BellaOnline Forums Food and Wine Desserts cracked cheesecake

When my computer is back up and running and I have access to my external once again (my comps power supply took a die and waiting for the part to come), I will look up and share my recipe.

These are good tips. I always bake cheesecakes. Never used a springform pan. Usually just leave the cheesecake in the pan. I'm going to invest in springform and try the warm bath while cooking. I recently saw this technique on the Food Network.

I got my springform pan - new - on E-bay. I love it; it was $10.00 w/ free shipping.

Oopsie, i forgot to send ya'll my recipe. I will remember to do it by this weekend.

Cool, can't wait

Crushed gingersnaps make a great crust for pumpkin cheesecake too.

Got side tracked, but thanks to a little PM reminder, here is my recipe ;0)

Crust:
1 1/2 cups gingersnap cookies or pecan sandies broken into pieces
1 1/2 cups pecans (6 ounce bag)
1/4 cup firmly packed dark brown sugar or brown organic raw sugar
3/4 stick unsalted butter, melted

Filling:
4 8-ounce packages full fat or light cream cheese (no fat free)
1 1/2 cups raw Demera sugar (or 2 cups regular granulated)
1 1/2 cups pumpkin (either fresh roasted or canned unseasoned)
1/2 cup heavy cream
1 teaspoon ground cinnamon (or more to taste)
1 teaspoon Nutmeg
1 teaspoon ground allspice
4 large eggs (room temp)

9" springform pan
9" parchment paper round
Aluminum Foil
Plastic Wrap
2-3 inch deep lasagne pan
Boiling Water (enough to fill pan 1/2 up side of springform pan)
Mixer
Food Processor

Crust Instructions:

In your food processor add your cookies and pecans. Pulse until sand like. Add sugar and pulse to mix. Melt butter in microwave and mix into cookie/nut mixture. Stir until well blended.

Put your springform pan together. Spray a little cooking spray in the bottom and add parchment round. Press crust mixture into the bottom and press firmly in the bottom and half way up the sides.

Filling:

In a mixer, combine your cream cheese, half of your heavy cream, and sugar. Mix with whip attachment until light and creamy. Scoop out one cup of the mixture and reserve. Add spices, pumpkin and mix well. Slowly add eggs one at a time until fully mixed.

Construction:

Preheat oven to 350 F

Wrap bottom of springform pan with plastic wrap. Don't use a lot, it's only as a secondary protection. Place aluminum foil around bottom of springform pan and cover the plastic wrap. Pour cheesecake mixture into crust. It will come close to the top but don't be scared. Smooth with a spatula. Place pie in lasagne pan in the center with room on all sides. Add boiling water until it comes half w3ay up the side of the springform pan. Bake for one hour and fifteen minutes until sides are set and center is a little wiggly. Remove from oven and put sprinform on a cooling rack until set and cool. Remove plastic wrap and foil, and place in fridge over night or a minumum of 8 hours.

Completion:

Take reserved cream cheese mixture and remaining half cup of cream. In your mixer mix together until light and fluffy. Spread on top of completely cooled cheesecake that has had the water removed from the surface with a paper towel. Place in fridge until completely cool and set.

When you wish to serve, use a warm wet knife to seperate the edges from the pan.

Topping suggestions:

Whipped cinnamon cream spread across the top of the cheesecake with a drizzle of warm carmel and pecan pieces that have been toasted.

PS - i cannot find the marble cheesecake recipe but you can do something similar by mixing together the reserved cheesecake mixture and doloping it on the pumpkin filling and using a knife to marbelize before baking.

Woo Hoo, Thank you Jase.

My recipe is similar but your crust is yummier! Now that I have better instructions, I have to try yours this weekend.

Another thing I do is sprinkle some sea salt on the top of the cheesecake after it's been drizzled in carmel sauce and nuts. It works, really it does. I don't know why, but that little bit of salt just makes the flavors pop. But you'll notice I didn't put any in the cheesecake itself. I don' particullary like it in the cheesecake even though some recipes call for a dash

Salty and sweet is always good together.