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Posted:  11/2/2009 5:22 PM #295215
gcsc15
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Total Posts:9524
Last Post:11/19/2009
Member Since:9/15/2004
Subject: pumpkin cheesecake
Hello!

Friends and family have already started asking me to make a pumpkin dessert sometime soon. Not a big deal, except for the fact that I can't stand pumpkin pie. My family doesn't mind it, but it's not that they miss it during Thanksgiving at all. I will make it for them, but I don't care for it, and it's difficult to "taste test" something, especially during assembly, to tweak it and etc if you don't even like what you're cooking, kwim?

Well, a couple of years ago, I tried a FROZEN Cheesecake Factory pumpkin cheesecake at someone's home after dinner one time near Thanksgiving. IT was placed in front of me and I didn't have the heart to tell the hostess that I was not a fan of pumpkin. So I took a bite trying to be a good guest. Surprisingly, I liked it! I didn't finish the whole thing, but I did have a few more bites, thinking to myself, maybe this is the answer to all of my Thanksgiving dessert woes!

I think I liked it because frankly, I adore cheesecake above all. And this particular one didn't have a heavy pumpkin and pumpkin spice flavor. So, I was wondering if anyone has a favorite pumpkin cheesecake recipe that they would like to share, or pumpkin bar recipe (like a cheesecake) that isn't too heavy on the pumpkin flavor, or one that I can adjust the amount of pumpkin puree if necessary....? I don't even remember if CI has a pumpkin cheesecake recipe either....

PS. I am thrilled as this is one of the ONLY things I'm going to make for Thanksgiving. You see, I'm re-inventing T-giving this year, too, only I'm doing it by NOT ACTUALLY COOKING! I'm making my husband take us all to a nice hotel out of town and I'm going to indulge in a nice buffet and let someone else do the dishes!!! And i"m looking forward to every minute of it!!
........MJ

In matters of taste, there should be no dispute.
Posted:  11/2/2009 7:14 PM #295221
pepperhead212
Member
Total Posts:4519
Last Post:11/20/2009
Member Since:11/5/2003
My favorite pumpkin cheesecake I have ever made was from the book The Joy of Cheesecake. I haven't made it for years, since we haven't had one of those huge sized family get-togethers with several desserts, but I remember that it had 2 1/2 lbs of cream cheese to 1 lb pumpkin, making it much more cheesecake than pumpkin! It was a 10" cheesecake, and it had a shortbread crust, making it sinfully rich, though I only made it with that the first time.

Dave



Posted:  11/2/2009 8:02 PM #295223
merstar
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Total Posts:811
Last Post:11/20/2009
Member Since:11/1/2005
Funny you should ask - I just posted these 2 recipes yesterday for someone on another forum. I haven't tried either one, but the first was highly recommended by an Internet friend of mine, who's an excellent chef/baker and a very reliable source. The second one had lots of great reviews:
Pumpkin Cheesecake with Caramel Swirl
http://www.epicurious.com/recipes/food/vi ews/Pumpkin-Cheesecake-with-Caramel-Swirl -2635
The Cheesecake Factory Pumpkin Cheesecake
http://www.recipezaar.com/The-Cheesecake-F actory-Pumpkin-Cheesecake-46780


There's nothing better than a good friend, except a good friend with CHOCOLATE.
Posted:  11/2/2009 9:08 PM #295224
gcsc15
Member
Total Posts:9524
Last Post:11/19/2009
Member Since:9/15/2004
Dave,

Believe it or not, I actually have that cookbook! It was one of the first sources that I consulted, but was a little wary because the recipe recommends to serve it warm. That seemed unusual to me....? However, I LOVE shortbread crusts for cheesecake!!

merstar,

Yes, I looked at the Cheesecake Factory (copycat) recipe on Recipezaar as well! Don't shoot me, but I also checked out Paula Deen's recipe. It seemed to have around 185 reviewers that rated it 5 stars out of 5. Whoa.
........MJ

In matters of taste, there should be no dispute.
Posted:  11/2/2009 9:42 PM #295227
Easy Bake
Member
Total Posts:8585
Last Post:11/20/2009
Member Since:9/13/2004
MJ, I've had Emeril's recipe for Pumpkin Creme Brule at a friend's house a few times. It is DELICIOUS. Not overly pumpkiny, but not as bland as the regular c.b. either. I'm sure that the recipe is on Food Network.com or if you are really interested I'll get it for you, it is one that I'd like to have in my files anyways.

