Wednesday, December 12, 2012

Spiced Pumpkin Cheesecake

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This spiced pumpkin cheesecake accompanied our amazing apple-cranberry pie for our Thanksgiving dessert and it was perfect. If you're looking for some good ole' holiday comfort, go ahead and whip up this cheesecake (it's much easier than it sounds), serve it to some friends, then eat the rest for breafast. (At least, that's what I did.)

Spiced Pumpkin Cheesecake
From Real Simple, November 2012 Issue
Yield: one 9-inch cheesecake
Total Time: 6 hours


4 ounces gingersnaps (about 18)
4 tablespoons unsalted butter, melted
Nonstick cooking spray, for the sides of the pan
4 8-ounce bars cream cheese, at room temperature
1 1/2 cups packed light brown sugar
4 large eggs, at room temperature
1/4 cup all-purpose flour
1 teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon ground cinnamon, plus more for dusting
1/2 teaspoon kosher salt
1 15-oz can pure pumpkin puree
3/4 cup heavy cream
1/4 cup sour cream
1 tablespoon confectioners' sugar


Heat oven to 325 degrees. In a food processor, pulse the gingersnaps until fine crumbs form (you should have about 1 cup). Add the butter and pulse to combine. Press the mixture into the bottom of a 9-inch springform pan (preferably nonstick), using a straight-sided dry measuring cup to help. Spray the sides of the pan lightly with the cooking spray. Place the pan on a rimmed baking sheet.

Using an electric mixer, beat the cream cheese and brown sugar on medium until smooth, 1-2 minutes. Beat in the eggs, one at a time. Add the flour, allspice, ginger, cinnamon, and salt and beat to combine. Add the pumpkin and beat to combine. Pour the mixture into the prepared pan and bake until set but still slightly wobbly in the center, 1 1/4 to 1 3/4 hours. (Tent loosely with foil if the top becomes too dark.)

Let cool completely in the pan, then refrigerate until firm, at least 2 hours. Run a knife around the edge of the cheesecake to loosen, then unmold.

Just before serving, using an electric mixer, beat the cream, sour cream, and confectioners' sugar until soft peaks form. Dollop on the cheesecake and dust with cinnamon.

To Prep Ahead: The cheesecake can be baked up to 2 days in advance (do not top with the sour cream mixture); refrigerate, covered.


Jenna said...

Ah! Catherine! You have me drooling over my keyboard again and it's not even lunch time ;) Looks delicious!


Ruth Dear said...

How much is one cup in grams? We don't use cups in the UK and I really want to make this dessert for Christmas, it looks delicious!

SH said...

What a beautiful cheesecake!

Andi of My Beautiful Adventures said...