Cooking with Rebecca - Pumpkin Cheesecake
TALLAHASSEE, Fla. (WCTV) - Rebecca Weaver joins the Good Morning Show to demonstrate her recipe for Pumpkin Cheesecake.
- 2 cups crushed gingersnap cookies
- 1 stick of butter (8 tablespoons)
- 1/3 cup brown sugar
- 4 packages (8 ounces each) cream cheese, softened, divided
- 1-1/2 cups sugar (divided 1 cup and 1/2 cup)
- 2 tbsp cornstarch
- 2 tsp vanilla extract
- 2 tbsp sour cream
- 4 large eggs
- 1 cup canned pumpkin
- 2 tsp ground cinnamon
- 1-1/2 tsp ground nutmeg
- 1 tsp of ginger
- 1/2 tsp pumpkin pie spice
- 1 20oz can Simply apple pie filling
- 2 large granny smith apples (cut in slices)
- 1/2 cup pure maple syrup
- 1/4 Bourbon (or more to taste ;-)
- 1 pkg pecans (toasted)
- 1 tsp vanilla
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp of ginger
Preheat over to 375. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine cookie crumbs, brown sugar and butter. Press mixture onto the bottom of prepared pan. Place on a baking sheet. Bake 8-10 minutes or until set. Cool on a wire rack.
For Cheesecake Filling:
In a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar, sour cream and vanilla. Add eggs; beat on low speed just until combined.
Place 2 cups cheesecake filling in a small bowl; stir in pumpkin, cinnamon, nutmeg, ginger and pumpkin pie spice. Feel free to add additional spices to your taste preferences. Pour pumpkin filling over crust, spreading evenly over crust; top with remaining plain filling. Bakers tip: For a swirled effect, reserve 3/4 cup of pumpkin pie filling to put on top of plain mixture. After pouring plain mixture, cut through with a knife to swirl. Drop reserved pumpkin filling by spoonful over cheesecake; cut through with a knife to swirl.
Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 60-75 minutes or until center is just set and top appears to be a light golden brown and springs back when touched. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. After cheesecake is cool, place in refrigerator. Refrigerate overnight.
Place apple pie filling into a pan on medium-low heat. Add maple syrup, vanilla, bourbon and spices. Stir until incorporated. Allow to simmer for about 5 minutes and add apples slices and toasted pecans. Cover and cook for approximately 15 minutes longer or until apples are tender. Let topping mixture cool. Refrigerator overnight.
Pro tip: Toasting pecans releases their natural oils for a delightful flavor. When toasting pecans, be careful not to burn them. Line a baking sheet with parchment and arrange pecans in single layer. Toast pecans in a 350° oven for about 7-8 minutes or until fragrant.
Place topping over chilled cheesecake
Garnish with fresh apple slices, caramel sauce, whipped topping and additional crushed gingersnaps, if desired.
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