{"id":1665,"date":"2010-03-08T08:36:15","date_gmt":"2010-03-08T16:36:15","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=1665"},"modified":"2010-03-08T08:36:15","modified_gmt":"2010-03-08T16:36:15","slug":"pumpkin-cheesecake","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=1665","title":{"rendered":"Pumpkin Cheesecake"},"content":{"rendered":"

from The Joy of Cooking<\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

For the Crust:<\/strong><\/p>\n

1 \u00bd cups graham cracker crumbs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

\u00bc – \u00bd cup sugar<\/p>\n

6 TBSP unsalted butter, melted and cooled\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

1 tsp ground cinnamon *optional<\/p>\n

\u00a0<\/strong><\/p>\n

For the filling:<\/strong><\/p>\n

2\/3 cup packed brown sugar\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

\u00be tsp ground cinnamon<\/p>\n

\u00bc tsp ground cloves\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

\u00bc tsp ground ginger<\/p>\n

1\/8 tsp ground or grated nutmeg\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

1 pound cream cheese (2 8oz. packages)<\/p>\n

2 large eggs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

2 large egg yolks<\/p>\n

1 cup cooked or canned pumpkin\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

1 \u00bd cups sour cream<\/p>\n

1\/3 cup packed light brown sugar\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

1 tsp vanilla<\/p>\n

**have all ingredients for the cheesecake at room temperature<\/p>\n

Preheat oven to 350F.<\/p>\n

Put the graham cracker crumbs and sugar into a bowl and stir until well blended.\u00a0 Work in the butter.\u00a0 Form into an 8 inch spring form pan and bake for 10 to 12 minutes.\u00a0 Let cool.<\/p>\n

In a small bowl, combine the 2\/3 cup packed brown sugar, cinnamon, cloves, ginger, and nutmeg.\u00a0 Put the softened cream cheese into a large bowl and beat just until smooth, about 30 to 60 seconds.\u00a0 Scrape the sides of the bowl and gradually add the sugar mixture and beat until smooth, about 1 to 2 minutes.\u00a0 Beat in the eggs and egg yolks one at a time; beat until well blended after each addition and scrape the sides of the bowl.\u00a0 Beat in the pumpkin puree until just blended.\u00a0 Scrape the filling into your baked crumb crust and bake for 30 minutes, then reduce the oven temperature to 325F and bake until the edges of the cheesecake are puffed but the center still looks moist and jiggles when the pan is tapped, 10 to 15 minutes.\u00a0<\/p>\n

Meanwhile, whisk together the sour cream, 1\/3 cup packed light brown sugar and vanilla.\u00a0 Scrape on top of the hot cake and smooth with a spatula.\u00a0 Return to the oven for 7 minutes.\u00a0 Remove to a rack to cool completely before un-molding.\u00a0 Chill in the fridge for at least 6 hours before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"

from The Joy of Cooking \u00a0 For the Crust: 1 \u00bd cups graham cracker crumbs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bc – \u00bd cup sugar 6 TBSP unsalted butter, melted and cooled\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 tsp ground cinnamon *optional \u00a0 For the filling: 2\/3 cup packed brown sugar\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00be tsp ground cinnamon \u00bc tsp ground cloves\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bc tsp ground ginger 1\/8 tsp…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":215,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1665","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1665","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1665"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1665\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/215"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1665"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}