Well, I know I’ve being away for almost 2 month (Jeezzz), shame on me, but I owe you all an explanation…. After a month and a half in Venezuela visiting my parents and 2 weeks in “la campagne française” , its been impossible to bake, believe me! I have a lack of sugar in my system.
Last week I heard about Cupcake Camp Paris 3er edition and their wonderful idea of a fund raise for the Make a Wish Foundation, the idea just touched me and I decided to participate (last minute emails) donating 50 cupcakes to be sold. Great experience by the way! Later I’ll write a post with photos to tell you all about.
Halloween is here fellas and I couldn’t miss the opportunity to bake something with pumpkin… All those beautiful courges in all sizes and colors driving me crazy at the market, so I bought one gorgeous red/orange pumpkin, destinate to be the queen of my pie, that later switched to a cheesecake.
This time I went for Martha Stewart’s recipe, and as she is one of the homebaking queen, I decided to trust her.. Ohh God I was right! the Pumpkin Pie Cheesecake turned out fantastic.
Here is the original recipe for 12 servings, ( I downsized to half)
For the Crust
- 6 tablespoons unsalted butter, softened
- 1/3 cup sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour, plus more for work surface
- Pinch of salt
For the Filling
- About 700 g of fresh pumpkin puree
- Unsalted butter, for parchment and pan
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 2 1/2 pounds cream cheese, room temperature
- 1 3/4 cups sugar
- 1/2 cup all-purpose flour
- 3/4 cup sour cream
- 1 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 5 large eggs
- Make the crust: Put butter and sugar into the bowl of an electric mixer and mix on medium speed until pale and fluffy.
Mix in egg yolk and vanilla. Reduce speed to low. Add flour and salt; mix until dough comes together. Shape into a disk; wrap in plastic. Refrigerate until firm, at least 30 minutes or an hour.
- On a lightly floured surface, roll dough into a 10-inch circle. Fit into bottom of a springform pan. Freeze 15 minutes.
Preheat the oven at 180° C, Bake until crust is firm and pale golden, 12 to 15 minutes. Transfer to a wire rack; let cool completely.
Reduce oven temperature to 165°C
- Transfer 1 cup puree to a medium bowl; reserve remainder for another use. Stir in cinnamon, nutmeg, and ginger.
- Wrap exterior of springform pan (including base) in 2 layers of foil.
Butter sides of pan; set aside.
Put cream cheese into the clean bowl of an electric mixer and; mix on medium speed until fluffy.
Gradually add sugar and flour, mixing until smooth. Mix in sour cream, vanilla, and salt.
Mix in eggs, 1 at a time, until just combined; do not overmix.
- Stir 2 cups cream cheese mixture into squash mixture; set aside. Pour remaining cream cheese mixture into prepared pan on top of the crust. Then the pumpkin-cream cheese mixture on top.
- Set pan in a large, shallow roasting pan. Transfer to oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of cheesecake.Bake until cake is set but still slightly wobbly in center, about 50 minutes.Turn off oven; let stand in oven with door slightly ajar 1 hour.
Let cool completely on a wire rack. Refrigerate at least 6 hours or overnight.
I put a thin coat or sourcream on top of the cheesecake to make it look very smooth. Before serving, run a knife around sides of cake; unmold.
Happy Halloween to everyone and I hope you enjoy this great recipe.