Happy Halloween! Today, I feel like I have to rant (when do I not?). I came to school dressed like Wednesday Addams (yea I still dress up >.<), with stripy socks, collared shirt buttoned to my neck and braided pigtails. I thought I was dead on with the costume, but I have had 2 people in my class think I was Britney Spears. Yes, the Britney Spears in her school girl outfit. I mean... my dress up is SUPER conservative. I'm choking in my buttoned collar and have absolutely no skin exposed! Other than that, I've been told I look like a Japanese schoolgirl. Ungh...
On a brighter note, this pumpkin cheesecake was such a hit! It has a subtle spicy-ness and warmth with a definite pumpkin note. This is a cheesecake I need to make again!
Pumpkin Maple Cheesecakeadapted from allrecipes.com (makes a 5" cake)
*double ingredients for 9" except use 3 eggs not 4
1 cup graham cracker crumbs
1.5 tbsp sugar
1/4 tsp powdered ginger
2 tbsp butter, melted
12 oz cream cheese, softened (1 1/2 packages of 8oz)
1/2 can of sweetened condensed milk (7oz)
3/4 cup pumpkin puree (drained*)
2 medium eggs
2 tbsp maple syrup
1/2 tbsp vanilla
1 tsp pumpkin pie spice + 1 tsp cinnamon
pinch of salt
1 tbsp all-purpose flour
- Preheat oven to 325F
- layer 2 kitchen towels in a bowl and put 1 cup of pumpkin puree and let it drain for 10 mins. Cover it with another 2 kitchen towels again. The puree won't stick at all but this gets rid of all the excess water. You should end up with 3/4 cup of a ball of pumpkin that you can pick up
- To make the crust, mix the crumbs, sugar, ginger together. Drizzle in the butter and mix. Pat the crust mix into a 5" spring form pan. Bake for 8-10 mins and let cool
- For the cheesecake, beat cream cheese until fluffy. Gradually beat in the condensed milk. While beating, add the pumpkin puree, eggs, syrup, vanilla and salt and spices.
- Gently mix the flour in (try not to over mix). Bake at 325F for 50 mins.
- DO NOT take it out of the oven. Just switch the oven off and let it sit there for 3 hours. This prevents the surface from cracking and no meddling with water baths!
- Chill for at least 2 hours and best overnight for a perfect cheesecake texture. Enjoy!