On the hunt for a perfect Thanksgiving dessert? Look no further: This Pumpkin Cheesecake is sublime
SalonBibi Hutchings, a lifelong Southerner, lives along a quiet coastal Alabama bay with her cat, Zulu and husband, Tom. A light sprinkling of coarse brown sugar or coconut sugar right before serving looks pretty against the paler shade of the top layer, but, honestly, this cheesecake is ready, set, go straight from the refrigerator. We need your help to stay independent Subscribe today to support Salon's progressive journalism Pumpkin Cheesecake Yields 12 servings Prep Time 30 minutes Cook Time 70 minutes Ingredients For the crust 2 cups gingersnap or graham cracker crumbs, or mix of the two 1 cup ground pecans or walnuts 1/3 butter, melted 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 2 tablespoon brown sugar or coconut sugar For the filling 16 ounces cream cheese 1 cup brown sugar/coconut sugar 3 tablespoons pure maple syrup 4 large eggs 1 cup sour cream 1/4 cup Grand Marnier, brandy or cognac 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon pumpkin pie spice 1 can pure pumpkin 1/4 cup heavy cream For the topping 1 cup sour cream 1 cup heavy cream Scant 1/4 cup brown sugar/coconut sugar 1/4 cup Grand Marnier, brandy or cognac, same as used in filling Directions Preheat oven to 350 degrees fahrenheit. Beat cream cheese and a dollop of sour cream until smooth then add sugar and beat until light. Make the topping while cheesecake is baking: Beat cream until fluffy then add sour cream, sugar and Grand Marnier/brandy/cognac.
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