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Spiced Pumpkin Cheesecake with Rum Raisin Compote ~ makes 10 servings
Gingersnap Crust1 cup pecans, finely chopped1 cup gingersnap crumbs2 tablespoons sugar5 tablespoons unsalted butter, meltedPreheat 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 Filling2 pounds (4 8-ounce packages) cream cheese, room temperature1-1/4 cups sugar1-1/2 teaspoon ground cinnamon1 teaspoon ground ginger1/4 teaspoon ground nutmeg1/2 teaspoon ground cloves1 15-ounce can solid packed pumpkin3 large eggs1 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 Cream1/2 pint whipping cream1/4 cup sugar1 teaspoon pumpkin spice
Mix all ingredients, beat until stiff peaks form.
Rum Raisin Compote1 cup raisins2/3 cup dark rum2 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
YUM! Thanks Sue, this looks good. I'm looking forward to the spiced whipped cream!
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