Pumpkin Cheesecake Recipe
Eli’s Pumpkin Cinnamon Streusel Cheesecake
Instructions From The Eli’s Cheesecake Cookbook:
Prepare the Cinnamon Graham Crumb Crust.
Prepare the Pumpkin batter.
Prepare the Brown Sugar Streusel.
Preheat the oven to 280°F.
Fill the prepared crust with the Pumpkin batter. Sprinkle prepared streusel over the top of the batter until it is covered.
Place pan in the center of the oven, directly on the middle shelf. Bake for 35 to 40 minutes, until the cake is slightly firm to the touch. Remove from the oven and set aside to cool to room temperature, about 1 hour.
Refrigerate for 4 hours or overnight to completely set before serving.
Transfer to the freezer for 2 to 3 hours before slicing.
Slice the cake with a thin, non-serrated knife that is dipped in hot water and wiped dry after each slice. Serve immediately or store in the freezer, well wrapped, for up to 3 months.
Cinnamon Graham Crumb Crust
YIELD: 2 (8 or 9-INCH) BOTTOM CRUSTS, 4 (6-INCH) BOTTOM CRUSTS, 1 (9-INCH) FLUTED TART CRUST WITH CRUST UP THE SIDES, 10 INDIVIDUAL
(3-INCH) BOTTOM CRUSTS
Ingredients:
2 cups (16 ounces) finely ground graham cracker crumbs
1/4 cup light brown sugar, firmly packed
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
1 large egg white
Instructions:
Preheat the oven to 350°F.
In a medium mixing bowl, combine the graham cracker crumbs, brown sugar and cinnamon. Using your hands, stir the mixture until the crumbs and sugar are completely combined.
Add the butter to the crumb mixture. Using your hands, stir the mixture until it is well combined and moistened.
In a small mixing bowl, use a fork to lightly whisk the egg white. Add the whisked egg white to the crumb mixture. Using your hands, stir the mixture until it is well combined.
Grease the pan(s). Press the mixture into the bottom of the pan(s).
To set the crust, place the pan(s) in the center of the oven, directly on the middle shelf. Bake for 8 minutes. Remove from the oven and set aside to cool to room temperature, about 1 hour.
Pumpkin Cheesecake Batter
YIELD: 1 (9 3/4-INCH X 2-INCH) FLUTED PIE PAN / 12 SERVINGS
Ingredients:
3 (8-ounce) packages cream cheese, room temperature
1 cup granulated sugar
1/4 cup cake flour
1 teaspoon pumpkin pie spice
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 large whole eggs, room temperature
3/4 cup canned pumpkin
1/3cup sour cream, room temperature
1 teaspoon vanilla extract
Instructions:
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 2 to 3 minutes, until it is light and fluffy. Scrape down the sides and bottom of the stand mixer bowl to prevent lumps from forming.
In a separate medium mixing bowl, combine the sugar, cake flour, spices, and salt. Stir until well combined.3. Add the contents of the medium mixing bowl to the bowl of the stand mixer and beat on medium speed for 1 minute. Scrape down the sides and bottom of the stand mixer bowl and continue beating on medium speed for 1 minute, until the mixture is smooth and creamy.
Reduce the mixer speed to low. Slowly add the eggs to the bowl, one at a time. After adding each, scrape down the sides and bottom of the bowl.
Add the pumpkin to the bowl of the stand mixer and continue beating on low speed for 1 to 2 minutes, until the mixture is fully incorporated. Scrape down the sides and bottom of the bowl to ensure proper blending.
Add the sour cream and the vanilla to the bowl of the stand mixer and beat on low speed for 1 minute, until the mixture is smooth. The mixture should be well blended, but not over beaten.
Brown Sugar Streusel
Ingredients:
1 cup all-purpose flour
1/2 cup light brown sugar
5 tablespoons cold unsalted butter
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Instructions:
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cinnamon, and salt. Beat on low speed until well combined.
Using a pastry blender or fork, cut in the butter until the mixture is crumbly. Be careful not to over mix.
