Clair’s Pumpkin Cheesecake

Clair Kelley, my esteemed and brilliant sister-in-law, is one of the best cooks I know. She creates truly gourmet dishes. Today, I’m turning over “the pen” to Clair so she can share her pumpkin cheesecake recipe. I started to rewrite this all into my own words, but Clair writes so clearly and effectively that I decided to let her simply be our guest chef of the day.

Clair writes:

This recipe is originally from Gourmet magazine,  November, 1990. I’ve made it for every Thanksgiving since, no matter what country I’m in at the time! Over time, I have made several changes.  For example, I never use canned pumpkin (gross!!) I always use fresh- it’s so much better. For the crust, I use less butter & sometimes add ginger snaps for extra flavor. Another trick is to freeze and then prebake the crust to keep it crispy.  I increase the bourbon, etc.  I think candied pecans to decorate top look prettier than plain (although it really doesn’t need the extra sugar).

(Note: most pumpkin cheesecake recipes published since this one are either exactly the original one or with very slight adaptations without giving original credit!)

Clair Kelley’s Pumpkin Cheesecake
(adapted from Gourmet Magazine, Nov. 1990)

Do ahead suggestions: I make the cheesecake the day before; that way, it’s done ahead, has plenty of time to chill and let the flavors meld. I arrange the pecans on top the day I serve it, so they’re crispy.  For the fresh pumpkin, I buy and bake this way ahead and store the pulp in the freezer until I need it for a recipe. ( Thaw in refrigerator or in microwave if you forgot, drain excess liquid then puree for use in recipe.)

Preparing Fresh Pumpkin:
Use the small baking, or “pie pumpkins” you get at the grocery or farmers market in the fall.  Remove stem, cut in half horizontally, remove seeds. Place skin side down in a baking dish, cover top with foil.  Bake 45-60‚ at 350°, until pumpkin is soft when poked with a fork.  Let cool.  Scoop pumpkin out of skin.  Puree in blender or food processor and measure to use in cheesecake.

Crust

• 3/4 cup graham cracker crumbs
• 3/4 cup ginger snap crumbs
• 3/4 cup finely chopped toasted pecans
• 1/2 cup firmly packed light brown sugar
• 1/2cup granulated sugar
• 3/4 stick unsalted butter, melted

Press crust into bottom and a little up the sides of a 9 or 10 inch springform pan.  Put in freezer at least 20 minutes. While preparing filling, pre-bake crust 10 minutes‚ at 400° and let cool.

For the filling:

• 1 1/2 cups solid pack pumpkin
• 3 large eggs
• 1 1/2 t. cinnamon
• 1/2 t. freshly grated nutmeg
• 1/2 t. ground ginger
• 1/2 t. salt
• 1/2 c. packed brown sugar
• three 8-ounce packages softened cream cheese
• 1/2 c. granulated sugar
• 2 T. heavy cream
• 1 T. cornstarch
• 1 t. vanilla
• 2 T. bourbon liqueur or bourbon

In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.

Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes. (my oven takes longer!)

For the topping:

• 2 c. sour cream
• 2 T. granulated sugar
• 2 T. bourbon liqueur or bourbon, or to taste
• 16 toasted pecan halves for garnish

In a bowl, whisk together the sour cream, sugar, and bourbon.  Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for an additional 5 minutes. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the pecans.  (arrange the pecans along the outside edge of the cake, facing in.)

Alternatively, finely chop candied pecan crunch (your own recipe or available from Delta Pecan Orchard available at Memphis Farmers Market or 1-800-281-2582) and strew it over the whole top. You can also drizzle top or plate with homemade caramel sauce; however, this dessert is already rich and really doesn’t need any extra sugar!  Since it’s so rich, serve small slices.  This recipe easily serves at least 12-16 people. For a small group, the recipe can be cut in half and made in a 6-inch springform.

Copyright: Clair Kelley