Much like pumpkin pie in flavour, this pumpkin cheesecake will delight little spooks at Halloween dinner. Let kids design a jack-o'-lantern face on top of the cheesecake, using chocolate drizzle.
- 2 cups (500 mL) gingersnap cookie crumbs
- 3 tbsp (45 mL) butter, melted
- 2 tbsp (25 mL) granulated sugar
- 2 lb (1 kg) cream cheese, softened
- 1 cup (250 mL) granulated sugar
- 4 eggs, lightly beaten
- 3 egg yolks, lightly beaten
- 3 tbsp (45 mL) all-purpose flour
- 2 tsp (10 mL) cinnamon
- 1 tsp (5 mL) ginger
- 1 tsp (5 mL) cloves
- 1/2 tsp (2 mL) allspice
- 1 cup (250 mL) whipping cream
- 1-3/4 cup (425 mL) cooked Ontario Pumpkin purée
- 1-1/2 cups (375 mL) sour cream
- 3 tbsp (45 mL) granulated sugar
- 1 tsp (5 mL) vanilla
- 2 oz (60 g) semisweet chocolate
- 1 tsp (5 mL) butter
In bowl, combine cookie crumbs, butter and sugar. Press into bottom and halfway up sides of 10-inch springform pan. Bake in 325°F (160°C) oven for 8 to 10 minutes or until browned. Let cool on wire rack. Grease sides of pan.
In large bowl, beat cream cheese with sugar until fluffy. Beat in eggs, egg yolks, flour, cinnamon, ginger, cloves and allspice, beating well after each addition. Beat in cream. Add pumpkin purée; beat until blended. Pour into prepared crust and bake in 425°F(220°C) oven for 15 minutes. Reduce heat to 275°F (140°C) and bake for 1 hour longer or until centre of cake is barely firm to the touch. Immediately run knife around rim to loosen cake. Turn oven off; let cheesecake cool in oven with door a jar (a wooden spoon stuck in between the door and oven works well).
In bowl, stir together sour cream, sugar and vanilla; evenly spread over cooled cheesecake. Bake in 450°F (230°C) oven 5 to 7 minutes or until set. Let cool in pan on wire rack.
In top of double boiler, over hot (not boiling) water, melt chocolate with butter, stirring until smooth. Using waxed paper cone to piping bag, drizzle chocolate over cheesecake to make a jack-o'-lantern face. Refrigerate, covered, for up to 1 day. Remove springform ring and serve.