Zoulah warmly greets you to Red Couch Recipes and says, "EEEK", the spiders have invaded her pumpkin cheesecake and have spun WEBS! Zoulah had a little fun in her BEWITCHEN KITCHEN today. She made Pumpkin Cheesecake and added some webby spider fun to the presentation. Zoulah is a huge fan of spiders.
Zoulah used Paula Deen's recipe for Pumpkin Cheesecake which she has printed below. Her recipe, of course made a good cheesecake. Of course Zoulah recommends topping your cheese cake with some whipping cream. Zoulah made individual cheesecakes; that was the only change she made to Paula's recipe. Her ramekins are a little over 3 ounces in capacity She put about 2 tablespoons of graham cracker crumb mixture in each ramekin and about 6-7 tablespoons of pumpkin cheesecake mixture on top.
Pumpkin Cheese Cake Recipe
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
Zoulah hasn't spun sugar for ages --- she usually just casts friendly spells. She used a wire whisk with the bottom curves cut off with wire cutters. Beaulah showed her this method years ago.
1. Just take about 1 cup of sugar, 1/2 cup of water, and about 1 tablespoon of white corn syrup and heat it until the boiling mixture turns a nice amber color.
2, Don't stir while it is cooking. This takes several minutes. When the color has turned, take off heat and then wait a little.
3, Test the sugar to see if it is ready by dipping your whisk in the sugar mixture and waving it quickly back and forth dropping sugar on a piece of parchment paper. If it is ready, you should be able to have hairwidth strands of sugar.
4, When the sugar cools (it cools quickly, you can break off pieces for your spider webs.
Zoulah reminds you that this is fabuloso with other desserts.
Zoulah made thinner strands (hair width) of sugar for this dessert by directly applying the sugar to the ramekin. When she did this, the sugar strands sunk down into the cheesecake She liked the thicker sugar strands better: she applied the strands directly to the parchment paper and then placed them on the cheesecakes when they were cool.