Page 33 - Indulge October 2017

umpkins are readily available this time of year, DIRECTIONS
when people carve jack-o’-lanterns out of 1. Preheat the oven to 350 F. Lightly
pumpkins for Halloween or serve up pumpkin
pie after a hearty Thanksgiving dinner. butter an 8- or 8½-inch springform pan.
2. To make the crust: Stir together all of
But people who are unsatisfied with
plain old pumpkin pie can add something the ingredients in a medium bowl until the
new to their repertoire this fall by cooking up crumbs are moistened. Press the mixture over
the following recipe for “Pumpkin Cheesecake the bottom and up the sides of the pan. Bake
with Gingersnap Crust,” courtesy of Lori the crust for 10 minutes. Let cool completely
Longbotham’s “Luscious Creamy Desserts” on a wire rack. Increase the oven temperature
(Chronicle Books). to 425 F.

PUMPKIN CHEESECAKE 3. To make the filling: With an electric
WITH GINGERSNAP CRUST mixer on medium speed, beat the cream
cheese, brown sugar and granulated sugar in
Serves 8 to 10 a large deep bowl until light and fluffy. Beat
in the eggs and then the egg yolks one at a
CRUST time, beating well after each addition. Add
1½ cups gingersnap cookie crumbs the flour and pumpkin pie spice and beat
1/2 cup finely chopped hazelnuts on low speed until just combined. Add the
6 tablespoons unsalted butter, melted pumpkin purée, créme fraîche and vanilla,
1/4 cup sugar and beat until just combined. Pour the filling
into the shell.
FILLING
1½ pounds cream cheese, 4. Place the cheesecake on a baking
sheet and bake for 15 minutes. Reduce the
at room temperature oven temperature to 250 F and continue
1/2 cup packed light brown sugar baking for 1 hour.
1/4 cup granulated sugar
2 large eggs 5. Turn the oven off and let the
2 large egg yolks cheesecake cool in the oven for 2½ hours.
1½ tablespoons all-purpose flour Then transfer to a wire rack and let cool to
2 teaspoons pumpkin pie spice room temperature. Refrigerate, tightly covered,
1 cup solid-pack pumpkin purée for at least 10 hours, until thoroughly chilled
(not pumpkin pie mix) and set, or for up to 2 days.
1/2 cup créme fraîche, homemade
6. To serve, run a knife around the side
(see below) or store-bought, or sour cream of the cheesecake and remove the side of
2 teaspoons pure vanilla extract the pan. Serve slightly chilled or at room
temperature, cut into thin wedges with a
sharp knife dipped into hot water and wiped
dry after each cut.

CRÉME FRAÎCHE

Makes about 1/2 cup
1/2 cup heavy whipping cream
1/2 cup créme fraîche or sour cream with live cultures

DIRECTIONS
Pour the cream into a glass jar with a tight-fitting lid and spoon in the

créme fraîche. Let sit on the counter, with the lid slightly ajar, until the
mixture thickens, from 4 to 24 hours, depending on the weather. Refrigerate,
tightly covered, until ready to use.