marbled pumpkin cheesecake with gingersnap crust

Posted: November 10, 2013 in dessert
Tags: , , , , , , ,

It’s difficult to describe fall outside of its scientific traits to someone who’s never experienced it.  Before coming to the United States, I used to confuse fall for summer and spring all the time, and I have friends who still do the same, given that they live in countries with only two seasons (hot and rainy) and don’t use the four seasonal markers to describe any specific time of year. But really, don’t the seasons mean more to us than just that it each gets three months of the year? I’ve heard people walk into a cozy room and remark that it felt like winter, or watch the flowers in a greenhouse and say that it felt like spring. Fall for me brings the excitement of a new school year and the melancholy of awkwardly learning new experiences in a new place. I’ve only ever moved to a new place in the fall and thus associate the leaves turning brown with a little bit of anxiety. Fall: when it’s crisp and breezy but not so cold that you call it winter; when you hear the crunch of dead leaves under your feet; bust most of all, when you taste and smell hot apple cider, pumpkin soup, and braised turkey. Last night, I wanted to bring a fall dessert to a party, so I went with Smitten Kitchen’s marbled pumpkin cheesecake because the photograph in the cookbook looked so good. I don’t like either pumpkin pie or cheesecake, but together, the two somehow gave birth to this deliciously light but warm breed that tasted like fall.

Seriously, though you must get the Smitten Kitchen cookbook. Just reading it makes me hungry and all the recipes have so far been foolproof.


Pumpkin Cheesecake with Gingersnap Crust
From The Smitten Kitchen Cookbook, by Deb Perelman
4 ounces gingersnap cookies (about 16 cookies), coarsely broken
3 ounces graham crackers (five and a half 2 1/2-by-4 7/8-inch graham-cracker sheets)
4 tablespoons salted butter, melted

Cheesecake batter:
4 ounces cream cheese, well softened
3 tablespoons granulated sugar
1 large egg yolk

Pumpkin batter:
1 large egg
1 large egg white
1 1/4 cups pumpkin puree
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon table salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
Few fresh gratings of nutmeg
1 cup heavy cream

Make crust: Preheat your oven to 425 degrees. Finely grind the gingersnaps and graham crackers in a food processor (yielding 1 1/2 cups). Add the melted butter, and process until the cookie-crumb mixture is moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch-diameter tart pan with removable bottom. Place pan on rimmed baking sheet.

Make cheesecake batter: Mix together the ingredients in a small bowl until smooth.

Make pumpkin batter: Beat the egg and the egg white lightly in a large bowl. Whisk in the pumpkin, sugars, salt, cinnamon, ginger, cloves, and nutmeg. Gradually whisk in the cream.

Assemble tart: Pour the pumpkin batter into gingersnap-graham crust. Dollop the cheesecake batter over pumpkin batter, then marble the two together decoratively with a knife. Try not to pierce the bottom crust as you do. Bake for 10 minutes, then reduce temperature to 350 degrees and bake for another 30 to 40 minutes, or until a knife or toothpick inserted into the center comes out clean.

Cool the tart completely on a rack, or in the fridge if you like it cold. Serve immediately and refrigerate any leftovers.


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