29:28
Hi, I'm John Kanell, and today on Preppy Kitchen we're making a creamy, incredibly delicious pumpkin cheesecake. So, let's begin. To begin, preheat the oven to 180 degrees so that it is well heated. Then take a 23 cm diameter springform pan and wrap it in thick foil. This form is actually waterproof, which is very convenient. But I'll show you how to wrap it, since waterproof forms are n't that common. Be careful with the foil, as any careless movements, scratches, or friction can create holes through which water can get in. Okay, put it aside, and now we can make the base. For this recipe, we take 10 sheets of graham crackers, and if you ask, "Why not cracker crumbs
? "I have them in the pantry." It just works better that way. That's 170g of graham crackers. They absorb moisture differently and have a better texture. To add sweetness, we will use 50 g or 1/4 cup of granulated sugar. Sprinkle on top along with half a teaspoon of ground cinnamon. You can also use pumpkin pie spice or add any other favorite flavors. Now we're going to break it all down. Beat until you get fine crumbs. You see, I got a nice, smooth mixture of sugar, crackers, and cinnamon. Now, while continuing to beat, add 1/4 cup or 56 g of melted unsalted butter. That's Oh, it smells like autumn. It smells so delicious Never stick your hands in here, but
you can scoop up a little mixture with a spoon and squeeze it-it should stick together well. You can remove the knife, scrape up a little of everything from the bottom, and mix by hand. Sometimes, while whipping, the butter settles to the bottom of the food processor and doesn't mix well. One more stir without a knife-and you see, now the mass holds together. After baking, everything will be fine. You should end up with a texture similar to wet sand. Pour the wet crumbs into your springform pan. You can use your hands to distribute the crumbs as needed. Now take a flat- bottomed glass or measuring cup to tamp
the mixture down the sides and all over the bottom. You should get a nice flat bottom and sides about 2-3 centimeters high. So, I have distributed the mass, and now I can compact it properly. Thanks to the tight pressing, the base will hold much better after baking. And if it gets too high, you can simply squish it with your finger. I don't like it when the edges of the cake are too high because as soon as you cut the cake, they break and the crumbs fly everywhere. By the way , if you like my videos, click the subscribe button. Two new recipes and short videos are released every week. I think it looks very nice. So, now you can put this in the oven. 175 degrees for 10-15 minutes, until it is lightly browned and incredibly
fragrant. Come inside. My cake is out of the oven, and I reduced the temperature to 150 degrees. Our cheesecake will bake slowly and evenly. Now, I add three 225g packages of room temperature cream cheese to the bowl of my food processor. It's nice and soft, we need it to be at room temperature, then it will mix well. I'm putting a wreath. We will beat on medium speed for about a minute, until the mixture becomes soft and creamy. If you notice cheese on the walls of the bowl, you can scrape it back off. OK. While it is mixing, you can measure out the sugar and break the eggs. 3/4 cup or 150 g granulated sugar. It's okay Everything is fine. And half a cup or 110 g of light brown sugar, packed
It looks nice and creamy. Now you can add the brown sugar. My God In a bowl, as well as granulated sugar. And for contrast-half a teaspoon of salt. Now mix on medium speed until smooth, occasionally scraping the mixture from the sides of the bowl. While it's mixing, break four eggs into a container to check for shells. Yes, cheesecake has been around for thousands of years. Of course, there are ancient Roman versions, but not with cream cheese, which is an American invention.
However, the idea of a sweet cheesecake is quite old. Adding pumpkin anywhere, especially in desserts, is an American idea. Throughout the rest of the world, pumpkin is commonly used in pasta dishes or stews. It is used as an unsweetened ingredient . They don't know what they're losing. OK. Let's get back to mixing. Now I'll reduce the speed to medium- low. We will add the eggs one at a time. You will have to clean the walls of the bowl again. If you want to make a cheesecake that looks amazing, is creamy, and perfect, it shouldn't have any lumps, which means the cream cheese should be at room temperature.
