Pure Pumpkin Cheesecake

It's been a long time since i update my blog and this is the first one for year 2017. Have not been really baking since the busy period of Chinese New Year. That was a really busy time for me with the baking, cooking and spring cleaning. I'm so glad that it was over and I managed to squeeze in two short holidays of sightseeing and golf. That was great fun in the company of all the wonderful friends.

Finally got a push to start baking again. In fact, I baked 3 cakes all in all within 3 days. So happy to get that baking zest back and the cakes all turned out beautiful and delicious. Baked my nephew's favourite chocolate cake for his 19th birthday followed by this pure pumpkin cheesecake. This one is for the April babies in my cell group.

This recipe is taken from my favorite Rose Levy Beranbaum's Heavenly Cakes book. This cake is pretty easy to bake. And the flavor and texture is simply awesome. I used the Lotus Biscoff biscuits (caramelised biscuit) for the crust instead of gingersnaps called for in the recipe as I could not find them in the supermarkets I went to. The flavor of the crust is so yummy (it has a burnt, toasty, caramelised, crunchy flavor) and it went really well with the sweet and creamy pumpkin cheese. To finish it off, I made a batch of salted caramel sauce (instead of the caramel piping glaze in the original recipe) and drizzled it over the top of the cake decorated with pecan nuts. The salted caramel compliments the pumpkin cheesecake beautifully.  Imagine sinking your teeth into a cake that is crunchy, toasty, sweet, creamy and salty at the same time ......

Pure Pumpkin Cheesecake (Adapted from Rose Levy Beranbaum)

Gingersnap Crust
Ingredients:
50g pecan halves
*120g gingersnaps, preferably Swedish brand, processed to medium crumbs
12g sugar
2 pinches salt
57g unsalted butter, melted

* I used the Lotus Biscoff in my recipe here

Preparation:
Line a 9 by 21/2 - 3 inch springform pan with parchment paper and grease the pan with nonstick cooking spray.
Wrap the pan with a double layer of heavy-duty aluminium foil to prevent seepage of water from a larger pan of about 12 by 2-inch round cake pan or roasting pan serving as water bath.
Pre-heat the oven at 350 degree fahrenheit or 175 degree celsius, setting an oven rack in the lower third of the oven.

Method:

1. Spread the pecans evenly on a baking sheet and bake for about  minutes to enhance the flavor. Stir once or twice to ensure even toasting and avoid overbrowning.
2. Place the gingersnap crumbs (or Lotus Biscoff) in a food processor. Add the pecans, sugar, and salt and process until fine crumbs, about 20 seconds.
3. Add the melted butter and pulse 10 times just until incorporated.
4. Using your fingers or the back of a spoon, begin by pressing the crumb mixture into the bottom of the pan and partway up the sides.
5. To keep the crumbs from sticking to your fingers, it helps to place a piece of plastic wrap over the crumbs and to press them through the wrap.
6. With a 6-inch round cake pan or a flat-bottomed straight-sided measuring cup, smooth the crumbs over the bottom and at least 11/2 inches up the sides. Be sure to press the bottom thoroughly so that the crumbs are evenly distributed.

** I used half the recipe above for a 6" round cake pan. If you do not have a springform pan, you can use a loose-bottomed pan like I did here. If you do not have enough of the crust, there is no need to smooth the crumbs up to 11/2 inches up the sides. I did not have enough.

Pumpkin Filling

Ingredients:

243g unsweetened pumpkin, preferably Libby's

200g turbinado sugar (I used only 170g)

464g heavy cream, cold

454g cream cheese (65 to 70 degree fahrenheit/19 to 21 degree celsius)

2 large eggs, at room temperature

2 large egg yolks, at room temperature

Method:

1. In a small heavy saucepan, stir together the pumpkin and sugar over medium heat and bring the mixture to a sputtering simmer, stirring constantly.
2. Reduce the heat to low and cook, stirring constantly, for 3 to 5 minutes, until thick and shiny.
3. Using a silicone spatula, scrape the mixture into a large food processor and process for 1 minute with the feed tube open.
4. With the motor of the food processor running, add the cold cream
5. Add the cream cheese in several pieces and process for 30 seconds, or until smoothly incorporated, scrapping down the sides of the bowl two to three times.
6. Add the eggs ad yolks and process for about 5 seconds, or just until incorporated.
7. Using the silicone spatula, scrape the filling into the prepared pan and smooth the surface evenly with a small offset spatula.
8. Set the pan in a larger pan and surround it with 1 inch of very hot water.
9. Bake the cake for 45 minutes, turning the pan halfway around in the oven after the first 25 minutes. Turn off the oven without opening the door and let the cake cool for 1 hour.
10. Remove the pan to a wire rack and cool to room temperature, about 1 hour.
11. Cover with a large bowl or plastic wrap and refrigerate overnight.
12. To unmold, use a small propane torch to heat the outside of the pan or wipe the sides of the pan with a dish towel run under hot water and wrung out.

** I used half he recipe for a 6" round pan.

Salted Caramel Sauce

Refer to Browneyedbaker for the recipe.

Decoration:

You can use a spoon to drizzle the caramel sauce over the cake. To have a more beautiful glaze and design, spoon the sauce into a piping bag fitted with a small round tip.

Lightly toast some whole pecans and arrange them on top of the cake.