As mentioned above, I did in fact make two trips to the grocery store at 7 am because I thought I had four eggs, but I had forgotten to take into account that my dad eats eggs every day. Then, when I was portioning out the cream cheese, I realized that I was about 200 grams short of cream cheese. And even after all of those trips to the grocery store, I still forgot to buy pecans for the crust! Well I wasn’t going to go to the grocery store for the third time in 30 minutes, so I improvised; I made a graham cracker crust with brown sugar and cinnamon.
Brown Sugar Graham Cracker Crust
9 graham cracker sheets
3 tbsp brown sugar
½ tsp cinnamon
4 tbsp butter, melted
- Preheat the oven to 350 degrees F. Wrap a two layers of tin foil around a 9 in spring form pan. Lightly spray the inside of the pan with cooking spray.
- Break up graham cracker crumbs and place them in a food processor. Pulse until all of the crackers are broken up and become finely ground. Add in the sugar and the cinnamon and pulse until combined. Drizzle in the melted butter and pulse until the crumb mixture becomes moist and starts to pack together.
- Empty the packed crumb mixture into the prepared pan. Using a cup or something flat, press the crumb mixture down into the pan, leaving an even layer on the bottom. Bake for 10-15 minutes until the crust has browned a little. Take out of the oven and let cool while you make the filling.
from Tish Boyle's The Cake Book
1 cup pumpkin puree
½ cup heavy whipping cream
2 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp grated nutmeg
¼ tsp salt
1 ¼ pound cream cheese, soft
½ cup sugar
½ cup brown sugar
1 tbsp corn starch
- In a medium bowl, whisk together the pumpkin puree, heavy cream, vanilla extract, cinnamon, ginger, nutmeg, and salt. Set aside.
- In a bowl of an electric mixer, beat the cream cheese with the paddle attachment on medium-low speed until it becomes creamy. Scrape down the sides of the bowl when necessary. Gradually add in both sugars until fully incorporated. Add the pumpkin mixture and beat until blended. Add the corn starch and mix until just combined. Drop the eggs in one at a time, making sure to fully beat one before another gets mixed in. Scrape down the bowl as you go.
- Scrape the batter into the spring form pan. Place the pan in a roasting dish and place on the middle rack of the oven. Carefully pour in enough hot water into the pan for it to rise about an inch up the sides of the pan. Bake the cheesecake in the water bath for 70-80 minutes, or until the outside edges are set and the very center is just a little wobbly. The cheesecake will set completely as it cools.
- Immediately after taking the cheesecake out of the oven, take it out of its water bath, put it on a cooling wrack, and run a paring knife around the edges. This will help prevent those pesky cracks on the top of the cheesecake. Let the cake cool completely before storing it in the fridge. Chill the cheesecake in the refrigerator for at least 4 hours before slicing.