Creamy Pumpkin Cheesecake, Your Way
Friday, November 15, 2013
Cheesecake is always a favorite and an easy-to-make version is even better! This one-bowl, crustless cheesecake sets beautifully after a day in the fridge and actually improves with age.
The topping can be done your way – recipe developer Rozanne Gold likes a topping of pecans, white chocolate chips, and candied ginger, but you can use chopped-up Heath bars, granola, crushed chocolate wafers, gingersnaps, tiny marshmallows, shredded coconut, dried cherries, or glacéed fruit.
This can be enjoyed up to 5 days – if there’s any left.
Creamy Pumpkin Cheesecake Recipe
- 24 ounces cream cheese
- ¼ cup crème fraîche or sour cream
- ¼ cup cornstarch
- 3 extra large eggs
- 1 15-ounce can pumpkin purée
- 1½ cups sugar
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 2 teaspoons real vanilla extract
- Soft butter for greasing pan
Suggested optional toppings:
- ½ cup finely chopped pecans
- ¹⁄3 cup white chocolate chips
- 3 tablespoons candied ginger, finely minced
Preheat oven to 350°F. Using an electric mixer, beat cream cheese, crème fraîche, and cornstarch until smooth. Add eggs, pumpkin purée, all but 1 tablespoon sugar, cinnamon, ginger, and vanilla. Mix until smooth. Heavily butter a 10-inch, removable-bottom cake pan. Pour in batter. Bake 30 minutes.
Top with pecans, white chocolate chips, and ginger (or toppings of your choice). Bake 40 minutes longer until firm. Remove from oven and let cool completely. Cover and refrigerate 24 hours before serving. If enjoying cheesecake plain, sprinkle with remaining sugar.
Amount: 12 servings
Recipe by Rozanne Gold from Real Food. Photos by Terry Brennan.
Looking for delicious premade pumpkin goodies? We have those as well! Visit our bakery at any Lunds and Byerly's grocery store.