Pumpkin Cheesecake • Grand Marnier Whipped Cream
HomeiraStyle Recipe
I've taken the pumpkin out of the pie and elevated it into a rich and creamy cheesecake. It's one of my son, Joshua's favorites! This makes an especially memorable ending to a holiday meal.
Serves 8 - 12
RECIPE INGREDIENTS
Crust
- 2T Butter Soften, to grease the pan
- 3C Graham Cracker, Blended into Crumbs
- ¼C Walnut, Roughly ground
- 14T Butter, Unsalted, melted
- ¼C Sugar
- D Salt
Filling
- 2lb Cream Cheese, Preferably Organic, At Room Temperature
- 2¼C Sugar
- ¼C Sour Cream
- 2C Pumpkin Puree, Preferably from fresh Pumpkin
- 5 Eggs, Lightly beaten
- 2t Cinnamon
- 1T Vanilla
- 2t Grand Marnier
- 1t Ginger, Ground
- 1t Salt
Whipped Cream
- 2C Heavy Whipping Cream
- 5T Powdered Sugar
- 2t Grand Marnier
- 1t Vanilla
- ½C Toasted Walnuts or Berries for decoration
KITCHEN GADGETS
- 9” Round Non-Stick Springform Pan
- Mixer
- Roasting pan
DIRECTIONS
- Preheat oven to 325˚F with rack in the middle of the oven
Crust
- In a medium size pot, bring water to a boil, keep it hot
- Grease the springform pan with butter
- Add crumbs, walnut, butter, sugar, salt and mix well
- Transfer crumb mixture into pan
- Press to the bottom and up the sides of the pan. Pressing tightly and evenly
- Bake for 15-20 minutes until golden brown
- Let it cook and wrap outside of the pan with foil and place it on a roasting pan
Filling
- In a mixer, beat cream cheese until smooth
- Add sugar and beat, scraping down the sides of the bowl until light,
- Beat in sour cream, then pumpkin, eggs, cinnamon, vanilla, ginger, salt
- Beat until combined
- Pour into springform pan with cooled crust placed on the roasting pan
- Carefully transfer roasting pan to the oven rack while rack inside of oven
- Pour hot water into roasting pan half way up
- Bake until the outside of the cheesecake sets but loose in the middle, 1 hour and 45 minutes
- Turn off oven and open the door partially to cool the cake gradually for 1 hour
- Then carefully remove from the roasting pan and let it cool on a rack
- Cover and refrigerate overnight or at least 8 hours
Topping
- In your mixer, add cream, sugar, Grand Marnier, vanilla and mix on medium to high until stiff peaks form
Service / Plating
- Bring the cheesecake to room temperature 30 minutes before serving
- Run a knife around the edges and unlock springform ring.
- Place cheesecake on a serving dish
- Top with whipped cream
- Decorate with walnut or berries and serve
SERVING SUGGESTION
- Serve with Vanilla or Coffee Ice Cream
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