Pumpkin Cheesecake in Marbella

Nov 28, 2008
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Thanksgiving in Marbella & Pumpkin Spice Cheesecake

Categories: Featured, Recipes

Written By: Tim T.

Hey it’s that time of year again, Turkey day here in Spain. A buddy’s dropping by later with a 15lb. bird and I’ve just popped one of my favorite autumn deserts in the oven! Mixed feelings this year about the holiday; it’s been a very rough year professionally and financially but in the true spirit of this special holiday everyone needs to shake off the blues and celebrate with family and friends.

Want to try an easy and delicious cheesecake that can be prepared and put in the oven in about 30 minutes? Just follow these directions exactly as outlined below.

Note, I used fresh butternut squash in place of the canned pumpkin; can’t find that here in Spain anywhere! Simply cut up about a half of butternut squash into two inch chunks and put on medium heat for about 30 minutes. Add some butter and cinnamon and nutmeg to the gurgling squash for best flavor enhancements.

Pumpkin Spice Cheesecake Recipe (from Martha Stewart)

Ingredients

Serves 12.

FOR THE CRUST
1 1/4 cups graham-cracker crumbs (from 10 whole crackers)
1/4 cup sugar
4 tablespoons unsalted butter, melted
FOR THE FILLING
4 packages (8 ounces each) bar cream cheese, very soft
1 1/4 cups sugar
3 tablespoons all-purpose flour
1 cup canned pumpkin puree
2 tablespoons pumpkin-pie spice
1 tablespoon vanilla extract
1/2 teaspoon salt
4 large eggs, room temperature

Directions

Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.
Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).
Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.

To prevent the top from cracking, be careful not to over mix the batter, and do not open the oven door while the cake is baking or cooling inside the oven.

Note: To make the crumbs for the crust, pulse graham crackers in a food processor until finely ground. Or, if you prefer, substitute the same amount of packaged graham-cracker crumbs.

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Ina Garten's delicious Cheesecake recipe | Subrosa Cafe Says:
December 3rd, 2009 at 5:59 pm

[...] these days? Well, last year I had neither of those conveniences and still managed to pull off another tasty cheesecake. I had the graham cracker crust pre-baked and the entire cheesecake assembled [...]