Pumpkin Cheesecake II

Pumpkin Cheesecake II Recipe with Semisweet Chocolate and Graham Cracker Crust

Region / culture: USA | Servings: 8

Introduction

Pumpkin Cheesecake II is a delicious and creamy dessert that combines the flavors of pumpkin, spices, and cream cheese. This recipe is perfect for fall and winter gatherings, or any time you're craving a decadent treat.

History

Cheesecake has been enjoyed for centuries, with variations of the dessert dating back to ancient Greece. The addition of pumpkin to cheesecake recipes became popular in the United States in the 20th century, particularly during the fall season when pumpkin is in abundance.

Ingredients

16 oz (454 g) of cream cheese
0.67 cup of sugar
0.25 tsp of cinnamon
0.25 tsp of ginger
0.13 tsp of cloves
0.5 cup of pumpkin purée
5 eggs
0.25 cup of heavy cream
3 oz (85 g) of semisweet chocolate (optional)
0.25 cup of heavy cream (optional with chocolate)
0.75 cup of graham cracker crumbs
3 tbsp of brown sugar
3 tbsp of melted butter

How to prepare

Whip cream cheese and add sugar and spices.
Add eggs one at a time.
Add 0.25 cup of heavy cream.
If desired, bring another 0.25 cup of heavy cream to a boil and pour over chocolate to melt.
Then swirl the melted chocolate and cream into the mixture of ingredients above.
Mix graham cracker crumbs, brown sugar, and melted butter together to make the crust.
Butter the pan and press in the crust.
Pour the mixture into the pan and bake at 275°F (135°C) for 60 minutes.
Note: Doubling the recipe will yield one 10-inch cheesecake.

Variations

For a twist on the classic recipe, try adding a swirl of caramel or dulce de leche to the cheesecake batter before baking.
You can also top the cheesecake with a layer of spiced whipped cream or a drizzle of chocolate ganache for added flavor.

Cooking Tips & Tricks

Make sure all ingredients are at room temperature before beginning the recipe to ensure a smooth and creamy texture.

- Be careful not to overmix the batter, as this can result in a dense and heavy cheesecake.

- To prevent cracks from forming on the surface of the cheesecake, bake it in a water bath or place a pan of water in the oven while baking.

Serving Suggestions

Serve Pumpkin Cheesecake II with a dollop of whipped cream and a sprinkle of cinnamon on top for a festive touch. It pairs well with a hot cup of coffee or tea.

Cooking Techniques

Baking the cheesecake in a water bath helps to ensure even cooking and prevents cracks from forming on the surface. This technique also helps to keep the cheesecake moist and creamy.

Ingredient Substitutions

If you don't have pumpkin purée on hand, you can substitute it with sweet potato purée or butternut squash purée for a similar flavor profile. You can also use gingersnap crumbs or crushed vanilla wafers in place of graham cracker crumbs for the crust.

Make Ahead Tips

Pumpkin Cheesecake II can be made ahead of time and stored in the refrigerator for up to 3 days. Simply cover the cheesecake with plastic wrap or aluminum foil to keep it fresh.

Presentation Ideas

To make the cheesecake extra festive, garnish it with a sprinkle of crushed gingersnap cookies or chopped pecans before serving. You can also add a drizzle of caramel sauce or chocolate syrup for a decadent touch.

Pairing Recommendations

Pumpkin Cheesecake II pairs well with a glass of dessert wine, such as a late-harvest Riesling or a sweet Moscato. For a non-alcoholic option, try serving it with a spiced chai latte or a hot apple cider.

Storage and Reheating Instructions

Store any leftover Pumpkin Cheesecake II in an airtight container in the refrigerator for up to 5 days. To reheat, simply place a slice in the microwave for 20-30 seconds or until warmed through.

Nutrition Information

Calories per serving

Each serving of Pumpkin Cheesecake II contains approximately 350 calories.

Carbohydrates

Each serving of Pumpkin Cheesecake II contains approximately 25 grams of carbohydrates.

Fats

Each serving of Pumpkin Cheesecake II contains approximately 20 grams of fats.

Proteins

Each serving of Pumpkin Cheesecake II contains approximately 8 grams of proteins.

Vitamins and minerals

Pumpkin is a good source of vitamin A, vitamin C, and potassium, which are all beneficial for overall health.

Alergens

This recipe contains dairy (cream cheese, heavy cream), eggs, and gluten (graham cracker crumbs). It may not be suitable for those with dairy, egg, or gluten allergies.

Summary

Pumpkin Cheesecake II is a rich and indulgent dessert that is high in fats and carbohydrates. It is best enjoyed in moderation as a special treat.

Summary

Pumpkin Cheesecake II is a delightful dessert that combines the flavors of pumpkin, spices, and cream cheese in a rich and creamy cheesecake. With a buttery graham cracker crust and a hint of chocolate, this dessert is perfect for fall and winter gatherings or any time you're craving a decadent treat. Enjoy a slice with a cup of coffee or tea for a delicious and satisfying dessert experience.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe. It was a crisp autumn day, the leaves crunching under my feet as I made my way to the local farmer's market. The air was filled with the scent of pumpkin and spices, and I couldn't help but feel a sense of excitement as I browsed the various stalls.

As I wandered through the market, I came across a small stand with a woman selling homemade baked goods. Intrigued, I stopped to take a closer look at her offerings. That's when I saw it - a beautiful pumpkin cheesecake that practically called out to me. The woman behind the stand smiled warmly and told me it was her own special recipe, a family favorite passed down through generations.

I knew I had to try it, and as soon as I took my first bite, I was hooked. The creamy texture of the cheesecake, the subtle hint of pumpkin and spices - it was a flavor sensation unlike anything I had ever tasted before. I asked the woman if she would be willing to share the recipe with me, and to my delight, she agreed.

She wrote down the ingredients and instructions on a piece of paper, and as I walked home that day, I couldn't wait to try my hand at making the pumpkin cheesecake myself. I spent hours in the kitchen, carefully following each step of the recipe, from the graham cracker crust to the creamy pumpkin filling. When it was finally finished and I took my first bite, I knew I had found a new favorite dessert.

Over the years, I have made this pumpkin cheesecake countless times, tweaking the recipe here and there to suit my own tastes. I have shared it with friends and family, bringing it to potlucks and holiday gatherings. Each time I make it, I am reminded of that fateful day at the farmer's market, when I discovered a recipe that would become a beloved tradition in my own kitchen.

As the years have passed, I have added my own twist to the recipe, incorporating ingredients like cinnamon and nutmeg for an extra burst of flavor. I have even experimented with different variations, like adding a swirl of caramel or a sprinkle of toasted pecans on top. But no matter how many times I make it, the pumpkin cheesecake always brings back memories of that crisp autumn day and the kind woman who shared her family recipe with me.

Now, as I pass on this recipe to you, my dear grandchild, I hope that you too will find joy in creating this decadent dessert. May it bring warmth and comfort to your heart, just as it has for me all these years. And who knows, perhaps one day you will pass it on to your own children, continuing the tradition of pumpkin cheesecake for generations to come.

So gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will fill your home with the scent of pumpkin and spice. And remember, as you take that first delicious bite, that this recipe is more than just a dessert - it is a piece of history, a connection to the past, and a reminder of the power of food to bring people together. Enjoy, my dear grandchild, and may this pumpkin cheesecake always hold a special place in your heart.