pumpkin brandy cheesecake

I love pumpkin pie, but I get tired of it quickly. I wanted something else to make, and after having Smitten Kitchen's pumpkin bourbon bread pudding, I simply couldn't pass up the pumpkin bourbon cheesecake. Except I was out of bourbon (ooops). I substituted brandy (and roughly doubled the quantity) and the cheesecake was to die for. Confession: I don't even like cheesecake, and I ate this up.

The pecans in the crust make the whole cheesecake, I think. They turn all buttery and taste a bit of alcohol (perhaps that's all the brandy i poured in...) and are absolutely amazing. I'd eat the crust on its own. I suppose you could substitute other nuts it you so chose, but I really can't imagine why you would. These are the best.



Bourbon Pumpkin Cheesecake
Gourmet, November 2003
Smitten Kitchen

For crust
3/4 cup graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers)
1/2 cup pecans (1 3/4 oz), finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled

For filling
1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon (optional) (I used brandy, and at least doubled it)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8-oz) packages cream cheese, at room temperature

For topping
2 cups sour cream (20 oz)
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon (optional)

Garnish: pecan halves

Make crust:
Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan. (This didn't work for me, so I used the springform as usual).

Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour.

Make filling and bake cheesecake:
Put oven rack in middle position and Preheat oven to 350°F.

Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.

Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl.

Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.

Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)

Make topping:
Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.

Cool cheesecake completely in pan on rack, about 3 hours.

Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.

Epicurious’ note: Baked cheesecake can be chilled, covered, up to 2 days.

Makes 12 to 14 servings.

dulce de leche cheesecake squares

I confess that I am not much of a caramel fan. I remember when caramel frappuccinos were all the rage at starbucks, and honestly, i've never had one. I don't like caramel on my ice cream, and I'm not a huge fan of caramel desserts.

Then I discovered two things: good caramels (salted!) and dulce de leche. Good caramels, i've discovered, come wrapped singly and cost far more than anyone should ever have to pay for something that weighs under an ounce. And then you eat one, and you wonder which organ you should sell to buy another.

Dulce de leche is also delicious. It doesn't cost a fortune, but it takes ages to make. Literally. I made three different batches at once (I wanted to try all the varieties in a cross comparison! Don't look at me like that!) and no, I did not boil three different kinds of condensed milk. I did this the old-fashioned way. (And someday, I'll make my own butter too!)

I scoured the internet for dulce de leche recipes, and settled on two, one with whole cow milk (one batch with the best whole milk I could find, from a local dairy, and another with 'plain' whole milk) and a version with goat's milk (which I'd never had and sort of squicked me out.)

Then I realized that making the dulce de leche would take hours. In fact, when I finally got to it, it took over eight hours. I actually woke up once an hour through the night to go stir it, because I'm insane.

It was delicious, but I'll spare you. Below is the Smitten Kitchen version, safer than than of most of the world (which boils the milk inside the sealed can), but still a time-saver compared to my obsessive version.

Dulce de Leche (Milk Caramel)

Pour 1 can (14 oz.) sweetened condensed milk into top of double-boiler pan; cover. Place over boiling water. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and light caramel-colored.

I know 40-50 minutes seems long. But remember- my version took at least eight hours. It might have been twelve. I quit counting.



If you make this with the dulce-in-a-can, the dulce de leche flavor is subtle. If you make it with the longer version (ask for the recipe and I shall post) the flavor is much stronger. In fact, it's amazing. And addictive. And I wish I had more.



Also, use powdered gelatin for this. I used leaves of gelatin (thin sheets) the second time I made this and they did not melt as well. I think I need to learn gelatin-sheet handling techniques. As it was, I had to pick the unmelted bits out of the final batter.



Dulce de Leche Cheesecake Squares
Adapted from Gourmet, December 2003

Time: 9 3/4 hr (includes chilling) (45 minutes active time)
Makes 64 (1-inch) petits fours

For crust
3 1/2 oz graham crackers, crumbled (1cup)
2 tablespoons sugar
3 tablespoons unsalted butter, melted

For filling
1 teaspoon unflavored gelatin (from a 1/4-oz envelope, will just about half of envelope)
1/4 cup whole milk
8 oz cream cheese, softened
2 large eggs
3/8 teaspoon salt
1 cup dulce de leche (12 1/2 oz) (recipe follows)

For glaze
3 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
1/2 stick (1/4 cup) unsalted butter, cut into pieces
2 teaspoons light corn syrup

Make crust: Put oven rack in middle position and preheat oven to 325°F. Line bottom and sides of an 8-inch square baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides.

