Things you will need for cheesecake (PUMPKIN STYLE):
Spring form pan
Electric Mixer
4 eggs
vanilla extract
pumpkin pie spice
2 - 8 oz cream cheese packages (Room temp)
can of pumpkin
sugar
butter
graham crackers
how to:
first preheat the oven to 400 F
1.) In a bowl mix (with a mixer) the 4 eggs with about 1 cup sugar.
Make it fluffy as fucking hell.
2.) Add the 2 cream cheese packages to the fluffy fucking eggs that
have sugar whipped in them. Mix that shit good, or it will taste bad.
If you don't use room temp cream cheese it will not mix with the eggs
correctly. If you suck at life and forgot to make the cream cheese
room temp, use the goddamn microwave to make it warm.
3.) Next add about half a large can of pumpkin. It is not an exact
science, fucking taste it, see if you need more or not.
4.) Add pumpkin spice to taste. A couple dashes is about right.
5.) Add a cap full or two of vanilla extract.
6.) If you think it needs more of anything just add it. It will taste
pretty much like the delicious (hopefully) batter.
The Crust:
7.) Smash the shit out of half a box of the graham crackers and add it
into a bowl.
8.) Melt half a stick of butter and then add it to the smashed graham crackers.
9.) Mix it all up good, and press it to the bottom of the spring form pan.
Cooking the damn thing (The hardest damn part)
10.) Pour the mix into the spring form pan. Make sure to get all of it.
11.) Cook the cheese cake for 30 min at 400 F
12.) Reduce the temp to 325 F and cook for another 10 min
13.) Turn the oven off and leave the cheesecake in there with the oven
door open. This reduces cracking a lot. If you want to rush this, the Saint Andres fault WILL appear in the form of cheesecake. This is why people slather disgusting jarred fruit all over the effing top of their cheese cake. If you do this I WILL find you...
14.) Once the cheesecake is room temp, put it in the fridge overnight.
Step 15?) When removing the cheesecake, use a thin instrument work the cake away from the pan. This may seem like common sense for most, but just in case...
Spring form pan
Electric Mixer
4 eggs
vanilla extract
pumpkin pie spice
2 - 8 oz cream cheese packages (Room temp)
can of pumpkin
sugar
butter
graham crackers
how to:
first preheat the oven to 400 F
1.) In a bowl mix (with a mixer) the 4 eggs with about 1 cup sugar.
Make it fluffy as fucking hell.
2.) Add the 2 cream cheese packages to the fluffy fucking eggs that
have sugar whipped in them. Mix that shit good, or it will taste bad.
If you don't use room temp cream cheese it will not mix with the eggs
correctly. If you suck at life and forgot to make the cream cheese
room temp, use the goddamn microwave to make it warm.
3.) Next add about half a large can of pumpkin. It is not an exact
science, fucking taste it, see if you need more or not.
4.) Add pumpkin spice to taste. A couple dashes is about right.
5.) Add a cap full or two of vanilla extract.
6.) If you think it needs more of anything just add it. It will taste
pretty much like the delicious (hopefully) batter.
The Crust:
7.) Smash the shit out of half a box of the graham crackers and add it
into a bowl.
8.) Melt half a stick of butter and then add it to the smashed graham crackers.
9.) Mix it all up good, and press it to the bottom of the spring form pan.
Cooking the damn thing (The hardest damn part)
10.) Pour the mix into the spring form pan. Make sure to get all of it.
11.) Cook the cheese cake for 30 min at 400 F
12.) Reduce the temp to 325 F and cook for another 10 min
13.) Turn the oven off and leave the cheesecake in there with the oven
door open. This reduces cracking a lot. If you want to rush this, the Saint Andres fault WILL appear in the form of cheesecake. This is why people slather disgusting jarred fruit all over the effing top of their cheese cake. If you do this I WILL find you...
14.) Once the cheesecake is room temp, put it in the fridge overnight.
Step 15?) When removing the cheesecake, use a thin instrument work the cake away from the pan. This may seem like common sense for most, but just in case...
