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Pumpkin Pecan Cheesecake

Posted by osakaben41 on October 26, 2009

Pumpkin Cheesecake

Reading begets more reading, and never was this more true than with these addictive food blogs.  I can’t even remember exactly how I came across Desserts Magazine, most likely somehow from Tartelette.  The pictures alone are inspiring, but when asked recently to bring a pie, “something Autumnal” to a harvest pot luck party, the pumpkin Pecan cheesecake from “the Spice Kitchen: Everyday Cooking with Organic Spices” by Sara Engram and Katie Luber, looked like the perfect fit (Recipe Below).

I hadn’t done a cheesecake in years, and completely forgot that they can be fickle.  Long story short, I didn’t respect the cheesecake, and she cracked on me, hard.  I hoped the candied pecans would hide this humiliation, but really who would it be fooling?

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Rather, my best bet was to dress this puppy up, and count on distraction and frippery.  So what goes better with pie than ice cream and whipped cream?  The pie crust has some ginger in it, and the filling was heavy with Allspice and Cinnamon, so I went with an experimental Cardamom Cream.  I might have gone a little heavy with the spice here, but WOW, what a revelation.  This is one of the better things I’ve tried recently,and it took all of 5 minutes before leaving for the party.

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For the ice-cream however I had to try the Pumpkin-Beer Ice cream posted recently on Modern Domestic.  Full disclosure, I have my own interest in promoting DogFishHead beer, but it does make for an interesting ice cream.  Beer Flavored ice-cream might be more of a novelty trick than a Tuesday tradition, but I’m happy to add it to the tool kit.

Pumpkin Cheesecake with Pecan Topping

Topping

3/4 cup chopped pecans

1/4 cup firmly packed brown sugar

2 Tablespoons butter, at room temperature

Whipped Cream, for garnish

Crust

1-1/4 cup graham cracker crumbs

8 Tablespoons (1 stick) butter, melted

3 Tablespoons sugar

1 teaspoon ground ginger

Filling

2 (8-ounce) packages cream cheese, at room temperature

1 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup canned pumpkin

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1. Preheat the oven to 350°F. To make the crust, mix the graham cracker crumbs, butter, 3 tablespoons of sugar, and ginger in a small bowl. Press the crust mixture into the bottom and up the sides of a 9-inch pie plate.

2. To make the filling, beat together the cream cheese and 1 cup of sugar in a large mixing bowl until smooth and creamy. In a small bowl, whisk together the eggs and vanilla. Slowly, add the egg mixture to the cream cheese mixture and beat until smooth and creamy. Measure out and reserve 1 cup of the cream cheese mixture. Pour the remaining cream cheese mixture into the pie crust.

3. In a medium bowl, mix the pumpkin, cinnamon, allspice, and the reserved cream cheese mixture. Carefully pour and spread the pumpkin mixture over the cream cheese filling. Bake for 30 minutes. While the pie is baking, combine the pecans, brown sugar, and butter in a small bowl.

4. Remove the pie from the oven and cover the edges with aluminum foil or a pie crust shield. Sprinkle the pecan mixture over the top of the pie and bake for an additional 10 minutes. Allow the pie to cool for 1 to 2 hours and then refrigerate for at least 3 hours before serving. Serve with whipped cream.

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