Im so excited to make this for our Thanksgiving celebration. Any ideas on how to adjust the baking time or ingredients for mile-high living? We are at 5,280 feet above sea level. Thanks!
Pumpkin Cheesecake With Gingersnap and Hazelnut Crust
A crust made with gingersnaps spices up this creamy, spicy dessert, a very autumn-appropriate take on classic cheesecake. The delicate texture is achieved by cooking the cheesecake in a bain-marie, a water bath made by surrounding the springform pan with boiling water — be sure to wrap the springform in a thorough layer of foil in order to keep the water out. This recipe first appeared in our November 2011 issue along with Linda Monastra's story True Harvest.
Enlarge Image
Credit: Todd Coleman
INGREDIENTS
FOR THE CRUST:1¼ cups (about 8 oz.) finely ground gingersnap cookie crumbs
¾ cup finely ground hazelnuts
6 tbsp. unsalted butter, melted
3 tbsp. packed light brown sugar
FOR THE TOPPING:
3 tbsp. sugar
1 tsp. vanilla extract
1 16-oz. container sour cream
FOR THE FILLING:
1 cup packed light brown sugar
1 tsp. ground cinnamon
¼ tsp. ground allspice
¼ tsp. ground ginger
3 8-oz. packages cream cheese, softened
4 eggs
½ cup heavy cream
⅓ cup maple syrup
2 tsp. vanilla extract
1 15-oz. can pumpkin puree
2. Make the topping: Whisk together sugar, vanilla, and sour cream in a medium bowl until smooth; set aside.
3. Make the filling: Set a kettle of water to boil. In the bowl of a stand mixer fitted with a paddle, beat brown sugar, cinnamon, allspice, ginger, and cream cheese until smooth and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition, until evenly incorporated. Add cream, syrup, vanilla, and pumpkin, and mix until smooth. Pour filling over crust and place springform pan into a large roasting pan; pour enough boiling water into roasting pan to come halfway up side of spring-form pan. Bake until filling jiggles slightly in the center when the pan is tapped on the side, about 1 hour and 45 minutes.
1 tsp. vanilla extract
1 16-oz. container sour cream
FOR THE FILLING:
1 cup packed light brown sugar
1 tsp. ground cinnamon
¼ tsp. ground allspice
¼ tsp. ground ginger
3 8-oz. packages cream cheese, softened
4 eggs
½ cup heavy cream
⅓ cup maple syrup
2 tsp. vanilla extract
1 15-oz. can pumpkin puree
INSTRUCTIONS
1. Make the crust: Heat oven to 325°. Wrap the outside of a 9" springform pan with foil and set aside. Combine gingersnap crumbs, hazelnuts, butter, and brown sugar in a food processor, and process until evenly combined. Transfer to pan and press evenly into bottom and halfway up side; bake until set, about 10 minutes. Let cool and set aside.2. Make the topping: Whisk together sugar, vanilla, and sour cream in a medium bowl until smooth; set aside.
3. Make the filling: Set a kettle of water to boil. In the bowl of a stand mixer fitted with a paddle, beat brown sugar, cinnamon, allspice, ginger, and cream cheese until smooth and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition, until evenly incorporated. Add cream, syrup, vanilla, and pumpkin, and mix until smooth. Pour filling over crust and place springform pan into a large roasting pan; pour enough boiling water into roasting pan to come halfway up side of spring-form pan. Bake until filling jiggles slightly in the center when the pan is tapped on the side, about 1 hour and 45 minutes.
4. Pour sour cream topping over filling and gently smooth top; continue baking for 5 minutes. Remove springform pan from water bath and let cool completely to room temperature. Chill until set, at least 4 hours or overnight, before serving.
Ratings & Reviews (3)
Thank you for another excellent recipe. I made this last night for Thanksgiving dessert. I checked the web and came back to Saveur and I'm glad I did. The pumpkin, cheese and spices were what I wanted in this recipe, but I did make a few changes. The crust was great with gingersnaps but I used pecans. I did not use a water bath, but put a pan of hot water in the broiler section of the oven to help with moisture. This method always gives me a great cheesecake with no cracks. The topping is what I changed the most. I used a half of a container of sour cream and a half bar of cream cheese, whipped it with the sugar, vanilla and added just a 1/2 teaspoon of almond extract. Then sprinkled a little nutmeg on top. Putting it in the frig overnight makes the side of the spring foam pan come off very easily. This recipe will be used again and again since I bake a lot and for my friends and coworker's. I have baked several of your cakes and I have never been disappointed and they have come out excellent every time. Thanks again for a great recipe, I can always count on Saveur everytime.
Have made twice. HUGE hit.
Pumpkin Cheesecake With Gingersnap and Hazelnut Crust
5
5
2
3
