Behind the Recipes
Spiced Pumpkin Cheesecake with Pecan Crust by Chef Maximo Lopez May
Makes 6 servings
INGREDIENTS:
For the Pecan Crust:
1 cup all-purpose flour
1/4 cup light brown sugar
pinch salt
1/4 cup candied ginger
1/3 cup pecans
1/2 cup cold butter, cut into cubes
1 tbsp. cold water
For the Filling:
2/3 cup light brown sugar
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground nutmeg
1/4 tsp salt
1 lb. cream cheese, room temperature
3 eggs
1 tsp. vanilla extract
1 cup pumpkin puree
For the Topping:
1 cup sour cream
1 tsp. vanilla extract
1/4 cup sugar
1/4 tsp. ground cardamom
PREPARATION:
1. Preheat the oven to 350 degrees F, and grease the sides and bottom of a 9 x 3 inch spring form pan.
2. Start by making the crust. In the bowl of the food processor, combine the flour, brown sugar, salt, candied ginger, and pecans. Process until the pecans are an even fine grind.
3. Add the cold butter cubes and pulse until it is incorporated and the crumbs become pea-sized balls. With the machine running, add the cold water and process until the dough becomes one mass.
4. Press evenly into the bottom of a 9 x 3 inch greased spring form pan. Bake at 350 degrees for 25-30 minutes until the crust is a light golden brown. Remove from the oven and cool on a rack completely before adding the cheesecake batter.
6. Make the topping by combining sour cream, vanilla, sugar and cardamom until combined. Set aside.
5. While the crust bakes, combine the sugar salt, cinnamon, ginger, and nutmeg in a small bowl and mix well. In a kitchen aid mixer with a paddle attachment, add the cream cheese and beat on medium speed until smooth, about 2 minutes. Gradually add the sugar and spices and beat for another 2 minutes. Add one egg at a time with 30-second intervals. Stop the mixer and scrape the sides of the bowl. Add the vanilla extract and pumpkin puree and mix to incorporate.
6. Pour the batter over the cool crust in the spring form pan. Place this pan onto a sheet pan to catch any drips. Place a pan of water on the bottom rack of the oven to provide moisture during the cooking process, and the cheesecake on the middle rack.
7. Bake for 30 minutes at 350, and then reduce the heat to 325 for another 10-20 minutes until the edges are puffy but the center still jiggles.
8. Remove from the oven and add the sour cream topping, spreading evenly across the surface, and then bake for 8 minutes more. Remove from the oven and cover with aluminum foil. Place on a cooling rack and cool slowly to room temperature. Store in the refrigerator at least one day before serving to ensure a nicely set cheesecake.
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