I’ve been wanting to try some of your ideas for quite some time now. If only you’d posted this a week ago when I was making my first ever cheesecake. I’ll be sure to use this recipe for my next endeavour.
The facial expression for “Snip the tip” is just perfect – I laughed out loud.
(Also, it’s still awfully difficult to figure out how to get from the link in your RSS feed to the actual recipe page; I expected that clicking the link would take me straight there, but it didn’t. So then I expected that clicking the title of the post would take me straight there, but it didn’t. I had actually given up, when I thought to try clicking on the picture, and that worked.)
Your recipes are amazing, not to mention I LOVE to read them, I mean, reading a regular recipe is just boring. But you make it fun! I’ve tried most of them and they have all come out great. Can’t wait for the book to come out!
Always looks delicious, and never can wait to make it.
Loren, I would suggest making chocolate sauce on your own in a bain marie (saucepan with chocolate chips over a saucepan with boiling water). Once melted, add a little milk and sugar, maybe some vanilla and voila, chocolate sauce. If you want it thicker, you can try to find lecithin (an emulsifier). But, I think it’ll do just fine without.
Why, good sir, you are freaking awesome ^_^ But besides that these all look delicious (just in case enough people haven’t told you) And I am so pumped for you and this book! Keep goin! Me and the boyfriend are dying to try your chili recipe among the others. And I kinda really wanna make your pancakes and I don’t even like pancakes 😀
@Alec: “accrue” is actually even more fitting than “acquire”, because it means “gather”. So by using “accrue”, Jonathan allows us to use grocery items we already have on hand instead of sending us off to the store to buy/acquire everything. Learn something new every day! 😉
Jonathan T Capps: I LOVE this blog/online-cookbook/webcomic! You manage to make delicious (looking) food and be a cool dude and actual artist at the same time. Thank you and let us know if/when your cookbook/graphic cooking novel comes out, alright?!
Cake made. I added a little lemon juice and 3/4 cup of pumpkin instead of 1/2. I felt it could use a little more pumpkin flavor so I did, but you could easily scale it either way. Came out great though I did overcook it a little. Keep in mind that it does not look done when it is done – middle should still be jiggly.
I had some left over pumpkin batter so I put it in little ramekins with put a dollop of neutella on top. Those came out great, just bake them for like 25-30 minutes.
A quick tip:
A cheesecake is not so different than a custard. So, if anyone is have an issue with the top “cracking” simply add a half inch of water to a baking pan and sit the cake inside the pan. Cook as regular. This adds moisture to the oven preventing the cheesecake from cracking. ^_^
I had a problem with my graham pie crust. It pulled up a good chunk of it when I was spreading the bottom layer around. I haven’t baked it yet, so we’ll see how it turns out. Any ideas for avoiding that?
You have talent my friend. Video game, and cooking talent. So keep swooning the ladies with the Nina Simone, and keep on cooking…just a small slice of advice, buy organic besides the necessities to teach a kid, otherwise nice recipes, and right on.
Instead of straight baking the cheesecake in the oven; place it in a water bath for an hour. The cream cheese filling mix is nothing more than an egg custard and baking it straight will cause the eggs to scramble. Using a water bath will set the custard and make the cake smooth and creamy.
Also Nothingxs, you may consider any harder fruits (apples and pears,) but those pumpkin purees have seasonings such as Nutmeg, Cinnamon, and clove, so if you puree your own fruit you’ll want to spice them up a bit.
On the subject of buying a bunch of expensive spices, try the bulk section of your local megamart. You can buy a lot of different spices there on the cheap. Also, you can purchase as much as you need rather than buying a whole jar of something you may only use a few times a year.
my ONLY complaint about your site…
sometimes, when i’m scrolling down, that pattern on the sides really starts to make my head hurt.
my only OTHER complaint about your site….
i may be eating too much now…
I just made this today and it came out very tasty although I think I may have undercooked mined. As always when I’m checking out your recipes I’m baffled by the amount of people that just seem to comment to split hairs on word choices. Accrue/Acquire Fajita/Burrito? Geez, it’s a recipe not a novel.
Excellent recipe. The hardest part was getting the Nutella into the stupid bag. lol I added a little extra pumpkin to mine, b/c 1/2 cup didn’t seem like enough and used a 2 extra servings pie shell. Will make again…and again…and again! 🙂
Have you ever thought of applying this principle for a website/book dedicated to children that teaches the order of events and procedural practices. There are not a lot of sites that do a good job of this and I think your work really lends itself to this end.