Lynn


Posted:  11/2/2009 11:28 PM #295229
merstar
Member
Total Posts:811
Last Post:11/20/2009
Member Since:11/1/2005
Posted by: gcsc15
merstar,
Yes, I looked at the Cheesecake Factory (copycat) recipe on Recipezaar as well! Don't shoot me, but I also checked out Paula Deen's recipe. It seemed to have around 185 reviewers that rated it 5 stars out of 5. Whoa.


MJ,
You're forgiven. LOL. At least it's not from a mix, and it does sound good.
Here's another one that sounds good from Tish Boyle's "The Cake Book."
Creamy Pumpkin Cheesecake with Ginger-Pecan Crust
http://alpineberry.blogspot.com/2006/10/c reamy-pumpkin-cheesecake-w-ginger.html
There's nothing better than a good friend, except a good friend with CHOCOLATE.
Posted:  11/3/2009 3:11 AM #295233
Mortar and Pestle
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Total Posts:6882
Last Post:11/20/2009
Member Since:4/1/2003
Have you tried Cook's? Spiced Pumpkin Cheesecake It won rave reviews the last time I made it for Thanksgiving.

Past threads:
Pumpkin Cheesecake Perfected: A Success Story
Spiced Pumpkin Cheesecake
-Kurt


Posted:  11/3/2009 6:32 AM #295237
tim
Member
Total Posts:5328
Last Post:11/20/2009
Member Since:6/27/2003
Hi,

I'm really pleased that Kurt suggests Cook's Illustrated's fully tested, highly applauded recipe and provides links to four pages of disussion. The recipe is available without membership on this discussion.

You can adjust the spice in the recipe without changing the texture. I also have some thoughts about reducing the pumpkin flavor.

Tim

Edited to remove mean spirited, abusive rant by Tim. I am sorry for anyone who was offended.
[Edited on 11/3/2009]



Posted:  11/3/2009 6:51 AM #295238
gcsc15
Member
Total Posts:9524
Last Post:11/19/2009
Member Since:9/15/2004
Geez Tim, relax.

Discussing other recipes and sources does not mean that I/we have neglected nor totally ruled out CI's recipes.

Personally, I am not one to completely bypass untested recipes. An untested recipe doesn't mean that it is a bad one, and the corollary also holds true.
[Edited on 11/3/2009]
........MJ

In matters of taste, there should be no dispute.
Posted:  11/3/2009 6:56 AM #295239
Darcie
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Total Posts:2720
Last Post:11/16/2009
Member Since:9/3/2003
MJ, if you follow the last link in Kurt's post the full recipe is there for free, no membership required.



Posted:  11/3/2009 7:05 AM #295240
tim
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Total Posts:5328
Last Post:11/20/2009
Member Since:6/27/2003
Hi,

After reporting the prior post as offensive to bulletin board members, I have been thinking about MJ's objectives.


Posted by: gcsc15
Hello!
...I can't stand pumpkin pie.

...I adore cheesecake above all.

So, I was wondering if anyone has a favorite pumpkin cheesecake recipe that they would like to share...that isn't too heavy on the pumpkin flavor, or one that I can adjust the amount of pumpkin puree if necessary....?


We already know that it will be easy to adjust the seasonings to personal taste without affecting the texture. Taste the mix as you add the seasonings; use pasteurized eggs if you are concerned with salmonella.

I also know one technique (that takes some time) that allows muted pumpkin flavor without changing the ratio of puree to cream cheese, cream and eggs.

