Coast Guard Thanksgiving: Dessert: Pumpkin Gingersnap Cheesecake

Prepared by Chief Petty Officer Chief Petty Officer David Hoover
Culinary Specialist “A” School instructor
Training Center Petaluma

Serves 10-12 servings

Ingredients

CRUST
12 ounces gingersnaps
½ cup pecans, finely chopped
6 tablespoon salted butter, melted
2 tablespoon packed brown sugar
Dash of kosher salt

PUMPKIN CHEESE CAKE
Three 8-ounce packages cream cheese, softened
One 15-ounce can of pumpkin puree
3 large eggs, at room temperature
¼ cup sour cream, at room temperature
1 ½ cups granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon ground nutmeg

SALTED CARAMEL SAUCE
1 cup packed brown sugar
½ cup heavy cream
4 tablespoon salted butter
1 teaspoon vanilla extract
1 teaspoon kosher salt
Whipped cream for serving
Chopped pecans for serving

Step 1

In a food processor or blender, grind the gingersnaps until fine.

Pour into a bowl and stir the pecans, melted butter, brown sugar and salt.

Press into the bottom of a 10 inch spring form pan and bake for 7 to 10 minutes.

Step 2 

Preheat the oven to 325 degrees.

Step 3

Beat the cream cheese in a stand mixer until soft, scraping down sides.

Step 4

Add in the pumpkin, scraping down the sides.

Step 5

Add one egg at a time, allowing them to mix in scrape down sides.

Step 6

Add sour cream and scrape down sides.

Step 7

With mixer on low, add the granulated sugar, cinnamon, nutmeg and vanilla. Thoroughly scrape the bowl and mix to ensure everything is smooth and combined.

Step 8

Wrap your spring form pan in foil to protect from water bath.

Step 9 

Pour the filling onto the crust.

Step 10

Place cake in larger pan and fill half way up the spring form pan with water. Bake for 60 minutes or until no longer soupy but still jiggles.

Step 11

Remove from oven and let cool for 30 minutes, then place in refrigerator for 4 hours or overnight.

Step 12

To make the caramel for the topping mix the brown sugar, heavy cream, butter, vanilla and salt in a sauce pan over medium heat. Cook, while whisking gently, until thickened 5-7 minutes.

Let cook, refrigerate until needed. Serve warm or at room temp.

Step 13

Slice the cheese cake and plate with salted caramel, whip cream and chopped pecans.

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