Chef Terry Mille of CowTown CheeseCake Co. prepares this decadent twist on traditional pumpkin pie, complete with a gingersnap crust.
Crust: Preheat oven to 350 degrees. Pulse 40 gingersnap cookies and ¼ cup brown sugar in food processor. Transfer 2 cups crumbs to medium bowl. Add 5 tablespoons melted butter. Combine thoroughly with spoon and then with fingers until mixture is evenly moist and holds together when squeezing a handful. Press mixture evenly over bottom and partway up sides of 9-inch springform pan. Chill for 5 minutes, then bake for 10 minutes. Let cool.
Filling: Heat kettle of water. Beat 2 pounds cream cheese at room temperature with electric mixer until smooth. In separate bowl, whisk together 1 1/3cups brown sugar, 1 teaspoon cinnamon, ½ teaspoon ginger and 1/4teaspoon each allspice, nutmeg and salt.
Add mixture to cream cheese. Beat until well blended. Add 4 large eggs and 2 large egg yolks one at a time, blending well before adding the next egg or yolk. Scrape bowl after each addition. Blend in 1 tablespoon vanilla and 1 (15 ounce) can solid-pack pumpkin (not pie filling), and stir in 1/3cup heavy cream. Scrape batter into cooled crust. Tap pan gently to release air bubbles. Set pan in larger baking dish. Add hot water from kettle to halfway up sides of pan. Bake at 350 degrees for 1 hour or until cake top looks deep golden and center sets. Cake will jiggle a little when tapped.
Turn off oven and leave door ajar for 1 hour. Remove cheesecake from oven and run thin-bladed knife between crust and pan sides to prevent cake from breaking as it cools on counter for 1 hour.
Cover and chill overnight. Serve with fresh whipped cream.
Pete Dulin is a freelance writer in Kansas City.source
0 Comments
Posts
