30 Oct RECIPE ALERT: Pumpkin Cheesecake
Every Tuesday, The Doe Fund serves up amazing fare at our local Farmer’s Market stand located on 137th Street and Broadway. To celebrate the upcoming Holiday Season, we are now offering a variety of delicious pies and cheesecakes! Our pumpkin cheesecake has been a hit so far due to its sweet, yet savory taste. This crust-less cheesecake makes a delightful variation on the traditional pumpkin pie.
Pumpkin Cheesecake (Makes two 10-inch cakes)
1 cheese pumpkin (about 5 pounds)
Virgin olive oil
4 cups sugar
2 cups butter
6 cups cream cheese
1 cup sour cream
4 egg yolks
2 cups all-purpose flour
1 teaspoon vanilla
¼ teaspoon mace
¼ teaspoon nutmeg
½ teaspoon allspice
1. Cut the pumpkin into quarters, scoop out the seeds, rub with olive oil, and sprinkle with salt. Roast at 400 degrees for 45 minutes or until tender. Let cool. Remove the pulp and puree it. Set pureed pulp aside for the time being.
2. Lower the oven temperature to 350 degrees.
3. In the work bowl of a heavy-duty mixer, cream together the sugar and butter using the paddle attachment. When smooth, add the cream cheese and continue mixing until smooth. Add the sour cream, eggs, and egg yolks slowly, making sure that all of the liquid is incorporated. Add the flour and pumpkin puree, and mix until blended. Finally, add the vanilla, mace, nutmeg, and allspice, and blend well.
4. Pour the batter into two 10-inch spring-form pans, filling the pans only two-thirds full. Place the 2 cake pans in a large roasting pan, and pour water in roasting pan until the water level comes half way up the cake pans. Bake 1 hour; then turn off the oven and let the cheesecakes rest in the oven for another hour. This is so the cake can set and become firm enough to slice. Remove from the oven and let cool. Once cool enough, remove the spring-form pan and refrigerate the cakes.
5. When thoroughly cooled, sliced and serve. Before making each incision, dip the knife into hot water.
Most importantly, enjoy!