On Sunday we went for brunch at the Ralph Lauren Restaurant and I had Banana Foster French Toast - which was to die for. I am an avid fan of French Toast - and my all time favourite is the Apple French Toast at Pan Chancho in Kingston - so I don't want to say that this was better than that... but yes, it was delicious. So, you may think it would be logical that I am posting about French Toast now... but once again, I have to disappoint you.
We did not fly home until Monday night, so we spent Monday morning shopping, then had lunch at the Cheesecake Factory before doing the Chicago Architecture Foundation river cruise tour - which was very interesting. But wait, I think I've finally hit on what I'm about to blog about - and it's not architecture! So that leaves... cheesecake!
I love cheesecake. I've baked quite a few cheesecakes in the past few years and this flavour has been on my baking to do list since last fall when I picked up a slice of it in Mahone Bay, Nova Scotia... So, when our server at the Cheesecake Factory mentioned that they have a seasonal Pumpkin Cheesecake, I had to try it. And now, I had to try baking my own Pumpkin Cheesecake!
I used mini springform pans in an attempt to make mini cheesecakes - but they did not turn out quite as well as I hoped. I did not half the recipe for my mini springform pans, so I had a lot of extra batter and decided to make even minier cheesecakes in muffin tins! The muffin ones actually turned out much better than my mini springform pan ones did... and the wrappers peel right off making them perfect individually portioned cheesecakes! I am posting the recipe with the original amount for a 9" springform pan, however if you chose to adapt it like I did, you can line a muffin tray with wrappers and make about 24 mini cheesecakes! And don't forget to adjust the baking time - they'll be done in about half the time. (Recipe adapted from Canadian Living)
THE RECIPE:
1-1/2 cups graham cracker crumbs
3 Tbsp granulated sugar
3 Tbsp melted butter
1/2 tsp cinnamon
2 8 oz/pkg cream cheese, softened
1 cup whipping cream
1 cup canned pumpkin purée
3/4 cup granulated sugar
4 eggs, separated
3 Tbsp all-purpose Flour
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp ground ginger
1 cup sour cream
2 Tbsp granulated sugar
1/2 tsp vanilla extract
Combine first 4 ingredient for crust, press into bottom & about 2" up the sides of a 9" springform pan. Bake at 325 for 5 minutes. In a large mixing bowl, combine cream cheese with whipping cream, pumpkin, sugar, egg yolks, flour, 1 tsp vanilla, spices & salt. Beat until smooth. Beat egg whites until stiff; fold into pumpkin mixture. Spoon batter into crust. Bake at 325 for 1 hour. Combine topping; last 3 ingredients, spread over cheesecake & bake 5 minutes longer. Chill thoroughly before serving & store leftovers in refrigerator.
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| Pure Pumpkin |
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| Egg whites are ready when they form peaks |
After I took the cheesecakes out of the oven to cool, within a few minutes they deflated a bit... this is something I'll have to work on for next time! Here are the finished results:
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| Mini version made in muffin tray |
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| Mini Pumpkin Cheesecake |
One note about the recipe - I don't think the sour cream glaze is entirely necessary, and since it does take extra time, when I make this recipe again I will probably cut that step out. The cheesecake is good enough that it doesn't need a glaze!
My mini cheesecakes do not taste exactly the same as the Cheesecake Factory Pumpkin Cheesecake, but they are still pretty delicious - if you like pumpkin pie, and you like cheesecake... you have no reason not to try this out!
Happy Eating!!
Caroline
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