his
dessert combines two American favorites; New York style cheesecake and
pumpkin pie. What I like about this cheesecake is how it has that
wonderful smooth and velvety texture that only cheesecakes can have, while
at the same time tasting subtly of pumpkin. To further complement the
pumpkin flavor, we use a ginger flavored graham cracker crust on the bottom
of the cheesecake and a layer of vanilla flavored sour cream on the top.
When making
cheesecakes make sure all your ingredients are at room temperature so they
blend together to create a smooth texture. Cold cheese is harder to
beat and you can end up with graininess. Judging when a cheesecake is
fully baked always presents a challenge. They
are very deceptive as they do need to be removed from the oven when the
center is still wobbly and wet looking. Cracking can also be a
problem. As a cheesecake bakes its moisture evaporates. If too
much moisture is lost (when overcooked), or if it evaporates too quickly
(oven temperature too hot) cracking will occur. So be sure to follow
your recipe's instructions. Also, to prevent cracking, shortly after
you remove the cheesecake from the oven, run a sharp knife around the inside
edge of the cheesecake. Once the cheesecake has completely cooled,
cover with plastic wrap and refrigerate. This
allows the cake to set, flavors to meld, and produces a creamier texture.
You
can use canned pure pumpkin in this recipe or make your own pumpkin puree.
Fortunately there are excellent brands of canned pumpkin on the market which
match the quality of homemade. But if you want to make your own puree,
use the smaller pumpkin varieties like Sugar Pie, Baby Bear or Cheese
Pumpkin (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). To make the
puree, cut the pumpkin in half lengthwise, remove seeds and stringy fibers,
and place cut-side down on a greased baking sheet. Bake at 350 degrees
F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on
size) or until easily pierced with a knife. Scoop out the pulp and
puree in a food processor until smooth. Can strain through cheesecloth
to extract all the liquid. Cool before using..
Preheat oven to 350 degrees F (177degrees C) and place
the oven rack in the center of the oven.
Butter (or spray with a non stick spray) an 8 inch (20 cm) spring form pan.
For Crust: In a
medium sized bowl
combine the graham cracker crumbs, finely ground ginger snap cookies, sugar, and melted butter. Press the
mixture onto the bottom of the prepared spring form pan. Cover and refrigerate while
you make the cheesecake filling.
For Cheesecake:
In a separate bowl, stir to combine the sugar, cinnamon, ginger, cloves, nutmeg,
and salt.
In the bowl
of your electric mixer (or with a hand mixer), on low speed, beat the cream cheese until
smooth (about 2 minutes). Gradually add the sugar mixture and beat until
creamy and smooth (1 to 2 minutes). Add the eggs, one at a time, beating
well (about 30 seconds) after each addition. Scrape down
the sides of the bowl and beat in the vanilla extract and pumpkin
puree.
Pour the filling over the
chilled ginger crust and place the spring form pan on a baking sheet to catch any drips.
Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to
moisten the air. Bake the cheesecake for 30 minutes and then reduce the
oven temperature to 325 degrees C (165 degrees C) and continue to bake the
cheesecake for another 10 - 20 minutes, or until the edges of the cheesecake are
puffed but the center is still wet and jiggles when you gently shake the pan.
Meanwhile whisk
together the sour cream, vanilla extract and sugar. Pour the sour cream
mixture over the top of the baked cheesecake and rotate the pan slightly to
evenly distribute the topping. Return the cheesecake to the oven and bake
about 8 minutes to set the topping. Remove from oven and place on a wire
rack to cool. Loosen the cake from the pan by running a sharp knife around
the inside edge (this will help prevent the cake from cracking). Then
place a piece of aluminum foil over the top of the pan so the cheesecake will
cool slowly. When completely cooled, cover
and refrigerate at least eight hours, preferably overnight, before serving.
Serves 10-12 people.
Sources:
Crownover, Mary.
Cheesecake Extraordinaire. Taylor Publishing Company. Dallas. 1990.
Desaulniers,
Marcel. Death by Chocolate. Rizzoli. New York: 1992.
Rombauer, Irma S.,
Becker, Marion Rombauer, and Becker, Ethan. Joy of Cooking. Scribner. New
York: 1997.
Crust:
1 cup (100 grams) graham
cracker crumbs
1/2 cups (50 grams) finely
ground ginger cookies, homemade or store bought
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