The Ultimate Fighter, a Story of One

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Pumpkin Swirl Cheesecake

Pumpkin Swirly Cheesecake with Graham Cracker Crust and Whipped Cream Constance: Constance Recipe type: Dessert Cuisine: American Serves: 12 Approx.

  • Graham Cracker Crust:
  • 1 and ½ cups (150g graham cracker crumbs (about 10 full sheet graham crackers))
  • 5 Tablespoons 72g unsalted butter, melted
  • ⅓ cup 67g granulated sugar
  • Cheesecake:
  • four 8-ounce blocks (904g full-fat cream cheese, softened to room temperature)
  • 1 and ½ cups (300g granulated sugar)
  • ⅓ cup 80g full-fat sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 large eggs (at room temperature)
  • 1 cup pumpkin puree*
  • 1 and ½ teaspoons ground cinnamon
  • 1 and ½ teaspoons pumpkin pie spice OR ½ teaspoons of both ground allspice and ground ginger and ¼ teaspoon of both ground nutmeg and ground cloves.
  • Whipped Cream:
  • 1 cup 240ml heavy cream
  • 2 Tablespoons 15g confectioners' sugar
  • ½ teaspoon pure vanilla extract
  1. Preheat oven at 350°F (177°C). Grease the sides of the springform pan. Trace parchment paper round your pan and line the bottom of your pan.
  2. Crust: You will need about 10 flat sheet of graham crackers. Crush them in a zipped top bag with a rolling pin or wine bottle. Mix the graham cracker crumbs, melted butter, and granulated sugar together with a rubber spatula in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press the mixture into the bottom of the dish or pan and slightly up the sides. This crust will fit into a 9 – 10 inch pan. Make sure it is tight and compact. The crust will be nice and think. Pre-bake this crust per your recipe’s directions. Pre-bake at 7-8 minutes at 350°F (177°C).
  3. Cheesecake: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream and vanilla extract, then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. This will help the cheesecake from cracking and deflating. Scoop out 2 cups of batter and place in a medium mixing bowl. Stir in the pumpkin, cinnamon, and pumpkin pie spice until combined. Begin adding spoonfuls of each batter, the plain and the pumpkin, on top of the crust. Alternate until all the batter is used and pan is filled. Using a toothpick or the tip of a knife, swirl the batters together by dragging the toothpick top to bottom, then left to right.
  4. Waterbath: Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. As the water is heating up, wrap the aluminum foil around the springform pan. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place in the oven.
  5. Bake cheesecake for 50-60 minutes or until the center is almost set. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven for 1 hour as it cools down. Remove cheesecake from the oven and allow to cool completely at room temperature, then refrigerate the cheesecake for at least 4 hours or overnight. When you are ready to serve, run a hot knife round the sides of the cake to loosen it and pop open the springform pan. Using the knife, gently slide your between the bottom of the pan and parchment paper and ease the cake off the bottom of the pan. Peel off the parchment paper and place on serving plate.
  6. Whipped Cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners’ sugar, and vanilla on medium-high speed until stiff peaks form, about 5 minutes. Spread onto the chilled pie.

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