Form the Crust for Pumpkin Cheesecake

Video Transcript

"Hi, I'm Jennifer Cail, and on behalf of Expert Village I'm going to show you how to make this delicious spicy pumpkin cheesecake. Our next step for making the crust is to get it into the spring form pan. You just want to scrape all of the crust that we just made with the butter and the cookie crumbs and the pecan crumbs, a little bit of sugar, you just want to scrape it all out of the food processor bowl and get it into your spring form pan. Okay, now make sure that you've washed your hands because you're going to use them. You can use the spatula to spread it around a little bit, but as you can see that's obviously much too thick of a crust. You want it to go up the sides, so you want to start getting that around there. One of the most important things to remember is because the spring form pan is in two pieces, that you really need to get in the corners there. Otherwise the cheesecake is going to leak out a bit. And also when you're getting ready to put the cheesecake in the oven you want to cover the bottom with a little bit of foil. This is to ensure that if any of it does leak out, that the foils going to catch it, instead of the bottom of your oven. You're just going to spread this around a little bit. Now it's time for the hands. You want to press that in there and get a nice, even, smooth bottom, even with the fingerprints. Okay here you can see the finished crust. It's nice, smooth, fairly even bottom, and it comes up the sides a bit. If you want to, it can come all the way up the sides. But as long as it's up about an inch or so, then you're fine. "