Even though I am not much a cheesecake lover, this particular Thanksgiving pumpkin cheesecake has won me over. The crunchy graham cracker pecan crust contrasts and is in perfect balance with the silky smooth spiced pumpkin cream cheese. Top it off with fresh whipped cream fleurettes and a little crumbled toffee and voila, something else to be grateful for this Thanksgiving.
Published on November 22, 2019 | By surleplat |
- Prep Time
- Cook Time
- Graham cracker crust:
- 3/4 cup graham cracker crumbs
- 1/2 cup roasted pecans, chopped
- 1/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1/2 stick, 4 TBSP butter, melted and cooled
- Pumpkin filling:
- 1 cup of canned pumpkin puree
- 3 eggs, room temperature
- 11/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp salt
- 1 cup plus 2 TBSP sugar
- 11/2 lbs cream cheese, softened at room temperature
- 2 TBSP heavy cream
- 1 TBSP cornstarch
- 1 tsp vanilla
- Garnish: 1 cup of whipped cream
- 1/4 cup crushed toffee candy
- To make the graham cracker crust: Place the graham crackers, roasted pecans and sugars in the bowl of a food processor. Pulse until finally ground. Pour into a bowl and stir in melted, cooled butter. Combine well with a fork. Press the mixture into the bottom of a 10" springform pan. Freeze the crust for about 15 minutes.
- Preheat oven to 350. Make pumpkin cream cheese filling: In a large bowl, whisk together the pumpkin, whole eggs and spices, and 3/4 cup of the sugar.
- In another bowl with an electric mixer, cream together the cream cheese and 6 TBSP sugar. Then beat in cream, cornstarch, vanilla and pumpkin mixture.
- Pour the filling into the crust in the springform pan. Bake the cheesecake at 350 for 40-45 minutes or until the center is set.
- Let the cake cool and then chill overnight for best results. Do not despair if the cake cracks on the top as it cools. You can cover it with beautiful little whipped cream flowers.
- Remove cake from the springform pan. Whip the cream with a little sugar. Fill a pastry bag with a star tip and use it to decorate the top of the cake with concentric circles of small star or flower shapes. Dust with cinnamon and crushed pieces of chocolate toffee.
- Servings : 8 servings of bisque with 6-8 stuffed heads/person. Extra stuffed heads can be frozen.
- Cook Time : 120 Min