Leading up to Thanksgiving, the “Super Bowl of All Meals,” and my personal favorite holiday, I am going to feature some recipes, methods of cooking, and definitely some wine pairing guidelines. See the whole Thanksgiving Series.
Pumpkin Cheesecake is both sweet and not sweet, it is a dessert like no other. Dense, creamy, spicy, and autumn on your fork.
Make this Pumpkin Cheesecake now. I don’t know what else to say. If you are going to overindulge on Thanksgiving, Christmas, or at any holiday season get together, this is the show stopper. This is worth it. This is special.
Wine Suggestions for Pumpkin Cheesecake:
Sure, you could go with coffee, but in my honest opinion, Pumpkin Cheesecake deserves more, Dessert wines shine here, as do fortified wines. Try the caramel notes of Port, palate cleansing Madeira, or bright and dry Sherry. Sparkling wine is ALWAYS a good match, especially those which are a bit on the sweeter side. Reds, especially late harvest or fruit forward Cabernet Sauvignon, Syrah, or Zinfandel. Sweet (er) whites blends and Chenin Blanc, Gewürtraminer, Icewine, Muscat, Pinot Gris, sweet Riesling, Sauternes, late harvest Sauvignon Blanc, and Tokay.
- 1 box gingersnaps
- 1/2 cups butter melted
- 4 boxes cream cheese room temperature, cubed
- 1 3/4 cup sugar
- 3 large eggs
- 15 ounces pumpkin puree
- 2 tsp vanilla
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg freshly grated
- 1/2 tsp allspice
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cloves
- 1 cup heavy cream
- Preheat oven to 350F. Crush gingersnaps in food processor, blender, or bag with rolling pin until relatively fine crumbs. Drizzle in butter, stirring until the mixture clumps. Press crust into 10-inch springform pan. Bake for 10 minutes, remove from oven and cool.
- Remove moisture from pumkin by spooning onto a triple layer of paper towels. Smooth out and layer more paper towels on top. Pat with hands to dry. Repeat and set aside.
- Create water bath in which to bake cake without drying out. Place pan that is larger than spingform in oven. fill with about 1/2-3/4 inch water. Drop temperature to 225F. Avoid soggy crust by preparing springform pan by wrapping bottom and sides with a double layer of foil.
- In stand mixture, soften cream cheese by beating on medium until creamy. Add sugar and beat until smooth. Add eggs one at a time. Add pumpkin, then spices. Finally add in cream. Mix until blended.
- Pour cheescake mixture into prepare4d pan. Place pan into water bath. Bake low and slow for 4 hours at 225F. When done, turn off oven and crack open door to slowly cool cake to ensure a non-broken, cracked, or sunken top. Coven and refrigerate overnight or up to 3 days.