I've been making a lot of food with pumpkin. Whenever it goes on sale I buy like 4 or 5 cans. So I've developed quite the supply of pumpkin.
I love cheesecake but I don't have a spring form pan. I did once but it got all bent and gross so I tossed it out. I hated cooking cheesecakes in a water bath too. I did once and it leaked and got all soggy.
So when my brother came home with like 6 packs of cream cheese and hinted at a cheesecake, I told him that I would make it but HE was responsible for cooking it. It's hard to tell when they are done.
It cooked just fine in an 8 x 8 pan. If you want to see the original recipe cooked in a springform pan, it's here. It turned out delicious. The crust was particularly tasty. Plus, now I have one less can of pumpkin.
Until the next sale on pumpkin. :-)
Pumpkin Cheesecake Recipe
Adapted from Simply Recipes
1/2 cup pecans
1/4 cup all purpose flour
1/4 cup brown sugar
3 graham crackers
1 tbsp. butter, melted
1 egg yolk
2 - 8 oz. packages cream cheese, light, softened
1 cup brown sugar
2 extra large eggs
1 1/2 tbsp. all purpose flour
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground nutmeg
1/8 tsp. ground allspice
1/8 tsp. salt
1 tbsp. vanilla extract
1 - 15 oz. can pumpkin
1 tbsp. spiced rum
Pulse pecans, flour, sugar and crumbs in a food processor. Or if your food processor isn't cooperating, just put in a baggie and smash the heck out of it. Mix with the butter and egg yolk. Press into the bottom of an 8 x 8 in. pan sprayed with cooking spray. I had it come slightly up the edges too. Bake for 10 minutes at 375. Let cool.
Drain and strain as much liquid as you can from pumpkin. Place on several layers of paper towels and squish with more paper towels to get more liquid out. You'll go through a lot of paper towels but you want to get rid of as much liquid as possible. Reserve exactly 1 cup of this for your cheesecake. There will be a little left, stick it in your oatmeal tomorrow morning.
Whisk together the flour and spices in a bowl. Mix in the pumpkin, vanilla and rum. Beat in the eggs.
In a large bowl, combine the cream cheese and the brown sugar until fully creamed and smooth. Gradually add the pumpkin mixture until fully incorporated.
Pour the filling onto the slightly cooled crust. Cook at 325 for about 55 minutes. Check and maybe cook for another 5 minutes if it isn't done.
Total calories = 3264 calories
16 slices = 204 calories per slice
One Year Ago...
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This is linked with:
My Meatless Monday at My Sweet & Savory
Mouthwatering Mondays at A Southern Fairytale
Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker
Menu Inspiration Monday at The Big Red Pot
Just Another Meatless Monday at Hey, What's For Dinner, Mom?
Midnight Maniac Meatless Monday at Midnight Maniac
Tuesdays at the Table at All the Small Stuff
Tasty Tuesday at Balancing Beauty and Bedlam
Hearth n Soul at Girlichef
Tasty Tuesdays at 33 Shades of Green
Tuesday Night Supper Club at Fudge Ripple
Tempt My Tummy at Blessed with Grace
Ultimate Recipe Swap at Life As Mom
Sweets for a Saturday at Sweet As Sugar Cookies
Calories calculated from calorieking.com. Some numbers are approximate and rounded.