Everything was well mixed. You have scraped the residue from the sides of the bowl several times. And as a result, you get a silky, beautiful dough that bakes perfectly. I'll stop there, because everything looks golden and beautiful on top, but rather pale on the sides. So let's scrape everything off the sides of the bowl. I feel with my spatula that the mass is thicker at the bottom. Here is this huge lump, no eggs were mixed in here. Continue mixing, adding the last egg. While it is mixing, I measure out 1 cup or 240g of pumpkin puree.
Looks great. Beautiful and silky. You can add our pumpkin puree. Pumpkin itself has a very delicate taste. I adore him. But whenever it's in a dessert, it's complemented by warming fall spices. And this recipe is no exception. Pumpkin will give us wonderful moisture, beautiful color, a light vegetable flavor, and it will become the basis for many delicious autumn notes. I also add my usual secret ingredient for cheesecakes-sour cream. Half a cup or 120 g will add a nice tartness and lots of moisture.
It also helps make the cheesecake lighter. I don't like cheesecakes that are as dense as bricks. Technically, it's New York style, but I love New York and would never say anything bad about it. I also add 2 tsp. vanilla. If desired, you can use dark rum or bourbon. And 1.5 tsp. pumpkin pie spices. You can, however, use 1.5 tsp. your favorite fall spices, i.e. a mix that you make yourself: cinnamon, cardamom, allspice, nutmeg, mace, all the best. That's one and a half tablespoons. Now mix on low speed until everything is well combined. No one has ever spilled sugar here. This was not the case. No. That's it. Did you see how the color changed? I thought, "Wow." There were remnants hiding there. So, if you're mixing on low speed, sometimes you can
turn it up to high for 1 second to get everything flying off the whisk. Let's scrape the leftovers from the bowl. We're almost done scraping, I promise. This is the moment, by the way, when someone in the kitchen with you says, "Oh, you missed the point." Which to me sounds like you're mopping the floor and someone says, "Oh, you missed something." Very useful. Time to add a scant 2 tablespoons of flour to give this cake some structure. Sip, sip, sip. And, actually, I mix on low speed. Sip, sip, sip. Mix on low speed. There is half speed here, and it is actually quite slow.
Just great. Nice and smooth, without any lumps. Our mixer has finished its work. This recipe is almost ready. My large baking dish is ready. The base is inside and I'm ready to pour the mixture. If you follow this channel or read my website, you know that most of my cheesecakes do not require a water bath. This one requires it because pumpkin has a different consistency than sour cream or cream cheese. In addition, it contains much more water. So during baking it will rise and then settle down a lot, which will lead to cracks. Thanks to temperature control using a water bath, it will bake perfectly and be incredibly creamy.
Beauty. Fill the kettle with water, bring to a boil, and now we can pour it in while the mold is in the oven. You don't want it to spill. My cheesecake is ready for the oven. Carefully place the pan in the oven, pour 2-3 cm of boiling water and bake for an hour. After an hour, turn off the oven, do not open the door, and leave it for another hour to let it cook thanks to the residual heat. Then remove, let cool to room temperature, cover and refrigerate overnight, at least 6 hours. I refrigerated my cheesecake overnight. By the way, when I cool the cheesecake, I just cover it lightly with a paper towel. If you cover it tightly with foil,
condensation and water droplets will form, which will ruin the surface. In my opinion, it's better if it's a little dried out. So, we will carefully remove it. Run a knife along the edge, it will become loose, and you can carefully but confidently transfer it to a plate. You can enjoy this cake as is, but I think it's so good with whipped cream on top. So take a cup of cold cream, a few tablespoons to a quarter cup of powdered sugar, and a pinch of vanilla, and whip until stiff peaks form. Transfer the mixture to a pastry bag fitted with a star nozzle and get to work.
Make small waves by moving the bag slightly while depositing the cream. Enjoy as is or garnish the pie with a light dusting of cinnamon or pumpkin pie spice blend. Just a little bit for contrast. When the cake has cooled, cut off a slice-and that's it , you can enjoy. This cheesecake is perfectly spicy, moderately sweet, and it just melts in your mouth. It is so light and creamy. Mm. I hope you manage to make this delicious recipe, and if you like my videos, hit the subscribe button and check out my cheesecake playlist.
