Here’s another pumpkin cheesecake recipe with a more intense pumpkin flavor. It uses a nine-inch springform pan. Get the recipe. Photo and recipe courtesy McCormick.
Recipe: Pumpkin Cheesecake With A Pecan Crust
A Halloween, Thanksgiving & Anytime Cheesecake Recipe From Chef Terrance Brennan
October 21st is National Pumpkin Cheesecake Day; but there’s no reason why it can’t be celebrated any day of the year. Here’s a recipe from one of our favorite chefs, Terrance Brennan of New York City’s Picholine and Artisanal restaurants and Artisanal Cheese shop.
As opposed to recipes with a deep pumpkin flavor, here the pumpkin is more mild, and should appeal to cheesecake lovers who don’t like pumpkin pie.
This recipe serves 10 and requires a 12-inch springform pan.
Also take a look at these cheesecake recipes:
For The Pecan Crust
- 2 cups (4 sticks) cold unsalted butter, diced
- 2 cups 10X (fine) confectioners sugar
- 3 cups + 3 tablespoons all-purpose flour
- 1-1/2 tablespoons cinnamon, ground
- 1 egg
- 1 cup pecans, finely chopped
For The Cheesecake Filling
- 5-1/2 cups (1-1/4 lbs) cream cheese, at room temperature
- 3-1/2 cups 10x confectioners sugar
- 1-1/2 tablespoons cornstarch
- 1 tablespoon all-purpose flour
- 3/4 teaspoon salt
- 1 tablespoon cinnamon, ground
- 1/2 teaspoon nutmeg, ground
- 1/4 teaspoon cloves, ground
- 1/8 teaspoon ginger, ground
- 1/8 teaspoon cardamom, ground
- 1/4 cup heavy cream
- 2 tablespoons vanilla extract
- 11 egg yolks
- 4 eggs
- 1-1/4 cup pumpkin purée
For The Crust
- In the bowl of a standing mixer combine the butter and confectioners sugar. Cream together on low speed until the mixture is light and fluffy.
- Add the flour and cinnamon to the bowl and mix well.
- In a separate bowl beat the egg. Add the beaten egg and pecans to the mixture and continue to mix until the dough comes together and forms a ball in the bowl.
- Remove dough from mixer and wrap tightly in plastic wrap. Chill the dough overnight in the refrigerator.
For The Filling
- Preheat oven to 325°F.
- Fit standing mixer with the paddle attachment. Add the cream cheese, confectioners sugar and cornstarch. On low speed beat together until thoroughly incorporated.
- In a separate bowl sift together the flour, salt, cinnamon, nutmeg, cloves, ginger, and cardamom.
- With the mixer on low speed beat the flour mixture into the cream cheese mixture one third at a time, stopping to scrape the bowl after each addition and beating only until combined.
- Add the cream and vanilla to the mixture and beat until combined.
- In a separate bowl beat the egg yolks and whole eggs together.
- Add the beaten eggs and pumpkin purée to the mixture and beat until combined, being careful not to overmix.
- Wrap the bottom of the pan in aluminum foil (this prevents the water bath from leaking in).
- Remove the chilled pecan crust from the refrigerator and carefully press it into the bottom of a round 12" x 3" spring form pan.
- Place the pecan crust in preheated oven and bake for 10 minutes until golden brown.
- Remove the baked crust from oven and cool for 15 minutes.
- Pour the cream cheese filling on top of the crust and place the spring form pan in a high sided baking sheet or roasting pan.
- Create a water bath by pouring hot tap water into the baking sheet/roasting pan so that is comes halfway up the side of the spring form pan. Bake the cheesecake for 25 minutes.
- Lower the temperature in the oven to 300°F and bake for an additional 25 minutes.
- Turn off the oven and leave cheesecake in the oven until it sets, approximately 20 minutes.
- Remove the cheesecake from the oven and cool for at least 6 hours or refrigerate overnight.
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