THE FUEGO BLOG

We just received the Nov/Dec 08 issue of Food Network magazine and while we were a little skeptical at first, considering there are a handful of foodie magazines out there, we must say that we are impressed and now VERY hungry.

The magazine focuses on personalities and tastes of more than 30 Food Network celebrity chefs - and, best of all, they have an issue this summer focused on GRILLING!

In honor of Thanksgiving just a few weeks away, we thought we'd share this Pumpkin Cheesecake recipe from the issue - straight from the Food Network kitchen

Active: 30 min

Total: 3 hr 3 min (plus cooling and chilling); Serves: 12

12 tablespoons unsalted butter, melted

2 1/2 cups graham cracker crumbs

2 3/4 cups sugar

salt

2 pounds cream cheese, at room temperature

1/4 cup sour cream

1 15-ounce can pure pumpkin

6 large eggs, at room temperature, lightly beaten

1 tablespoon vanilla extract

2 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

2 cups sweetened whipped cream

1/3 cup toasted pecans, roughly chopped

1.) Position a rack in the center of the oven and preheat to 325-degrees

2.) Brush a 10-inch springform pan with some of the butter. Stir remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.

3.) Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.

4.) Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 min. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.

5.) Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slide and sprinkle with toasted pecans.

 

Enjoy!

FUEGO