Tuesday, November 8, 2011
Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust
From the kitchen of One Perfect Bite...I've seen this pumpkin cheesecake floating through cyberspace for a while now and decided to make it as my contribution to a high-end bake sale that is held here at this time of year. Though not widely reviewed, those who tested the recipe gave it favorable reviews, and because of its seasonal ingredients, I thought it would be perfect for a sale held just before the Thanksgiving holiday. The cake, as envisioned by the recipe developer, had three separate components. In addition to the crust, filling and topping, I added a fourth, a garnish of glazed pecans, because I though the appearance of the finished cake needed some help. Because the cake was a bit more involved than most, I had hoped it would be really special. It was not. Please don't get me wrong. There is nothing wrong with this cake, but I found it to be quite ordinary and not worth the time, money or effort required to get it to the table. I don't like to disappoint people, so I decided to make my Cranberry Layered Cheesecake for the sale instead. It, too, is expensive and involved to make, but the results are much more satisfying. I hope you'll take a look at both recipes and decide for yourselves. The pumpkin cheesecake recipe follows. You can link to the other.
Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust...from the kitchen of One Perfect Bite courtesy of Bon Appetit Magazine
Nonstick vegetable oil spray
2 cups gingersnap cookie crumbs (about 9 ounces)
1 cup pecans (about 3 1/2 ounces)
1/4 cup (packed) golden brown sugar
2 tablespoons chopped crystallized ginger
1/4 cup (1/2 stick) unsalted butter, melted
4 8-ounce packages cream cheese, room temperature
2 cups sugar
1 15-ounce can pure pumpkin
5 large eggs
3 tablespoons all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons vanilla extract
2 cups mini marshmallows or large marshmallows cut into 1/2-inch cubes
1/4 cup whole milk
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup sour cream
1/2 tablespoon butter
1 tablespoon sugar
1/2 cups pecan halves
1 tablespoon ground cinnamon
1) To make crust: Preheat oven to 350 degrees F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Grind cookie crumbs, pecans, brown sugar, and ginger in processor until nuts are finely ground. Add butter and pulse to blend. Transfer mixture to prepared pan; press onto bottom and 2 inches up sides of pan. Bake crust until set and lightly browned, about 10 minutes. Cool completely.
2) To make filling: Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low speed to incorporate each addition. Add flour, spices, and salt and beat just to blend. Beat in vanilla. Transfer filling to cooled crust. Bake until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour 20 minutes. Cool 1 hour. Run knife around sides of pan to release crust. Chill cheesecake uncovered in pan overnight.
3) To make topping: Stir marshmallows and milk in medium saucepan over low heat until marshmallows are melted. Remove from heat and stir in vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally. Add sour cream to marshmallow mixture and fold gently just to blend. Pour topping over cheesecake and spread evenly, leaving 1/2 inch uncovered around edges. Chill to set topping, at least 1 hour.
4) To make glazed pecans: Melt butter in small skillet over medium-high heat and add sugar, cinnamon and nuts. Stir constantly until sugar loses grainy appearance, about 5 minutes. Pour nuts onto sheet of aluminum foil and let cool about 15 minutes. Arrange pecans around outer edge of cheesecake. Keep chilled until serving time. Yield: 12 servings.
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