Homeira's Pumpkin Cheesecake with Grand Marnier Whipped Cream

RECIPES | NOVEMBER 2017

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Pumpkin Cheesecakse
Grand Marnier Whipped Cream

RECIPE CONTRIBUTOR | HOMEIRAStyle

I've taken the pumpkin out of the pie and elevated it into a rich and creamy cheesecake. It's one of my son, Joshua's favorites! This makes an especially memorable ending to a holiday meal.

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Sweet Endings, Dessert, Cheesecake
About 8 – 12

INGREDIENTS

CRUST
2T Butter Soften, to grease the pan
3C      Graham Cracker,  Blended into Crumbs
¼C      Walnuts, Roughly ground
14T      Butter, Unsalted, melted
¼C       Sugar
D          Salt

Filling
2lb Cream Cheese, Preferably Organic, At Room Temperature
2¼C Sugar
¼C Sour Cream
2C Pumpkin Puree, Preferably from fresh Pumpkin
5         Eggs, Lightly beaten
2t        Cinnamon
1T       Vanilla
2t        Grand Marnier
1t        Ginger,  Ground
1t        Salt

Whipped Cream
2C       Heavy Whipping Cream
5T        Powdered Sugar
2t         Grand Marnier
1t          Vanilla
½C       Toasted Walnuts or Berries for garnish

KITCHEN ESSENTIALS

9” Round Non-Stick Springform Pan
Mixer
Roasting pan

DIRECTIONS

Crust
Preheat oven to 325˚F with rack in the middle of the oven
In a medium size pot, bring water to a boil, keep it hot
Grease the springform pan with butter
Add crumbs, walnut, butter, sugar, salt and mix well
Transfer crumb mixture into pan
Press to the bottom and up the sides of the pan. Pressing tightly and evenly
Bake for 15-20 minutes until golden brown
Let it cook and wrap outside of the pan with foil and place it on a roasting pan


Filling
In a mixer, beat cream cheese until smooth
Add sugar and beat, scraping down the sides of the bowl until light,
Beat in sour cream, then pumpkin, eggs, cinnamon, vanilla, ginger, salt
Beat until combined
Pour into springform pan with cooled crust placed on the roasting pan
Carefully transfer roasting pan to the oven rack while rack inside of oven
Pour hot water into roasting pan half way up
Bake until the outside of the cheesecake sets but loose in the middle, 1 hour and 45 minutes
Turn off oven and open the door partially to cool the cake gradually for 1 hour
Then carefully remove from the roasting pan and let it cool on a rack
Cover and refrigerate overnight or at least 8 hours

Whipped Cream
In your mixer, add cream, sugar, Grand Marnier,
vanilla and mix on medium to high until stiff peaks form
Do not overbeat

SERVE

Bring the cheesecake to room temperature 30 minutes before serving
Run a knife around the edges and unlock springform ring.
Place cheesecake on a serving dish
Top with whipped cream
Decorate with walnut or berries and serve

NOTES

Serve with Vanilla or Coffee Ice Cream


artSAVOR MIXTURE

For even flavor in every bite, combine one entire package of artSAVOR with ¼C Olive oil.
Store unused mixture preferably in an airtight glass container in the refrigerator for future use.
artSAVOR blends mixed in oil will keep refrigerated for up to 90 days.

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