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Pumpkin Cheesecake
Well, we celebrated Thanksgiving at my house yesterday so we could have Steph with us (I put her on a plane back to Boston this morning ... ). Everyone helped and it was lots of fun.I made a new dessert that everyone liked, pumpkin cheesecake. I deviated from the printed word in only one respect: I used 2 cups of pumpkin puree instead of one because ... well, what do you do with the other half a can of pumpkin, and also I really love pumpkin!
Pumpkin Cheesecake with
Gingersnap Crust
(Serves 10) Crust:
1½ cups gingersnap cookie crumps
½ cup finely chopped hazelnuts
6 tablespoons unsalted butter
¼ cup sugar
Filling:
1½ pounds cream cheese, at room temperature
½ cup packed light brown sugar
¼ cup granulated sugar
2 large eggs
2 large egg yolks
1½ tablespoons all-purpose flour
2 teaspoons pumpkin pie spice
1-2 cups solid-pack pumpkin puree (not pumpkin pie mix)
(Lund’s recipe uses 1 cup; I used 2 for a very pumpkin-y taste.)
½ cup sour cream
2 teaspoons pure vanilla extract
Preheat oven to 350 degrees F. Lightly butter an 8- or 8½-inch springform pan.
To make crust: Stir together all ingredients in a medium bowl until crumbs are moistened. Press mixture over bottom and sides of prepared pan. Bake crust for 10 minutes. Let cool completely on a wire rack.
Increase oven temperature to 425 degrees F.
To make filling: With an electric mixer on medium speed, beat cream cheese, brown sugar, and granulated sugar in a large deep bowl until light and fluffy. Beat in eggs and then egg yolks one at a time, beating well after each addition. Add flour and pumpkin pie spice and beat on low speed just until combined. Add pumpkin puree, sour cream, and vanilla and beat just until combined. Pour filling into crust.
Place cheesecake on a baking sheet and bake for 15 minutes. Reduce oven temperature to 250 degrees F and continue baking for 1 hour.
Turn oven off and let cheesecake cool in oven for 2½ hours, then transfer to a wire rack and let cool to room temperature. Refrigerate, tightly covered, for at least 10 hours, until thoroughly chilled and set, or for up to 2 days.
To serve: Run a knife around sides of cheesecake and remove side of pan. Serve slightly chilled or at room temperature, cut into thin wedges with a sharp knife dipped into hot water and wiped clean after each cut.
If desired, garnish with a dollop of whipped cream and chopped toasted hazelnuts or a sprinkle of gingersnap crumbs.
Source: Lunds and Byerly’s complimentary publication “Real Food”, winter 2007.
Gingersnap Crust
(Serves 10) Crust:
1½ cups gingersnap cookie crumps
½ cup finely chopped hazelnuts
6 tablespoons unsalted butter
¼ cup sugar
Filling:
1½ pounds cream cheese, at room temperature
½ cup packed light brown sugar
¼ cup granulated sugar
2 large eggs
2 large egg yolks
1½ tablespoons all-purpose flour
2 teaspoons pumpkin pie spice
1-2 cups solid-pack pumpkin puree (not pumpkin pie mix)
(Lund’s recipe uses 1 cup; I used 2 for a very pumpkin-y taste.)
½ cup sour cream
2 teaspoons pure vanilla extract
Preheat oven to 350 degrees F. Lightly butter an 8- or 8½-inch springform pan.
To make crust: Stir together all ingredients in a medium bowl until crumbs are moistened. Press mixture over bottom and sides of prepared pan. Bake crust for 10 minutes. Let cool completely on a wire rack.
Increase oven temperature to 425 degrees F.
To make filling: With an electric mixer on medium speed, beat cream cheese, brown sugar, and granulated sugar in a large deep bowl until light and fluffy. Beat in eggs and then egg yolks one at a time, beating well after each addition. Add flour and pumpkin pie spice and beat on low speed just until combined. Add pumpkin puree, sour cream, and vanilla and beat just until combined. Pour filling into crust.
Place cheesecake on a baking sheet and bake for 15 minutes. Reduce oven temperature to 250 degrees F and continue baking for 1 hour.
Turn oven off and let cheesecake cool in oven for 2½ hours, then transfer to a wire rack and let cool to room temperature. Refrigerate, tightly covered, for at least 10 hours, until thoroughly chilled and set, or for up to 2 days.
To serve: Run a knife around sides of cheesecake and remove side of pan. Serve slightly chilled or at room temperature, cut into thin wedges with a sharp knife dipped into hot water and wiped clean after each cut.
If desired, garnish with a dollop of whipped cream and chopped toasted hazelnuts or a sprinkle of gingersnap crumbs.
Source: Lunds and Byerly’s complimentary publication “Real Food”, winter 2007.
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