Today is 21 October, 2014 .. Haven’t you heard that today is the NATIONAL PUMPKIN CHEESECAKE DAY! Mmmmm sound yummy and delicious … What are you waiting for .. grab this recipe and straight to the kitchen!
The needed ingredients are:
For the crust:
- 7-1/2 ounces gingersnaps (or 1-1/2 cups finely ground gingersnap crumbs)
- 1/4 cup granulated sugar
- 5 tablespoons unsalted butter, melted
- 1 15-ounce can pumpkin
- 1-1/3 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup heavy cream, cold
- 1-1/2 pounds (three 8-ounce packages) cream cheese
- 5 large eggs
For Caramel Sauce:
- 1 cup sugar
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 1/8 teaspoon lemon juice
- 1/2 cup heavy cream, plus more if necessary
- 1 tablespoon unsalted butter
Preheat the oven to 325 degrees. Wrap a springform pan with aluminium foil. Spray the bottom and sides with cooking spray. In meantime pulse the crackers and sugar in a food processor. Add the butter and pulse to combine. Put the moistened crumbs into the prepared pan and press until an even layer. Bake it around 15 minutes and let it cool while you prepare the filling. Crust – Check!
Bring about 4 quarts of water to a simmer. In a small saucepan stir together the pumpkin, sugar,cinnamon, ginger, nutmeg, cloves and salt. Over medium heat, bring the mixture to a sputter, stirring constantly. Reduce the heat and cook it for 5 minutes until thick and bronze shiny. Put the mixture in a food processor and process it for 1 minute. While the processor is still running, add the cold cream and the cream cheese for about 30 seconds. Add the eggs and process for about 5 seconds or until fully incorporated. Set the springform pan in a large roasting pan, then pour the filling into the cooled crust. Next, pour enough boiling water into the roasting pan until it reaches about halfway up the side of the springform pan. Bake it about 1-1/2 hours. If it jiggles, it’s not done. Let the cheesecake cool down for about 45 minutes, and finally cover and refrigerate until chilled – at least 4 hours. You might consider making it a day earlier. Filling – Check!
For the caramel you need to stir the sugar, corn syrup and lemon juice in a microwave-safe cup (or you can do it the traditional way, on the stove). It takes about 4-8 minutes to be done, just don’t let it get too dark. Let it sit for 5 minutes and it will turn a rich amber color. In the meantime, heat the cream and once the caramel reaches the right color add it slowly, few tablespoons a time. Prepare yourself for a surprise cause it will bubble up intensely. Stir to incorporate and at the end add the butter. Caramel – Check!
While serving don’t forget to drizzle the caramel sauce over each piece of cheesecake and top it with a sweetened whipped cream. Voila! Happy Pumpkin Cheesecake day!