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A Peek Into Fall, Pumpkin Cheesecake

We had some business associates from out of town spend an evening at our home recently.

Sometimes, in these situations, we all find it difficult to decide what to serve for dinner. I love to cook seafood and can prepare dinner in a vast number of ways, but what if they aren’t fond of the blessings from the ocean? Pork tenderloin is great, it can be seasoned just so and served with some cinnamon applesauce. But what if pork just isn’t their cup of tea? Well, I choose grilled flank steak with a chimichurri sauce and, by chance, picked one our guests favorites.

But, when cooking a full dinner such as this, I always start with the dessert. I feel it is important to make dessert first, then, no matter where you may be with the rest of the meal the dessert is finished. So, before I faced that daunting question about what to serve for dinner I agonized over dessert. Perhaps they don’t like pie. What if they don’t care for ice cream? You can appreciate what a dilemma this is. In making my decision I decided to jump ahead of summer, into fall, and go with pumpkin cheesecake.

Give your self plenty of time to make this recipe as you need to bake the crust first and let it cool most of the way back to room temperature. Also, this makes quite a bit, one 9 x 13 x 2 pan. So, cut it in half and use a smaller pan if you need too. When cutting it in half use 2 eggs instead of 3. An 8 x 8 x 2 pan would work nicely.

Pumpkin Cheesecake Crumble

Crust

1 1/2 cups AP flour

1 1/4 cups brown sugar

1/2 tsp salt

1 1/4 cups unsalted butter, cold, diced

1 1/2 cups pecan pieces 

1 1/4 cups rolled oats

Filling

16 oz cream cheese, room temp

1 1/2 cups canned pumpkin

1cup sugar

3 eggs

1/4 tsp salt

1 tsp vanilla

1 Tbl cinnamon

2 tsp ground ginger

Topping

2 cups sour cream

1/4 cup sugar

1/4 tsp salt

1/2 tsp vanilla

Preheat oven to 350

Butter the inside of a 9 x 13 x 2 baking pan.

For crust, blend the first 4 ingredients in a food processor until coarse, turn out into a bowl and mix in the pecans and oats. Spread 1/2 of this mixture into the bottom of the buttered pan and press it down, then spread the rest out on a baking sheet for the crumble. Bake the crust in the buttered pan for 25 minutes and the crumble on the baking sheet for 13 minutes.

For filling, blend all ingredients until smooth, spread out on the still slightly warm crust and bake until just set in the center, 30 to 40 minutes. Remove from oven and allow to cool for 10 to 12 minutes. Blend all the topping ingredients and gently spread over top. Place it back in the oven and bake for another 8 minutes. Remove from oven and allow to cool.

When cool, crumble all of the remaining crust mixture and sprinkle over the topping.

Now, what was it I was going to make for dinner?

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