Mini Brain Dumps

Hello everyone! It’s Eloise here and today we are taking over Mini Brain Dumps to talk about my favorite thing… baking! And what’s better than a cheesecake? Except for one inspired by a fan favorite, Cate!

When I was thinking of Cate, I immediately thought of this recipe. The combination of spices and a crunchy but crumbly base, as well as the pumpkin (for her hair!) made this dessert an embodiment of her character.

If you haven’t read the novel yet, you can check it out here. Don’t worry, there are no spoilers ahead…

I would love to know what you think. But I know that you are all not here to talk to me, though I could talk your ear off if you let me. So I guess I will get into the recipe for you.

This recipe is adapted from the Pumpkin Swirl Cheesecake by The Girl Inspired.

Pumpkin Cheesecake Recipe

Prep Time: 20 Minutes
Cook Time: 50 Minutes Baking, plus additional 40 Minutes in the Oven (residual heat)
Total Time: 4 Hours 50 Minutes

What You’ll Need:

Graham Cracker Crust Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup sugar
• 1/3 cup unsalted butter, melted

Filling Ingredients:

• 3 – 250 gram packages of cream cheese
• 1 1/2 cups sugar
• 1 teaspoon vanilla extract
• 1/2 cup heavy whipping cream, plus more for toppings
• 3 large eggs, room temperature
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon allspice
• 1 cup pumpkin puree

Instructions:

• Grease a 9″ spring form pan along the bottom and up the sides to prevent your cake from sticking.
• Preheat the oven to 325°F.
• In a medium mixing bowl, stir together graham crack crumbs, melted butter and 1/2 cup sugar until thoroughly combined.

• Press the graham cracker mixture into the spring form pan, creating a thick, even layer across the bottom of the pan. Lightly pack down the crumbs so that the crust holds together. Some people use the bottom of a bowl or a cup to press it down, or you can use your hands as well. Set aside.

• In a medium mixing bowl, beat the cream cheese with a hand mixer (or standing mixer) until light and fluffy. This is important to ensure that your cheesecake does not become lumpy. I like to cut the cream cheese into cubes to make it easier.

• Add the sugar, vanilla, heavy cream, eggs, and spices. Beat until combined.

• Grab the spring form pan with the crust and pour the cheesecake mixture into the pan. Wrap the bottom of the pan with aluminum foil.

• Adjust the racks in your oven so that you have one rack in the middle, and another below it. Place a baking sheet with around 2″ of water on the lower rack (you can place a smaller sheet pan if needed but will need at least 1″ of water). Place your cheesecake on the middle rack and bake for 50 minutes. This will help prevent your cheesecake from cracking (although if it does crack you can always throw a ton of whipping cream on top and no one will notice).

• Do not open the oven door. Turn off the oven. Keep the door closed for 20 minutes. After this 20 minutes, crack the oven door and leave the cheesecake in place for another 20 minutes. The cake will be wiggly in the middle, but set around the sides. It will firm up once it has cooled in the fridge.
• Remove the cheesecake from the oven. Allow to cool the rest of the way on a wire rack and then transfer to the refrigerator to chill for at least 3 additional hours, or overnight.

• To serve, run a knife along the edges, unlatch the spring form pan and gently life the pan from the bottom. Ensure that the cheesecake has chilled all the way or you may end up with a runny mess.

And there you have it, a delicious pumpkin cheesecake!

What are your thoughts? Do you think a pumpkin cheesecake fits Cate’s personality, or is there something else that you would envision for her? Leave me a comment below with your suggestions!

Happy holidays!

P.S. I am a writer, not a baker… please don’t judge my baking too harshly. I tried haha 🙂

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