Pure Pumpkin Cheesecake is the perfect marriage of pumpkin pie and cheesecake. This recipe is smooth and creamy. It would make a lovely holiday dessert to invite abundance into your life.
I came across a mindblowing meme about pumpkin spice on Instagram the other day. The origin appears to be from a Facebook post made by someone called Erik Jensen in 2016. He spoke of the origins of the spice mix and how it had been used by women for generations in home baking. His assertion is that nobody had a problem with pumpkin spice until women started enjoying it in their coffee on the way to work rather than using it in the kitchen to bake for their family and community. Here's the part that will make your head explode.
"So when you see people snickering at pumpkin spice products this fall, remember what they're mocking: women choosing something for their own pleasure rather than devoting themselves to pleasing others."Erik Jensen
Now, one could definitely argue that capitalism and corporate mass marketing could also be the culprit of the pumpkin spice hate, but you have to admit, he has a point. A lot of things that are enjoyed primarily by women tend to be mocked in a way that more "masculine" products would never be. The patriarchal view that women exist to serve men is still much too pervasive, even if it is hiding in subtle ways in our culture. I think it's time we shine a light on it.
What makes Pure Pumpkin Cheesecake so awesome?
Ironically, this Pure Pumpkin Cheesecake has nothing to do with feminism and doesn't even contain pumpkin spice. But I promise it will bring you pleasure, and you can share it or not as you see fit. I used the word pure here because the filling is a very simple mix of cream cheese, pumpkin puree, eggs, and sugar. There's a splash of lemon juice to brighten up the filling and a pinch of cinnamon in the crust, but no nutmeg, clove, or allspice to be found.
If you're looking for something that's more like a traditional pumpkin pie but with a better texture, this is your thing. It's creamy and very pumpkiny but has more going on than old-fashioned pumpkin pie. Make it for Halloween, Samhain, Thanksgiving, or any winter holiday or gathering. It'll see you through with a smile.
How to make Pure Pumpkin Cheesecake
Remember, making cheesecake isn't difficult, but it does require some patience and simple preparation. Get all your ingredients out of the fridge a few hours before you're ready to start so that they're all at room temperature. Prep your springform pan well so that you don't have any waterbath leaks, and take the time to scrape the mixing bowl to make sure your filling is well mixed. And give yourself plenty of time for cooling and chilling. Always make cheesecake the day before you plan to serve it.
With all that said, it's actually really easy. Use your food processor to blitz up some graham crackers (or digestives, preferably Oaties, if you're in the UK). Add a pinch of cinnamon and some melted butter and process until you have a loose wet sand consistency. Press this into the base of your springform pan and stash it in the fridge.
To make your filling, start by mixing together cream cheese and pumpkin puree with an electric mixer or in your food processor. Scrape down the bowl, then mix in the sugar. Beat in the eggs one at a time, then finally mix in the lemon juice. Scrape the bowl one more time, then give it another few seconds with the mixer to make sure your filling is well incorporated.
Transfer your filling to your springform pan which you'll then place in a roasting pan. Then put that whole thing in the oven, and fill up the roasting pan with water from a recently boiled kettle until it comes about halfway up the springform pan. Let it bake for about an hour and 45 minutes. You want wobbles, not waves. Then turn the oven off, leave the door ajar, and leave it for about an hour. Let the cheesecake cool completely on the counter, then transfer it to the fridge overnight.
I think whipped cream is always the right answer, and fresh sweetened whipped cream with a dash of cinnamon wins the gold medal. You could also go with a drizzle of caramel sauce. That would be awesome.
I can usually find cans of pumpkin in the American section at Tesco, but not always. Check the world foods aisle of your big shop and see if they have it in the American section. Otherwise, you'll probably need to order it from trusty old Amazon. You can usually get a few cans of pumpkin puree at a time, and then just keep them in the pantry until you're ready for your next pumpkin bake.
Magickal properties of cheese
Cheese has been around for a long time, so you know it's got magical associations. I'd guess that it will hold slightly different energies based on the animal the milk was taken from. Apparently "you may fascinate a woman by giving her a piece of cheese." It would certainly work on me.
Cheese comes from that most magical of liquids, milk, which is a symbol of nourishment and fertility. It also undergoes a sort of magickal transmutation through the separation of curds and whey in which a liquid becomes solid (and delicious). There is also a form of cheese divination called tyromancy. You can use it to call in the energy of success and happiness. (Source: The Conversation)
Be sure to check out the Kitchen Magick page for infomation on pumpkin and other ingredients in this recipe.
Make something purely awesome this autumn. Make this Pure Pumpkin Cheesecake and bring joy and pleasure to everyone who tastes it.Print
Pure Pumpkin Cheesecake
umpkin Cheesecake is the perfect marriage of pumpkin pie and cheesecake. This recipe is smooth and creamy. It would make a lovely holiday dessert to invite abundance into your life.
- Prep Time: 20
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
For the crust
- 2 cups (250 grams) graham cracker or digestive biscuit crumbs
- ¼ teaspoon ground cinnamon
- 4 ounces butter, melted
For the filling
- 1 15 ounce can pumpkin puree
- 1-½ pounds cream cheese, room temperature
- 1 cup sugar
- 6 eggs, room temperature
- Juice of half a lemon
For the crust
- To make your crumbs, pop your crackers or biscuits into a zip top bag, and bash them to bits with a rolling pin, or blitz them up in a food processor.
- Mix the crumbs, cinnamon, and butter together until you have a moist, sandy mixture. Press this into the bottom of a 9-inch spring form pan. Stash it in the fridge while you get on with your filling.
For the filling
- Preheat your oven to 325 F (150 C).
- In a large mixing bowl, use an electric mixer to beat together the pumpkin and cream cheese until smooth. Add in the sugar and beat to combine.
- Add the eggs one at a time, beating until smooth after each one. Scrape down the sides of your bowl with a rubber spatula, then add in the lemon juice and give everything one last mix until everything is smooth.
- Put a kettle on to boil. Take your spring form pan out of the fridge and wrap the outside in a layer of plastic wrap and two layers of foil to make sure no water can leak in. Pour and scrape the filling into the pan, then set it inside a roasting pan.
- Once your kettle has boiled, pull out the rack on your oven halfway, place your pans on the rack, and carefully pour your recently boiled water into the roasting pan until it comes halfway up the side of your spring form pan. Push the rack in, close the door, and let it bake for an hour and 45 minutes or until your cheesecake has just a slight wobble.
- When it's ready, turn off the oven and open the door. Leave the cheesecake in the oven for an hour or so, then let it sit on the counter for several hours until it's come to room temperature. Finally, chill it in the fridge over night.
- When you're ready to serve, carefully remove the collar of your spring form pan and slice with a clean knife.
Keywords: Pumpkin, Cheesecake
Recipe slightly adapted from Feast: Food that Celebrates Life by Nigella Lawson.
Please be sure to leave a comment and a rating if you made this recipe. Thanks so much!