{"id":118,"date":"2017-10-08T15:00:21","date_gmt":"2017-10-08T15:00:21","guid":{"rendered":"http:\/\/sofadog.net\/recipes\/index.php\/2017\/10\/08\/pumpkin-cheesecake\/"},"modified":"2017-11-26T15:18:43","modified_gmt":"2017-11-26T15:18:43","slug":"pumpkin-cheesecake","status":"publish","type":"post","link":"http:\/\/sofadog.net\/recipes\/index.php\/2017\/10\/08\/pumpkin-cheesecake\/","title":{"rendered":"Pumpkin Cheesecake"},"content":{"rendered":"<div class=\"image_block\"><img loading=\"lazy\" decoding=\"async\" title=\"Pumpkin Cheesecake\" src=\"http:\/\/sofadog.net\/recipes\/\/media\/users\/robin\/IMG_0665.JPG\" alt=\"\" width=\"300\" height=\"225\" \/><\/div>\n<p>This recipe really lets the pumpkin flavor come through without drowning it in &#8220;pumpkin pie spices&#8221;. The crust is the only spiced component to the cake.<\/p>\n<p>4.25 oz. gingersnap cookies (about 17 two inch cookies) broken into pieces<br \/>\n2 oz (1\/2 c.) pecans<br \/>\n1 T. Sugar<br \/>\n2 pinches salt<br \/>\n.5 t. cinnamon<br \/>\n4 T. melted butter<\/p>\n<p>1 c. pumpkin pur\u00e9e, canned or fresh (run through food processor if stringy)<br \/>\n1 c. sugar<br \/>\n2 c. heavy cream, chilled<br \/>\n1 lb. cream cheese, softened<br \/>\n2 large eggs<br \/>\n2 large egg yolks<\/p>\n<p>24 pecan halves, toasted<\/p>\n<p>Heat the oven to 350 F.<\/p>\n<p>Line a 9&#8243; cake pan with parchment.<\/p>\n<p>In a food processor, process the cookies with the pecans, sugar, salt, and cinnamon until the cookies become fine crumbs, about 20 sec.<br \/>\nAdd the butter and pulse about 10 times, just until incorporated.<br \/>\nPress the mixture into the pan, flattening and pressing up the sides with a flat-bottomed, straight-sided drinking glass.<\/p>\n<p>In a small saucepan, combine the pumpkin and sugar.<br \/>\nOver medium heat, bring the mixture to a sputtering simmer, stirring constantly, about 5 min.<br \/>\nTurn the heat to low and cook, stirring constantly, until the mixture has darkened and thickened to the consistency of applesauce, about 5 min.<\/p>\n<p>Using a stand mixer w\/ wire whisk, beat pumpkin.<br \/>\nAdd the softened cream cheese and beat until smooth.<br \/>\nAdd the eggs and yolks.<br \/>\nWith mixer running, add chilled cream.<\/p>\n<p>Pour the batter into the prepared pan.<br \/>\nPlace cake pan in a roasting pan, add hot tap water to come half way up the cake pan.<\/p>\n<p>Bake the cheesecake at 350 F for 1 hour.<\/p>\n<p>Turn off the oven without opening the door and let the cheesecake cool for 1 hour.<br \/>\nTransfer the cake to a rack (the center will still be jiggly) and cool to room temperature, about 1 hour.<br \/>\nCover the pan with plastic wrap and refrigerate for at least 6 hours.<br \/>\nGarnish with pecans before serving.<br \/>\nServe with whipped cream.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe really lets the pumpkin flavor come through without drowning it in &#8220;pumpkin pie spices&#8221;. The crust is the only spiced component to the cake. 4.25 oz. gingersnap cookies (about 17 two inch cookies) broken into pieces 2 oz (1\/2 c.) pecans 1 T. Sugar 2 pinches salt .5 t. cinnamon 4 T. melted &hellip; <\/p>\n<p class=\"link-more\"><a href=\"http:\/\/sofadog.net\/recipes\/index.php\/2017\/10\/08\/pumpkin-cheesecake\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Pumpkin Cheesecake&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[21],"tags":[],"class_list":["post-118","post","type-post","status-publish","format-standard","hentry","category-cheesecake"],"_links":{"self":[{"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/posts\/118","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/comments?post=118"}],"version-history":[{"count":1,"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/posts\/118\/revisions"}],"predecessor-version":[{"id":285,"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/posts\/118\/revisions\/285"}],"wp:attachment":[{"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/media?parent=118"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/categories?post=118"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/tags?post=118"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}