Sebastian loves to feed, but he is not very good at it. I guess it's just the warm comfort of my arms, but whenever he feeds, he falls asleep within 5 minutes, and then I put him in his crib and he wakes up 10 minutes later hungry. I've tried all of the tricks - changing him, pinching his feet, a cold cloth - but nothing seems to work. It makes for a very frustrating day. I have just started pumping a shit ton of breast milk, so when he's feeling extra sleepy I fill him up that way. Clearly he is getting enough nutrition because he is now 13 pounds!!! In baby terms, that is big.
These days, most of my time is spent breastfeeding and trying to get Sebastian to sleep, but last Wednesday I actually managed to make an apple crisp while he was bouncing in his chair and talking to the leaves outside - his favorite pastime. The highlights of my day are going to OrangeTheory in the morning (which is a very intense cross-fit type of workout), while Brent watches Sebastian for a couple of hours. After the class I stop by my favorite coffee shop on the walk home, grab a 12-ounce soy latte, and then stroll home in the best mood ever, despite the fact that I still can't feel my abs. When I return home, Sebastian is so happy to see me (mostly because I have the boobs) but the excitement and (very new) baby smiles melt my heart. After we feed, I take him upstairs and we fill up the tiny adorable baby bathtub. Sebastian loves the bath and being in the water, which makes me so happy. I am one of those mother's who is absolutely obsessed with baby clothes and most days Sebastian is better dressed than me. I have SO much fun picking out his outfits. Lately, I have unconsciously been dressing him in the same clothes (color and style) as myself. It is simultaneously adorable and frightening. Life with a tiny human is so rewarding and wonderful and I am absolutely in love. And that's basically it. Boring, I know.
Now enough about us, let's talk about this cheesecake. I know you're probably thinking, how the shit has she pulled off making a cheesecake with a tiny little human around? Don't those things take time? And the truth is, I made this cheesecake well before he was born. And I probably won't get around to making another until he's enrolled in school, but hey, that's life.
If you were to ask me what my favorite pie is - hands down, it's pumpkin. If you were to ask me what my favorite dessert is - I would probably teeter between cheesecake and pie. Naturally, at this time of year, combining these two desserts just makes sense. It also helps that Brent LOVES pumpkin cheesecake, so he will usually eat a good portion, a nice change from our usual roles - I eat the whole thing while he has only one slice.
I started dabbling in the pumpkin cheesecake department a few years back. I began by sampling various frozen varieties from the grocery store, trying a slice at the Cheesecake Factory, and I think I've ordered a few slices here and there from various restaurants. I've come to the conclusion that homemade cheesecake is way better than anything you can find in the store. This cheesecake recipe is one thatI have been making for a while. I love it so much that I really haven't thought of trying anything else. The consistency is more of a creamy pumpkin pie than your typical New York style cheesecake. The crust is made up of graham cracker crumbs, butter, and sugar. The crust is sweet and crisp, and you could argue that it may be the best part! I like to cover the cheesecake in a salted caramel sauce because the flavor of pumpkin and caramel pairs so well together. The crunchy candied pecans add texture and depth to an otherwise uniformly creamy and smooth desert. The whipped cream is like the icing on the cake. It enhances the flavors from the brown sugar, cinnamon, and spices. I made this cheesecake for Brent's birthday on Sept 4. I have been waiting awhile to share it with you guys since, and I am so grateful that Brent is at home watching Sebastian while I sit here in the coffee shop eating a croissant and sipping on a soy latte and typing up this post. Have I mentioned how much I love him?
Thanks to the folks over at Kraft for sponsoring this post. All thoughts and opinions are my own. Be sure to check out the Kraft Product Locator to find ingredients near you.
PUMPKIN SPICE CHEESECAKE WITH SALTED CARAMEL AND CANDIED PECANS
prep time: 30 minutes
cooking time: 2 hours
prep time: 30 minutes
cooking time: 2 hours
1 cup graham cracker crumbs
2 tbsp granulated sugar
1/4 cup unsalted butter, melted
15 oz pumpkin puree
1 cup brown sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
1/2 cup heavy cream
16 oz Kraft cream cheese
2 large eggs
1/2 cup granulated sugar
2 tbsp water
1/4 cup cream
1/4 tsp salt
1 cup pecan halves
3 tbsp granulated sugar
2 tbsp unsalted or salted butter
1 cup heavy cream
2 tbsp granulated sugar
Preheat the oven to 350ºF.
Grease a 7-inch springform pan.
In a small bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter. Pour the mixture into the springform pan. With your hands or the bottom of a cup, press the crumbs flat against the bottom and then slightly up the sides of the pan (1/2 inch). Place the pan into the oven and bake for 10 minutes. Remove and let cool while you prepare the filling. Reduce the oven heat to 325ºF.
Arrange the oven racks so that one is on the bottom and the other is in the middle. Place a large casserole dish filled with hot boiling water into the oven on the bottom rack.
Combine the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt into a small saucepan on low-medium heat. Bring to a sputtering boil. Once boiling, cook for 5 minutes stirring continuously.
Remove the pumpkin from the heat and place into a food processor. Pulse until smooth, 1 minute. Drizzle in the cream and pulse until combined, 10 seconds. Add the cream cheese and pulse until combined, 20 seconds. Add the eggs and pulse until combined, 15 seconds. Do not over mix the filling or you will incorporate too much air and the cheesecake will rise too high during baking, and then fall, leaving a crater in the middle.
Pour the filling into the springform pan. Place in the oven on the middle shelf and bake for 1 1/2 hours. Resist the urge to open the oven door. Once the cheesecake has cooked, turn off the oven, open the door and let the cheesecake cool for 60 minutes in the oven. Do not touch it. Remove the cheesecake from the oven, and gently remove the edge of the springform pan. Let it cool on the counter until room temperature. Store in the fridge until ready to serve.
To make the caramel sauce, place the sugar and water in a small saucepan on medium heat. Whisk to dissolve the sugar. Once dissolved, do not stir until you add the cream. Let the sugar mixture boil until 350ºF or until it turns a caramel color, roughly 10 minutes. Turn the heat to low and slowly whisk in the cream and salt. Let the caramel bubble on the heat for a minute or two to thicken. Transfer to a storage container to let cool.
To make the candied pecans, heat the butter and sugar in a frying pan on medium heat until it starts to bubble. Add the pecans and cook until they brown. Place onto a piece of parchment paper to cool.
To make the whipped cream, add the heavy cream and sugar to the bowl of a stand mixer that has been chilled. With the whisk attachment, whip until stiff peaks. Store in an airtight container in the fridge until ready to use.
To assemble the cheesecake, remove it from the bottom of the springform pan and transfer to a serving plate or stand. Drizzle the cheesecake with the salted caramel. You may need to heat it up in the microwave for 10 seconds to get it to a more pourable consistency. With a whipped cream dispenser, a piping bag or a spoon, decorate the cheesecake with whipped cream. Place half of the candied pecans in the middle of the cake, and reserve the rest for snacking. Cheesecake can be stored in the fridge for a couple of days.