The baby made me do it?! I’ve been clearing out our cupboards and came across my canned pumpkin stash. I LOVE canned pumpkin. When I was 8 or 9 my mum took me to her colleagues house for a thanksgiving meal (thanksgiving isn’t normally celebrated in New Zealand) and I had some delicious pumpkin pie, and we came home with a can of pumpkin. The can sat in the cupboard for a couple of years until I think we made something from it (worst memory ever!). Either that or it got old and my mum threw it out haha.
Anyway I’ve loved pumpkin pie ever since then and made it a couple of times with normal pumpkins – until I arrived in London and discovered our local Waitrose often stocks canned pumpkin!
This is a whole lot more delicious than pumpkin pie if you love cheesecake like I do! Excuse the cracked top, I made this in a serious hurry and messed up with opening the oven a bunch of times and forgetting our oven is realllly hot.
Pumpkin Pie adapted from [Paula Deen]
- 150g biscuits
- 1/2 teaspoon ground cinnamon
- 1 stick melted salted butter
- 3 (8-ounce) / 640g packages cream cheese, at room temperature
- 1 (15-ounce) / 425g can pureed pumpkin
- 3 eggs plus 1 egg yolk
- 1/4 cup sour cream
- 1 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F/180 degrees C
In food processor, combine biscuits and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate overnight.
Time is of the essence for me at the moment. In between feeding, changing and playing with my baby (and changing and changing and changing), there is precious little time to do anything other than get myself showered and dressed – some days I even fail to do that!
I find most cheesecakes very easy to make except for the part where you must have patience and leave it to chill down overnight. This is no exception and the combination of white chocolate and raspberries is heavenly.
Like any baked cheesecake this must be made the day before you want to eat it.
mess factor: 3.5/5 – few bowls to clean up
cooking time: 1 hour
total: 11 hours
1 x 250g packet of biscuits
100g ground almonds or hazelnuts
150g melted butter
750g cream cheese (3 x 250g packs)
140g (2/3c) caster sugar
1 tsp vanilla bean paste or extract
200g good white chocolate chopped into chunks
200g frozen raspberries
Grease a 20cm springform pan. Place biscuits, ground nuts and butter in the bowl of a food processor and process until finely crushed and well combined. Transfer mixture to prepared pan. Use a straight-sided glass to spread and press mixture firmly over base and side of pan (Try to get it all the way up the sides – I was using the wrong size pan). Cover with plastic wrap and place in the fridge for 30 mins.
Preheat oven to 160°C. Use an electric beater or mixer to beat together cream cheese, sugar and vanilla until smooth. Add the eggs, one at a time, beating well after each addition. Use a spatula to gently fold in chocolate and raspberries.
Pour mixture into the biscuit base. Bake in preheated oven for 1 hour until just set in the centre (Gently shake the pan, the middle should still wobble a little). Turn oven off. Leave cheesecake in the oven, with the door open a crack, for 2 hours or until cooled completely (this *should*prevent cake from cracking). Cover with plastic wrap and place in the fridge overnight to chill.
These cheesecake brownies are rich, delicious and combine two of the best foods – chocolate brownies and new york cheesecake! After all what could be better than dense brownie with a layer of cream cheese. You can layer it on top or pipe it in lines or make a ripple – totally up to you. However you decide to do it they will be a huge hit – everyone always raves about them and they are so so easy! The cheesecake is a one bowl recipe as is the brownie and it all comes together so quickly – this is definitely my stand by ’emergency’ recipe for baking when I need to whip something up in a hurry.
Pecans and Butterscotch have never really appealed to me, but somehow this recipe did…
I have never ever made a cheesecake before, shock horror, and so I have no idea whether or not this is going to set. Not only that, but I screwed up my oven timer melting butter for the banana cake I was making simultaneously and so I have no idea how long I baked it for. Stay tuned for is it set… /edit: it set perfectly