Pumpkin Cheesecake
Halloween is here... Our famous Durga Puja is just finished. It's time for something sweet. Pumpkin is the vegetable/fruit of the season, full of anti-oxidants, and sweet... But it is difficult to feed the small ones all the veggies and fruits. So here is one good option, make something sweet and when it comes to cheesecake, I see no difference how my sons and their father behaves. So go ahead bake some pumpkin cheesecake for the guests as well and surprise them.
Preparation Time : 30 minutes
Baking Time : 55 minutes
Cooling Time : at least 4 hours
Difficulty : Easy
Serves : 6 - 8
Ingredients :
Method :
1) Preheat oven to 350 degrees F (175 degrees C).
2) In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter.
3) Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan.
4) Bake crust 10 minutes in the preheated oven. Set aside to cool.
5) In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth.
6) Mix in eggs one at a time, blending well after each.
7) Set aside 1 cup of the mixture.
8) Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
9) Spread the pumpkin flavoured batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
10) Bake 55 minutes in the preheated oven, or until filling is set.
11) Run a knife around the edge of the pan. Allow to cool before removing pan rim.
12) Chill for at least 4 hours before serving. You can serve as it is or with a dollop of cream on the top, or even sprinkle some chopped nuts.
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