Sunday, November 20, 2011

TCS ~ Creamy Pumpkin Cheesecake With Ginger-Pecan Crust

Our second cake from 'The Cake Book' by Tish Boyle
*recipe at bottom of post
 
Beat egg white until frothy, use enoug to coat pumpkin seeds, add cinnamon powder and sugar, mix well and bake (used my mini toaster oven) until golden. I dusted with additional sugar for more crunch
 
 
 
  
 
 
 
 
 
 
 Creamy Pumpkin Cheesecake with Ginger-Pecan Crust
from Tish Boyle's 'The Cake Book'
Yield : Makes one 9-inch cake, serving 12 to 16
Ingredients
Ginger-Pecan Crust:
1 cup (4.3 oz/121 g) all-purpose flour
¼ cup (1.9 oz/54 g) firmly packed light brown sugar
1/8 teaspoon salt
1/3 cup (1.2 oz/33 g) pecans
¼ cup (1.4 oz/40 g) chopped crystallized ginger
½ cup (1 stick/4 oz/113 g) cold unsalted butter, cut into ½-inch cubes
1 tablespoon (15 ml) cold water

Pumpkin Cheesecake Filling:
1 cup (240 ml) pumpkin puree
½ cup (120 ml) heavy cream
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
¼ teaspoon salt
1¼ pounds (567 g) cream cheese, softened
½ cup (3.5 oz/100 g) granulated sugar
½ cup (3.8 oz/108 g) firmly packed light brown sugar
1 tablespoon (0.3 oz/7 g) cornstarch
4 large eggs

Sugared Pumpkin Seeds:
½ cup (2.5 oz/70 g) hulled raw pumpkin seeds
1 large egg white
Pinch of salt
2 tablespoons (0.9 oz/25 g) granulated sugar
1/8 teaspoon ground cinnamon

Directions
MAKE THE CRUST
1. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly grease the bottom and sides of a 9 × 3-inch springform pan. Cut an 18-inch square of heavy-duty aluminum foil and wrap the foil around the outside of the pan.

2. Place the flour, sugar, salt, pecans, and ginger in the bowl of a food processor and process until the pecans are finely ground. Add the butter and process until the mixture forms coarse crumbs. Add the water and process until the dough starts to come together. Press the dough into an even layer over the bottom of the prepared pan.

3. Bake the crust for 25 to 30 minutes, until it is just beginning to brown. Place the pan on a wire rack and cool completely. Reduce the oven temperature to 325°F.

MAKE THE FILLING
4. In a medium bowl, whisk together the pumpkin puree, heavy cream, vanilla extract, cinnamon, ginger, nutmeg, and salt. Set aside.

5. In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese at medium-low speed until creamy, about 2 minutes, scraping down the sides of the bowl as necessary. Gradually add the sugars and beat until blended. Add the pumpkin mixture and mix until blended. Add the cornstarch and mix just until combined. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.

6. Scrape the batter into the cooled crust. Place the wrapped pan in a roasting pan or large baking pan. Pour enough hot water into the roasting pan to come 1 inch up the sides of the springform pan. Bake the cheesecake in the water bath for 70 to 80 minutes, until the center of the cake is set but slightly wobbly (the cake will set completely as it cools).

7. Remove the cake pan from the water bath, place the pan on a wire rack, and carefully loosen the foil. Immediately run the tip of a paring knife around the sides of the pan, to prevent the top from cracking. Let the cake cool completely.

8. Refrigerate the cheesecake for at least 4 hours before serving.

MAKE THE PUMPKIN SEEDS
9. Position a rack in the center of the oven and preheat the oven to 325°F. Lightly grease a baking sheet.

10. Place the pumpkin seeds in a small bowl. In another small bowl, whisk the egg white just until frothy. Add just enough of the egg white to the pumpkin seeds to coat them. Add the salt, sugar, and cinnamon, and toss well to coat the seeds.

11. Spread the seeds in a single layer on the prepared baking sheet. Bake, tossing them occasionally with a metal spatula, for 15 to 20 minutes, until they begin to dry and color. Place the pan on a wire rack and cool completely.

12. With your fingers, separate any clumps of seeds. (The seeds can be stored in an airtight container for up to a week.)

13. To serve, remove the side of the pan and slice the cake with a thin-bladed sharp knife, wiping the knife clean between each cut. Garnish each slice with a dollop of whipped cream and a sprinkling of sugared pumpkin seeds.

Notes
Store in the refrigerator, loosely covered, for up to 5 days.

9 comments:

  1. Hi Emily, This cake is good! I shared mine too, cheesecake is always too rich to finish on our own! :)

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  2. Emily look amazing!!! I love your cheescake, lovely! gloria

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  3. Excellent! You see? No need to get nervous? LOL! breath Emily! Breath! ;) Hugs!

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  4. This looks absolutely delicious and I need to make it now! ^^ It is so pretty, too!

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  5. Crossing my fingers mine turns out this deliscious! Can't wait for Thanksgiving!

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  6. Your cheesecake looks wonderful--love the pumpkin seeds!

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