Tag Archives: Cheesecake

Layered Pumpkin Pie Toffee Cheesecake

20 Nov

Last week I had the family over for dinner for my dad’s birthday. Lucky for me, my little sister Annie volunteered to bring dessert. When she told me what she was bringing I was way excited. I’d seen this recipe in my Google Reader and starred it as one I wanted to make because it looked so delicious. And when I saw it in person I was way impressed. Annie had executed this recipe perfectly. Not a crack on the cheesecake at all and it was just as amazing as I’d hoped. Lovely pumpkin flavor blended with a little cheesecake and toffee without being overly sweet. This would be a perfect pumpkin-themed dessert for any Thanksgiving table. Definitely a keeper!

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New York Cheesecake with Blueberry Sauce

20 Feb

When Seth told me he wanted a cheesecake for his birthday cake I was a little stressed out. Cheesecakes are notorious for being finicky… there’s the water bath, the cracking, and who knows what other things could go wrong. And when you’re using 2 1/2 pounds of cream cheese, you don’t want to screw up. Which is why I went to my America’s Test Kitchen cookbook to find a “foolproof” recipe. I was so happy to see that not only was this incredibly easy to make, it baked up perfectly with no cracks and didn’t even require a water bath! Wahoo! I will definitely be making this cheesecake again. It was a big hit with the birthday crowd.

New York Cheesecake

Makes one 9-inch cheesecake

Serves 12

Prep Time: 10 minutes

Total Time: 2 hours 20 minutes plus 5 hours and 30 minutes cooling time

When cutting the cake, have a pitcher of hot tap water ready; dipping the blade of the knife into the water and wiping if after each slice helps make clean slices. If grinding your own graham cracker crumbs for the crust, you will need about 8 crackers.

CRUST

  • 1 1 /4 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1 tablespoon sugar

FILLING

  • 2 1/2 pounds cream cheese, cut into rough 1-inch chunks and softened
  • 1 1 /2 cups sugar
  • 1/8 teaspoon salt
  • 1/3 cup sour cream
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • 2 large egg yolks, at room temperature
  • 6 large eggs, at room temperature
  • 1 tablespoon unsalted butter, melted

1. For the crust: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Mix the graham crumbs, melted butter, and sugar together, then pour into a 9-inch springform pan. Press the crumbs firmly  into an even layer using the bottom of a measuring cup. Bake the crust until fragrant and beginning to brown, 10 to 15 minutes. Let cool on a wire rack, about 30 minutes.

2. For the filling: Meanwhile, increase the oven temperature to 500 degrees. Beat the cream cheese in a large bowl with an electric mixer on medium-low speed until softened, 1 to 3 minutes. Scrape down the bowl and beaters thoroughly.

3. Beat in half of the sugar and the salt until incorporated, 1 to 3 minutes. Beat in the remaining sugar until incorporated, 1 to 3 minutes. Beat in the sour cream, lemon juice, and vanilla until incorporated, 1 to 3 minutes. Beat in the eggs, two at a time, until incorporated, scraping down the bowl and beaters as needed, 1 to 3 minutes.

4. Being careful not to disturb the baked crust, brush the sides of the springform pan with the melted butter. Set the pan on a rimmed baking sheet. Pour the filling over the crust and bake for 10 minutes.

5. Without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until an instant-read thermometer inserted into the center of the cheesecake reads about 150 degrees, about 1 hour and 30 minutes, rotating the pan halfway through baking.

6. Transfer the cake to a wire rack and run a paring knife around the edge of the cake. Let cool until barely warm, 2 1 /2 to 3 hours, running a paring knife around the edge of the cake every hour or so. Wrap the pan tightly in plastic wrap and refrigerate until cold, at least 3 hours.

7. To unmold the cheesecake, wrap a wet, hot kitchen towel around the springform pan and let sit for 1 minute. Remove the sides of the pan. Let the cheesecake stand at room temperature about 30 minutes before serving.

America’s Test Kitchen Family Cookbook Third Edition

 

Blueberry Sauce

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/3 cup water
  • 2 cups blueberries (or other berries, fresh or frozen)
  •  In a 2-qt. saucepan, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over french toast, pancakes, waffles, or dessert of your choice.

    Pumpkin Cheesecake with Caramel Sauce

    20 Dec

    I have never made a cheesecake before in my life. Ok I made one of those no-bake ones that come in a box once. But that doesn’t count. As soon as I saw this recipe I knew I had to make it. Plus, the recipe was from America’s Test Kitchen so it made it less scary to try.

    Before I hunkered down and started making this, I scanned through the recipe to make sure I knew what I was getting into. Honestly, I almost reconsidered the process, even though I’d already bought all the ingredients. It’s because of ATK and their mile-long list of instructions. You’re reading and reading and the process seems more and more daunting and you want to give up before you even try. But, ultimately I decided to suck it up and make it. What else was I going to do with the pound and a half of cream cheese I bought?

    For any of you who were intimidated by the long list of instructions, don’t be. It was very simple to follow and actually fairly uncomplicated. In fact, for a recipe like this (i.e. cheesecake) that is known for being temperamental and scary, it’s nice to have step-by-step, thorough instructions.

    So what was the final verdict? I thought this cheesecake turned out really well. The crust was especially delicious and the pumpkin filling was not overly sweet or dense. And, although the caramel sauce was not part of the original America’s Test Kitchen recipe, (I saw it paired with a different recipe for pumpkin cheesecake) I thought it was a great finishing touch. The caramel was a nice compliment to the pumpkin flavor and also added a different texture. This was not a fast dessert to make, but definitely worthy of a special occasion.

    Pumpkin Cheesecake Recipe

    Caramel Sauce Recipe

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