October is almost here so I am going to feature its main ingredient …pumpkin. This fall, I will publish several recipes using pumpkin, which can be used in savory as well as sweet dishes. Usually, traditional pumpkin pie is the Queen of the dessert table for Thanksgiving or other fall or winter holidays, but how about cheesecake with pumpkin, perfectly seasoned with cinnamon and allspice?
You can use canned pumpkin puree, which will work very well in this recipe, or you can make your own, by simply baking quarters of seeded pie pumpkin in the oven at 350 degrees Fahrenheit for one hour, or until very soft. Then remove the flesh and mash it with a fork while still very warm.
This cheesecake is not very difficult to make, and does not require a water bath, just be sure to chill it properly before serving. I will definitely be making this cheesecake for this Thanksgiving and I think you should too!
For the Crust
- 36 gingersnaps (to yield about 2 cups of crumbs)
- ¼ cup of brown sugar, firmly packed
- ¼ cup of melted unsalted butter
For the Filling
- 4 eight ounce packages of cream cheese, at room temperature
- 4 large eggs
- 1 ¼ cups of sugar
- 1 ½ cups of pumpkin puree
- ¼ cup of heavy cream
- 1 teaspoon of cinnamon
- ½ teaspoon of allspice
Preheat oven to 350 degrees Fahrenheit.
To Make the Crust
Process ginger cookies and brown sugar in the food processor until finely ground. Add the melted butter and process until thoroughly mixed. Firmly press the cookie mixture into the bottom of a ten inch springform pan and set aside.
To Make the Filling
In a stand mixer fitted with a whisk attachment, beat cream cheese, eggs and sugar on medium speed for about 8 minutes, until light and smooth. Add the pumpkin puree, heavy cream, cinnamon and allspice and beat a few more minutes, until well mixed.
Pour the filling into the prepared springform pan.
Bake for about an hour and fifteen minutes until the top of the cheesecake is browned and the center moves just a little bit when jiggled. Transfer cheesecake onto a wire rack and let cool for ten minutes.
Then run a knife between the sides of the cheesecake and the pan and let cool completely. When the cheesecake is at room temperature, remove it from the pan, cover and refrigerate for several hours or overnight before serving.
Preparation time: about 25 minutes
Bake Time: 1 hour and 15 minutes
Cool Time: 1 hour, then refrigerate overnight before serving
Inspired by Southern Table by Frank Stitt, published in 2004.
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