| Prep: 30 mins | Cook: 1 hr 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 784 | 51g | 30g | 72g |
| sugars | fibre | protein | salt |
| 58g | 5g | 12g | 0.6g |
While my heart may belong to New England’s salty seafood delights, there’s a certain spark of joy ignited in my kitchen every time I whip up a dish that strays off my habitual course. And of this off-shore territory, one of my all-time favorites is a vegetable-based dessert – the Pumpkin Cheesecake. The complexity of its flavors, the beautifully balanced blend of sweet and spice, and the hearty undertones of the pumpkin, it all comes together to create a culinary symphony that’s a far cry from the clam chowders and lobster rolls I’m known for, yet equally heartwarming.
A Swirl of Colors and Flavors
If there’s one thing that the Pumpkin Cheesecake reminds me of, it’s the awe-inspiring autumn colors of Portland. As the leaves shift shades under the crisp Maine air, so does the Pumpkin Cheesecake, with its beautifully bronzed crust housing the vibrant, orange filling.
The lightly spiced pumpkin puree cuts through the creaminess of the cheesecake with a peculiar zest. This dish is similar to a classic spiced pumpkin pie, but with the addition of a velvety cream cheese filling that elevates the dessert to a level of its own, making a little nod towards my beloved New York-style cheesecake.
Health Benefits that Sweeten the Deal
Beyond its delightful taste, the Pumpkin Cheesecake is also packed with nutritional value, which certainly adds to its charm. The starring ingredient, pumpkin – high in vitamins, antioxidants, and fiber – is known for its multitude of health benefits. From boosting your immunity to aiding in vision health and promoting heart health, the list is long and impressive.
Moreover, the spices in the recipe – cinnamon, nutmeg, ginger, and cloves – each contribute in their own little ways to your health. They can aid in digestion, reduce inflammation, and even have anti-bacterial properties. Cinnamon is even known to control blood sugar levels.
As for pairings, the Pumpkin Cheesecake can hold its own. But, if you’re in the mood for an all-out feast, a serving alongside a warm spiced cider or a robust coffee, could elevate the experience. Similarly, coupling it with a tart fruit salad can bring a nice contrast in flavor and texture.
While it is an uncharted departure from my seafood roots, the Pumpkin Cheesecake, with its striking blend of delightful flavors and well-rounded health benefits, remains one of my beloved recipes, as adored by my Maine community as it is by my daughters Erin and Samantha.
What You’ll Need
- 1.5 cups graham cracker crumbs
- 0.5 cups melted butter
- 0.25 cups granulated sugar
- 2 cups canned pumpkin
- 1.5 cups granulated sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 3 packages (24 ounces) cream cheese
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 4 large eggs
Method
Step One
Preheat your oven to 325 degrees Fahrenheit. In a medium-sized bowl, mix together the graham cracker crumbs, melted butter, and 0.25 cups granulated sugar until well incorporated. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
Step Two
In another bowl, combine the canned pumpkin, 1.5 cups granulated sugar, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Mix until everything is combined and the sugar has dissolved.
Step Three
In a third bowl, beat the cream cheese until it’s smooth and creamy. Add the pumpkin mixture, vanilla extract, and sour cream to the cream cheese. Beat until these ingredients are fully incorporated.
Step Four
Add the eggs, one at a time to the cheese and pumpkin mixture, beating well after each addition. Pour this filling on top of the crust in the springform pan.
Step Five
Bake the cheesecake in your preheated oven for about 1 hour and 30 minutes, or until the center is set and the top is lightly browned.
Step Six
Once the cheesecake is cooked, let it cool in the pan on a wire rack for about 10 minutes. After it’s cooled slightly, use a knife to loosen the cake from the sides of the pan, then remove the sides of the pan.
Step Seven
Allow the cheesecake to cool completely, then refrigerate it for at least 4 hours, or overnight, before serving.
