Happy Thanksgiving! Science fact: According to scientists at UC Davis, saying thanks every day helps lower blood pressure. (Just in case someone needed another reason to say thanks this holiday season!) This year, I made pumpkin cheesecake specially requested by my sister!
Pumpkin Cheesecake with Caramelized Pecans
(modified from alpineberry)
Recipe is for one 6" round
Crust
2/3 cup all-purpose flour
3 tbsp firmly packed light brown sugar
A pinch of salt
1/4 cup chopped crystallized ginger
1 tbsp crushed pecans
1/3 cup unsalted butter, cold & cut into cubes
2/3 tbsp cold water
1. Using a food processor, mix the dry ingredients (flour, sugar, salt, ginger, pecans).
2. Slowly add cold butter cubes. Mix after each addition.
3. Add cold water and knead dough.
4. Line a 6" springform pan with buttered parchment paper. Wrap the outsides of the pan with foil (sometimes springform pans leak!)
5. Bake for 30 minutes at 350degrees and cool crust completely.
Filling
3/5 cup pumpkin puree
1/4 cup heavy cream
1 1/2 tsp vanilla extract
3/4 tsp ground cinnamon
1/2 tsp ground ginger
3/4 tsp ground nutmeg
A pinch of salt
2 sticks of cream cheese, room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 tbsp cornstarch
2 large eggs, at room temp.
2. At low to medium speed, beat cream cheese and sugars until creamy.
3. Mix in pumpkin mixture in small portions. Beat after each addition.
4. Add cornstarch and eggs. Beat with stand mixer on low speed after each addition.
5. Remove from stand-mixer and beat by hand (to get the small chunks out.)
Pumpkin Cheesecake with Caramelized Pecans
(modified from alpineberry)
Recipe is for one 6" round
Crust
2/3 cup all-purpose flour
3 tbsp firmly packed light brown sugar
A pinch of salt
1/4 cup chopped crystallized ginger
1 tbsp crushed pecans
1/3 cup unsalted butter, cold & cut into cubes
2/3 tbsp cold water
1. Using a food processor, mix the dry ingredients (flour, sugar, salt, ginger, pecans).
2. Slowly add cold butter cubes. Mix after each addition.
3. Add cold water and knead dough.
4. Line a 6" springform pan with buttered parchment paper. Wrap the outsides of the pan with foil (sometimes springform pans leak!)
5. Bake for 30 minutes at 350degrees and cool crust completely.
Filling
3/5 cup pumpkin puree
1/4 cup heavy cream
1 1/2 tsp vanilla extract
3/4 tsp ground cinnamon
1/2 tsp ground ginger
3/4 tsp ground nutmeg
A pinch of salt
2 sticks of cream cheese, room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 tbsp cornstarch
2 large eggs, at room temp.
1. Whisk pumpkin, heavy cream, vanilla, cinnamon, ginger, nutmeg, cloves, and salt.
2. At low to medium speed, beat cream cheese and sugars until creamy.
3. Mix in pumpkin mixture in small portions. Beat after each addition.
4. Add cornstarch and eggs. Beat with stand mixer on low speed after each addition.
5. Remove from stand-mixer and beat by hand (to get the small chunks out.)
6. Pour into pan with cooled crust.
7. Place springform pan into external container with hot water filled halfway up the side of the springform pan.
8. Bake at 325degrees for ~70 minutes. The cheesecake should be solidified and slightly jiggly.
9. Cool for at least 6 hours.
Candied Pecans
1/2 cup pecans
2 tbsp butter
1/2 cup light brown sugar
1. Lay out parchment paper on a flat pan. Use enough space so you can spread out the pecans and prevent clumping!
2. Put all ingredients in a saucepan on medium heat.
3. Stir ingredients constantly. When butter is completely melted, reduce to low heat.
4. When pecans start browning, remove saucepan from heat and spread out on the parchment sheet.
5. Wait for pecans to cool (~5 minutes).
The pumpkin cheesecake was a lot yellow-er than I expected (I have this permanent image that all pumpkin things are supposed to be orange), but definitely not lacking in taste! Happy baking :)
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