Pages Menu
Categories Menu

Posted by on Nov 5, 2014 in Gourmet, Recipes | 4 comments

What to do with pumpkin now? Pumpkin Cheescake!

yum!
With Halloween over, Jack O Lanterns tossed away, it might be too easy to just forget about pumpkins until next October – but they’re still in the shops (and probably on offer too!), so when I spotted one of my oldest friends on Facebook showing off her delicious looking Pumpkin Cheesecake, I had to get her to share the recipe – so here is a guest post by the lovely Janine who writes The Resistant Eater, enjoy!


Over to you, Jan:

Having grown up on different Caribbean islands, I never had pumpkin in a dessert until I came to the USA. The wonders of pumpkin pie were explained to me by all my new college friends and they were appalled that I had never tried it. Being 16 and still easily impressionable, I asked my mother to buy or make one and that we should try out this whole Thanksgiving celebration. My high expectations were crushed. Pumpkin pie made me gag – it was revolting. When I informed my friends, they insisted it was because it was from a poor recipe. (These were also people who asked me if I grew up in grass huts and slept in hammocks, so I felt less inclined this time to believe them).


Over the years, I tried it again and decided that a pumpkin-based dessert was just not right. Until one day, a former co-worker brought in her pumpkin cheesecake. Skeptically, I had a small bite…and swooned. I wanted to eat the whole thing. I had to beg her for her recipe for months before she gave it to me. Ever since, I make it instead of the dreaded pumpkin pie, and everyone loves it.


I have modified the recipe over the years just slightly until I felt the balance of spices and sugar were just right. I also found that by blotting the pumpkin with paper towels to withdraw moisture helps avoid sogginess and intensifies the pumpkin flavour. 

This recipe makes 16 servings and is excellent with a dollop of whipped cream and a sprinkle of fresh grated nutmeg.
PUMPKIN CHEESECAKE

INGREDIENTS

Crust:
  • 1 ½ cups almond meal
  • ½ teaspoon each of ground ginger and ground cinnamon
  • 4 Tablespoons melted unsalted butter
  • 4 Tablespoons brown sugar (I like coconut sugar)


Filling:
  • 3 (8-oz) packages full fat cream cheese at room temperature
  • 2 ½ teaspoons cinnamon
  • 1 teaspoon ground nutmeg
  • IMG_1939.JPG¾ teaspoon ground ginger

  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 ½ cups white sugar
  • 1 can (15 oz) unsweetened pumpkin, drained and blotted with paper towels to absorb excess moisture (or else cheesecake will be soggy)
  • 1 Tablespoon lemon juice
  • 1 Tablespoon vanilla extract
  • 5 eggs, room temperature
  • ½ cup heavy cream

Preparation:
  1. Heat oven to 375°F.



I like to put a piece of parchment paper over the bottom of the pan. Grease the sides on the inside of the pan with cooking spray or butter.




  1. Wrap the bottom and sides of the outside of the pan in heavy-duty foil. You’ll be baking the cheesecake with the spring-form pan set in a baking pan half-full of boiling water, so you want to protect from water leaking into the cheesecake, even if it says “leak-proof”.


  1. Combine ingredients for crust, and press into the bottom of spring-form pan. Bake for 10 minutes.



  1. Line a baking sheet with about three to 4 layers of absorbent paper towels, or clean dish towels. Spread the pumpkin puree over the paper towels. Use two additional layers on the top and press to really remove moisture.


Pumpkin spread on paper towels.
The nice thing about paper towels is that the ‘drained’ pumpkin will just roll right off.


Beat cream cheese in stand mixer on medium speed until fluffy. Scrape sides of bowl and beaters. This step will be repeated several times and is important. The mixture will gradually become lighter, and the denser stuff has a tendency to cling to the bowl. You won’t be able to incorporate it well later, so keep scraping.


This is not light and fluffy. If you see chunks, the cream cheese was not beat enough.
This is the consistency you are looking for, it is smooth and will appear to have almost doubled in volume because of the air incorporated into it. This can take as long as 6 or more minutes, so keep at it!

  1. Add spices and sugar. Beat again, scrape again. Pre-measuring all the sugar and spices into a bowl makes it easy to just dump it into the mixer. 🙂

  1. Add pumpkin, lemon juice and vanilla. Beat well, scrape.
  2. Add 3 eggs. Beat well (about a minute), scrape. Add the other 2 eggs and cream and beat another minute. Pour mixture into pan over crust.
Pre-measured eggs and cream
Finished filling


  1. Place a wash cloth or dish towel in a large roasting or broiler pan. Place cheesecake pan into the roasting and pour boiling water around the sides, until it reaches about an inch or two up the sides of the cheesecake pan.

Lined broiler pan. Placing the pan in a water bath ensures the cheesecake will cook gently, and be less likely to crack on top.



Place the whole set up on the oven rack, then pour the boiling water in. You do not want to have to move a roaster with hot sloshing water from your counter to your oven. (Trust me, I learned this the painful way).
  1. Lower the oven temperature to 325°F and bake for 60 to 90 minutes, checking after an hour, then every 10 minutes after. When the cake is firm to touch but slightly soft in the center, or the center reaches 150 to 155°F, remove from oven.
  2. Cool in water bath for 40 minutes, then transfer to a wire rack to cool to room temperature, about 3 hours. Run a knife gently around sides of cheesecake every hour or so to loosen. Cover and chill for 4 hours.
  3. To unmold, wrap a wet hot kitchen towel around the sides of spring-form pan and let sit for a minute. Remove sides of pan. Ideally the cake, should sit at room temperature for about 20 minutes prior to serving.
  4. EAT!


NOTE:
Graham cracker crumbs can be substituted for the almond meal. Bob’s Red Mill makes the best almond meal (also called almond flour), or you can simply grind up 1 ½ cups of blanched almonds in a food processor until it looks like fine sand.


Use unsweetened canned pumpkin, not canned pumpkin pie filling.

(For UK readers, tinned pumpkin is easily available from major supermarkets)


Linking up to these fab food linkys:
Honest Mum’s Tasty TuesdaysRecipe of the WeekTotally Tasty TuesdaysAnyonita’s Tasty Tuesdays

click the title above to continue to the site read more from Mama and More, and to let me know what you think in the comments

4 Comments

  1. Oh wow how incredible does that look, stunning recipe and photos-LOVE it! Thanks for linking up to #tastytuesdays

    • Thank you lovely, and thanks for hosting x

Post a Reply

Your email address will not be published. Required fields are marked *