I think I’m going to let the pictures do the talking for this post. I’m not feeling terribly talkative tonight.
For my pan, because I hate springform, don’t have a silicone pan of the appropriate size to use as a leak guard, and know from experience that my foil wrapping techniques leave something to be desired, I used a regular 3″ tall 9″ round cake pan. With lots of parchment and some shortening, I’ve never had one stick.
I know the yolks are a little small, but aren’t these eggs gorgeous? They’re fresh from my aunt’s hens. I count myself lucky.
The next day, after chilling overnight…
Yes, I know that’s way too much bourbon. I misread and almost put in twice as much as the variation called for. Luckily I realized my mistake before it was mixed in and I was able to pour some of it off.
I suppose I should add our thoughts on the cake, at the very least. Jay really dislikes pumpkin and really doesn’t have much of a sweet tooth. He had seconds of this cake today, without any prodding. I think that’s all I need to say.
9 thoughts on “Pure Pumpkin Cheesecake”
i love that first photo of your cheesecake with the xmas tree at the back! Maybe i should follow your way of just putting up photos instead of writing since my writing is quite horrible! lol!
Congrats on making a cheesecake w/o a spring form pan. It turned out great. I’m glad it was a big hit with your family. I loved it too. Definitely a keeper.
your husband has the most ringing endorsement for this cheesecake i think anyone could wish for! it is good to know that a cheesecake can be baked without a springform.
Wow, I didn’t know it was possible to invert a cheesecake to get it out of the pan without it falling apart or sticking to everything. Wait, that’s what would happen if I tried it–but yours worked beautifully!
I wish I had your small food processor for this instead of my blender…
Nancy is right, great job getting the cake out of the pan!
The inspiration for using the solid pan comes from none other than Rose! In her Cake Bible “Cordon Rose Cream Cheesecake” recipe, in the notes, she says: “An 8- by 3-inch solid cake pan can be used instead of a springform. To unmold the cake, run a thin spatula around the sides, place the pan on heated burner for 10 to 20 seconds, moving the pan back and forth, and then invert. If the cake does not release, return to the hot burner for a few more seconds.” I’m too chicken to use a burner for this, for fear of burning myself or the cake, so I just use a hot water bath for 30 seconds or so. I forgot that I’d succeeded with this in the past without parchment on the sides, so I got slightly messier edges this time from pulling the parchment off.
Mendy: The problem with this food processor is that center part of the bowl where the blade rests only rises about 1/2″ from the bottom of the bowl. As a result, any time you have something liquidy in it, you risk overflow over the center. Really a bad design, but I guess this is why they include another smaller bowl meant for liquids. That doesn’t help in this application, though.
Beautiful picture of your cheesecake infront of the Christmas tree! It’s good to know this dessert can be made without special equipment. Sometimes I think recipes are passed by because of “needed” equipment. This cheesecake is too
lovely not to be tried.
Love that you put your Christmas tree up! Very impressed with you using a solid pan. You make it look so much easier than grappling with sheets of foil to try to waterproof the springform tin. I have filed this in my “baking tips” part of my brain.
Great that your husband had two slices! Flowers would have said it so much better though!!!
I suppose, regarding the feedback on the cake, I could add this: I put about 3/4 of the cake (everything we had leftover) in the kitchen at work on Monday morning at 8am, and one of my coworkers came to me later in the day and complained that it was all gone by the time he got in. I guess that’s what you get for putting food in front of a bunch of software developers.