Pumpkin Pie Cheesecake

My brother bought back a pumpkin which he get from a friend. My mother rarely cooked with them, and I never used any pumpkin in my cooking - not even during my culinary study. Then, I remembered that Kevin from Closet Cooking have lots of pumpkin recipes, and I decided to try his Pumpkin Pie Cheesecake. I made this Pumpkin Cheesecake with a little bit of alteration with Kevin's recipe, using whatever ingredients available.

Closet Cooking Pumpkin Pie Cheesecake

2 cups gingersnap cookie crumbs *

1/3 cup sugar

1/4 tsp ground ginger

6 tbsp butter (melted)

3 (8 ounce) packages cream cheese (room temperature)

3 eggs (slightly beaten)

1 cup brown sugar **

1 cup pumpkin puree

1 tsp vanilla

1 tsp ground cinnamon

1/2 tsp ground ginger ***

1/4 tsp ground cloves ***

1/4 tsp ground nutmeg ***

1. Mix the gingersnap cookie crumbs, sugar, ginger and butter and press into the bottom and up 1 inch along the sides of a 9 inch spring form pan.

2. Bake the crust in a preheated oven at 350F for 5 minutes and set aside.

3. Cream the cream cheese.

4. Mix in the egg one at a time followed by brown sugar, pumpkin puree, vanilla and then, the spices.

5. Pour the mixture into the spring form pans.

6. Bake in a preheated 350F oven until it is set, about 60-70 minutes.

7. Let it cool completely

8. Chill the cheesecake in the fridge overnight.

Alteration:

* I used marie biscuit crumbs instead of gingersnap cookie crumbs.

** I reduced the sugar to 3/4 cups

*** I used mixed spice as the spice isn't available.

Be sure to visit Closet Cooking for more awesome pumpkin recipes!

Strawberry Cheesecake

I made this on my brother request. It was for his friend (or girlfriend?). He wanted a cheesecake. I had some strawberry filling left, so, I decided to spread them generously on top of cheesecake. It looked so red and appetizing!

Here's the recipe!

Cheesecake Cups with Chocolate Chips Topping

Happy holidays people! I hope that you'll have a wonderful holidays with your loved ones. It's the end of 2010. So, that will makes this as my last post for 2010.

Anyway, I've been busy trying off recipes and altering old recipes to my liking. A few days ago, I've been altering my cheesecake recipes a bit. I've been using Philadelphia Cream Cheese all these time, and wanted to try using Tatura Cream Cheese. They came out great too! Though using Tatura Cream Cheese,  you'll need to add in a little bit more of sugar. However, ,my mom loves Tatura version more than Philadelphia as it is less cheesy and less sweet.

 Cheesecake Cups with Chocolate Chips Topping

250g cream cheese

100g sugar

2# eggs

10g flour

5gm corn flour

70ml cream

100g chocolate chips

Base:

1 Packet of crushed Oreo's & melted butter

1. Preheat the oven at 130 Celsius.

2. Press the crumb into the bottom of muffin pan. There should be no cracks. Refrigerate

3. Whip cream cheese and sugar until fluffy.

4. Whip in eggs one by one.

5. Mix in the flour.

6. Add in cream and  combined well.

8. Pour the cheese batter into the pan, and sprinkle some chocolate chips on top.

9. Bake using water bath for 30 to 45 minutes or until the cake is set.

10. Remove from oven and place on a wire rack. Let it cool. Then cover with plastic wrap and refrigerate.