By Michelle Anderson, about.com
Pumpkin is ordinarily associated with decorations and fabulous fall desserts such as Thanksgiving pumpkin pie but this squash is also a delicious and robust choice for a firm delectable cheesecake as well. Cheesecake can be a perfect choice for a cake for an event and the firmness of this cheesecake is wonderful for supporting any desired design elements.
Pumpkin is not just delicious for a cake ingredient; it is also very healthy. Many nutrition savvy brides are picking unique flavors to reflect their view on food and healthy personal choices. The orange color of its flesh is an indicator that this lovely squash is very high in beta-carotene which has been linked to reducing the risk of certain cancers. Pumpkin is also high in vitamin A and C, fiber, potassium and zinc. It is also a natural diuretic which aids in flushing toxins from the body. Pumpkin also contains L-tryptophan which can create feelings of well-being and happiness. Ingredients such as pumpkin that promote happiness are definitely perfect for cakes and the divine events that cakes are designed to enhance.
Ingredients
- Shortbread Crust
- 1 1/2 cups all purpose flour
- 1/3 cup granulated sugar
- 1 large egg, separated
- 1/2 cup salted butter
- 2 1/2 pounds plain cream cheese
- 1 cup granulated sugar
- 4 large eggs
- 3 large egg yolks
- 3 Tbsps. all purpose flour
- 1 1/2 tsps. ground cinnamon
- 1 1/4 tsps. ground cloves
- 1 1/4 tsps. ground ginger
- 1 tsp. ground nutmeg
- 1 cup heavy 35% cream
- 1 Tbsp. pure vanilla extract
- 1 can (1 pound ) mashed pure pumpkin
Preparation
Shortbread Crust- Preheat oven to 400 degrees F and prepare a ten inch spring form pan by buttering the pan lightly and dusting it with flour. Cut a round of parchment paper to fit the bottom of the pan and set the pan aside.
- Combine the sugar and flour together in a medium bowl and create a well in center.
- Add egg yolk and butter to the well and mix the crust with hands until just blended.
- Shape dough into a ball and chill in the refrigerator for at least 10 minutes.
- Roll the dough out to pan size or simply press it into pan evenly using the fingertips.
- Prick the dough all over with a fork and bake the crust for 15 minutes or until light brown.
- Place the baked crust in the refrigerator and chill until the filling is ready.
- Preheat oven to 425 degrees F.
- Beat the cream cheese in a large bowl on medium speed until it is very smooth.
- Beat the granulated sugar into the smooth cream cheese scraping down the sides at least once .
- Beat in the whole eggs one at a time and then the yolks taking care to scrape down the sides.
- Add the flour and spices to the cream cheese mixture, combine well.
- Beat in the whipping cream and pure vanilla extract.
- Add can of pumpkin and mix batter thoroughly.
- Pour batter into crust and wrap a piece of foil on the outside of the pan about halfway up the sides without any seams.
- Place the spring form pan in a baking pan filling with about one inch of water in it.
- Bake the cheesecake for 15 minutes in the preheated oven.
- Turn the oven down to 275 degrees F and continue baking the cheesecake for at least 1 hour.
- Turn off the oven and leave the cheesecake in the oven to cool overnight if possible.
- Remove the cheesecake from the oven and chill completely.
- Decorate with design elements.
