Pumpkin Cheesecake


 

CRUST

  • Nonstick cooking spray

  • 8 oz. 

    crisp ginger cookies

  • 2 tbsp. 

    light brown sugar

  • 1/4 tsp. 

    kosher salt

  • 5 tbsp. 

    unsalted butter, melted, cooled

FILLING

  • 1 1/4 c. 

    packed light brown sugar

  • 1 tsp. 

    ground cinnamon

  • 1 tsp. 

    ground ginger

  • 1/2 tsp. 

    ground nutmeg

  • 1/2 tsp. 

    kosher salt 

  • 1/4 tsp. 

    ground cloves

  • 3 

    (8-oz.) blocks cream cheese, room temperature

  • 4 

    large eggs, room temperature

  • 1 

    (15-oz.) can pure pumpkin purée 

  • 2 tsp. 

    pure vanilla extract

  • Whipped Cream for serving
    1. Place a rack in center of oven; preheat to 350°. Grease a 9" springform pan with cooking spray.
    2. In a food processor, pulse cookies, brown sugar, and salt until fine crumbs form. Add butter and continue to pulse until mixture resembles wet sand.
    3. Pour crumbs mixture into prepared pan. Using the back of a spoon or a measuring cup, press into bottom and up sides of pan.
    4. Bake crust until fragrant and a shade darker in color, 10 to 12 minutes. Let cool.

  • FILLING

    1. Reduce oven temperature to 325°. In the large bowl of a stand mixer fitted with the paddle attachment, beat brown sugar, cinnamon, ginger, nutmeg, salt, and cloves on low speed until combined. Add cream cheese and beat on medium speed until soft and creamy, 2 to 3 minutes.
    2. Add eggs, one at a time, beating on low speed and scraping down bowl after each addition. Add pumpkin purée and vanilla and beat on low speed until combined.
    3. Fill a large pot with water and bring to a simmer over high heat. Place a large sheet of foil on a work surface. Place cooled springform pan in the center and fold foil up and around outside of pan, folding and snuggly crimping. Repeat with another sheet of foil, with the goal of ensuring the pan is water-tight.
    4. Pour pumpkin mixture into crust. Place springform pan inside a large roasting pan. Carefully ladle simmering water into roasting pan until it reaches about halfway up sides of springform pan.
    5. Carefully transfer roasting pan to oven. Bake cheesecake until set around the edges and just slightly wobbly in the center, 85 to 105 minutes.
    6. Let cheesecake cool in roasting pan 1 hour. Remove springform pan from roasting pan and let cheesecake cool to room temperature. Refrigerate at least 4 hours or up to overnight (overnight is better).
    7. Top with whipped cream and serve.
    8. ENJOY YOUR MEAL

Popular posts from this blog

Makdous (Syria)

Image
  18 baby eggplants 2 red peppers 3 small chili peppers 0,33 lbs walnuts 3 cloves of garlic Boil enough water in a large pot and then add the eggplants. Boil for 5-10 minutes until the eggplants are tender. After it softens, turn off the bottom and leave it in water for 10-15 minutes. Get it later. Cut off the tops of the eggplants. Then, carefully slice it lengthwise in half, like a book. Rub a little salt on the inside of each eggplant, then place them on a flat surface so that they do not touch each other and press down with a heavy object. You can place a large pan lid or the bottom of a flat plate on top of them, then put another heavy object on top. Alternatively, you can arrange them in a colander and press them down with a heavy object. With the combination of pressing and salt, this will help remove all the excess juice from the eggplant. Press and hold for several hours or even overnight to remove as much water as possible. The key is to keep them in a cool place and this...
Read more

BRAIN EGG

Image
6 eggs 4 spoons of oil 3 sheep brains 1/2 small carrot 2 sprigs of parsley 2 branches of celery 1/4 lemon 1 small onion 1/2 stale bread salt, pepper The membranes of the brains kept in cold water are peeled off. It is thrown into a container of water and set on fire. Onions, celery, carrots are sorted, washed, and thrown into the brains. After adding the juice of half a lemon and salt, they are all boiled for half an hour and left to cool in the water in which they are cooked. Six slices of half a finger thickness are cut from the bread. The size of the slices should be the size of the rim of the glass and round. Cut breads are fried in oil. 6 wide-mouthed coffee cups are lubricated with softened oil. The parsley is finely chopped. The molds are placed on a rimmed tray. The brains are cut into slices and placed on the bread, placed on the serving plate in a neat shape. Eggs and yolks are broken into the prepared molds without spoiling. Put boiling water on the tray ...
Read more

Curry (India-Thailand)

Image
The term curry comes from the Tamil word kari (sauce) and refers to a variety of dishes prepared in a thin, soup-like spicy sauce. Curry can mean two things: a casserole of curry-spiced meat, fish, or vegetables traditionally served with rice, bread, or cornmeal, or a dish flavored with curry powder or curry paste. Although curry originated in the Indian subcontinent, today it is a global dish served in Thailand, Japan, Indonesia, Malaysia, South Africa, Mauritius, Singapore, Germany, the United Kingdom and the United States. There is a wide variety of curries, as they are prepared all over the world. Creamy Ceylon curry made with coconut milk. Hot and spicy pork curry called Vindaloo. Rogan josh, a Persian curry made with meat marinated in yogurt. A stir-fried curry with precooked meat, onions and tomatoes called Jalfrezi. Known as the most spicy curry dish, the English phall made using eight chili peppers and the list goes on. In addition to being one of the most internationally accl...
Read more