Friday, 21 September 2012

Pumpkin Cheesecake with Caramel and Pecans

In my phone, there is a list of "Things To Make" . When I'm feeling adventurous, I'd scroll through and find something interesting to make. This cake was one of those, and surprisingly it didn't stay on the list very long before I decided to try it.



I was worried about the pumpkin flavour not coming through, but it did very well and hits you first like a pumpkin pie. I love this cake. and its a big deal that I love it because I normally "like" cakes, or think they are "okay". My friend said it's the best cheesecake he's ever had and I'm confident enough to believe that he's telling the truth.


The caramel was a very nice compliment to the cake.

For some reason, I always mess up my caramel the first time. This batch took me 3 tries before it finally came together. The moral of the story is...never attempt any caramels without corn syrup. I know the pros do it, but it's not happening for me. My sugar always crystallizes before it even turns brown.

I'll attach my caramel recipe at the end. Be prepared for lots of butter and cream! YUM!


As you can probably tell, I didn't use 3/4 of that jar for the drizzle on the cake. The truth is, I've been snacking on it all night...on sandwich bread and for dipping apple slices.



The recipe is adapted from Paula Deen's pumpkin cheesecake
changes will be starred *

Crust:
1 3/4 cup graham cracker crumbs
*1/4 cup crushed pecans
1/2 tsp cinnamon
3 tbsp sugar
1 stick butter

Melt the butter in the microwave and mix together all the ingredients.

Line the bottom of a spring form pan with a piece of parchment paper. I pulled the edges through the gap of the pan so it comes out from the bottom sides.

 Press the crust into the pan and up the sides. I used a little bowl with a flat bottom. A ramekin would work as well.

Filling:
3 pkg 8oz cream cheese
*16 oz pumpkin
*4 med eggs
*1/4 cup yogurt
*1 cup sugar
1/2 tsp cinnamon
1/8 tsp fresh nutmeg
1/8 tsp ground cloves
*3tbsp flour
1 tsp vanilla

 Beat the room-temperatured cream cheese so that it becomes lump free.


Add Pumpkin puree, sugar, and yogurt to the mixer. I only used 2/3 of the sugar from the original recipe (1 cup instead of 1.5 cup) because Paula's recipes tend to be on the sweet side.

I think 1 cup is actually the perfect amount, I didn't miss the sugar one bit.


I added the eggs 2 at a time because I didn't have the patience. There's a reason you're supposed to do it properly though (one at a time). I remember once I was making brownies and decided to add all 6 eggs at the same time. My batter never came together because there was just way too much liquid to be incorporated.



Add the spices and flour . I always use fresh nutmeg because it smells good and looks pretty fancy :D

Scrape down the bowl and give the filling one last mix. Pour into the pan and set it inside a hot water bath. Protect your cake using a lot of aluminium foil. My spring form pan is old so my cake is very likely to get flooded.


Caramel:
1 cup sugar
1/4 cup corn syrup
1/4 cup water
1/4 cup butter
1/2 cup cream


 Combine sugar, syrup, and water and bring it up to temperature on high heat. Do not stir, just swirl.
Wait for it to reach 385 degrees then turn amber. Technically both should occur at the same time but mine probably hit well above 400 before it got colour.

 Throw in the butter and take it off the heat. Wait till the butter melts then pour in the cream.

Pour into a container and let cool before using.


 Coat the top of the cake with a thin layer of caramel, then place on some pecans.


Transfer some caramel into a piping bag, and drizzle across the cake. And you're done!



7 comments:

  1. Your cake looks amazing! Nettie from Moore or Less Cooking

    ReplyDelete
  2. Cheesecake and caramel peacans - what a great combination!

    ReplyDelete
  3. wow this cheesecake looks AMAZING! Love caramel pecans. Gorgeous photos too.

    ReplyDelete
  4. If I can't eat pecans, what should I do about the crust? Replace the pecans with the equivalent of more crumbs? Also if I used non-fresh nutmeg, should I alter the amount, if so how much?
    This looks amazing by the way! Awesome recipe!

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    Replies
    1. Thank you! Just leave out the pecans without substitution. use the same amt of nutmeg

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