Site Information

The Salty Dog's Blog

Pumpkin Cheesecake

Posted by Didi Davis on

Makes 8 to 10 slices

If you are going to Grandma's house over the holidays, this cheesecake transports very well and by the time you are ready for dessert, it will be at room temperature.
You may make the crust with all ginger snaps for a "snappier" ginger flavor. We like the mix with graham crackers for that old style cheesecake taste.
Use a stencil to decorate the top of the cheesecake. The stencil in the photo above was dusted with cocoa. 

For the Crust:
5 oz. ginger snaps or thins (makes about 1 1/2 cups crumbs)
6 whole graham crackers (makes about 1 cup crumbs)
6 TB unsalted butter, melted
2 tsp. ground ginger

For the Filling:
1 lb. cream cheese, room temperature 
1 3/4 cup cooked, mashed sugar pumpkin, canned (15 oz.) or fresh (room temperature if fresh)
1 cup Maui white sugar, or other white sugar
2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. fine grain sea salt (Grey Sea Salt or Himalayan pink)
3 large eggs, room temperature 
1 tsp. vanilla extract
1 cup sour cream

Preheat the oven to 350 degrees F.

To make the crust, place ginger snaps and graham crackers in a food processor and pulse to form a fine crumb. Add the melted butter and ground ginger and process until smooth and beginning to gather together. Transfer the mixture to a 10-inch springform pan and press the crumbs into the bottom and sides of the pan. Bake for 10 minutes, transfer to a rack, and cool.

Lower the oven temperature to 300 degrees F.

To make the filling, place the cream cheese in the food processor and pulse until smooth. Add the pumpkin and blend until light and smooth. Add the sugar, spices, and salt and pulse to mix well. Add the eggs and vanilla and pulse until smooth and eggs are well blended. Add the sour cream and pulse a few times just until blended. You don't want to over-beat the sour cream or it will thin out the mixture. Pour the mixture into the prepared crust and bake for 1 hour and 10-15 minutes or until firm. It will still jiggle slightly in the center when done. Transfer to a rack and cool to room temperature. Chill thoroughly before serving. When ready to serve, remove the sides of the springform pan and cut into slices. Remove the bottom section of the springform pan and place any uneaten slices on a platter or plate to store in the refrigerator.

Recipe Copyright Deirdre Davis 2015

View Comments

Lemon Madeleine

Madeleines are simple and easy to make. I have included for you below a recipe made with poundcake adapted from Madeleine Kamman's book, "The Making of a Cook." She writes of pound cake, "Poundcakes owe their name to their composition, which is always 1 pound each of flour, sugar, eggs and butter. In French, [...]

Read More »

Chocolate Sauce

It’s been raining here for two months. Well, not really, but today has been frustratingly cool and annoyingly sun-free. Blanket weather. My dogs timidly step out, and forego sniff time. That isn’t normal. Maybe it is because they are getting older, but still…. I’m feeling the need for ice cream. [...]

Read More »

Nectarine Tart

Adapted from Side Dishes: Creative and Simple, by Chef Didi (Deirdre) Davis Makes one 9-10 inch tart You may mix the tart filling up with white nectarines and/or peaches (white or traditional) in any combination you like. Pastry Crust 1 cup sifted flour ½ tablespoon sugar ¼ teaspoon salt (such as Dark Pink Himalayan - Fine) [...]

Read More »

Pinapple Marinated in Honey and Lemon Syrup

by Chef Didi Davis from A Fresh Look at Saucing Foods Serves 4 To vary the dish, add a few fennel seeds, ground black pepper, red chile flakes, or chopped fresh tarragon to the syrup. 1 pineapple, peeled, eyes removed, quartered lengthwise, core removed. Honey and Lemon SyrupMakes about 1 1/2 cups 1 cup [...]

Read More »

Lemon Cheesecake with Blueberry Sauce

by Chef Didi Davis from A Fresh Look at Saucing Foods Serves 8 to 10 This is the kind of cheesecake that, like a mousse, does not require baking. In the blueberry sauce, whole berries are combined with puree. The fresh taste of the uncooked blueberries adds a tartness that balances the rich filling. Cheesecake CrustMakes a [...]

Read More »

Lemon Tart

by Chef Didi Davis from A Fresh Look at Saucing Foods Serves 6 to 8 Pastry Crust Makes an 8-9 inch crust 1/2 cup butter, softened 1/3 cup sugar 1/4 teaspoon salt 1/3 cup ground almonds3/4 cup flour Lemon Filling 1/2 cup sugar 1/4 teaspoon salt 2 tablespoons unsalted butter, melted 3 large eggs 1/3 [...]

Read More »

Orange and Lemon Cake with Lemon Mango Pepper Sauce

by Chef Didi Davis from A Fresh Look at Saucing Foods This sauce is both refreshing and creamy rich. The lemon brings out the deep flavor of the mango. Serves 8 to 12 1 cup unsalted butter, softened 3 cups sifted flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1 1/2 cups sugar 1/2 [...]

Read More »