Double Layer Pumpkin Harvest Cheesecake==KA Archives by bettina

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Double Layer Pumpkin Harvest Cheesecake==KA Archives
Submitted by bettina on October 19, 2004 at 6:34 pm

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Double Layer Pumpkin Harvest Cheesecake==KA archives

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Double-Layer Harvest Cheesecake New Search
Everyone loves cheesecake. And, around Thanksgiving and Christmas time, everyone loves pumpkin pie. Combine those two favorites to create this spectacular (and spectacularly rich) dessert.
Crust
1 1/4 cups gingersnap crumbs, made from about 2 cups (5 ounces) cookies (or substitute graham cracker crumbs)
3/4 cup pecan meal (or finely ground pecans)
1/8 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/4 cup sugar
1/4 cup butter, melted

Cheesecake Filling
1 pound (two 8-ounce packages) cream cheese, softened
2/3 cup sugar
2 tablespoons Signature Secrets® culinary thickener or cornstarch
2 large eggs, lightly beaten
2 teaspoons vanilla
1/4 cup diced candied ginger (optional, but good)
1/2 cup heavy or whipping cream

Pumpkin Filling
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 15-ounce can pumpkin* OR 1 3/4 cups pumpkin purée
1 tablespoon Signature Secrets® culinary thickener or cornstarch
1 cup light cream or evaporated milk
3 large eggs, lightly beaten
*Be sure to use just plain pumpkin, not pumpkin pie filling.

To make the crust: In a small bowl, whisk together the dry ingredients, then mix in the melted butter. Press the crumbs into the bottom and 1/2-inch up the sides of a 9-inch square cake pan with sides at least 2 inches deep. Use a piece of plastic wrap to prevent the crumbs from sticking to your fingers. Bake in a preheated 375°F oven for 12 minutes.

To make the cheesecake filling: Mix together the cream cheese and sugar till fairly smooth. Stir in the thickener, eggs, vanilla, and the candied ginger, scraping the bottom and sides of the bowl. Stir in the cream and spoon the filling onto the crust. Shake the pan to level the cheesecake layer. Bake in a preheated 375°F oven for 12 minutes, making the pumpkin layer while it’s baking.

To make the pumpkin filling: In a medium-sized mixing bowl, whisk together the sugar, salt, and spices. Add the pumpkin, thickener, cream or evaporated milk, and eggs, and whisk gently until smooth. (You don't want to beat a lot of air into this mixture; just be sure it's thoroughly combined.) Gently spoon the pumpkin filling atop the cheesecake layer. Note: Do this carefully at first, so as not to disturb the cheesecake layer; once you've covered the cheesecake, you can be less careful. Depending on the exact depth of your pan, you may have leftover filling. Simply pour it into a custard cup or other small baker, and bake it along with the pie, removing it from the oven when it appears set, and a cake tester inserted into the center comes out clean.

Reduce the oven heat to 325°F, and bake the cake for 40 to 45 minutes. It’s done when it looks set, but still wobbles a bit in the center when you jiggle it. (If you have an instant-read thermometer, it’ll register 165°F at its center when it's done.) Remove the cake from the oven, and run a dull knife around the edges to loosen it. Allow it to cool to room temperature, then refrigerate it till serving time. Garnish with candied pecans, if desired. Serve with lightly sweetened whipped cream flavored with a pinch of ginger and teaspoon of vanilla. Yield: 12 to 16 servings.

Candied Pecans
1 1/2 cups sugar
1/3 cup water
2 tablespoons light corn syrup
1 cup pecan halves, toasted

In a medium-sized, heavy-bottom saucepan, bring the sugar, water and corn syrup to a boil, stirring until the sugar is dissolved. Cover the pan and boil for 3 minutes, to wash down any sugar crystals that may have stuck to the sides. Remove the cover and cook to 320°F or slightly above; this will take 15 to 20 minutes. Don’t stir while the sugar is cooking; if it looks like it’s cooking unevenly, pick up the pan and swirl it gently.

While the sugar is boiling, lightly grease a baking sheet. Spread the toasted pecans over the sheet. When the sugar syrup is the color you like, anywhere from very pale yellow to light brown, carefully pour the hot syrup over the pecans. Don’t scrape the pan, as this may cause the sugar to turn to crystallize. Allow the candy to cool, then chop or break into pieces. Sprinkle over the cheesecake just before serving. Store extra candy in an airtight container.

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