Wednesday, November 3, 2010

pumpkin cheesecake

amazing. simply amazing. i made this for my dear friend, spencer. it was her birthay a few weeks ago but we didnt see her then so while she was in town this past weekend i wanted her to have a special treat. it was delish. and super easy!

from branny.

Pumpkin Cheesecake

for the pumpkin filling
1 15oz can packed pumpkin puree
1/2 cup evaporated milk
1/2 cup brown sugar
1 tsp ground cinnamon
1/8 tsp ground cloves
1/4 tsp salt
3 eggs

for the cheesecake (you will have a lot leftover)
8 oz cream cheese
1 egg
1 tsp vanilla
1/2 cup white sugar

chocolate cookie crust (9″)

To make the pumpkin filling, beat eggs with sugar. Add spices, pureed pumpkin, and evaporated milk. Whisk to combine.

To make the cheesecake filling, beat cream cheese until softened. Add sugar and incorporate beaten egg. Add vanilla. Whisk until smooth.

To assemble pie: pour pumpkin filling into cookie crust. Pour cheesecake filling into a zip top bag and snip off end. To make spider web design, lightly pipe concentric circles of cheesecake into the pumpkin filling. Using a clean knife, drag the blade of a knife from the outside of the pie towards the center, wiping the knife between drags.

Bake in a 300 degree oven for 60 minutes.


Anonymous said...

You did a fantastic job and you look so happy with the result!

Leah said...

It sounds great but I just don't think I would be a fan. I absolutely hate pumpkin pie so if its anything like that, then I probably wouldn't like it. I did, however, recently have some amazing pumpkin ice cream that was seriously one of the best things ever! Too bad its only around this time of the year.