For Thanksgiving there are many things I am thankful for… the oven in the house is not one of them. The oven is one of those cute 50’s style ovens… but it doesn’t work! I had to buy an oven thermometer since the dial on the oven isn’t correct. The temperature never stabilized and whenever I opened the oven door the oven would turn itself off. Not cool. Anyway, still managed to make a pretty darn good cheese cake.
Adapted from Joy of Cooking
Preheat the oven to 350°F (180°C) and place a rack in the middle of the oven.
To make the crust mix with a fork:
- 1 1/4 cups finely crushed graham crackers (or digestive biscuits)
- 5 tbsp (70g) softened butter
- 3 tbsp sugar
Place the crumb crust in the pan, pressing the crust down with the bottom of a flat cup, and pressing the crust about 1/2″ up the side of the pan.
To make the filling:
Keep the oven on at 350°F and place a small tin filled with water on the bottom of the oven. This will moisten the air in the oven and help prevent cracks in the cheesecake.
Mix in a small bowl:
- 2/3 cup packed light or brown sugar
- 3/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp allspice (can substitute 1/4 tsp cloves and 1/4 tsp ginger)
Beat in a large bowl until light and fluffy (about 1 min):
- 1 pound (16oz or 455g) of cream cheese
Gradually add the sugar mixture into the cream cheese and beat for about 1 minute. Beat in one at a time:
- 2 large eggs
- 2 large egg yolks
Mix in by hand:
- 1 cup of pumpkin puree (for those in the UK, you can find this at Waitrose)
Put the mixture into the crust.
Bake for about 30 minutes, then reduce the temperature to 325°F (160°C) for another 10 minutes. The cheesecake edges will be puffed and the center jiggles a little when you touch the pan. This is me yelling at the oven for not working:
In the meantime, mix together:
- 1 cup sour cream
- 1/4 cup dark brown sugar (can substitute 1/8 cup light brown and 1/8 cup white sugar)
- 1 tsp vanilla
Place the sour cream topping on top of the cheesecake and tilt it to spread the mix evenly. Place the cheesecake back in the oven for about 7 minutes. Take the cheesecake out and place it on a pan to cool. Put a large inverted bowl over the cake so that the cake will cool slowly. This will help reduce any cracks in the cheesecake. After the cake has cooled for about an hour, place the cake in the fridge for at least 6 hours, but 24 hours is best.
Take the cake out of the springform pan and enjoy!!!