Pumpkin Cheesecake w/ Toasted Hazelnut
An autumnal twist on the classic cheesecake, this pumpkin cheesecake makes for a fabulously delectable dessert topped off with toasted hazelnut.
This week I’m clearing out my pantry to make way for some speciality Christmas ingredients. After all, it’s cookie season! And I am looking forward to all the holiday baking from sugar cookies to snickerdoodles to fruit cakes.
But before all the Christmas baking, I have time for one more pumpkin-based dessert. This is thanks to a hidden can of pumpkin puree tucked deep in my pantry. Having already made a pumpkin coffee cake and a pumpkin chocolate chip blondie over Thanksgiving, this week I am in the mood to make a pumpkin cheesecake.
Cheesecake: Worth the Extra Effort
There is a saying that all good things come for those who wait. If you’re short on time, then cheesecake isn’t the dessert for you. Whilst the prep time is easy and short, baking the cheesecake in a gentle water bath takes about 90 minutes. This is then followed by a cooling time of no less than 45 minutes, and finally chilling for at least four hours, if not overnight. For those who have some extra time to make this delicious dessert, then you’re in for a special treat. We call this delayed gratification. This pumpkin cheesecake is a heavenly combination of cream cheese, spices, and pumpkin puree on a crust of digestive biscuits. Together this makes for a delectable late autumn dessert.
The crust for this pumpkin cheesecake is old-fashioned digestive biscuits crumbled and mixed together with melted butter with a touch of cinnamon. Some recipes call for some sugar but I have omitted from this recipe to make it more toddler-friendly. The crust is then baked in the oven for 15 minutes. Another alternative is to use gingersnaps for an extra dose of autumnal flavour.
For the filling, it’s quite simple. In a heavy saucepan over the medium heat, combine the pumpkin puree, sugar, spices, and salt until well combined. Then the pumpkin mixture is then combined with the cream cheese and eggs which is mixed together until a rich creamy batter. Since this pumpkin cheesecake is baked in a water bath, this means the springform pan will need to be carefully sealed with foil wrap to prevent water seepage. The rest of the time is off-hands. Set your timer for 1.5 hours and tend to the gazillion things on your to-do list. When ready, the cheesecake should gently jiggle in the middle but not liquidity. Once baked, take it out of the oven and let it cool before chilling in the refrigerator.
Toasted Hazelnut as a Crunchy Topping
Making cheesecake may sound intimidating but it really isn’t. Yes, it does take time and care, but it isn’t hard to make. You can top this dessert off with a classic caramel sauce if you wish, but it is perfectly lovely on its own. Whilst clearing out my pantry I also came across some hazelnuts and a bag of mini Dutch stroopwafel. I thought why not. The crushed toasted hazelnut goes perfectly with my pumpkin cheesecake as an elegant topping.
Goodbye Autumn and Hello Christmas Baking!
Pumpkin Cheesecake with Toasted Hazelnut Topping
Equipment
- Special equipment: 9- or 10-inch springform pan; heavy-duty aluminium foil
Ingredients
For the crust:
- 300 grams /10.5 ounces digestive biscuits
- 1/2 teaspoon cinnamon
- 5 tablespoons unsalted butter melted
For the filling:
- 1 400 grams / 15-ounce canned pumpkin puree
- 1-1/3 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup double cream
- 1 teaspoon vanilla
- 680 grams / 24 ounces cream cheese room temperature
- 5 large eggs room temperature
- Garnish: toasted hazelnut optional
Instructions
For the crust:
- Preheat the oven to 163°C/325°F degrees. Set the rack in the lower-middle position.
- Wrap a 9- or 10-inch springform pan with a large piece of heavy-duty aluminium foil. Be sure to take care to cover all the seams to prevent water seepage. Spray the inside of the pan with nonstick cooking spray.
- In a food processor, pulse the digestive biscuits, cinnamon, and melted butter until finely ground. Transfer the digestive crumbs into the prepared springboard pan. Lay a large piece of parchment paper on the crumb mixture and press with your fingers into an even layer. Bake until fragrant and set, about 15 minutes. Cool on a wire rack.
For the filling:
- Set a kettle of water to boil for the water bath.
- In a small, heavy saucepan over medium heat, combine the following: pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt, stirring until the mixture starts bubbling. Reduce the heat to medium-low and cook, stirring constantly, for 5 minutes, until thick.
- Transfer the pumpkin mixature into a large mixing bowl. Using an electric beater, add the double cream and mix well. Then, add the cream cheese in four parts, mixing for 30 second each time, or until well incorporated. Add the vanilla and eggs and mix for about 5 seconds or just until incorporated, but do not overmix.
- Set the cake pan in a large roasting pan. Pour the batter into the cooled digestive biscuit crust. Then pour enough boiling water into the large roasting pan to come about halfway up side of the cake pan.
- Bake until the cake is just set, 90 – 105 minutes. A baked cheesecake will jiggle a bit when you nudge the pan. If it seems too liquid in the middle, then continue baking in 5 to 10 minutes increments and check on the cheesecake regularly.
- Run a sharp paring knife around the edges to loosen the cake from the sides of the pan. Cool until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil and set on a wire rack. Continue to cool at room temperature until barely warm, about 3 hours. Cover with plastic wrap and refrigerate until chilled, at least 4 hours or overnight.
- To serve, top the circumference of the cheesecake with toasted hazelnut (optional). Remove the outer ring from the springform pan. Place the cheesecake on a serving platter with the base on. Let the cheesecake stand at room temperature for about 30 minutes, then cut it into wedges.
Notes