    Go to your farmer's market and buy a fresh pumpkin. Ask for one with light flavor.

    Run the fresh pumpkin pulp through a juicer to separate the juice from the pulp. (This should not take very long.) Have a friend taste test the juice and pulp and they will attest that the pulp has very little flavor and the juice has lots of flavor.

    The recipe calls for 15 ounces of pulp that has been dried. Therfore, mix 12 ounces of pulp with three ounces of juice and compare the texture to canned pulp and the flavor to canned pulp. You want the texture to be drier than the canned pulp and you want the flavor to be lighter than the canned pulp. From here you can adjust the mix of pulp and juice to get the balance of flavor/texture just right.

    If you have to add lots of juice, you can follow the procedures for drying the puree from the recipe or resort to time in your convection oven. You should be able to find that balance without too much effort.


This will allow you to use a full 15 ounces of lighter flavor puree and continue with the recipe.

Let us know what you think, other than me being a snarky curmudgeon. We all know that!

Tim



Posted:  11/3/2009 7:29 AM #295245
Darcie
Member
Total Posts:2720
Last Post:11/16/2009
Member Since:9/3/2003
Tim, of course we know you are a snarky curmudgeon ;)

Keeping in mind CI's purpose and mission, I don't think that it is verboten to discuss other recipes on this BB, especially if we are comparing them to a CI version. It is my opinion that the CI BB moderator should direct our use of the board and not the members themselves. Let's all play nice or CI may take their ball and go home, and no one wants that!

Insert lots of heart and smiley emoticons here...



Posted:  11/3/2009 7:33 AM #295246
gcsc15
Member
Total Posts:9524
Last Post:11/19/2009
Member Since:9/15/2004
I also know one technique (that takes some time) that allows muted pumpkin flavor without changing the ratio of puree to cream cheese, cream and eggs.

    Go to your farmer's market and buy a fresh pumpkin. Ask for one with light flavor.

    Run the fresh pumpkin pulp through a juicer to separate the juice from the pulp. (This should not take very long.) Have a friend taste test the juice and pulp and they will attest that the pulp has very little flavor and the juice has lots of flavor.

    The recipe calls for 15 ounces of pulp that has been dried. Therfore, mix 12 ounces of pulp with three ounces of juice and compare the texture to canned pulp and the flavor to canned pulp. You want the texture to be drier than the canned pulp and you want the flavor to be lighter than the canned pulp. From here you can adjust the mix of pulp and juice to get the balance of flavor/texture just right.

    If you have to add lots of juice, you can follow the procedures for drying the puree from the recipe or resort to time in your convection oven. You should be able to find that balance without too much effort.


This will allow you to use a full 15 ounces of lighter flavor puree and continue with the recipe.


Tim




Thank you for sharing this technique, Tim.

But I'm wary. Is it CI tested?




[Edited on 11/3/2009]
........MJ

In matters of taste, there should be no dispute.
Posted:  11/3/2009 7:53 AM #295251
gcsc15
Member
Total Posts:9524
Last Post:11/19/2009
Member Since:9/15/2004
...and to everyone else, including those that were generous enough to help me locate some good pumpkin cheesecake recipes, if you would like to share more than feel free to PM me. I, for one, apologize that this is no longer a thread where everyone can benefit from the discussion on the subject and continue to celebrate Thanksgiving cooking and recipes for what they are, because clearly the source from which we cook outweighs the results that we aspire to attain.
........MJ

In matters of taste, there should be no dispute.
Posted:  11/3/2009 8:32 AM #295259
d_stefaniak
Member
Total Posts:3536
Last Post:11/19/2009
Member Since:6/3/2004

Sorry about the rant but we should consider Cook's mission and the purpose of this board.

Tim



Actually, to quote the guidelines for the board:

This board welcomes all who are interested in joining a community that shares with the editors of Cook's Illustrated the conviction that home cooking should be a vital and flavorful part of our daily lives. We ask that postings on this Chat Board relate to this purpose.


and

Cooking
Forums in this section provide opportunities for members to post general cooking or food-related questions, not necessarily related to Cook's Illustrated content, with the purpose of initiating discussion in the Cook's community.
Debby

I gotta have more cowbell!


