Is it just me or does everything seem to be flavored with pumpkin this year? I mean I realize pumpkin is always popular this time of year but this season there seems to be pumpkin mania.
Really it seems completely out of hand. It’s like pumpkinpalooza. I guess it finally dawned on everyone how truly special pumpkin can be and they just can’t get enough.
I have to admit I have been unaware of its allure as well. I guess I have always been partial to pumpkin-flavored everything but I never noticed how much pumpkin goodness I have been consuming.
Everytime I see pumpkin soup on a menu I order it. Got to have pumpkin pie on Thanksgiving. I’ve made chocolate chip pumpkin loaf for a dinner party. And I almost exclusively eat pumpkin muffins.
So I developed a recipe for pumpkin cheesecake. My friend made one for a party and it was the best cheesecake I ever had.
So combining that inspiration with a class from a cheesecake master (Stay in school kids. It really does help.), I present you with a recipe that my father described as having the buttery texture of pumpkin pie but with the flavor of a cheesecake.
Looks like I am guilty of jumping on the pumpkin bandwagon too. What’s your favorite pumpkin dish?
Yields One 9-inch cake, 12 to 16 servings
45 minPrep Time
1 hr, 15 Cook Time
2 hrTotal Time
Inspired by Alton Brown’s Ginger Snaps
1 1/4 cup almond flour
1/2 cup tightly packed dark brown sugar (1.5 ounces)
5 tablespoons unsalted butter, melted
1 tablespoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground allspice
Adapted from Emeril Lagasse’s Pumpkin Cheesecake
Inspired by Diana’s Desserts’ Pumpkin Marble Cheesecake
3 8 -ounce packages cream cheese, softened
1 cup granulated sugar
1/2 cup dark brown sugar
2 egg yolks
1 cup canned pumpkin
1/4 cup heavy cream
1 teaspoon vanilla
¼ teaspoon salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 teaspoons cornstarch
1 cup (packed) dark brown sugar
1/2 cup heavy cream
6 tablespoons (3/4 stick) unsalted butter
1/2 teaspoon salt
3 to 4 tablespoons bourbon
- Position the rack in the middle of the oven and preheat the oven to 325 degrees. Grease the bottom and sides of a 9" springform pan.
- Combine the almond flour, brown sugar and melted butter in a small bowl and mix until thoroughly combined.
- Press the mixture into the bottom of the springform pan.
- Bake for 15 minutes.
- Cool to room temperature before adding filling, about 30-45 minutes .
- Position the rack in the middle of the oven and preheat the oven to 325 degrees.
- Fill a 9 x 13 inch pan with about 1 inch of hot water and place it into oven. Tip: I used my roasting pan.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, scraping side and bottom of bowl frequently to ensure that no lumps remain. Tip: DO NOT overbeat cheesecake batter; beating at a lower speed guarantees a denser, smoother cheesecake!
- Turn the mixer down to low speed. Add the sugar and beat just until incorporated. Scrape down the bowl.
- Add the eggs. Beat on low speed until combined. Scrape down the bowl.
- Switch to the whisk attachment. Add the pumpkin. Beat on low speed until combined and there are no lumps. Scrape down the bowl.
- Add the cream and vanilla.
- Add the cinnamon, nutmeg, allspice and salt.
- Add the cornstarch. Beat on low speed until the cornstarch disappears. Scrape down the bowl if necessary.
- Place the springform pan (now with a cooled, parbaked crust) into a large oven bag or crock pot liner. Push down the sides of the bag so the top of pan is completely open. Use foil to hold the bag in place if necessary. Tip: I used a Reynold’s Large Oven Bag and it fit perfectly. Pour the batter over the crust in prepared pan.
- Place the cheesecake into the “water bath” in the oven. Check the level of hot water; it should come halfway up the side of the cheesecake pan. Add more water if necessary, but do not let the pan float.
- Bake for 60 to 75 minutes or until you see a three-inch wobbly spot in the middle of the cheesecake.
- Remove from the oven by taking the cheesecake pan out of water bath, and setting it aside on a cooling rack. Remove the bag and any aluminum foil. Run a small knife around sides of cake and leave it to cool completely. DO NOT remove the outer ring.
- 14. Once, the cheesecake has cooled, cover the pan with plastic wrap and place it in the refrigerator for at least 6 hours to overnight.
- To serve, remove the outer ring and spoon on the bourbon caramel sauce.
- Remove the plastic wrap and the outer ring.
- Wrap the cheesecake in plastic wrap and place into a freezer bag.
- Freeze for up to 3 months.
- Defrost completely before serving
- Tip: DO NOT cover the cake with sauce before freezing. Add it after you defrost it and are ready to serve.
- Whisk together sugar, cream, butter, and salt in deep medium saucepan. Place on high heat and bring to a boil, whisking constantly.
- Once all the until has sugar dissolved, reduce heat to medium; boil 1 minute without stirring.
- Remove from heat and stir the bourbon. Allow to cool down before using.
- Pour or spoon over the cooled cake.
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