Pumpkin Cheesecake

Kristin's Cheesecake

For a 10 inch spring form pan

Shortbread cookie crust:

1 c. butter
¼ c. powdered sugar
2 c. flour

Cream butter and sugar in a mixer until completely combined, make sure to scrap the bottom of the bowl. Add flour, and mix until combined. In a buttered spring form pan, press dough on edges and about ½ up the edges. It should have no more than ¼ inch depth, so you may have extra dough. Make sure the crease of the pan (in between bottom and sides) doesn’t have a build-up of dough. You will want a consistent depth all around.
Take a piece of heavy duty foil (or two sheets of regular) and shinny side down, place your pan on top, and fold the foil up the outside of the pan. Bake at 375 for 10-12 minutes. Edges should be golden brown, if you notice the edges are browning before center is cooked through, turn the temperature down.

Cheesecake filling:

24 ounces of cream cheese (3 boxes)
¾ c. sugar
3 eggs
1 T. vanilla
¼ t. salt
1 ½ c. sour cream

Cream the sugar and cream cheese in a mixer or with beaters. Add one egg at a time, scraping the bottom of the bowl after every egg. When completely combined (it is very important that you have no lumps, so the first few steps are crucial) add vanilla salt and sour cream. Mix until smooth. Pour about 1/3 of the mix (it doesn’t have to be exact) into the crust. Set the rest aside.

Pumpkin mix:

15 oz can of pumpkin puree (single pie)
½ c. sugar
1 t. cinnamon
1 t. nutmeg
¼ t. ground cloves
¼ t. salt
Dash of ground ginger
2 eggs

Sour cream topping:

1 ½ c. sour cream
4 T. sugar

In a large bowl mix the pumpkin puree, sugar, spices, and salt. Add one egg at a time, and whisk. Add the remaining cheesecake mixture to the pumpkin mixture. Combine until smooth and spoon on top of the cream cheese filling already in the crust. **( If you pour the mixture in the pan, it will sink below the first layer and when cooked you will not have an even surface or layers). After you’ve spooned about half the mixture and spread evenly on top, you can slowly pour the rest. Even out the top, and bake for about 1 hour and 45 minutes at 330 degrees. The cheesecake is done when a toothpick placed in the center comes out clean. Check at the 1 hour 30 minute mark first. Take the cheesecake out of the oven, keep temperature on. Spread the sour cream topping on evenly, and place back in the oven for about 5 minutes. Cool on a rack for an hour or so before placing in the fridge. You should keep the cheesecake refrigerated for at least 48 hours before serving.

Mini Pumpkin Pie

Crust:

2 c. flour

1/2 t. salt

**1/4 c. sugar

2/3 c. shortening

8-9 T. cold water

For instructions and step by step pictures go here.

Normally this crust recipe is split in half for a top and bottom, you can still keep in half, just so it's easier to manage rolling out. The largest circle cookie cutter I have was stlightly too small for a cupcake, so I had to roll it out just a bit more. You can also make these in a tart size, therefore use a smaller circle cut out.

Bake just the crusts at 425 for about 6-8 minutes.

Filling:

15 oz. can of pumpkin (Libby’s)
2 eggs
½ t. salt
½ t. cinnamon
½ t. ground nutmeg
¼ t. ground cloves
¾ c. milk

Mix the pumpkin, eggs, salt, nutmeg, cinnamon, and cloves. Slowly add the milk.

Fill crusts with filling, and bake at 350 for 25-30 minutes (or until a toothpick comes out clean).

*Whipping cream

This idea is from Bakerella, an amazing blog that I know you'll love!!