Pumpkin Cheesecake with Pumpkin Reduction Sauce
CRUST
1 pound chocolate biscotti or
chocolate wafers
½ cup walnuts
¼ cup tightly packed brown
sugar
½ cup granulated sugar 6 tablespoons unsalted
butter, melted
CHEESECAKE
3 pounds (six 8-ounce packs)
cream cheese, softened 1 cup granulated sugar
1 cup tightly packed brown
sugar
2 teaspoons vanilla extract ¼ cup heavy cream
6 eggs
2 tablespoons cornstarch 2 teaspoons ground
cinnamon
1 teaspoon ground ginger 3 cups pumpkin purée
Instructions: To make the crust, place biscotti, walnuts and sugars in a food processor and pulse into crumbs. Transfer to a bowl and drizzle melted butter. Combine well.
To make the cheesecake: Lightly spray a 10-inch springform pan with cooking spray and wrap the side and bottom with aluminum foil. Spoon chocolate crumbs into pan and tightly press crumbs over base and 1 inch up the sides.
Preheat oven to 350 degrees. Using a stand-up mixer fitted with the paddle attachment, mix cream cheese with sugars and vanilla on high speed until smooth. Reduce speed to medium-low and add heavy cream in a steady stream. Add the eggs one by one, scraping the sides after each addition. Add remaining ingredients and mix on high until smooth.
Transfer mixture to prepared pan and place cheesecake in a roasting pan. Fill with enough water to cover ¾ of the way up the pan sides. Cover with a sheet pan. Place in oven and bake until a toothpick inserted in the center comes out clean, about 1 hour and 45 minutes. Remove from water bath. Cool and refrigerate overnight before removing from mold. Serve slices with a drizzle of Pumpkin Reduction Sauce.
PUMPKIN REDUCTION SAUCE
This sauce fortifies the pumpkin flavor, complementing the Pumpkin Cheesecake. Prepare it up to 3 days ahead and refrigerate until ready to use.
2 cups maple syrup ½ cup pumpkin purée 1 cup water
1 slice orange peel
Instructions: Combine all ingredients in a medium saucepan and bring to a boil over high heat. Reduce heat and leave gently simmering until sauce is a thick syrupy consistency. Remove from heat and strain into a small bowl to serve.
Makes 8 servings
From Ruben Ortega, Backstreet Cafe