Thursday, May 13, 2010

Pumpkin Cheesecake Pie

I finally have my computer back! After a little over a month of waiting and checking internet on my phone, it is finally in my hands and I am enjoying every second. One of the first things that struck me was that I could start blogging again. I have been baking but I figured there was no point in photographing if I couldnt do anything with it. That changed this week when news of the computer's arrival in the country came this week. So out came the camera. The first thing that I made and photographed was this Cheesecake Pumpkin Pie. A few of my girls have a love affair with pumpkin and I told them that if I ever got my hands on some I would oblige them and make something pumpkin. When I was in my house in America, I discovered a lone can of pumpkin in the pantry and decided to abscond with it. Safely in Israel, I decided to use the pumpkin to make Rose's pumpkin cheesecake, but by then I had used up most of my cheese for the white chocolate cheesecake that I neglected to photograph..... Anyway, with some cheese left I decided to make a pie. This pie comes from Ken Haedrich's exhaustive book called... Pie. I threw together a simple pie crust that uses margarine and shortening but didnt prebake it. I was too lazy. The filling came together simply as well, some eggs, pumpkin, cheese, spices, etc. Because I was using Israeli cheese that is much wetter than say, Philadelphia, the filling was quite loose, this extending the baking time significantly. Once baked, it looked beautiful. When cut though, the texture looked slimy and unappetizing. I thought to refrigerate the pie until firm to improve the texture and it worked. Upon reexamining the recipe I noticed that he recommends the same. The stay in the fridge lent it a creamier, more cheesecake like texture. I, who hadnt even tasted it, was quite doubtful that it was good, but everyone who tasted it oohed and ahhed and reassured me it was delicious and perfectly cheesecake like. I think I would garnish this with some piped whipped cream. I have some pumpkin leftover and am debating my next pumpkin application... Suggestions welcome.

Pumpkin Cheesecake Pie
slightly adapted from Pie

1 9 inch pie crust
8 ounces cream cheese
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 egg yolk
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp fresh nutmeg
1/4 tsp ginger
1/4 tsp salt
1 cup pumpkin puree
2/3 cup cream

Preheat the oven to 350.
Fit the pie pastry into a 9 inch pie plate. Freeze until ready to fill.
Place the cheese in a bowl.
Give it a brief mix to loosen it. Add the sugars,
and blend.
Add the eggs,
and mix thoroughly.
Add the vanilla, spices and salt.
Add the pumpkin and cream and mix to form a smooth batter.
Pour into the pie shell,
and bake for about around 40 minutes or until the pie doesnt jiggle, rotating about halfway through the bake time.
Allow to cool on a wire rack. The pie that has puffed in the oven will settle upon cooling. Chill at least two hours before serving. Garnish with whipped cream, if desired.

2 comments:

daniel said...

hey chavi its elana!!! about the israeli cheese being wet- if u wanna make ur own cream cheese (american style) take a container of regular shamenet add a tsp of salt mix and ut in cheesecloth over bowl (i use cut up undershirt some ppl use new pair of white socks) let it drain in the fridge overnite and u get cream cheese. also- pumpkin muffins or cookies- yum yum

Chavi said...

Thanks for the tip, Elana! It turns out that a chilling in the fridge took care of everything! I like the idea of pumpkin cookies! Maybe with chocolate chips..... Keep you posted!