No one in my family is a huge cheesecake fan, but it once put me in the hospital because it was and still is one of my most favorite desserts. I’ll have to tell you about the hospital thing at another time because right now I want to share this phenomenal recipe.
This is a recipe that you have do ahead because overnight refrigeration is necessary in order for the cheesecake to reach perfection, but it is well worth the effort in preparation and the wait to be completely chilled.
So without tempting and teasing you any further, I present…
the dessert just wouldn’t be as delicious.
If you have a food processor, this step will be a jiffy.
Just put the graham crackers in the food processor and chop them finely
Now do the same thing with the pecans.
Make sure you chop them separately so that you
will get the right measurements for each.
If you don’t have a food processor, you can use a heavy bag
and a rolling pin. It is just going to take a little muscle
to get the the two ingredients broken into small crumbs.
In a small bowl combine the
graham cracker crumbs,
Stir the dry ingredients until they are well combined.
Oops, I mean add melted butter.
and about 3/4 of the way up the side of the pan.
Try to keep the edges fairly even.
I think this step feels good to my fingers.
I used the bottom of my measuring cup to get a flat surface
and used my fingers to even out the top edges.
You must let it completely cool before adding the filling.
When the cheesecake is finished baking,
the crust will be crunchy if you let it cook during this step.
Otherwise, you might end up with a smooshy crust.
This crust is really phenomenal if I say so myself.
In a mixing bowl combine sour cream and cream cheese on low.
It is very important that all the mixing for the cheesecake
is done on low to avoid adding air to the batter.
Air ruins the cheesecake.
Mix on very low for about 5 minutes so that the sugar granules dissolve.
The batter will have a silky appearance when
the sugar has completely dissolved.
but add one at a time
mixing thoroughly after each addition.
use the low setting.
Isn’t this a pretty swirl?
I caught the mixer in action!
allspice and cloves.
I place the springform pan on a foil covered large, flat pan
for ease in taking the cheesecake in and out of the oven.
the goal is to have it come out of the oven without cracks.
Obviously, I succeeded and you will too if you follow these directions.
open the oven door.
Instead, turn off the oven and leave the cheesecake in there for two hours.
This takes a little faith, but just don’t open the door!
After two hours, remove the cheesecake from the oven
and cool it completely on a wire rack.
it will pull away slightly from the pan.
She begged and begged and begged for me to cut her a piece.
So while the cake was still warm,
I removed it from the springform pan.
The things I do for my daughter!!!!
The topping is homemade Dulche de Leche mixed with finely chopped pecans.
Spread the topping on the cheesecake and
shave/grate some bittersweet chocolate on top.
Since everything was still warm,
the chocolate melted.
the effort I made with the crust was worth it.
I cut myself a slice of cheesecake.
Yes, my friends, it was perfect.
sitting atop the crunchy crust and
beneath the gooey topping?
My Baked Pumpkin Cheesecake Surprise
is the best cheesecake I have ever eaten.
I’ll be sure to prepare one for you ahead of time.
Right now, however, I guess I will go sneak another piece
before the calories realize I’ve eaten it.
Baked Pumpkin Cheesecake Surprise
1-3/4 cups fine graham cracker crumbs (approximately 15 crackers)
1/2 cup chopped pecans
1/3 cup white sugar
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
1 stick melted butter
3 – 8 ounce packages cream cheese, at room temperature
1 – 8 ounce container sour cream
1 1/2 cups white sugar
1 teaspoon vanilla bean extract
4 large eggs at room temperature
1 cup pumpkin puree
1/4 cup all-purpose flour
2 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon allspice
Large pinch of ground cloves
1 can homemade Dulche de Leche cooked 5 -7 hours until it is thick
1/2 cup chopped pecans
1/8 cup shaved bittersweet chocolate
A few tips before you start:
- I bake the crust and the cheesecake on a foil covered pan in case the springform pan leaks if it stops fitting tightly together
- Beat everything on low so that air is not incorporated into the batter
- You do not have to use a water bath to prevent the top of the cheesecake from cracking while baking because the top will be completely covered with a topping
- If you do not live on a cement slabbed home, be sure that no one jumps and hops around on the kitchen floor or the cheesecake will fall (drop in the middle, not cook and become ruined)
Preheat oven to 350 degrees.
Process the crackers into fine crumbs with a food processor or by putting them in a heavy duty plastic back and crush them with a rolling pin. Process the pecans the same as the crackers. Mix the crackers, pecans, sugar, salt and cinnamon. Add the melted butter and mix until completely incorporated. Press into the bottom and partially up the sides of a 9-inch springform pan. Bake for 12-15 minutes until the edges are brown. Cool completely.
Combine cream cheese and sour cream on low with an electric mixer. Add sugar and vanilla. Continue to mix for 5 minutes to allow the sugar to completely dissolve and the batter will have a silky appearance. Add eggs one at a time mixing after each addition. Add pumpkin and combine well. Add flour mixture and mix until just combined.
Pour batter into prepared crust and bake on 300 degrees 20 minutes and 325 for 25 minutes. Turn off the oven and do not open the door. Keep cheesecake in the oven for 2 hours and then remove to cool completely on a wire rack. Refrigerate overnight.
Add pecans to the cooled homemade Dulche de Leche and mix well. Gently spread the homemade Dulche de Leche mixture over the cheesecake. Serve with shaved chocolate on top.
Recipe is being featured at Mom In Management with 13 other fabulous recipes from bloggers.