PUMPKIN CHEESECAKE WITH CRYSTALIZED GINGER CRUST
Servings: 16 pieces
Start to finish: 8 ½ hours minimum, best to make the day before (Active time: 20 minutes)
Chef’s Note: I do not prebake the crust or use a water bath in this recipe, which makes it faster and easier to make. If you are accustomed to baking cheesecake in a water bath, go ahead and do so, but follow the timing in your water-bath recipe.
CRUST:
½ cup chopped crystalized ginger
1 ¾ cups graham cracker crumbs ¼ cups granulated white sugar pinch of sea salt
½ (1 stick) cup unsalted butter, melted
FILLING:
4 packages (8-ounce each) cream cheese, softened
Zest of one large lemon
1 teaspoon pumpkin pie spice
1 ½ cups granulated sugar
1 15-ounce can of Libby’s pumpkin (not pumpkin pie filling)
¼ cup full-fat sour cream
¼ cup all-purpose flour
6 large eggs, beaten
TOPPING:
¾ cup full-fat sour cream
1 tablespoon granulated sugar
1-2 teaspoons bourbon, optional Preheat oven to 350 degrees F. Prepare a large (9-inch) springform pan by greasing the bottom and the sides. If your pan is not secure, wrap foil around pan to catch drips.
In a small bowl, mix crystalized ginger, graham cracker crumbs, sugar, salt and melted butter. Let sit for 5 minutes and stir again. This allows the cracker crumbs to completely absorb the butter.
Press crumb mixture in bottom of pan and up about 1/3 of the sides. Set aside.
Meanwhile, using a stand mixer, blend the cream cheese until smooth. Add sugar, lemon zest and pumpkin pie spice. Mix on a low speed for one to two minutes. Add pumpkin, sour cream and flour and mix on low for another one to two minutes. Scrape down the sides and add the beaten eggs. Mix for another one to two minutes and make sure that the entire mixture is mixed well by scraping bottom and sides with a spatula.
Mix remaining sour cream, 1 tablespoon of sugar and a generous teaspoon or two, of bourbon and set aside.
Pour filling into crust. Leave a good ½-inch of space at the top. If you have extra filling, make a small cheesecake. Set pan on a sheetpan and place in the center rack of the preheated oven. Bake one hour and 20 minutes or until set, but center of cheesecake still jiggles slightly when moved. Remove from oven and spread the sour cream mixture on top. This topping will also hide any cracks in the cheesecake. Place back in the oven to bake for two to three minutes, just to set.
Chef’s Note: I only let it bake for a few minutes to set which leaves the topping creamier and looser but will solidify in the refrigerator as it cools. If you like your topping completely cooked, let bake for an additional six to seven minutes. Turn oven off; open oven door at least 5 inches. Let cheesecake remain in oven 30-60 minutes. Refrigerate at least six hours or overnight before serving. To serve, run knife around edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Cut cheesecake when cold and store covered in refrigerator. Can be frozen and served after thawing in the refrigerator.
Nutrition information per serving: 451 calories; 273 calories from fat; 30 g fat (17 g saturated; 1 g trans fats); 168 mg cholesterol; 296 mg sodium; 38 g carbohydrate; 2 g fiber; 30 g sugar; 7 g protein.