Finely grind crackers with sugar and a pinch of salt in a food processor. With motor running, add butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then cool in pan on a rack 5 minutes.

Make filling: Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften. Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes, then stir in dulce de leche gently but thoroughly. Pour filling over crust, smoothing top, then bake in a hot water bath (I was able to fit mine in a 9×13-inch baking pan) in oven until center is just set, about 45 minutes. Cool cheesecake completely in pan on rack, about 2 hours. Chill, covered, at least 6 hours.

Glaze cake within 2 hours of serving: Heat all glaze ingredients in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring until smooth, then pour over cheesecake, tilting baking pan to coat top evenly. Chill, uncovered, 30 minutes.

Lift cheesecake from pan using foil overhang and cut into 1-inch squares with a thin knife, wiping off knife after each cut. (If you're OCD, don’t skip this step! A clean knife is essential for uber-neat squares.)

chocolate caramel cheesecake

As though I hadn't gotten enough baking in when I made two desserts for Rebecca's potluck, I decided to host a potluck of my own. What can I say? I like to hear people praise my cheesecake. So for this potluck, I made two more.

I know they say that it's women that love chocolate, but I've seen a grown man whimper like a child at the phrase "chocolate caramel cheesecake". Try it sometime. I stole this recipe from smitten kitchen , but I topped it with a glaze from a different recipe (actually, the recipe that follows this). I can't bear to leave a cheesecake naked. They all look so much tastier dressed in chocolate.



The wonderful thing about cheesecake is that it looks labor-intensive, but really, you can throw one together in an hour. The hardest part is waiting the 6-9 hours it takes to chill. That is pure torment.



I will warn you: making the caramel takes forever. Have patience. And a strong arm. Or a boyfriend to take over the stirring when you need a nap.

Chocolate Caramel Cheesecake
Recipe from Epicurious.com

Active time: 45 min Start to finish: 9 3/4 hr

1 crumb-crust recipe (recipe below)
1 cup sugar
3/4 cup heavy cream
8 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 cup sour cream
3 (8-oz) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla

Make crumb crust as directed in separate recipe, using chocolate wafer cookies instead of graham crackers.

Preheat oven to 350°F.

Cook sugar in a dry heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden. Remove from heat and carefully add heavy cream (mixture will vigorously steam and caramel will harden). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and whisk in chocolate until smooth. Stir in sour cream.

Beat cream cheese with an electric mixer until fluffy, then beat in chocolate mixture on low speed. Beat in eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 55 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.

Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.

Cooks’ note:
Cheesecake keeps, covered and chilled, 1 week. (As though you could just let it sit that long.)

Makes 8 to 10 servings

Crumb Crust
Recipe adapted from Gourmet, 1999

10 oz finely ground cookies such as teddy grahams
10 tablespoons unsalted butter, melted
2/3 cup sugar
1/4 teaspoon salt

Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

Makes enough for a 24-centimeter cheesecake.



Glaze
adapted from Dulce De Leche Cheesecake Squares

6 oz bittersweet chocolate, chopped coarsely
1 stick unsalted butter, cut into pieces
4 tsp light corn syrup

Cheesecake should be completely chilled before glazing.

Heat all ingredients in a double boiler or metal bowl set over a pot of simmering water. Stir until smooth, then pour over the cheesecake, tilting the pan until top is coated evenly. Chill, uncovered, at least 30 minutes.

black-bottom cupcakes

I found both this recipe and the cheesecake recipe below at the same time, and I couldn't resist making them together-- they're like inverses of each other! I called them secret agent desserts because they'd infiltrated one another--cake (okay, brownie) hiding in the cheesecake, and cheesecake sneakily nestled in the middle of each cupcake.



When smitten kitchen made these, she (and several commenters) had a hard time keeping the filling in the middle. I used an ice-cream scoop that held about two tablespoons and put two scoops of cupcake batter, then two of filling, and then another one and a half of batter, making sure that no filling was peeking out of the top, and that seemed to work just fine.



I would suggest using liners for these, as I didn't and they were a bit tricky to get out of the tray. They didn't puff up too much, but they were moist and crumby and amazing.

Black-Bottom Cupcakes
The Great Book of Chocolate, David Lebovitz

Yield: 12 cupcakes

Filling:
8 ounces cream cheese (room temperature)
1/3 cup granulated sugar
1 large egg (room temperature)
2 ounces bittersweet or semisweet chocolate, coarsely chopped

Cupcakes:
1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons natural unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup vegetable oil (canola, not olive)
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract

Make the filling: Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.

