Recipe: Spiced Pumpkin Cheesecake with Rum Raisin Compote | Taste of Home Community  
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Recipe: Spiced Pumpkin Cheesecake with Rum Raisin Compote

Last post Jan 16, 2008 1:40 PM by ConnMom . 1 replies.


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  • Recipe: Spiced Pumpkin Cheesecake with Rum Raisin Compote

    Spiced Pumpkin Cheesecake with Rum Raisin Compote ~ makes 10 servings

    Gingersnap Crust
    1 cup pecans, finely chopped
    1 cup gingersnap crumbs
    2 tablespoons sugar
    5 tablespoons unsalted butter, melted

    Preheat oven to 350º.  Mix all dry ingredients in a bowl.  Add melted butter and mix until crumbs are moistened.  Press into a 9-inch springform pan with 2-3/4 inch-high sides.  Bake for about 10 minutes or until crust is golden brown.  Let cool  Wrap the pan's outside with foil.

    Spiced Pumpkin Filling
    2 pounds (4 8-ounce packages) cream cheese, room temperature
    1-1/4 cups sugar
    1-1/2 teaspoon ground cinnamon
    1 teaspoon ground ginger
    1/4 teaspoon ground nutmeg
    1/2 teaspoon ground cloves
    1 15-ounce can solid packed pumpkin
    3 large eggs
    1 tablespoon Kahlua liqueur

    Using an electric mixer, beat the first six ingredients in a large bowl until smooth.  Scrape down sides during this step.  Add pumpkin puree, beat until blended.  Add eggs one at a time, scraping bowl after every addition.  Lastly, add Kahlua.  Beat until filling is smooth.  Transfer to crust.  Set into a large pan such as a roasting pan.  Pour hot water into pan till it comes about 1 inch up the sides of the springform pan.  Bake cake for about 1 hour and 45 minutes or till the top is golden brown and begins to crack and the center is set.  Remove from pan.  Cool.  Chill over night.

    Serve with spiced whipped cream and Rum Raisin Compote

    Spiced Whipped Cream
    1/2 pint whipping cream
    1/4 cup sugar
    1 teaspoon pumpkin spice

    Mix all ingredients, beat until stiff peaks form.

    Rum Raisin Compote
    1 cup raisins
    2/3 cup dark rum
    2 tablespoons heavy whipping cream

    In a small saucepan, add all the ingredients.  Cook over medium heat.  cook until the liquid has thickened and raisins have plumped.  Serve warm with cheesecake.

    Adapted from www.epicurious.com by Pastry Chef Nancy Zurowski at Crop Bistro, Cleveland

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  • Re: Recipe: Spiced Pumpkin Cheesecake with Rum Raisin Compote

    YUM!  Thanks Sue, this looks good.  I'm looking forward to the spiced whipped cream!

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