Pumpkin cheesecake recipe for the toaster oven
Website design By BotEap.comLast spring my organic seed supplier made a special on pumpkin seeds for cake. Naturally, I decided to grow pie squash for the first year. The five vines I planted produced over 100 pounds of pie squash. This left me with a problem: I can only eat so many pumpkin pies. I can only give my neighbors and friends so many pumpkin pies. I found that pumpkins work well in pumpkin soup (something I’ve been eating a lot lately) but I still needed something different. Found it recently: pumpkin cheesecake. I tried many recipes and finally came up with one that I love.
Website design By BotEap.comOne word of caution: if you bake the pumpkin cheesecake without a water bath, it will likely crack on top. I’m fine with this; I think it adds to the rustic and homey look. If cracks are a problem, you will need to use a traditional water bath or water bath and extend the bake time by 15 minutes.
Website design By BotEap.comIngredients
Website design By BotEap.comCortex:
Website design By BotEap.com1 1/2 cups graham cracker crumbs
Website design By BotEap.com1 teaspoon ground cinnamon
Website design By BotEap.com1/4 teaspoon ground mace
Website design By BotEap.com4 ounces butter, melted
Website design By BotEap.comStuffed:
Website design By BotEap.comA small to medium pumpkin pie (you will need to make 1 1/2 to 1 3/4 cups of pumpkin puree)
Website design By BotEap.com24 ounces cream cheese (cultured cream cheese adds the best flavor, if you can get it)
Website design By BotEap.com3 whole chicken eggs plus a yolk
Website design By BotEap.com1/4 cup whole sour cream
Website design By BotEap.com1/2 cup of sugar
Website design By BotEap.com1/2 cup of brown sugar
Website design By BotEap.com1 teaspoon ground cinnamon
Website design By BotEap.com1/2 teaspoon ground mace
Website design By BotEap.com1/8 teaspoon sea salt
Website design By BotEap.com1/8 teaspoon ground cloves
Website design By BotEap.com2 tablespoons all-purpose flour
Website design By BotEap.com1 tablespoon pure vanilla extract
Website design By BotEap.comAddresses
Website design By BotEap.comHeat your toaster oven to 450 degrees F.
Website design By BotEap.comCut the pumpkin pie in half and remove the seeds and stringy material. Lightly rub each half with the oil of your choice. Bake until completely soft, this should take about 45 minutes. Let cool slightly, then scoop the pulp out of the squash and mash it in your food processor. Set aside.
Website design By BotEap.comLower your toaster oven to 350 degrees F.
Website design By BotEap.comCombine graham cracker crumbs, 1 teaspoon ground cinnamon, 1/4 teaspoon ground mace, and 4 ounces melted butter in a medium bowl. Mix well. Press into the bottom of a greased 9-inch springform pan. Bake for 8 minutes. Set aside.
Website design By BotEap.comPlace the cream cheese in a stand mixer fitted with the mixer paddle. Beat until completely smooth. Add the pumpkin puree. Beat until smooth and combined. Add the eggs and yolk one at a time, beating between each addition. Add sour cream, beat again. Add the sugar, beat again. Add the brown sugar, beat again. Add the cinnamon, mace, cloves, sea salt, flour, and pure vanilla extract. Beat again.
Website design By BotEap.comFor the filling of the prepared crust. Bake for an hour, turning it in half after 30 minutes. Turn off the toaster oven, but do not open it and leave the cheesecake in the toaster oven for an additional 30 minutes. Remove from toaster oven and cool at room temperature for 2 hours. Wrap with cling film and refrigerate for 5 hours.
Website design By BotEap.comAdvice and suggestions
Website design By BotEap.comTake a look at my other articles for a recipe for homemade whole grain graham crackers. They make excellent crust crumbs.
Website design By BotEap.comPlace a small (oven proof, of course) cup of water in the corner of your toaster oven while you bake the cheesecake. This will minimize, but not eliminate, the cracks.