A gingersnap cookie crust, spiced pumpkin cheesecake filling and whipped cream cloud topping make this heavenly fall dessert absolutely irresistible. Even the most devout pumpkin pie purists will be converted!
- Portion size 12 servings
- Credits : Canadian Living Magazine: October 2014
- 1 cup pumpkin purée
- 1 cup English-style gingersnap cookie crumbs (2 cups whole cookies)
- 1/2 cup ground almonds
- 1 1/4 cup granulated sugar
- 3 tablespoons butter melted
- 2 pkg cream cheese softened
- 3 eggs
- 2 teaspoons each cinnamon and ground ginger
- 1 teaspoon vanilla
- 1/2 teaspoon nutmeg
- pinch each ground cloves and salt
- 3 cups sour cream
- 1 cup whipping cream 35%
White Chocolate Almond Bark:
- 170 g white chocolate (6 oz), melted
- 1/3 cup sliced natural (skin-on) almond toasted
MethodScrape pumpkin purée into centre of a square of cheesecloth; wrap in a bundle, twisting top to seal. Place in colander set over bowl; arrange small plate over top. Set a heavy can on plate. Let drain for 1-1/2 hours; discard liquid.
White Chocolate Almond Bark: On parchment paper–lined baking sheet, spread all but 3 tbsp of the chocolate in 1/16-inch (2 mm) thick layer. Sprinkle almonds evenly over top; drizzle with remaining chocolate. Refrigerate until firm, about 15 minutes. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours.) Break into 2-inch (5 cm) chunks. Set aside.
In bowl, stir together gingersnap crumbs, ground almonds, 1/4 cup of the sugar and the butter until moistened. Scrape mixture into greased 9-inch (2.5 L) springform pan; press into bottom and about 3/4 inch (2 cm) up side of pan. Bake in 350 F (180 C) oven until set, 12 to 15 minutes. Let cool.
In large bowl, beat cream cheese until smooth. Gradually beat in remaining sugar, scraping down side of bowl twice, until light and smooth, about 3 minutes. On low speed, beat in eggs, 1 at a time, scraping down side of bowl often, just until smooth. Beat in pumpkin purée, cinnamon, ginger, vanilla, nutmeg, cloves and salt. Beat in sour cream. Pour over crust, smoothing top.
Bake on rimmed baking sheet in 300 F (150 C) oven until top is no longer shiny and edge is set yet centre still jiggles slightly, 2 to 2-1/4 hours.
Turn off oven; run knife around edge of cake. Let cool in oven for 1 hour. Transfer to rack; let cool completely. Refrigerate until chilled, at least 4 hours. (Make-ahead: Cover and refrigerate for up to 2 days or wrap in heavy-duty foil and freeze for up to 2 weeks.)
Whip cream until stiff peaks form; spread over top of cheesecake. Top with chocolate bark.
Tip From The Test Kitchen: Make sure the cheesecake is fully chilled before slicing. After each slice, rinse your knife under hot water and dry it off well.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 317 mg
- Sugars 35 g
- Protein 12 g
- Calories 613.0
- Total fat 43 g
- Cholesterol 146 mg
- Saturated fat 23 g
- Total carbohydrate 49 g
- Iron 14.0
- Folate 15.0
- Calcium 19.0
- Vitamin A 59.0
- Vitamin C 2.0