This recipe is from The Denver Post article, Scenes from a dining car by Kyle Wagner. She ate it on her Culinary Explorer trip on the American Orient Express.
I'm considering making it for Thanksgiving. I love pumpkin pie and cheesecake and this sounds like a good combination.
Pumpkin Streusel Cheesecake
Per Ms. Wagner, this is the best thing that ever happened to pumpkin. This recipe is from American Orient Express pastry chef Michael Roddey. Makes one 10-inch deep-dish cheesecake.
Ingredients
Crust:
1 3/4 cup graham cracker crumbs
1/2 cup ground pine nuts
2 tablespoons sugar
1/3 cup butter, melted
Streusel:
3/4 cup butter, softened
3/4 cup sugar
1/2 cup brown sugar
1 1/4 cup flour
1 cup oats
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Filling:
2 1/2 pounds cream cheese
1 cup granulated sugar
1 cup pumpkin purée
3 eggs
1 tablespoon vanilla
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions
Make crust: Mix all crust ingredients and line deep-dish, 10-inch springform pan until smooth, flat and evenly distributed. Chill for at least two hours.
Make streusel topping: Mix all streusel ingredients until a crumble is formed. Chill for an hour and then finish crumbling by hand if necessary.
Make filling: Blend cream cheese and sugar together until smooth. Add pumpkin and combine only until just incorporated. Add eggs, vanilla, cinnamon and nutmeg, once again combining until just incorporated. Scrape bowl often and be sure not to overmix.
Preheat oven to 300. Pour filling into prepared crust. Smooth top with fingers. Add streusel topping and lightly push into filling mixture. Bake 1 hour and 15 minutes to 1 1/2 hours. Remove from oven when center appears set and outer edges just begin to brown.
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I love cheesecakes. This recipe reminds me of something I tried while visiting in San Francisco. It was so good but now that I try and recollect, I cant remember the name of the place where I originally tried it. I’m going to be making this one for my Christmas dinner. I’ll let you know how it turns out for me.