: Making the Crust
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To begin the cheesecake, cover the bottom of a 10-inch spring form pan with a parchment round, letting it hang over by about an inch. Lock the base over the paper and place onto a large, round piece of foil and fold up the sides. Fold and wrap a 3-foot strip of foil securely around the pan. Spray the inside with non-stick spray and set aside. Next, mix together the flour, icing sugar, brown sugar and salt. Cut in the butter with a pastry cutter or fork. Break up the egg yolk and drizzle over top. Keep mixing, cleaning the cutter from time to time with a knife. Then gently knead the dough with your hands until it comes together. Flour the surface and shape the dough into a round, gently rolling and turning, so it doesn’t stick to the counter. Fold the dough and transfer to the pan. Press it into place, and make sure the dough is snug against the sides. Chill in the freezer for about 30 minutes. Preheat your oven to 350° degrees Fahrenheit and bake the crust for approximately 30-35 minutes or until golden. Remove and let cool slightly. Gently press the edges up against the sides, so the filling doesn’t leak to the bottom. Let cool completely, while you make the filling.
Related Drill-downs |
Step 2: Making the Filling and Baking
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Before you make the filling, be sure all of your ingredients are at room temperature. Blend the cream cheese until smooth. Add the sugar and continue to mix; then add the vanilla, ginger, clove, cinnamon and fresh nutmeg. Lastly, add the pumpkin puree and mix until blended. Scrape the sides of the bowl to ensure it’s all incorporated. Add the eggs, one at a time, scraping the bowl as you go. Blend the mixture together, but don’t over mix. Pour into the crust, smooth the top a bit and place into a roasting pan. Place the roasting pan into the oven, then fill with hot water until is reaches half way up the side of the cheesecake. Bake at 350° degrees Fahrenheit for approximately 1 hour and 15 minutes. Check the cheesecake by gently shaking the pan. It should have a solid jiggle. Keep in mind it will continue to cook as it cools and sets. Take the cheesecake out of the water and place onto a cooking rack for a few minutes. Run a knife along the edges, to prevent the top from cracking as it cools. Remove the foil, leave the ring on and let cool for about 30 minutes. Then refrigerate on the cooling rack for at least 12 to 48 hours. |
Step 3: Serving the Cheesecake
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To serve the cheese cake, slide a knife around the edges one more time. Remove the ring and gently lift the cheesecake onto a cutting board. Use a flat spatula to loosen the paper, then slide the parchment out from underneath. To cut the cheesecake, place a long knife into hot water, wipe off the excess water and slice. Do this each time you make a cut, and you will end up with perfect pieces every time. This cheesecake is great on its own or served with a dollop of whip cream. |
Notes
It is important to have all of your ingredients at room temperature. Mix the cream cheese just until there are no lumps. If you try to cheat and use cold cream cheese, you will wind up incorporating too much air by overbeating. This may form unattractive air bubbles on the surface of your cake. Once the eggs are added, mix just until combined. Again, don’t overbeat the mixture and incorporate too much air. This could make the cheesecake fall during baking. If you do wind up with lumpy batter, press the mixture through a sieve to obtain a smoother batter, rather than overbeating.
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Comments
I was nervous I wouldn't get the flawless result my stepmother does when she makes cheesecake, but the video recipe made it too easy. One of my dinner guests claimed it was the best dessert she had ever had. But it was the accolade, "better than pumpkin pie" that will make me repeat this dish for Thanksgiving. P.S. Icing sugar is the same as powdered sugar or confectioner's sugar.
Indeed they are all the same. They are all just sugar that has been crushed into a fine powder. There is usually a very small amount of cornstarch added, to prevent it from clumping. You may also need to sift icing sugar before using.
There's no instruction about the oven temperature for the cheesecake, I suppose it's 275 - 300 F... I'm just doing it, I'll come back.
The oven temperature should stay at 350° degrees for the filling. We have tested this many times and it seems to be a good temperature. The last 6 times I have baked it, it has only needed 1 hr. 15 mins.
This has also been tested by a few of my friends, and they also only baked the cheesecake for 1 hr. 15 mins. I have had the pleasure of eating those cheesecakes and they were perfect.
If you like a cheesecake that is more dense, you could bake it for a bit longer.
Thanks for the reply, I baked it a bit different and I think it came out great, first I mixed 2 tbsp of all purpose flour in the sugar, and I baked it at 300° Degrees for 1 hour and 15 minutes. I did everything else exactly the same, and it really is wonderful.
what do you do to save the cheesecake if some water gets into the pan and cake. That happened to me and the top looked cooked. So I ended up removing the cake from the water and baked it for an extra 30 minutes or so to try and dry it out.
This was only my second time making cheesecake, but it was a big hit. Excellent recipe - light texture, great taste. Everyone I served this to was very impressed. I made the entire Rouxbe holiday meal for Christmas (except for pumpkin pie) and it was fun, and successful! Thanks team Rouxbe.
Can you use a stand mixer to incorporate all the ingredients or will that affect the consistency of the filling?
I used a standing mixer and it worked fine.
It's fine to use a standing mixer, just be careful not to over-mix/whip and incorporate too much air. This could form unattractive air bubbles on the surface of your cake. Too much air could also make the cheesecake fall during baking.
Can I substitute canned pumpkin by fresh pumpkin after boiling and crushing it?
For this recipe, canned pumpkin is highly recommended. There are many great brands available, and they tend to have a more concentrated flavor. If you choose to use fresh pumpkin, you'll need to make sure most of the water is extracted after cooking it. If the pumpkin puree is too wet, it will alter the recipe and it may not set. If you do use fresh pumpkin and it works out for you, we'd be happy to hear about it. Hope this helps.
I made this cake two times in the last month, it's just marvelous. the only problem I have is finding cream cheese here so I substitute with mascarpone and/or cottage cheese (although cottage cheese does add quite a sour touch to the cake).
What does the Christmas Holiday Meal consist of?
Use the search bar under "recipes" and this will show you all of the traditional (at least North American) Christmas/Thanksgiving meals that we have.
I love cheesecakes and I make them alot although I never actually tried this recipe yet , as the recipe says the best way to bake a cheesecake is in a water bath this will insure a smooth texture and a crack free cake .
Last week I was making a cheesecake and the aluminum foil teared up and started leaking water ,the cheese cake looked good but when I sliced it it was actually wet in the middle and the crust wasn't that crispy as usual , so I started searching the internet for a waterproof spring form and I found one made by a company called Kaiser Bakeware I bought it and it's on it's way I will try it and I hope that I never face any more similar problem's .
Thanks, please let me know how this works for you. I would love to get one.
I made this cheesecake and added 1/4c D'Eaubonne brandy and one extra egg to compensate for the extra liquid. Followed the instructions to the letter (a first for me) and the cheesecake turned out perfectly. No cracks and very light in texture. Not heavy like some cheesecakes. The flavour was exquisite. The little water I had inside the foil was only condensation that collected. I will definitely make this again and again. Thanks Rouxbe!