My daughter, Sarah Luck, is married to an Airman and they have been stationed in South Korea for over two years now. (I miss her more than words can say!) We communicate mostly through Facebook and telephone. It always strikes me a little odd when she calls, because she has a "local" - as in MY area code - telephone number through Skype.
When she was younger, I tried to get her interested in cooking and baking. She could not have cared less at that time. I suppose there was just too much to do back then. We had much more fun on "Mommy-Daughter Night" when the husband/father was out working late. We did all the requisite things - dinner, movies, miniature golf, Tulsa State Fair, shopping, etc. Too bad there weren't any cooking classes for kids back then.
Sarah graciously agreed to share her recipe for Pumpkin Cheesecake on the blog. She and her husband will be back in the U. S. within a year. I can't wait until we have an opportunity to bake together and share the bounties of our kitchens.
So without further ado, here is the recipe for "Sarah's Lucky Pumpkin Cheesecake":
Sarah's Lucky Pumpkin Cheesecake
What you need:
Springform cake pan, mixer
To make the crust:
1 1/2 cups crushed gingersnap cookies
1/2 cups finely chopped pecans
1/3 cup butter, melted
To make the batter:
2 (8-ounce) packages cream cheese, softened
3/4 cup white sugar
1 teaspoon vanilla extract
1 cup canned pumpkin (not pie filling)
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
To put it all together:
- Preheat oven to 350 degrees.
- Mix all crust ingredients together and press into the bottom of springform pan.
- Bake for 10 minutes. Remove from oven and let cool.
- In the mean time... In a large bowl, mix cream cheese, 1/2 cup sugar, and vanilla until smooth. Add eggs one at a time, blending each well. Set aside one cup of the mixture. (This batter will be cream-colored.)
- Add 1/4 cup sugar, pumpkin, cinnamon, and nutmeg to the main bowl, blending well.
- Pour the pumpkin batter into the crust and tap the pan on the counter to level.
- Drop the plain batter by spoonfuls on top.
- Swirl with a knife to marble your cake. Be careful not to over-mix the batters or you will lose the marbling effect.
- Bake 55 minutes. Remove from oven.
- Run a knife around the inside edge of the pan. Set the pan on a wire grid and allow to cool.
- After the cheesecake has cooled to room temperature, place it in the refrigerator and chill for at least 4 hours before serving.
- Before serving, remove the Springform pan collar.
Enjoy! This recipe has become a holiday tradition in the Luck house. My daughter made the one pictured above for her husband to take to work with him. She also took the beautiful photograph.
(Cheesecake cutting tip: If you want to cut the cheesecake before serving, here is an easy tip. Cut a length of dental floss approximately twice the diameter of your cheesecake. After the cheesecake has cooled, remove it from the Springform pan and place it on the counter or cake plate. Wrap the dental floss around one hand and hold the other end in the opposite hand. Firmly, but gently, use the dental floss to cut the cheesecake. When you get to the bottom of the cake, let go of the floss being held and pull it out from the other side. Wipe the floss with a clean cloth, if necessary, and continue to cut the cheesecake utilizing this method until you have the desired number of slices.)