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Thanksgiving Recipe: Pumpkin Cheesecake

October 8, 2013. Home How-To's

Hollis

Posted by Hollis

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We’re only a few days from Thanksgiving here in Canada, and our lovely Inventory Manager Kata, who has shared a recipe with us before, is sharing her incredible Pumpkin Cheesecake recipe. I know it’s incredible because she brought one to work today and I had a massive slice and despite feeling overindulgent a few bites in, persevered and finished the entire plate. Yes, there are some regrets about that.

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Kata’s Pumpkin Cheesecake

Pate Sucre (basic sweet crust)

  •  2 ½ cups all purpose flour
  • 3 tbsp granulated sugar
  • 1 cup cold unsalted butter
  • 4 tbsp ice water
  • 2 egg yolks lightly beaten

Combine flour, sugar and butter.  Work it with your hands until you get consistency of fine crumbs.  Add the water and egg yolks.  Incorporate all ingredients just until the dough is smooth and holds together.  Do not overwork.  Wrap the dough in plastic wrap and refrigerate for one hour. Roll the dough into the bottom of an 8” or 9” spring form pan.  Bake the dough at 375 F until golden in color. Cool completely.

Filling

  •  500 grams regular cream cheese
  • ¾ cup granulated sugar
  • 1/3 cup whole milk
  • 2 ¼ cups heavy cream (cold)
  • 1 cup pumpkin pie filling
  • 2 plus 2/3 envelopes powdered gelatin
  • ¾ cup warm water (to dissolve gelatin)

Place the cream cheese in a mixing bowl and beat with the electric mixer set on medium-high speed until softened, about 1 minute.  Add the sugar and milk and beat on medium-high speed until well incorporated and light, about 5 minutes.  Scrape down the side of the bowl using a rubber spatula as needed.  Add pumpkin pie filling and mix until incorporated.  Pour in the heavy cream and whip to barely soft peaks, about 1 minute.

Sprinkle the gelatin over ¾ cup (180 grams) warm water. Stir gently. Place dish over double boiler and continue to stir until it’s completely dissolved.  Do not overheat. Add the gelatin mixture to the cheese mixture and continue mixing for about 1 to 2 minutes.

Assemble the cake: Fill the spring form pan with the cream cheese filling. Place the cake in the freezer to set for about 2 hours. Remove the ring from the spring form pan while frozen.

What are your favourite Thanksgiving recipes?

Shelley cameron - October 12, 2013

Just wondering what size can of pumpkin and if it’s plain, straight pumpkin or with the spices added? Looks delicious I must say. 🙂

Shelley cameron - October 12, 2013

What size can of pumpkin and is it spiced or plain?

Hollis - October 16, 2013

Hi Shelley,

It is 1 cup of pumpkin pie filling (most cans are 2 cups) and pumpkin pie filling will already be spiced.

Juanita - October 14, 2013

Do you serve this pumpkin cheese frozen or do you let it thaw? I will try to make it tomorrow 10/14/2013

Thanks!

Juanita

Hollis - October 16, 2013

Hi Juanita,

This cake should be thawed before serving for best results.

Gudy - October 16, 2013

Hello
I have one question in the recipe of the pumpkin cheesecake there writing in the second part u
21/4 heavy cream cold ,…which cream do they mean
Looking forward t get an answer
Gudy

Hollis - October 16, 2013

Hi Gudy,

Heavy cream is also sometimes referred to as whipping cream – it will be sold in any cold dairy section. I hope that helps!

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