Shake Up Your Traditional Thanksgiving with Pumpkin Cheesecake
My husband has been searching for the cheesecake of my youth. He's tried a few recipes, without success. And I wasn't kidding when I mentioned the possibility of eating cheesecake for Thanksgiving instead of pumpkin pie if the "holy grail" had not been found.
It looks like pumpkin cheesecake will be the menu this Thanksgiving. It come from Van's Cousin Bob, who said these days he's happy to shake up tradition and actually prefers pumpkin cheesecake to pumpkin pie.
I'm not convinced. The pumpkin cheesecake was delicious, if you like that sort of thing. But I'm still on the lookout for a cheesecake that will take me back to New York Delis circa 1970. And I'm hoping someone else will be have made a pumpkin pie for our Thanksgiving dinner.
Thanks to several suggestions, we'll be testing more cheesecake recipes next week. If you make a cheesecake that's dense, not creamy and contains NO graham crackers, let me know. It might be just what we're looking for.
Spiced Pumpkin Cheesecake
INGREDIENTS:
Crust
9 whole graham crackers, (5 ounces), broken into large pieces
3 tablespoons granulated sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter, melted
Filling
1-1/3 cups (10-1/3 ounces) granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 teaspoon table salt
1 can (15 ounces) pumpkin puree
1-1/2 pounds (three 8-ounce packages) cream cheese, cut into 1-inch chunks, at room temperature
1 tablespoon vanilla extract
1 tablespoon lemon juice from 1 lemon
5 large eggs, at room temperature
1 cup heavy cream
FOR THE CRUST:
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees F. Spray the bottom and sides of a 9-inch springform pan evenly with nonstick cooking spray.
2. Place the crackers, sugar, and spices in a food processor and process until evenly and finely ground, about fifteen 2-second pulses. Transfer the crumbs to a medium bowl, drizzle the melted butter over, and mix with a rubber spatula until evenly moistened.
3. Turn crumbs into prepared springform pan and spread the crumbs into an even layer. Using the bottom of a ramekin, 1 cup measuring cup, or drinking glass, press the crumbs into the bottom of the springform pan. Press the crumbs as far as possible into the edges of the pan. Uisng a teaspoon, neatly press the crumbs into the corners of the pan to create a clean edge.
4. Bake until fragrant and browned about the edges, about 15 minutes. Cool on aa wire rack to room temperature, about 30 minutes. When cool, wrap the outside of the pan with two 18-ince-square pieces of heavy-duty foil, set the springform pan in a roasting pan.
FOR THE FILLING:
1. Bring about 4 quarts water to a simmer in stockpot. While the crust is cooking, whisk the sugar, spices,
and salt in small bowl; set aside.
2. Line a baking sheet with a triple layer of paper towels. Spread the pumpkin on the towels and cover with a second triple layer of towels. Press firmly until the towels are saturated. Peel back the top layer of towels and discard. Grasp bottom towels and fold the pumpkin in half; peel back the towels. Repeat and flip the pumpkin onto the baking sheet; discard the towels.
3. Beat the cream cheese in the bowl of a standing mixer set at medium speed to break up and
soften slightly, about 1 minute. Scrape the beater and the bottom and sides of the bowl well with a rubber
spatula. Add about a third of the sugar mixture and beat at medium-low speed until combined,
about 1 minute; scrape the bowl and add the remaining sugar in two additions, scraping the bowl after each addition. Add the pumpkin, vanilla, and lemon juice and beat at medium speed until combined,
about 45 seconds; scrape the bowl. Add 3 eggs and beat at medium-low until incorporated, about 1
minute; scrape bowl. Add the remaining 2 eggs and beat at medium-low until incorporated, about 45
seconds; scrape bowl. Add the heavy cream and beat at low speed until combined, about 45
seconds. Using rubber spatula, scrape the bottom and sides of the bowl and give a final stir by hand.
4. Pour the filling into a springform pan and smooth the surface; set the roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake until center of cake is slightly wobbly when the pan is shaken, and the center of the cake reads 150 degrees on an instant-read thermometer, about 1 1/2 hours. Set the roasting pan on a wire rack and cool until the wateris jsut warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil, and set on a wire rack; run a paring knife around the inside edge of the pan to loosen the sides of the cake and cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.
5. To serve, remove the sides of the pan. Slide a thin metal spatula between the crust and the pan bottom to loosen, then slide the cake onto serving platter. Let the cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.
Editors' notes: Depending on the oven and the temperature of the ingredients, the cheesecake may bake about 15 minutes faster or slower than the instructions indicate; it is therefore best to check the cake 1
1/4 hours into baking. Although the cheesecake can be made up to three days in advance, the crust will begin to lose its crispness after only one day. To make slicing the cheesecake easy and neat, use a knife with a narrow blade, such as a carving knife; between cuts, dip the blade into a pitcher of hot water and wipe it clean with paper towels.
Baking Illustrated, America's Test Kitchen, 2004
Serves 12 to 16
--Tracy Schneider
Thea on November 23, 2009 at 10:03 AM
Could you make this without the crust? I'm not a fan of cheesecake with crusts of any kind.
Thanks.
Tracy Schneider on November 23, 2009 at 10:16 AM
I'm with you, Thea. Crust is a no-no! I've read about crust-less cheesecakes made in a skillet or a glass pie plate, but I have no experience with either. Anyone? Feel free to jump in...