I read the boys a story about Leif the Lucky who observed a king order a man to gorge himself on food in an attempt to kill him (and teach him a lesson…) and it has left me contemplating what I would want to die from over eating. Unequivocally, if I could choose it would be from eating too much cheesecake. It just seems like the most pleasant way to go. Rich, creamy, delicate cheesecake.
I have a very favorite cheesecake recipe, and I have resigned myself to making it only once a year (Easter) because we tend to inhale it at an embarrassing rate.
But one of Paul’s favorite things is pumpkin desserts, and I thought I would get bonus wife points and make him a pumpkin cheesecake. And because I adore my original cheesecake recipe I decided that I would work on converting it into a pumpkin cheesecake recipe.
That’s no easy task.
I read dozens of pumpkin cheesecake recipes and read the cheesecake tips and tricks and asked some smart friends and came up with a few ideas for my own pumpkin cheesecake recipe … tried one and we loved it and it’s here for good.
Adding pumpkin to a recipe is going to change the texture – it’s more moisture. It’s not bad, it just does something a little different than the original recipe. Some useful cheesecake tips:
1. Squeeze out some of the moisture from the pumpkin in a paper towel or dish cloth.
2. Marble the cheesecake, as I did. By pulling out some of the cheesecake mixture before the pumpkin and spices are added you will have a firmer plain cheesecake to blend with the pumpkin cheesecake. The textures compliment each other – as you can see in the picture I didn’t get the plain cheesecake quite low enough in the pan. I will be trying to fix that next time I make this. I may also reserve more than just 1 cup of plain cheesecake mixture.
3. Use a bain marie – I make my own as noted in the recipe. I have never made one without one, but have read enough that it’s convinced me it is a must have!
4. Use room temperature ingredients. This allows the ingredients to fully blend and you will have a perfectly smooth cheesecake!
Hello pumpkin cheesecake yumminess. Like the original, this one is gluten free all by itself – it’s a New York style cheesecake, which means no crust. Which, in case you missed the obvious, means more yummy creamy deliciousness on your plate. This is the only way to eat a cheesecake, whether you are gluten free or not. It’s just … satisfying. Totally worth an extra tummy roll or two.
In case you missed it and want the original cheesecake recipe in all its glorious, creamy, delicateness, the recipe for that is here.