jueves, 21 de octubre de 2010

My Best Pumpkin-Cinnamon Cheesecake

Cheesecakes are my favorite kind of cakes, I just love them, they´re so versatile and creamy, this pumpkin cheesecake is easy to make and delicious to taste hope you like it
2 cups all purpose flour
1/4 cup sugar
2/3 cup firm butter cut in small pieces
1/2 teaspoon of vanilla extract and 1/2 tsp cinnamon
1-1/2 lb. cream cheese softened
1/2 cup sour cream
3/4 cup sugar
2 tablespoons all-purpose flour
5 egg yolks
3 egg whites
1 tablespoon vanilla extract
3/4 cup pumpkin puree
1 tsp. cinnamon
1/2 cup white chocolate
3 drops orange food coloring
white and orange sugar crystals

To prepare crust, sift flour into a large bowl, add sugar and vanilla and cinnamon add butter cut in squares, add and mix until mixture resembles coarse bread crumbs.
Place dough in a plastic bag and refrigerate 30 min.
Preheat oven to 475F. Grease a 8-inch spring form pan.
On a lightly floured surface roll dough to a 1/4 inch thickness.
.line greased pan with dough. Set aside.
Beat cream cheese, sour cream,sugar, flour and egg yolks and whites in a large bowl.
Stir in vanilla and cinnamon and beat until smooth.
add pumpkin puree
Spoon filling into prepared crust..
Bake for 50 minutes or more if necessary.
Let it cool completely
microwave white chocolate until completely melted.
add orange food coloring
pipe the orange chocolate doing lines or a free patern and pipe some little dots or kisses all around the cake.
add colored and white sugar.

1 comentario:

  1. Hi again!
    The cheesecake is one of my favorites cakes too!
    Me anoto esta rica receta!
    (aunque primero la tendré que traducir, jajaja)
    Hace 3 días estuve como loca buscando blogs de cocina mexicana en internet, y fíjate qué casualidad que hoy te encuentro a ti!
    Esta noche preparo cena mexicana en casa,
    a ver cómo resulta la cosa...