You live in the South. How do I know? Your canned pumpkin is Laura Lynn brand, which is the store brand for Ingles grocery store. And I know this pumpkin cheesecake is delicious, because all the things you make are delicious. 🙂
It looks delicious. I plan on trying it soon. I should mention, though, it is never a good idea to put things in the fridge with uncooked chicken,even if it is still wrapped. The utmost care should be taken to avoid any type of cross contamination.
Love the blog…and the comments! This is very inventive stuff. For those who have trouble with the graham cracker crust, add melted butter (and make sure that it is smoothly patted down). But, umm, what the heck is this Skyrim to which you refer? Never heard of it!
Tyler, Your blog is so awesome!!! Love it, Love it Love it! On my blog I pair food blogger’s recipes with wine so I’ll let you know when I feature one of your recipes. This particular recipe is one I plan to try at home!
Tyler- this was my first trip through your blog and I must say I am impressed. I have 4 kids and I showed them ur graphics and recipes and now they want to make it because somebody cool(thats u) said so. You should really make a kid oriented page.
Thanks to you I’ve discovered the joy of making cheesecake and have since made a raspberry-nutella variant and a blackberry-nutella variant. Both are delicious. Thank you for these, they make cooking fun.
This was probably my third time baking, and it came out PHENOMENALLY.
I used neufchatel instead of cream cheese because:
1. It’s healthier.
2. I accidentally bought neufchatel instead of cream cheese because I grabbed the first box of Philadelphia I saw and didn’t know they made anything besides American cream cheese.
But cheesecake can be made with a variety of different cheeses, and neufchatel definitely works.
[…] for all of us. This week, Wesley and I hotsed. Wesley made this beauty of a cheesecake: pumpkin nutella cheesecake. Please take a minute to appreciate the amazingness this dessert. It took a lot of will power […]
Just came across your site recently due to Imgur! I must say that your site will be included in the websites I frequent when looking for new stuff to make! This recipe, for instance? This is joining the ranks of my Thanksgiving dinner table later in the week!
I love this cheesecake, been making it since you put it out on random occasions that called for desserts, but one thing about this and most of the recipes is that there’s virtually no way I can print these out. I know you have things to do, we all do, but it would be great to not take my computer into the kitchen everytime I cook something that takes up all the room x] *hint hint*<3 maybe in the future, though I know getting your book will help me out with that when it comes out.
Great recipe. The great thing is that, before adding the pumpkin and spices, this makes a great base cheesecake. I’ve had success making a chocolate cheesecake (use 1/2 cup toll-house chips melted in a double boiler) and a key lime cheesecake (use lime zest and juice from 3-4 key limes or 2 regular limes).
I totally tried this today! The only thing that didn’t work out very well was that the inside ended up being..not cheesecake-y. Like..it was runny..I think I used the wrong pumpkin thing cus my mix didn’t end up all shapey like yours, it was runny..I’m kind of bummed, but it’s still good. I mean, first time doing anything like this, mistakes happen and I’m learning from them. Great recipe, easy to follow. (:
So I made this cheesecake really hoping that it would turn out as nice and pretty as yours did… it did not. I could not for the LIFE of me get the damn pie to cook all the way through. After almost an hour and a half in the oven I just had to give it up. The middle was all mushy and the edges were starting to burn… not cool. This recipe looks delicious, but it doesn’t look like I will be able to cook it correctly 🙁
Those are two magical words is woman-dom.
Oh, wait. And there’s chocolate involved?
@ Sal, melissa, and anyone else having the runny-insides issue, I’m not entirely sure what might be the cause, but double-check that you are using pumpkin PUREE, NOT pumpkin PIE FILLING. The additives in the pie filling can alter the texture of a final product that demands the simple pureness of the puree.
I’ve been making this recipe for a while now, but only in moderation because my boyfriend will (and has) eat the whole thing. But I bust it out in the fall so I’m excited to make it soon! Whenever we go to the Cheesecake Factory, my bf passes on getting cheesecake. When our horrified friends ask why, he tells them mine is better:) But that leads me to show said friends your webpage and their lives are never the same….