PUMPKIN CHEESECAKE WITH CRANBERRY TOPPING

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Pumpkin Cheesecake with Cranberry Topping image

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.

Provided by canarygirl

Categories     Cheesecake

Time 4h50m

Yield 1 tart, 10 serving(s)

Number Of Ingredients 28

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

Steps:

  • Pastry: Using a food processor, grind almonds.
  • Add 1/2 cup of the flour and process until fine.
  • Place almond mixture in a bowl.
  • Using the processor, cream the butter and powdered sugar.
  • Add in egg and vanilla and process.
  • Add in remaining flour, the almond mixture and salt, and pulse until a soft dough forms.
  • Pat the pastry into a round shape and refrigerate for about an hour, or until firm.
  • Preheat oven to 325ºF.
  • Roll out dough on a lightly floured surface.
  • The pastry should be about a 14 inch round and about 1/4 inch thick.
  • Place pastry in a 11 1/2 inch fluted tart pan, with a removable bottom.
  • Press pastry into pan, folding excess back into pan and pressing into sides.
  • 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.
  • Cool slightly.
  • Make Filling: Using a large bowl, combine cream cheese, brown sugar, spices and salt.
  • Beat on medium until smooth, then add pumpkin puree and continue beating until smooth.
  • Beat in the cream, syrup, vanilla and eggs on low.
  • Place the crust on a baking sheet in the oven, and pour in pumpkin mixture.
  • Bake 30-35 minutes until custard is set, though slightly jiggles in the center.
  • Cool completely.
  • Make Cranberry Topping: Place cranberries in a saucepan with a 1/2 cup of water and cook over medium high heat, until cranberries split.
  • Allow to cool.
  • Puree until smooth and strain.
  • Add sugar and 1/4 cup water to a saucepan and bring to a boil, stirring constantly.
  • Allow to cool.
  • Add orange juice and cranberry puree and stir until combined.
  • Soften gelatin in 2 tablespoons of water--about 5 minutes.
  • Finish melting in the microwave, 10 seconds on high.
  • Whisk into the cranberry mixture and pour over the pumkin custard.
  • Refrigerate until set-- for at least 1 hour, and up to 2 days.
  • Remove outer shell of tart pan and serve.

Buhle Gola
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This cheesecake was amazing! I will definitely be making it again.


The Cockatiels
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I would definitely recommend this recipe to others. It's a delicious and festive cheesecake that's perfect for any occasion.


Nathan Sanborn
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This cheesecake is perfect for a special occasion. It's sure to impress your guests.


Amber hopkins
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I'm not a baker, but I was able to make this cheesecake with no problems. It turned out great!


Murtaza Bashir Gilal
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This cheesecake was a little tricky to make, but it was worth the effort. It was so delicious!


Yousufkamal Chowdhury
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I followed the recipe exactly and my cheesecake turned out perfectly. It was a big hit with my family and friends.


Avishka Chandupa
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I thought the cheesecake was a bit bland, but the cranberry topping was delicious.


Coco Nesian
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This cheesecake was a bit too sweet for my taste, but the cranberry topping helped balance it out.


Blueberry Bagel
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The flavors in this cheesecake were amazing! The pumpkin and cranberry were a perfect combination.


Rajakulenthiran Sanujan
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This cheesecake was easy to make and turned out perfectly. The cranberry topping added a beautiful pop of color.


Jacob Garza
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I'm not usually a fan of pumpkin cheesecake, but this one changed my mind. The cranberry topping was the perfect complement to the creamy cheesecake.


Itx Mee
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Yum! This cheesecake was a hit at our Thanksgiving gathering. The cranberry topping added a festive touch and the cheesecake itself was smooth and creamy.


Festus Essel
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This pumpkin cheesecake with cranberry topping was an absolute delight! The flavors were perfectly balanced, with the creamy cheesecake and tangy cranberries complementing each other wonderfully.