Tested till perfect Crunchy-Top Pumpkin Cheesecake
Photography by Peter Chou and Christopher Campbell

Crunchy-Top Pumpkin Cheesecake

Welcome a dramatic new dessert to your fall table this year. Our creamy pumpkin cheesecake, glowing russet brown with easy-to-make caramel topping or shards, will add pizzazz to a bountiful feast.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12

Ingredients

  • 1 cup 1cupgingersnap cookie crumbs, (about 9 large cookies)
  • 1/2 cup 1/2cupfinely chopped pecanpecans
  • 1/4 cup 1/4cupbutter, melted
  • 2 pkg (each 8 oz/250 g) 2pkg (each 8 oz/250 g)cream cheese, softened
  • 3/4 cup 3/4cupgranulated sugar
  • 3 3eggeggs
  • 1/2 cup 1/2cupsour cream
  • 1-1/2 cups 1-1/2cupspumpkin purée
  • 1 tsp 1tspcinnamon
  • 1 tsp 1tspvanilla
  • 1/2 tsp 1/2tspground ginger
  • 1/2 tsp 1/2tspnutmeg
  • 1 pinch 1pinchground cloves
  • 1/3 cup 1/3cuppacked brown sugar
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

1. Grease 9-inch (2.5 L) springform pan; line side with waxed or parchment paper. Centre pan on square of heavy-duty foil; press to side of pan.

2. In bowl, combine cookie crumbs, pecans and butter; press evenly over bottom of pan. Bake in centre of 350F (180C) oven for 10 minutes or until firm to the touch. Let cool on rack.

3. Meanwhile, in large bowl, beat cream cheese with granulated sugar until smooth. Beat in eggs, 1 at a time; beat in sour cream. Beat in pumpkin, cinnamon, vanilla, ginger, nutmeg and cloves; pour over crust smoothing top.

4. Place pan in roasting pan; pour in enough hot water to come 1 inch (2.5 cm) up sides of pans. Bake in centre of 350F (180C) oven for about 50 minutes or until edge is puffed and centre is just set.

5. Turn oven off; let cool in water bath in oven, with door closed, for 1 hour. Remove pan from water. Remove foil; let cool completely in pan on rack. Cover and refrigerate for at least 4 hours or until chilled, or for up to 24 hours. Score into 12 servings.

On greased foil-lined baking sheet, trace 9-inch (23 cm) circle; with spatula, spread brown sugar evenly over circle.

6. With oven door ajar and watching closely, broil sugar for 2 to 3 minutes or until bubbling and starting to darken, rotating pan to melt evenly. With greased knife, immediately cut into 12 triangles; let harden. To serve, break along cuts; with tips at centre, stand long edge of each at 45-degree angle on scored lines.

Additional information :

TIP: Instead of garnishing cake with caramel shards, you can make a simple glossy topping. Place chilled cake on baking sheet; remove pan and paper. Pat top dry; press brown sugar through fine sieve evenly onto cake. Broil for 2 to 4 minutes as directed. Chill for at least 1 hour or until firm, or for up to 3 hours.

Nutritional Information Per serving: about

cal 384 pro 6g total fat 26g sat. fat 13g
carb 34g fibre 1g chol 117mg sodium 260mg

% RDI:

calcium 13 iron 7 vit A 86 vit C 2
folate 8
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