Behind the Recipes
Pumpkin Cheesecake with Candied Pecans by Divya Gugnani
Makes 12 servings
INGREDIENTS:
12 tbsp. unsalted butter, melted
2 1/2 cups graham cracker crumbs
2 3/4 cups sugar
1 tsp. plus a pinch salt
2 lb. light cream cheese, at room temperature
1/4 cup sour cream
1 15-oz. can pure pumpkin
6 large eggs, separated, at room temperature
1 tbsp. vanilla extract
2 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
1/3 cup candied pecans
For the Candied Pecans
1 egg white
1 tablespoon water
1 pound pecans, halved
1 cup white sugar
a good pinch of salt
PREPARATION:
1. Position a rack in the center of the oven and preheat to 325 degrees F.
2. Brush a 10-inch springform pan with some of the melted butter.
3. Combine the remaining melted butter with graham cracker crumbs, 1/4 cup of the sugar, and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly.
4. Bake crust until golden brown, 15 to 20 minutes.
5. Cool the crust on a rack, the wrap the outside of the springform pan with foil and place in a roasting pan approximately 3 inches deep.
6. Bring a medium pot of water to a boil
7. Whip the 6 egg whites in a stainless or copper bowl until stiff peaks begin to form. Set aside.
8. Meanwhile, beat the cream cheese with an electric mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light continuously scraping sides and bottom of bowl and beaters/paddle.
9. Beat in the sour cream, then add the pumpkin, egg yolks, vanilla, 1 teaspoon salt and ground spices. Beat until just combined.
10. With a rubber spatula or wooden spoon, fold in the whipped egg whites until mixture is light and airy.
11. Pour into the cooled crust.
12. Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the sides of the springform pan.
13. Bake until the outside of the cheesecake sets but the benter is still loose, about 1 hour 45 minutes.
14. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for one more hour, then carefully remove from the roasting pan and cool on a rack.
15. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
16. Bring the cheesecake to room temperature, 30 minutes, before serving. Unlock and remove the springform ring.
Plating: To finish, sprinkle cheesecake with slightly chopped candied pecans (recipe below).
Candied Pecan Preparation:
1. Preheat oven to 250 degrees Fahrenheit
2. In a bowl, whip the egg whites and water until frothy. Add pecan halves
3. In a separate bowl, combine sugar and salt
4. Add coated pecan halves to sugar bowl and toss until all pecans are covered in sugar mixture.
5. Place pecans on sheet pan lined with parchment paper and bake for 1 hour, occasionally stirring.
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