Creamy Pumpkin Cheesecake, Your Way

23 Nov

Photo Credit: Terry Brennan

So here we are, one day before Thanksgiving, and I urge you to count your blessings and be mindful of the tangibles, and intangibles, in your life for which you are grateful. Someone recently told me they are grateful for this recipe (below)! But if your gratitude has more to do with the people you love and care for, then why not consider making it for them? This one-bowl, crustless cheesecake sets beautifully after a day in the fridge and actually improves with age. The topping can be done your way — I like to use a medley of pecans, white chocolate chips, and candied ginger, but you can use chopped-up Heath Bars, granola, crushed chocolate wafers, gingersnaps, tiny marshmallows, shredded coconut, dried cherries, or glacéed fruit. And whilst I make it in a 10-inch removable-bottom cake pan, it can also be made in a large square pan and cut into brownie-like pieces (as it’s done in the photo. It’s from an article I wrote for the fall issue of Real Food magazine.)

Wishing you all a happy and nourishing Thanksgiving Day.

Creamy Pumpkin Cheesecake
Having the cream cheese at room temperature is key to a smooth and creamy texture.

24 ounces cream cheese, room temperature
1/4 cup crème fraiche or sour cream
1/4 cup cornstarch
3 extra-large eggs
15-ounce can pumpkin puree
1-1/2 cups sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
2 teaspoons real vanilla extract
soft butter for greasing pan

Suggested toppings:
1/2 cup finely chopped pecans
1/3 cup white chocolate chips
3 tablespoons candied ginger, finely minced

Preheat the oven to 350 degrees. Using an electric mixer, beat cream cheese, crème fraiche, and cornstarch until smooth. Add eggs, pumpkin puree, all but 1 tablespoon sugar, cinnamon, ginger, and vanilla. Mix until smooth. Heavily butter a 10-inch, removable bottom cake pan. Pour in batter. Bake 30 minutes. Top with pecans, white chocolate chips, and ginger (or toppings of your choice) or the remaining 1 tablespoon sugar. Bake 40 minutes longer until firm. Remove from oven and cool completely. Cover and refrigerate 24 hours before serving.  Serves 12

Nice to sip with bourbon or brandy or Drambuie.  (It’s in the back of your liquor cabinet.) Enjoy!

2 Responses to “Creamy Pumpkin Cheesecake, Your Way”

  1. Cynthia November 23, 2011 at 11:38 am #

    Thank you for inspiring me to stray from my usual Thanksgiving dishes this year. I will be trying this cheesecake along with some of the other great recipes you provided. So glad I found your blog!

  2. frugalfeeding November 23, 2011 at 12:51 pm #

    This is a lovely idea, very inspirational! I adore cheesecake.

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