Pumpkin Time Again

October is Thanksgiving time in out neck of the woods, so since I love pumpkin things I have to make my own pumpkin puree.  Once you start making your own puree, it is hard to go back to canned pumpkin, it just taste too tinny.  I have also found out recently that my mum does not like pumpkin as a dessert, especially pie.  I may have known this but didn't want to give up my pumpkin pies.  As a result I decided to try something different for dessert for our family Thanksgiving dinner.  

The result of my experimenting has led to a pumpkin pie cheesecake, with dulch de leche topping.

Pumpkin Pie Cheesecake

Dulch De Leche:

1 can Sweetened Condensed Milk

You could just make 1 can or you can make 3 at a time, like I did.

-Remove the paper from the can and place in a pot and cover water, covering by about 3 inches of water.  

-Bring to a boil and boil covered for 4 hours.  (Covering makes it so the water doesn't evaporate to quickly, but make sure that it covers the whole can.  You don't want the can to explode, which would be bad.) You can always make a few extra cans to keep them on hand for later :)

-You will need to cool the can before you open it, so if you are in a hurry place it in an ice bath

Crust:

1 1/2 cups Graham Cracker Crumb

1/3 cup melted butter

1 tbsp Sugar

-Preheat oven to 350.

-Mix all ingredients together and dump it into a 9 or 10 inch spring form pan.

-Using the back side of a spoon, press into the spring form pan, covering the lip between the bottom and the sides of the pan.

Cheesecake Filling:

3-250g Blocks of Cream Cheese, room temperature

3/4 cup Sugar

1/4 cup Brown Sugar

1 1/2 tsp Vanilla

4 Eggs

2 cups Pumpkin Puree

2 tsp Pumpkin Pie Spice*

-In a bowl cream together cream cheese, white sugar, brown sugar, and vanilla.

-Add eggs, one at a time, making sure that they are completely incorporated before adding the next egg.

-Add the pumpkin puree and pumpkin pie spice, stir to combine.

-Pour cream cheese mixture into prepared spring form pan and bake 50-55 minutes.

-The center of the cheesecake will still be jiggly, but still have a bit of structure.  If your puree is thinner it will take a bit longer to bake.  So keep and eye on it.

-Once it is cooked enough, turn off the oven and place a spoon in the door and let it cool down for at least 30 minutes.  You should be cool enough to be able to pick it up with your bare hands.  Let the cheesecake cool completely and then top with the duche de leche. 

*I make my own pumpkin pie spice since then I know what is in it and I can modify as I see fit :)

Pumpkin Pie Spice:
2 tbsp Ground Cinnamon
2 tsp Freshly Ground Nutmeg
1 tsp Ground Ginger
1 tsp Ground Cloves
1 tsp Ground Allspice
3 Cardamom pods, Freshly Ground

-Blend all ingredients together, remove as many lumps as possible.  Use what you need for this recipe and store the remaining spice blend for your next pumpkin pie or latte, Yum.