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Hi, I'm Jennifer Cail and on behalf of Expert Village, I'm going to show you how to make
this delicious spicy Pumpkin Cheesecake. You can see that the pumpkin puree has mixed in
beautifully and nice, smooth consistency. We're ready to pour it into our pan. The next
step, putting the pumpkin cheesecake into the crust. First, before we do that, we want
to put a foil layer around the bottom of the spring form pan. As I mentioned earlier, because
it's in two pieces it can leak quite easily. So, we're going to prevent that by pulling
out a piece of foil. You want it to be a little bit wider than our pan. We're going to bring
it up over the edge. You don't want it to go up to the top of the pan. You just want
it to come up so that it's covering up the edge of the bottom like this. Now you should
be able to get it on there tight enough so you're not worrying about it falling off.
And now it's time to add our cream cheese pumpkin mixture. And because this is rather
liquidy with the addition of the eggs and pumpkin to the cream cheese mixture, it's
not going to have any problems getting a nice smooth top. You just want to scrape that bowl,
get it all out there, and you can see it's nice and smooth, and it comes to just below
the crust of the pie, the cheesecake. That's going to be o.k. because of beating the eggs,
that's when it's going to rise a bit, so we want to make sure there's plenty of room.
It looks like this cake pan is huge for what we're doing, but it's gonna rise a little
bit, so you want to make sure it's not going to overflow, because that's gonna create a
mess in your oven.