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Pumpkin Cheesecake Made in Muskoka

Serves 16

1 cup crushed ginger snap cookies

3 tbsp melted butter

1tsp ground cinnamon

2 tbsp brown sugar

4 - 250g packages of cream cheese, softened

1 1/2 cup sugar

5 eggs

1/4 cup flour

2 tsp pumpkin pie spice or to taste

1 can (14oz/398 ml) pumpkin

2 tbsp light rum

1 cup whipping cream, whipped

- Combine crushed ginger snaps, butter, cinnamon and brown sugar. 

- Press into base of lightly greased 9" springform cake pan. Pat firmly and chill. 

- Beat softened cream cheese with electric beater until fluffy. Slowly beat in sugar. Add eggs one at a time beating well after each addition. 

- Gradually beat in flour, pumpkin pie spice, pumpkin and rum. Pour batter over crust. 

- Preheat oven to 325 or less if your oven runs hot and bake cheesecake ifor 1 1/2 - 1 3/4 hr or until filling is set.. See tips below on how to prevent cracking!

- Cool for 1 hour - Refrigerate several hours or overnight

- Remove from pan - garnish as desired with whipping cream and serve. 

Enjoy and Happy Thanksgiving!

Preventing Cracks in Cheesecake

Baking

  • Avoid opening oven door while baking cheesecake. Big cracks across the cheesecake are most often caused by drafts.
  • Avoid overbaking! Check for doneness at minimum baking time.
  • Cheesecake is done when the edges are slightly puffed. The center area should be about the size of a silver dollar and appear soft and moist. The centre will firm upon cooling.

Cooling

  • Once you remove a cheesecake from the oven, run a thin metal spatula or knife around edge of cheesecake to loosen it from the side of the springform pan. Do not unlatch or remove rim of springform pan during cooling.
  • Cool cheesecake on rack in draft-free location for 1 hour.
  • Refrigerate uncovered 3 to 4 hours or until thoroughly chilled. Cover with a sheet of plastic wrap or foil across the top of pan; secure. Refrigerate overnight.

 

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