It’s funny – as much as Aussies love their pumpkin, they’re baffled by it being used in sweet applications. In the “land down under”, pumpkin is eaten as a vegetable and is only used in savory dishes: pumpkin minestrone, pumpkin curry, pumpkin pizza, pumpkin cannelloni, roasted pumpkin and feta salad… the list could go on and on. It’s everywhere. If I put my mind to it, I could probably sample a new pumpkin dish daily. As a pumpkin aficionado, I’m in heaven. But, as the holidays are underway, I’ve been craving the traditional, American use of pumpkin in pies, muffins, and other sweet treats. This mystifies my Aussie friends. Whenever I mention pumpkin-anything as a dessert, they wrinkle their noses and look at me with a mixture of confusion and disgust, as they just can’t imagine pumpkin as anything but a vegetable.
Since several of us planned to hold a mock-Thanksgiving dinner last week, I decided this was a perfect time to introduce them to the deliciousness that is sweet pumpkin. The host had already committed to making a traditional pumpkin pie, so I offered to make my tried-and-true Bourbon Pumpkin Cheesecake. I figured if this didn’t win them over, nothing would. Everyone was skeptical at first, but thanks to my solid baking reputation, most gave me the benefit of the doubt and took a small slice. I’m happy to report several went back for seconds, and a couple of people even asked for the recipe. Sweet success!!! I can’t tell you how excited I was that my little experiment worked. Making this cheesecake was a time-consuming project, so I would have been fairly disappointed if it was all for naught. Luckily, that didn’t happen. It’s not often I’m able to share a little American culinary culture with my Aussie friends, so this was a rare treat for me.
**See below for the recipe.**
Bourbon Pumpkin Cheesecake
with Bourbon Caramel & Mascarpone Whipped Cream
For crust:
3/4 cup graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers)
1/2 cup pecans (1 3/4 ounces), finely chopped
1/4 cup packed light brown sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled
For filling:
1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
1/2 cup white sugar
2 tablespoons heavy cream
2 teaspoons vanilla
4 tablespoons bourbon (optional)
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon freshly grated ginger
1/2 teaspoon salt
3 (8-ounce) packages cream cheese, at room temperature
Make crust:
Invert bottom of a 9-inch spring form pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.
Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour.
Preheat oven to 350°F (175°C), making sure oven rack is in middle position.
Make filling:
Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.
Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.
Pour filling into crust, smoothing top, then place spring form pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. (Cake will still jiggle in center.) Transfer to rack and cool.
Cool cheesecake completely in pan on rack, about 3 hours. Place in refrigerator to chill.
Make caramel:
(**Caramel can be made several days in advance and stored in refrigerator, which will allow it to properly set.)
½ cup water
2 tablespoons light corn syrup or honey
1 cup white sugar
1 cup heavy cream
1/8 teaspoon salt
1 teaspoon vanilla extract
3 tablespoons
2 tablespoons unsalted butter
Place water, corn syrup, and sugar in a saucepan and bring to a boil over high heat. Do not stir! Brush down and sugar crystals that may adhere to the side of the pan with water.
Boil until the mixture is thick and caramel colored – about the color of straw.
Reduce the heat to medium and continue to cook 1-2 minutes until the color of deep amber.
Add the cream and salt. The mixture will seize and bubble up. Keep the burner at medium and continue stirring until the sugar is incorporated again and the sauce is smooth. Add the vanilla, bourbon, and butter. Stir until all the ingredients are incorporated.
Remove from heat. Cool and refrigerate.
Make Mascarpone Whipped Cream:
1 (8 ounce) tub mascarpone cheese
1 cup heavy whipping cream
¼ cup white sugar
Place mascarpone cheese and cream into a large, chilled mixing bowl. Whip ingredients until medium peaks begin to form. Add sugar and whip until incorporated. Take care not to over-whip the mixture, as it will curdle.
Place into piping bag and refrigerate.
Construct Cheesecake:
Transfer cheesecake to serving plate. Spoon chilled caramel onto center of cake, smoothing it out towards the edges, without touching. (You won’t need to use all of the caramel. Use your judgment.) Pipe whipped cream around the edge of the cake to form a border. Decorate with toasted pecans, if desired. Keep cheesecake chilled until ready to serve.
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