Autumn Bliss: Pumpkin Spice Cheesecake with Cranberry Drizzle

Pumpkin Cheesecake with Cranberry Topping

🕒 Cook Time: 50 minutes
🕒 Prep Time: 4 hours
🕒 Total Time: 4 hours and 50 minutes
🥧 Servings: 10

Description:

This delightful Pumpkin Cheesecake with Cranberry Topping recipe, sourced from Food and Wine’s November 2003 issue, epitomizes the essence of the Thanksgiving holiday, merging the rich flavors of pumpkin with the tartness of cranberries. 🍂🥧

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup unsalted butter
• 3/4 cup powdered sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 12 ounces cream cheese
• 1 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground clove
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 1/4 cups pumpkin puree
• 1/2 cup heavy cream
• 1/4 cup maple syrup
• 3 eggs
• 3 cups fresh cranberries
• 1 cup sugar
• 1 packet unflavored gelatin

Instructions:

1. Prepare the Pastry:

   • In a food processor, grind almonds until fine.
   • Add 1/2 cup of flour and process until combined.
   • Transfer the almond mixture to a bowl.
   • Cream the butter and powdered sugar in the food processor.
   • Add eggs and vanilla, then process until smooth.
   • Mix in the remaining flour, almond mixture, and salt until a soft dough forms.
   • Shape the pastry into a round, then refrigerate for about an hour until firm.

2. Preheat and Shape:

   • Preheat the oven to 325ºF.
   • Roll out the dough on a floured surface into a 14-inch round, about 1/4 inch thick.
   • Press the pastry into an 11 1/2-inch fluted tart pan with a removable bottom, folding excess dough back into the pan and pressing into the sides.

3. Parbake the Crust:

   • Line the pastry with parchment paper and fill with dried beans.
   • Bake for 25 minutes, then remove the parchment and beans and bake for another 10 minutes until lightly golden.
   • Allow the crust to cool slightly.

4. Prepare the Filling:

   • In a large bowl, combine cream cheese, brown sugar, spices, and salt.
   • Beat on medium speed until smooth, then add pumpkin puree and continue beating until well combined.
   • Gradually beat in the cream, maple syrup, vanilla, and eggs on low speed until smooth.
   • Place the crust on a baking sheet and pour in the pumpkin mixture.

5. Bake the Cheesecake:

   • Bake for 30-35 minutes until the custard is set but slightly jiggles in the center.
   • Allow the cheesecake to cool completely.

6. Make the Cranberry Topping:

   • In a saucepan, cook the cranberries with 1/2 cup of water over medium-high heat until they split.
   • Let the cranberries cool, then puree until smooth and strain.
   • In another saucepan, bring sugar and 1/4 cup water to a boil, stirring constantly, then allow to cool.
   • Add orange juice and cranberry puree to the sugar mixture and stir until combined.
   • Soften the gelatin in 2 tablespoons of water for about 5 minutes, then melt in the microwave for 10 seconds on high.
   • Whisk the gelatin into the cranberry mixture and pour over the pumpkin custard.
   • Refrigerate until set, for at least 1 hour and up to 2 days.

7. Serve:

   • Remove the outer shell of the tart pan before serving.

This Pumpkin Cheesecake with Cranberry Topping is a masterpiece of fall flavors, a delightful addition to any Thanksgiving table. Enjoy the creamy richness of the cheesecake paired with the tangy sweetness of the cranberry topping! 🍁🍰