That cheesecake gave me major problems. In the end it was delicious and folks really enjoyed it. I also served peanut butter marbled brownies and apple crumb cake leftover from a social committee event Friday night. I have to say that the feedback I have gotten over my apple crumb cake has been amazing. So I will include that recipe as well. Providing that recipe on the Ask Baking sub resulted in my being permanently banned from that group. To that I say “🤬 them.”
by CatfromLongIsland
11 Comments
MARBLED PUMPKIN CHEESECAKE
Lower the oven rack to the middle position. Preheat the oven to 350 degrees Fahrenheit. Line the bottom of a 9-inch springform pan with parchment and grease the parchment and sides with cake goop. Completely wrap the bottom and sides of the pan with a large piece of aluminum foil. Or as an alternative: Place the springform pan in a slightly larger cake pan. Place a pot with 12 cups of water on the stove to heat for the water bath.
Original crust: Combine in a small bowl: 1 cup gingersnap crumbs (about 20 cookies) and 3 tablespoons melted butter
Press the crumb mixture into the bottom of the springform pan and refrigerate to chill.
Revised crust: Combine in a small bowl: ¾ cup (107 grams) gingersnap crumbs, ¾ cup (85 grams) graham cracker crumbs, ½ cup (60 grams) chopped pecans, 2 Tablespoons sugar, and 5 tablespoons melted butter
Press the crumb mixture into the bottom and a half inch up the sides of the springform pan. Press into place using the one cup measuring cup. Bake at 350 degrees Fahrenheit for 10 minutes. Allow the crust to cool completely on the stovetop. Lower the oven temperature to 325 degrees Fahrenheit.
Beat with an electric mixer set at medium speed: 2 pounds of cream cheese at room temperature, 1 ½ cups (300 grams) granulated sugar, and 2 tablespoons corn starch
Beat in: 1 cup (246 grams) sour cream, 1 ½ teaspoons vanilla, and ¼ teaspoon salt
Add one at a time beating well after each addition: 3 room temperature eggs
In a medium sized bowl combine 3 ½ cups (671 grams) of the batter with: 1 teaspoon of lemon juice
To the remaining batter combine:¾ cup (181 grams) pumpkin puree, 3 tablespoons (45 grams) brown sugar, 2 tablespoons (30 grams) molasses, 1 tablespoon (11 grams) corn starch, 1 teaspoon ground cinnamon, ¾ teaspoon ground ginger, ½ teaspoon ground nutmeg, and 1/8 teaspoon ground cloves
Set aside 1 cup (212 grams) of the pumpkin batter. Spread half the remaining pumpkin batter into the springform pan. Gently spoon half of the plain batter over the pumpkin batter. Gently swirl the batters with a skewer or chopstick taking care not to damage the crust. Next spoon the other half of the pumpkin batter over the top. Spoon the rest of the plain batter over the top. Dot the top with spoonfuls of the reserved 1 cup of pumpkin batter. Gently swirl the batters. Put the cheesecake in the 13-inch round PME cake pan. Place the 14-inch square PME cake pan in the oven. Pour the 12 cups of boiling water in the pan. Place the cheesecake in the water bath. Bake at 325 degrees for about 1 hour 30 minutes. The cheesecake should jiggle only slightly when the pan is tapped. Remove from the oven and run a knife around the edge of the cake. Let the cake cool 10 minutes in the water bath. Remove the cake and allow to cool completely on a wire rack. Chill at least one day before serving.
CAT’S APPLE CRUMB CAKE
In a medium saucepan melt: 4 Tablespoons butter
Stir in and cook for a few minutes: 4 peeled and sliced apples (used Fuji)
Stir in and cook for an additional minute: ¼ cup (57 grams) brown sugar, and 2 teaspoons cinnamon
Sprinkle over the top and stir the mixture until the butter/sugar mixture thickens: 1 ½ tablespoons flour
Transfer the apple filling to a bowl and refrigerate until needed. Cover the bowl if making the filling a day or two in advance.
Preheat the oven to 350 degrees Fahrenheit. Create a parchment paper sling in the metal 9 x 13-inch baking pan. Coat a thin layer of cake goop on the exposed metal sides.
To make the crumbs, in a mixing bowl stir to combine then refrigerate until needed: 2 ¼ cups (used 305 grams) flour, 1 ½ cups (300 grams) granulated sugar, 1/3 cup (used 100 grams) dark brown sugar, 2 teaspoons baking powder, and 4 teaspoons cinnamon
Using a pastry blender cut in: ½ pound (2 sticks) very soft butter and 2 teaspoons vanilla
Use hands to continue working the crumbs until well combined.
To prepare the cake: In a small bowl combine and set aside: 2 cups (280 grams) flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ¼ teaspoon salt
With an electric mixer beat until very light and fluffy: 1 cup (200 grams) granulated sugar, ½ cup (1 stick) softened butter, and 1 teaspoon vanilla extract
Add one at a time and beat well after each: 3 room temperature eggs
Beat in small amounts of the flour while alternating with: 1 cup (246 grams) room temperature sour cream
Spread the batter into the prepared 9 x 13-inch pan. Use an offset spatula to work the batter into the corners of the pan. Distribute the cooked apples over the top of the batter. Press the crumb mixture into larger crumbs and distribute the crumbs evenly over the apples. Bake at 350 degrees for 40 to 50 minutes until a toothpick comes out clean and an internal temperature of 200 degrees Fahrenheit is reached. If the crumbs darken too much before the cake is fully baked cover the pan with foil. After the cake has cooled 20 minutes in the pan use the parchment sling to transfer the crumb cake to a wire rack to cool completely. Transfer the cake to a cutting mat or cutting board and cut into squares.
Whoa, that looks beautiful. Fantastic job!
That is beautiful!
Looks fantastic! Well done
When and where does this club meet?! I don’t even care what it’s about!
Be careful lest it always become ‘your turn’ 🙂
The cheesecake turned out beautiful! Love the Halloween spread too.
Omgggg YUM 😋 thank you the recipes I am going to try both!!
Beautiful and I bet that cheesecake also tastes decadent.
That’s really pretty 🍁