Sunday, December 2, 2012

Spiced Pumpkin Swirl Cheesecake, Take 1.5

I want to get this crust right. I'm devoting this day to making it correctly. So here we go. This time I'll toast the nuts appropriately and use two different brands of nuts.

Spiced Pumpkin Swirl Cheesecake, Take 1.5
adapted from Cooking Club of America

CRUST
2 c pecans
2 tbsp packed brown sugar
3 tbsp unsalted butter, melted

Preheat oven to 325°F.

Toast pecans by placing them on a baking sheet and baking for 7-9 minutes or until slightly darker in color. Cool.

This is an equal quantity of First Street and Kirkland pecans.

Pulse pecans and 2 tablespoons brown sugar in food processor until finely ground.

And there's nut butter. Damn it!

Transfer ground pecans to a bowl. Add melted butter; stir until combined.


Wrap outside of 9-inch springform pan with heavy-duty foil. Press nut mixture into bottom of pan.


Bake 10 to 15 minutes or until set and dry 30 minutes, checking every 10 minutes.


To illustrate how NOT set the crust is, drag a fork across the crust without applying any downward pressure.



Get pissed off at the stupid freakin' crust.

Take a deep breath. Start over.


Over-toasting the nuts has been eliminated as the reason for the crust not setting up. Certainly the nut butter I made plays a role. I'll see if I can determine if that is the problem on the next one. To eliminate First Street pecans as a variable I'll eliminate them entirely and use only Kirkland nuts.

Cost:
  • pecans: $3.46
  • brown sugar: $0.01
  • butter: $0.18
Total: $3.65

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