Pumpkin Cheesecake with Cranberry Topping |
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Prep Time: 240 Minutes Cook Time: 0 Minutes |
Ready In: 240 Minutes Servings: 4 |
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This recipe is the one I will be making for the Thanksgiving holiday this year...it comes from Food and Wine, November 2003 issue. What a great way to combine the flavors of fall! Prep time includes refrigeration time. Ingredients:
6 tablespoons blanched almonds |
1 1/2 cups all-purpose flour, plus |
1 tablespoon all-purpose flour |
3/4 cup unsalted butter, at room temp |
3/4 cup powdered sugar, plus |
2 tablespoons powdered sugar |
1 egg |
3/4 teaspoon vanilla |
1 dash salt |
12 ounces cream cheese, room temp |
1/2 cup brown sugar, packed |
1/2 teaspoon cinnamon |
1/4 teaspoon ginger |
1 dash allspice |
1 dash cardamom |
1 dash clove |
1 dash white pepper |
1 dash nutmeg |
1 dash salt |
1 1/4 cups pumpkin puree (10 ounces) |
1/4 cup heavy cream |
3 tablespoons maple syrup |
1 1/2 teaspoons vanilla |
2 eggs, room temp. |
2 cups fresh cranberries (1/2 pound) |
1/2 cup sugar |
1/4 cup orange juice |
1 1/2 teaspoons unflavored gelatin |
Directions:
1. Pastry: Using a food processor, grind almonds.
2. Add 1/2 cup of the flour and process until fine.
3. Place almond mixture in a bowl.
4. Using the processor, cream the butter and powdered sugar.
5. Add in egg and vanilla and process.
6. Add in remaining flour, the almond mixture and salt, and pulse until a soft dough forms.
7. Pat the pastry into a round shape and refrigerate for about an hour, or until firm.
8. Preheat oven to 325ºF.
9. Roll out dough on a lightly floured surface.
10. The pastry should be about a 14 inch round and about 1/4 inch thick.
11. Place pastry in a 11 1/2 inch fluted tart pan, with a removable bottom.
12. Press pastry into pan, folding excess back into pan and pressing into sides.
13. Parbake the pastry (with a layer of parchment and dried beans) for 25 minutes, then remove the parchment and beans and continue to bake another 10 minutes.
14. Cool slightly.
15. Make Filling: Using a large bowl, combine cream cheese, brown sugar, spices and salt.
16. Beat on medium until smooth, then add pumpkin puree and continue beating until smooth.
17. Beat in the cream, syrup, vanilla and eggs on low.
18. Place the crust on a baking sheet in the oven, and pour in pumpkin mixture.
19. Bake 30-35 minutes until custard is set, though slightly jiggles in the center.
20. Cool completely.
21. Make Cranberry Topping: Place cranberries in a saucepan with a 1/2 cup of water and cook over medium high heat, until cranberries split.
22. Allow to cool.
23. Puree until smooth and strain.
24. Add sugar and 1/4 cup water to a saucepan and bring to a boil, stirring constantly.
25. Allow to cool.
26. Add orange juice and cranberry puree and stir until combined.
27. Soften gelatin in 2 tablespoons of water-about 5 minutes.
28. Finish melting in the microwave, 10 seconds on high.
29. Whisk into the cranberry mixture and pour over the pumkin custard.
30. Refrigerate until set- for at least 1 hour, and up to 2 days.
31. Remove outer shell of tart pan and serve.
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