Sunday, November 25, 2012

Cheesecake of the Pumpkin and Chocolate Variety

Pumpkin Cheesecake
....definitely still lactose free...

11/22/12

Ever since making my first lactose free cheesecake (Lactarded Cheesecake) I have wanted to make another but there are so many things to try I just haven't had the opportunity!!!  So I decided Thanksgiving was a good time to make a pumpkin cheesecake :).

I used my usual crust with the ginger snaps and graham crackers but I changed the recipe for the cheesecake part.  I then had a lot of fun making the frosting and chocolate swirl-ness.  Jesse thought it looked very "artistic" and I think it just looks like a scribbled with warm chocolate haha.  The other benefit to making a cheesecake for Thanksgiving is that they freeze really really well :).  This is another item that was made last week and then popped in the freezer.  Like the apple pie (which my fingers have finally stopped trying to spell applie) we have not been able to eat it yet

So anyway.  I vaulted out of bed and attacked Jesse, he didn't know what hit him.  We got ready to go out pretty fast and started driving around looking for a restaurant that was open.  The restaurant that we go to entirely too often, Yama, was open...BOO YEAH!  We had a quick dinner there and then Jesse took me to see the second Breaking Dawn! :)  It was a great night and so impromptu.  If only I hadn't woken up 4 hours after I fell asleep...but if I hadn't then I wouldn't be writing this post right now.  Winning! Loosing!...Winoosing?
Ingredients for Crust:
  • 1 cup graham cracker crumbs
  • 3/4 cups ginger snap crumbs
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 stick melted butter replacement
Ingredients for Filling:

  • 3 (8oz) packages of Tofutti cream cheese
  • 1 15oz can of pureed pumpkin
  • 3 eggs
  • 1 egg yolk
  • 1/4 cup Tofutti sour cream
  • 1.5 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
Ingredients for topping:
  • 1 cup Tofutti sour cream
  • 1 teaspoon vanilla extract
  • 1/4 cup white sugar
  • 1 cup dairy free chocolate chips
Directions: (this is an original recipe)

  • Preheat your oven to 350F
  • Take your cream cheese out of the fridge, set aside and allow to come to room temp
  • Crumble your graham crackers and ginger snaps
  • Melt butter for the crust
  • In a medium sized bowl combine your cookie crumbs, sugar and cinnamon for your crust
  • Add your melted butter and combine
  • Press into your 9in spring-form pan
  • Bake for 8 minutes and then allow to cool while you prepare the filling
  • Beat the cream cheese until smooth
  • Add pumpkin puree, eggs, egg yolk, sour cream, sugar, spices, flour & vanilla
  • Beat together, combine well
  • Pour slowly into cooled crust, spread evenly
  • Place in oven for 52 minutes
  • Start preparing your topping by whisking together the sour cream, sugar and vanilla
  • When the cheesecake is done remove from oven and evenly spread on the topping
  • Return the cheesecake to the oven for 8 minutes
  • When the cheesecake is done again remove from the oven and allow to begin cooling
  • Take your chocolate and melt slowly in the microwave (can also melt over stove-top), chocolate can burn VERY easily so pay close attention
  • When starting to melt you can probably stir it and it will turn into a thick liquid that you can then decorate your cheesecake with however you like
  • Once decorated with chocolate and cooled a little wrap with plastic wrap and place in fridge for 4 hours, serve
  • OR
  • Once cooled completely it can be wrapped tightly and placed in the freezer!
  • To thaw place in your fridge the night before you plan to use it and it will be service ready
11/25/12
This was a very big hit.  Jesse loved it, he said "You hit it out of the park on this one babe."  It was gobbled right up.  The chocolate was an excellent addition to the topping and the pumpkin flavor.  I also liked it because it wasn't incredibly DENSE like some cheesecake can be, it felt lighter and fluffier.  My mom liked this aspect of the cheesecake a lot.

I wouldn't change a single thing about this recipe.

We also got to eat the apple pie (back to trying to spell it applie) and it was very very very good.  The crust was delicious.  The insides were awesome.  Cutting the apples into smaller pieces was absolutely a good move, the pie was more full and it stayed in pie pieces better.  Awesome.

My turkey turned out awesome and juicy too, I guess I will have to write a post about that!!!!

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