Kim’s Pumpkin Cheesecake

Kim is an American who has made her home in the Paris region for the last eight years. This recipe is a favorite of her two sons. The spiced flavor is reminiscent of holidays past. Thanks for participating in our Cheesecake bake-off, we’ll have to do it again sometime soon.

Pumpkin Cheesecake
Chef – Kim

All of the ingredients should be at room temperature for this recipe.
2/3 cup packed light of dark brown sugar + 1/4 cup packed light brown sugar
3/4 tsp (càc) ground cinnamon
1/4 tsp (càc) ground cloves
1/4 tsp (càc) ground ginger
1/8 tsp (càc) freshly grated or ground nutmeg
1 lb cream cheese (2 boxes of KiRi)
2 large eggs
2 large egg yolks
1 cup pumpkin puree
1 cup sour cream
1 tsp (càc) vanilla

1 1/2 cups of graham cracker crumbs (200g spéculos grande marque)
6 tbsp butter, melted (115g de beurre demi-sel)
1/4 cup sugar (5.5 g)


Mix the graham crackers in a food processor until evenly powdered before adding the butter.
Chef’s touch – use brand name crackers (spéculos) they have more oil in them and stick together better.
Firmly press the graham cracker crust into the bottom of an 8-inch springform pan. Bake at 350°F for 15 minutes or until golden brown.

Combine 2/3 of brown sugar, and all of the spices in a bowl. Set aside.
In a large bowl beat cream cheese until smooth, about 30 to 60 seconds. Gradually add the sugar mixture until smooth and creamy, about 1 or 2 minutes.
Beat in eggs one at a time until well-blended, scraping the sides of the bowl as you go.
Add pumpkin puree and beat until just blended.
Pour the batter over the crust and smooth the top.
Place a cake pan or loaf pan of water in the oven to moisten the air. Place the springform pan on a baking sheet and bake at 350°F (200°C) for 30 minutes. Reduce the temperature to 325ºF and bake for 10 minutes longer or until the edges of the cheesecake are puffed but the centre still looks moist and jiggles when the pan is tapped, about 10 minutes more.
Meanwhile, whisk together the sour cream, remaining 1/4 cup of brown sugar and vanilla until well-blended. Pour on top of hot cake and tilt the pan to spread the topping evenly. Return to the oven for 7 minutes.
Remove from oven and place pan on a wire rack and cover the pan and rack with a large inverted bowl or post so that the cake cools slowly. Let cool completely before refrigerating. Refrigerate for at least 6 hours, preferably 24 hours before serving.
Pumpkin Cheesecake from The Joy of Cooking by Marion Rombauer Becker et. al. (1997, Scribner)
*** Nichole’s touch – You can make pumpkin purée with a fresh orange squash such as pumpkin, citrouille, or potiron. Remove the seeds, chunk the flesh, boil until it’s the consistency of mashed potatoes.

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