Oh okay, so I'm a bit late celebrating October's full moon this year since it was on the eleventh but, come on now, doesn't this Full Moon Pumpkin Cheesecake make you want to howl, Today is Pumpkin Cheesecake Day! Go ahead, try it. I did and boy oh boy, I sure want to dive right in. As a matter of fact, I wouldn't mind submerging myself in any creamy, silky pumpkin cheesecake. And look at this, it's marbled with chocolate. Oh yeah, I'm swimming now!
Can you tell I'm just a tad excited about Pumpkin Cheesecake Day? The thing is, I almost didn't make it. It's just been so crazy around here with this darn leaky roof. I've learned so much about roof repair, it's down right frightening! Last night was the test. It rained, it poured and I happily snored the entire night. It's been a while, let me tell you. There's something about a leaky roof that just doesn't sit right when you have thousands of cookbooks everywhere! Thankfully, the roof is fixed and the books are all safe:)
The recipe for this Full Moon Pumpkin Cheesecake requires a simple template. I'm not sure if anyone will be able to use the template but I've scanned it anyway. It doesn't seem like you need to be much of a cartoonist to get the general idea. BTW, this recipe was snatched from Frightfully Fun Halloween Recipes © 2000. It's the same book I shared for National Candy Corn Day last year. (which, btw, is October 30th) If you're a Halloween type person, I'm not, you really should seek out this book. It's loaded with stimulating Halloween ideas.
The recipe suggests using a Gingersnap Cookie Crust. If you can't find gingersnaps in your local grocery store, or you just don't feel like trucking out to get them, I'm sure an oatmeal crust would work just as well. It won't be as "sinful" either and you can always add a pinch or two of powdered ginger. The cheesecake needs to sit over night so plan accordingly:)
Gingersnap Cookie Crust:
1 cup gingersnap cookies
1/2 cup chopped pecans
1/2 cup butter, melted
Preheat oven to 350°F. Combine cookie crumbs and nuts in small bowl.
Press mixture on the bottom and 1-inch up the sides of a 9-inch spring form pan.
Bake 8 minutes, cool.
1 cup quick or old fashioned oats
3/4 cup all purpose flour
1/2 cup (1 stick) butter, melted
1/4 cup firmly packed brown sugar
Preheat oven to 375°F. Combine ingredients and mix well.
Press firmly onto the bottom and sides of a 9-inch spring form pan.
Bake 12 to 15 minutes or until golden brown. Cool.
4 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 cup sour cream
1 cup solid packed pumpkin (there are two types of canned pumpkin, seasoned and unseasoned. I favor the unseasoned type as does this recipe:)
2 tbs. all purpose flour
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. allspice
3 ounces semi-sweet chocolate, melted
1 recipe Black Cat Fudge (below)
Increase oven temperature to 425°F.
1. Beat cream cheese in large bowl until fluffy; beat in sugar and eggs, one at a time.
2. Add sour cream, pumpkin, flour, and spices; beat well.
3. Pour 2 cups batter into small bowl; stir in chocolate.
4. Pour remaining batter into prepared crust. Spoon chocolate batter in large swirls over batter in pan; draw knife through mixture to marbleize.
5. Bake 15 minutes. Reduce oven temperature to 300°F. Bake 45 minutes (center of cheesecake will not be set.)
6. Turn oven off; let cheesecake stand in oven with door slightly ajar 1 hour.
7. Cool to room temperature in pan on wire rack. Cover; refrigerate in pan overnight.
Black Cat Fudge:
8 ounces semi-sweet chocolate, coarsely chopped
1/4 cup butter
1/3 cup light corn syrup
1/4 cup whipping cream
1 tsp. vanilla
1/4 tsp salt
4-1/2 cups powdered sugar, sifted (confectioners sugar)
Black Cat Fudge Directions:
1. Line a 11x7 inch pan with foil, extending foil beyond edges of pan; grease foil (I would imagine you could use parchment paper too and cooking spray)
2. Melt chocolate and butter in medium saucepan over low heat; stir in corn syrup, cream, vanilla and salt.
3. Remove from heat; stir in sugar until smooth. spread in prepared pan. Chill until firm, 1 to 2 hours.
4. Remove fudge from pan using foil, peel off foil.
5. Using diagram as guide, cut out witch shape. Score with knife. Clean knife often to prevent sticking. Cut small star shapes from scraps with cutter or sharp knife.
1. Remove side of pan from cheesecake; place cheesecake on serving plate.
2. Carefully position witch on cheesecake. Position stars. Makes 1 (o-inch) cheesecake (about 15 servings.)
Cookbook Party Related Posts & Updates
The third week has been a slow week for the Cookbook Party. It's my fault I know. I've been so wrapped up with the roof. I did manage to get a bit of yard work done but that was so I could keep a watchful eye on the workers on top of the house:) It isn't too late though. If you're like me and not so lucky, you can increase your odds of winning by entering this week. The books are here and they are going home with someone!!! For ease of navigation, I have listed posts that have anything to do with the party with a brief description.
1. It's a Surprise!
This is a list of October celebrations much like the one in the left sidebar except this list includes links to the "sponsors" of the respective event.
2. It's a Cookbook Party
The invitation to the Cookbook Party can be found here. It also includes the infamous "rules."
3. Cookbook Party Entries Week One
We had a cornucopia of delicious entries for the party in the first week. Go see...
4. Preview of Give-away Cookbooks.
I've always been terrible at keeping a secret when it comes to cookbooks. So, these are the books which I will be giving away. One each week for the month of October. If it isn't October 31, 2011 yet, you still have time to join!
5. October Cider Cake and Cookbook Party Entries Week Two.
The Cider Cake alone is worth a visit. Oh no, don't be silly, I didn't actually bake it. The recipe comes from the Southern Heritage Cookbook. And, if you thought Week One had some unique and delicious entries, Week Two has even more!
Note: When space allows, I've been linking the images at larger sizes. I'm trying to figure out how to prevent picasa from displaying them in screen mode rather than as an independent url. I'm open to suggestions:)
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1. Pumpkin Cheesecake Dip