Posted:  11/3/2009 8:48 AM #295261
Darcie
Member
Total Posts:2720
Last Post:11/16/2009
Member Since:9/3/2003
FWIW, I really liked the CI pumpkin cheesecake, but I also have a good (Darcie tested) recipe for a marbled pumpkin cheesecake. I do use the paper towel trick for removing excess moisture that CI recommends, although I don't show it in the instructions. In light of Debby's post above, here is the recipe:

Marbled Pumpkin Cheesecake
2/3 cup sour cream
1 1/2 pounds cream cheese, softened
1 cup sugar, divided
3 large eggs
1 tablespoon flour
1 teaspoon vanilla
1 1/4 cups canned pumpkin
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 tablespoon molasses (or more to taste)

Prepare graham crust in 9-inch springform pan. Bake at 325 for about 10 minutes.

In large bowl, beat cream cheese until smooth. Add sugar and sour cream and beat until light and fluffy. Add the eggs beating until color is consistent. Beat in the flour and vanilla. Remove 1 1/4 cups of the batter to a small bowl. Beat the pumpkin puree, molasses and spices into the remaining cheesecake batter. Pour batters alternately into crust. Use a knife to make a few decorative swirls. Bake at 325 for 55 minutes, or until firm around edges but slightly jiggly in the center. Immediately run spatula or knife around edges of cheesecake when you remove it from oven. Remove sides after a few minutes and refrigerate until set.

I really like the contribution the molasses makes and often add up to three tablespoons. I often add a splash of bourbon as well.



Posted:  11/3/2009 8:53 AM #295264
fitzie
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Total Posts:2080
Last Post:11/20/2009
Member Since:3/18/2004
I love pumpkin pie but I'm the only in our family that does except for two grandsons age 9 and 10. I found a recipe that calls for rum in the pie and I can't wait to try it. I may have to eat the whole thing myself but I'm definitely going to try it.

Fitzie

MJ, if you're interested I'll pm it to you



Posted:  11/3/2009 9:16 AM #295266
jim262
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Total Posts:3865
Last Post:11/20/2009
Member Since:3/18/2004
People come here for a lot of reasons. So far, I have not met anyone who comes here to be chastised, criticized, belittled, bullied, or corrected.

Concerning recipes that are untested or have a dubious Provenance, the recipients ARE getting what they pay for.

BTW, CI’s Pumpkin Cheesecake is excellent.
Jim
Posted:  11/3/2009 10:51 AM #295269
tim
Member
Total Posts:5328
Last Post:11/20/2009
Member Since:6/27/2003
Posted by: jim262
People come here for a lot of reasons. So far, I have not met anyone who comes here to be chastised, criticized, belittled, bullied, or corrected.



Jim,

I couldn't agree more. That's why I reported the post.

Tim



Posted:  11/3/2009 10:52 AM #295270
pepperhead212
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Total Posts:4519
Last Post:11/20/2009
Member Since:11/5/2003
Posted by: gcsc15
Dave,

Believe it or not, I actually have that cookbook! It was one of the first sources that I consulted, but was a little wary because the recipe recommends to serve it warm. That seemed unusual to me....? However, I LOVE shortbread crusts for cheesecake!!

I did not remember the suggestion to serve it warm, and I certainly did not ever do this! I always had to make it well in advance, so it was refrigerated, though maybe it was served at room temp., or at least not right out of the fridge, since there usually would not be room in the fridge on those occasions.

Dave

BTW, I remember all the rave reviews, but, like many pumpkin "cheesecakes" this was more of a hybrid, with almost as much pumpkin as cheese. Since MJ is more into cheesecake than pumpkin pie, this recipe immediately came to mind, with much more cheese than most.
[Edited on 11/3/2009]



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