In Which I Discuss Zelda and Grandma Rose's Sad Pumpkin Cheesecake

I did it guys. I was able to put down the wii remote and leave the room long enough to make a new post. Actually, I haven't had the opportunity to play the game as much as I wish. It turns out that I actually have responsibilities while home. Gross.

I'm about to wax poetic about Zelda. Feel free to skip to actual the baking if you're not interested. I won't be offended.

Anyway, if there's one thing I can say about the game, it's absolutely beautiful. When I hear people criticize the Zelda games for not utilizing the hyper realistic graphics found in most games today I get so angry. There is just something so fantastical and over the top about the Zelda games that realistic graphics would simply can't capture it. I love the dark stylization of Twilight Princess but Skyward Sword really found something beautiful for itself. For the first time, the characters seem real and tangible. Players really get a sense of the proportional difference between characters when they're looking up at Groose and his friends for the first time. There's great humor in the dialogue and game play is invigorating. Like I said, I haven't gotten as far as I would have liked, but so far this game has really blown me away.

But now to the actual point of the blog. Cheesecake. PUMPKIN cheesecake.

What you need:

For the crust
3/4 cup graham cracker crumbs
3 tablespoons melted sweet butter
1 teaspoon cinnamon
2 tablespoons brown sugar

For the filling:
2 lbs cream cheese, softened
1 1/2 cups plus 2 tablespoons sugar
5 whole eggs
1/4 cup all purpose flour
1 1 lb can of pumpkin puree
2 teaspoons pumpkin pie spice
2 tablespoons rum
1 cup heavy cream, whipped

Preheat oven to 350. Thoroughly grease a 9 inch springform pan. Combine all crust ingredients and line the bottom and sides of the pan.

Cream the cream cheese until fluffy. Gradually add 1 1/2 cups sugar and the eggs, one at a time, beating after each addition.

Gradually add flour, mixed with spice, and pumpkin. Add rum.

Pour into the crust. Now this is where things need to be modified. The recipe calls for the cheesecake to be baked for 1 hour and 45 minutes. However, I checked the cake 20 minutes before it was time and it was already overcooked. I would suggest checking this at an hour and judging the remaining baking time from there. You'll know it's done when the center is firm to the touch.

My sad burnt cheesecake. I had to trim off the really heinous parts.

 When the cheesecake is completely cool, you can make the whipped topping. Whip the cream, sweetening with 2 tablespoons sugar and 1 teaspoon rum if you would like. Pipe with a star-tipped pastry bag. Sprinkle with toasted chopped almonds or pecans.

Despite being overbaked, this cheesecake was still pretty tasty. I'm sure that if it had been baked for the right amount of time, it would have been heavenly.

As it was, the filling was not quite as creamy as I would have preferred. However, the taste was good and the cheesecake as a whole was wonderfully rich.

Good luck and have a happy Thanksgiving!
Rosie

Source: Grandma Rose's...