It's that time of the month again, it's time for The Cake Slice Bakers reveal. This month we made a Creamy Pumpkin Cheesecake with Ginger Pecan Crust.
I'm not a huge cheesecake fan, but J is and he loved it. He was a bit skeptical at first just like he is every time I make something new. It was good, the crust wasn't my favorite, but it complimented the cheesecake really well.
I forgot the pumpkin seeds, I had hungry people and they don't like waiting.
Creamy Pumpkin Cheesecake with Ginger Pecan Crust
From The Cake Book
1 cup flour
1/4 cup brown sugar
1/8 teaspoon salt
1/3 cup pecans*
1/4 cup crystallized ginger
1/2 cup cold unsalted butter cut into 1/2" pieces
1 tablespoon cold water**
*I would toast them first next time
**I didn't need it.
1. Preheat oven to 350 degrees and lightly grease the bottom of a spring form pan 9" is best. Wrap pan with heavy duty foil as to prevent water seepage.
2. Place flour, sugar, salt, pecans, ginger in food processor and pulse until the pecans are finely ground, then running add in butter one at a time until it becomes coarse crumbs, add in water and process until dough starts to come together.
3. Press into the bottom only of pan and then bake in oven for 25-30 minutes. Set on cooling rack and cool completely.
4. Reduce temperature of oven to 325 degrees
Pumpkin Cheesecake Filling
1 cup pumpkin puree
1/2 cup heavy cream
2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon salt
1 1/4 pounds (2 1/2 bricks) of cream cheese (full fat is best)
1/2 cup sugar
1/2 cup brown sugar
1 tablespoon corn starch
4 large eggs
1. In a medium bowl mix together pumpkin, heavy cream, vanilla, cinnamon, ginger, nutmeg, and salt, set aside.
2. In you mixer bowl beat cream cheese until smooth, about 2 minutes, then add in sugars, mix on medium low until creamy, then add in pumpkin mixture and mix until blended. Add in the cornstarch and mix until just incorporated. Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.
3. Pour batter into the cooled crust, place the wrapped pan in a roasting pan and fill roasting pan with hot water until it comes up 1" along the pan. Bake in the water bath for 70-80 minutes or until the center of the cake is set, but slightly wobbly. The cake will set completely as it cools.
4. Remove from water bath immediately and place on cooling rack. Run a paring knife around the outside edge of the cake to prevent the top from cracking. Remove foil from pan and let cool completely. Place in the refrigerator to chill for at least 4 hours before serving but overnight would be best.
1/2 cup raw pumpkin seeds
1 large egg white
Pinch of salt
2 tablespoons sugar
1/8 teaspoon cinnamon
1. Preheat oven to 325 degrees and lightly grease a baking sheet
2. Place pumpkin seeds in a bowl. In another small bowl whisk egg white until just frothy. Add just enough egg white to pumpkin seeds to coat them. Add the sugar, salt and cinnamon, toss to coat the seeds well.
3. Spread seeds out on tray and bake for 15-20 minutes tossing them a few times.
4. Place on a cooling rack and break apart any pieces that may have clumped together.