Ok this is my favorite thing I look forward to making each year so much so I make 2 lol. yes 2 of these wonderful cheesecakes and so worth to enjoy at night especially after cooking all day. I do make these the day before Thanksgiving.
If you don't like Plain ol Pumpkin Pie which I don't this is a wonderful recipe to substitute and still have pumpkin on the table.
I thought about making the apple so I will post below this recipe but decided yep gonna make the pumpkin it is my favorite:
From the Juniors Restaurant Cookbook
1 recipe thin sponge cake (posted below)
For the cream Cheese filling:
4 8oz cream cheese
1 2/3 cups sugar
1/4 cup cronstarch
1 Tablespoon PURE vanilla extract
3/4 cup heavy whipping cream
1) Preheat oven to 350 generously butter a 9 inch spring form pan Make the batter for sponge cake as recipe directs. eveny spread batter on the bottom of the pan and bake until set and golden about 10 minutes Pace the cake on wire rack and cool (do not remove it from the pan)
2)While the cake cools make the cream cheese filling Place one 8 oz package of cream cheese, 1/3 cup of sugar and the cornstarch in a large bowl Beat with an electric mixer on LOW until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese
3) Increase the mixer speed to high and beat the remaining 1 1/3cup of sugar,then beat in the vanilla. Blend the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy Cream. At this point mix the filling ONLY until completely blended Be careful not to over mix the batter
4) Gently spoon on the cheese filling on top of the baked sponge cake layer Place the spring form pan in a large shallow pan containg in hot water that comes about inch up the sides of the pan Bake the cheese cake until the center barely jiggles when you shake te pan about 1 hr.
5) Cool the cake on a wire rack for 1 hour Then cover the cake with plastic wrap and refrigerate until it is completely cooled at least 4 hours or overnight. Remove the sides from the spring form pan slide the cake off the bottom pan onto a serving plate.
If any cake remains cover wit plastic wrap and refrigerate.
1 recipe Thin sponge cake layer (recipe follows below)
1 cup solid canned pack pumpkin
3/4 teaspoon cinnamon
1 recipe of juniors Cream Cheesecake (Above)
1) Preheat oven to 350 and butter 9 inch spring form pan Make and bake the sponge layer
2) in med bowl Blend Cinnamon and pumpkin till smooth
3) Make the Cheesecake filling. Add the spiced pumpkin after blending in the eggs.
4) Bake the cake as indicated in cheesecake recipe Remove it from pan then cool and serve. store as you would the reg recipe
Thin Sponge Cake Layer for Cheesecake
1/2 cup sifted cake flour
1 teaspoon baking powder
Pinch of salt
3 Extra large eggs
1/3 cup plus 2 Tablespoons Sugar
1 teaspoon PURE vanilla extract
3 drops Pure Lemon Extract
3 Tablespoons unsalted butter melted
1/4 cup cream of tarter
1) preheat oven to 350 and generously butter a 9 inch spring form pan Sift the cake flour, baking powder and salt together in a med size bowl and set aside
2) Beat the egg YOLKS together in a large bowl, with an electric mixer on high for 3 minutes Then with the mixer still running gradually add the 1/3 cup of sugar and continue beating until light yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extract
3) Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear Then blend in the butter
4) In a clean bowl, using clean dry beaters beat the egg whites and cream of tarter together on high until frothy Gradually adding the 2 remaining Tablespoons of sugar continue till soft peaks form. Stir about 1/3 cup of the whites into batter then gently fold in the remaining egg whites (don't worry if a few white specks remain)
5) Gently spoon the batter into the pan, bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes Let the cake cool completely in the pan on wire rack while you continue making the cheesecake filling Do not remove the cake from pan
Here is the Juniors Apple Cheesecake Recipe:
Junior's Sponge Cake Crust (recipe at bottom)
For the apple filling:
3 large firm, crisp red-skinned apples
1/2 cup apple cider or apple juice
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
For the cheesecake:
Three 8-ounce packages cream cheese (use only full fat), room temperature
1 1/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
2/3 cup heavy or whipping cream
For the apple-caramel topping:
2 large firm, crisp red-skinned apples
Juice of one large lemon
1 cup caramel or butterscotch ice cream topping
1. Make and bake the sponge cake, and leave it in the pan. Keep the oven on.
2. To make the filling, peel and core the apples for the filling into ½-inch, bite-size pieces. Combine the cider, cornstarch, sugar, and cinnamon in a small saucepan and whisk until completely dissolved. While stirring constantly, bring to a full boil over medium heat and continue to boil until thickened, about 2 minutes. Remove from the heat and stir in the apples. Set aside to cool while you make the cake.
3. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl down several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 cup of sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until completely blended. Be careful not to over mix! Gently spoon the batter on top of the crust, then spoon the apple mixture over the batter, gently spreading it almost to the edge of the pan, completely covering the cake.
4. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the spring form. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away—don’t move it). Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours. Transfer the cake to the freezer for 1 hour.
5. For the prettiest cake, decorate within a few hours of serving, so the apples stay fresh and crisp. To make the topping, core the apples and thinly slice them or cut them into bite-size pieces (leave the peel on if you like). Toss the apples with the lemon juice (this keeps them from turning brown). Release and remove the sides of the spring form, leaving the cake on the bottom of the pan. Place on a serving plate. Top the cake with the apples (wipe them with a paper towel first).
6. Warm the caramel ice cream topping (don’t let it boil), then drizzle it from the tip of a small spoon in stripes across the top of the cake, all around the edges, and some down the sides. Return the cake to the freezer until the caramel has set, 30 minutes. Refrigerate the cake until ready to serve. Slice with a sharp straight-edge knife, not a serrated one. Cover any leftover cake and refrigerate. Do not freeze this cake.
Junior’s Sponge Cake Crust
- makes one 9-inch crust
1/3 cup sifted cake flour
3/4 teaspoon baking powder
Pinch of salt
2 extra-large eggs, separated
1/3 cup sugar
1 teaspoon pure vanilla extract
2 drops pure lemon extract
2 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar
1. Preheat the oven to 350°F and generously butter the bottom and sides of a 9-inch spring form pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
2. In a small bowl, sift the flour, baking powder, and salt together.
3. Beat the egg yolks in a large bowl with an electric mixer on high for 3 minutes. With the mixer running, slowly add 2 tablespoons of the sugar and beat until thick light yellow ribbons form, about 5 minutes more. Beat in the extracts.
4. Sift the flour mixture over the batter and stir it in by hand, just until no more white flecks appear. Now, blend in the melted butter.
5. Now wash the mixing bowl and beaters really well (if even a little fat is left, this can cause the egg whites not to whip). Put the egg whites and cream of tartar into the bowl and beat with the mixer on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry). Fold about one-third of the whites into the batter, then the remaining whites. Don’t worry if you still see a few white specks, as they’ll disappear during baking.
6. Gently spread out the batter over the bottom of the pan, and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it’s done. Watch carefully and don’t let the top brown. Leave the crust in the pan and place on a wire rack to cool.