With just about one week until Halloween, and a month until Thanksgiving, not to mention the temps falling, it’s officially pumpkin season. I was originally going to make this last year, but ran out of time. Thankfully, seasonal content is timeless and if you’re feeling the need for orange goodness, just go search “pumpkin” and you’ll find a few good desserts, as well as when I went nuts and tried to make pumpkin lasagna! Today’s dish is absolutely stellar, from the creamy pumpkin goodness to the cinnamon-infused whipped cream topping. This one is a show-stopping crowd (and kid!) pleaser.
Pumpkin Cheesecake
from NY Times Cooking, Vallery Lomas
Crust
15 graham crackers
¼ cup sugar
1 stick butter, melted
Filling
24 oz cream cheese (at room temperature)
1.25 cups sugar
3 tbsp AP flour
2 tsp cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp Kosher salt
¼ tsp ground cloves
1 cup pumpkin purée
2 tsp vanilla extract
4 eggs + 1 egg yolk (at room temperature)
Whipped Topping
1 cup heavy cream
2 tbsp Confectioners’ sugar
½ tsp vanilla extract
¼ tsp cinnamon
Nutmeg (for dusting)
Preheat the oven to 350. Coat a 9-inch springform pan with cooking spray.
Pulse the graham crackers in a food processor, then add the sugar and butter, along with a pinch of Kosher salt and pulse to combine. Pour the contents into the prepared pan and press in the crust, using the bottom of a measuring cup. Bake for 10 minutes then remove to a cooling rack. Reduce the oven temperature to 300.
While the crust bakes and cools, combine the cream cheese and sugar in the bowl of a food processor. Combine the flour, cinnamon, ginger, nutmeg, salt, and ground cloves in a separate bowl. Using the paddle attachment, cream the cheese/sugar on low speed for one minute.
Add in the dry ingredients and continue processing. Then, with the motor still running, add in the pumpkin and vanilla. Add the eggs and yolk, one-at-a-time, ensuring the egg gets mixed in before adding the next one. Once fully combined, turn off the mixer.
Lightly spray the exposed ring on the springform pan. Pour the batter into the cake pan and lightly tap on the counter to ensure gas bubbles escape. Use a toothpick to pop any air bubbles on the surface.
Bake in the oven for 1 hour, then turn off the oven and leave the cake inside to cool for another hour. Afterwards, remove to a cooling rack and run an offset spatula around the edges (do not unclasp the springform ring) and let it fully cool, about 90 minutes. Transfer to a refrigerator and allow to fully chill, at least 4 hours.
When ready to serve, combine the whipped topping ingredients in the bowl of a processor and whisk until medium-peaks form. Unclasp the springform pan ring, then slice up, and serve with a dollop of the whipped cream and a fresh grating of nutmeg.
______________________________ Copyright 2022, Brendan McCann, All Rights Reserved.
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