Pumpkin spice cheesecake
Pumpkin spice cheesecake is a fusion of cheesecake and flavors of autumn, captured by its history and widespread demand in American cuisine. This dessert, best for fall and festive gatherings, combines the classic cheesecake's texture with the typical pumpkin spice blend, including cinnamon, ginger, and nutmeg. Originating from the United States, where pumpkin pie has long been a Thanksgiving main, the pumpkin spice cheesecake offers a twist on traditional flavors. It's typically served as a dessert. The major ingredients include cream cheese, brown sugar, eggs, heavy cream, cornstarch, vanilla extract, spices, and pumpkin purée, all nestled in a pecan and gluten-free gingersnap crust. The cooking process involves baking a spice-infused filling in a crust until set, then chilling.
- 1 cup Pecan pieces
- 1 cup Gluten-free Gingersnap crumbs
- 2 tablespoons Brown Sugar
- 5 tablespoons Unsalted Butter, melted
- 8 ounces Cream Cheese, cut into cubes, at room temperature
- ¾ cups Brown sugar
- 5 Large Eggs
- ⅓ cups Heavy cream
- 2 tablespoons Cornstarch
- ¾ teaspoons Pure Vanilla Extract
- 1 teaspoon Ground Cinnamon
- ¼ teaspoons Ground Ginger
- ¼ teaspoons Ground Nutmeg
- ¼ teaspoons Kosher Salt
- 1 can Pumpkin Purée
- Candied pecan halves or plain pecan halves for garnish
- Preparing Your Oven and Pan:
By warming the heart of your kitchen, the oven, to a 350°F (180°C). Select a 9-inch (23-cm) spring-form pan as your canvas, lining its base with a parchment paper circle.
- Blending Tradition with Flavor:
With the stage set, make the crust. In the food processor, pulse the pecans. Introduce the gingersnap crumbs and brown sugar, pulsing. Sprinkle with the melted butter. With a tender, press this blend into your prepared pan, creating a cradle for your filling.
- The Filling:
As crust chills, make the filling. In the same vessel of transformation, your food processor, whip the cream cheese into smoothness. A sprinkle of brown sugar melds into the cream cheese, followed by the eggs, each added with care and blended. A pour of cream, a dusting of cornstarch, and a chorus of vanilla, cinnamon, ginger, nutmeg, and salt join the melody. The pumpkin purée adds the final stroke, mix into the mixture until smooth and utterly combined. Softly, pour this batter over your crust.
- Baking and Cooling:
Place your spring-form pan upon a rimmed baking sheet and in the oven. Bake until the edges become ready and the cake about 55 minutes. Transfer into a wire rack, allowing it to cool about 3 hours and chill about 4 hours.
- Serving with Flair:
About an hour before serving, coax your cheesecake. Release it from its pan with care, and present it on a platter. Exaggerate the crown with candied pecans, a ring of sweetness and texture. Allow it to bask at room temperature about an hour.