Assemble:

1. Adjust the rack to the center of the oven and preheat to 350°F. Butter/spray a 12-cup muffin tin, or line the tin with paper muffin cups.

2. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.

3. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.

4. Divide the batter among the muffin cups. Spoon a few tablespoons (2-4) of the filling into the center of each cupcake, dividing the filling evenly. (If you do it this way, the cupcakes will have a marbled look on top, or be cheesecake-topped. If you want surprise filling, save some cupcake batter to put over the filling, making sure that no filling peeks out.

5. Bake for 25 minutes, or until the tops are slightly golden brown (if they're cheesecake-topped) and the cupcakes feel springy when gently pressed. These keep well unrefrigerated for 2 to 3 days if stored in an airtight container. I thought about buying one of those cupcake-transporters (finally, a way to justify it!) but we, um, ate them all before I could get to the store.

brownie mosaic cheesecake

I stole this adaptation from Smitten Kitchen, but I adapted it further, using a different (and easier) ganache than she did. I'm not a huge fan of very sweet things, but this cheesecake was devoured at the potluck.

This recipe has many parts: you make the brownies, the crust, the cheesecake and the ganache, but every part is easy on its own, and people will be so impressed that they'll tell you to open up a bakery, graduate school be damned.



Phase I: Brownies
Adapted from Baker’s One Bowl Brownies

4 ounces unsweetened chocolate (I <3 scharffen berger for, well, anything)
3/4 cup (1 1/2 sticks) butter
1 3/4cups sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 cup flour

Preheat oven to 350°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

Microwave chocolate and butter in large microwaveable bowl on HIGH in 30-second increments until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well. Spread into prepared pan. The batter may look precariously thin over the 9x13 pan; don't worry.

Bake 30 to 35 minute or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. When I did this, 30 minutes was overbaked. But no one noticed or cared. Check yours at 20 or 25 minutes.

Cool brownies, then cut them into 3/4- to 1-inch squares for use in the cheesecake. You need 2 cups of cubes for the cheesecake, and you will have at least twice that. Save some to pulse in the food processor for decorative topping; the rest make an excellent snack while you're waiting the interminable million hours for the cheesecake to chill to done-ness.



Phase II: Crust
Recipe adapted from Gourmet, 1999

I'm with smitten kitchen here-- I used the doubled amounts in parentheses. Who doesn't like extra crust? It also makes patting the sides and bottom of the pan easier, as you're not worried about running out of crust because you've made the sides too thick. That's, um, never happened to me.

1 1/2 cups or 5 ounces (3 cups or 10 ounces to double) finely ground cookies such as chocolate wafers. Or Chocolate Teddy Grahams. (I use the teddies. A bit cheaper.)
5 tablespoons (10 tablespoons to double) unsalted butter, melted
1/3 cup (2/3 cup to double) sugar
1/8 (1/4 teaspoon to double) teaspoon salt

Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter (~9.5") springform pan. Fill right away or chill up to 2 hours.



Phase III: The Cheesecake
Part Three: Cheesecake
Three Cities of Spain Coffeehouse

3 (8-oz) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla
1 cup sugar

Make crumb crust as directed above for 24-centimeter cheesecake. Preheat oven to 350°F.

Make filling and bake cake: Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Fold brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. For me, 45 minutes was too many. 40 would have been also. Check yours at 35.

When completely cool, top with ganache. At this point, I stuck the (non-ganache-d) cheesecake in the fridge and went to bed. I put the ganache on in the morning.



As you can see, my slightly over-baked cheesecake isn't very pretty. A water bath would help, but I'm lazy. Ganache cures all top-of-cheesecake related errors, and it's delicious too. Smitten kitchen claims she's lazy, but her ganache recipe involved a food processor and 5 different ingredients. I'll spare you. Mine has two ingredients and requires a bowl and spoon.

Phase IV: Ganache
from Food & Wine, February 2006

4 oz. semisweet chocolate, chopped (1/2 cup)
1/2 cup heavy cream

In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the cream is hot and the chocolate is melted. Stir the ganache until blended, then let cool until barely warm.

Spread the chocolate over the cheesecake and chill.

You can stop here, or do what I did, if you like things pretty:

Pulse some of your leftover brownies (unless you ate them all...I had to wrestle mine away from the mister...) in the food processor until crumby. After the ganache-topped cheesecake has chilled for 15 minutes, pull it out and sprinkle the brownie crumbs around the edge of the cheesecake in a band 1-2" wide. Cover and chill overnight.