Thanksgiving Best Dessert Pumpkin Caramel Cheesecake
FOOR FOR THOUGHT: Pumpkin Pie may be the American traditional Thanksgiving dessert but everyone really would rather have this Pumpkin-Caramel Cheesecake. There is something about a fabulous cheesecake that even your fussy relatives that won’t eat dessert must have some.
WHERE DO PUMPKINS COME FROM? Pumpkins have been cultivated in the Americas for about 9000 years. They were prized for their meaty flesh, protein and oil rich seeds which were an important nutritional source during the lean winter months. Over the course of time, pumpkins grew bigger and bigger, approaching 1000 pounds with the world’s record at a scale tipping 2,600 pounds.
MIND TWISTER? Pumpkins are botanically a fruit called peppers, a type of berry from the gourd family.
WHAT’S THE DIFFERENCE BETWEEN FRESH AND CANNED? Canned pumpkins are not entirely composed of American pumpkin but often include their close, less fibrous cousin, the Hubbard squash. Canned pumpkin puree without sugar is not bad tasting and is very easy but the fresh real American pumpkin is the best bet for my taste. The fresh, cooked pumpkin has a bright, more delicate flavor with a certain clean, refreshing flavor that is lost in the canning process. Think of a canned potato compared to a fresh baked potato and you will understand the difference in flavor.
ADVANTAGES OF THE PUMPKIN: Pumpkins are a good source of beta-caroteen which is Vitamin A in the body. They have significant dietary fiber, low in carbohydrates and calories
SELECTING YOUR PUMPKIN: The big guys are great but you can stick with a small guy for a single cheesecake. Go for a heavy, solid pumpkin free of bruises and soft spots. Turn the pumpkin over and make sure that it is evenly ripened to that distinguishing, wonderful orange color. Check to insure that the stem is firm and dry.
PREPARING YOUR PUMPKIN: I prefer to roast the pumpkin with sugar for the best flavor. Cut your small pumpkin into quarters and remove the seeds. Place in a roasting pan and sprinkle with sugar. Roast in a 400 degree oven with a little water in the pan until tender, about 30 to 40 minutes depending on the size of your pumpkin. Remove and allow to cool.
THE FAST METHOD: First, cut the pumpkin into smaller pieces than for roasting. Trim the skin away with a sharp knife. Rinse the pumpkin under cold, running water, then season the complete surface of the pumpkin with the sugar. Place in a microwavable bowl with a little water and cover with s vented lid. Cook in a microwave oven on full power for about 6 minutes per one pound piece. The container can get very hot so allow it to cool before unwrapping.
TRICKS OF THE TRADE: Puree the pumpkin with the eggs from the cheese cake recipe. Pass through a coarse stainer to remove any fibers to enhance the extra silky texture of this cheesecake.
WHAT THE HECK IS ALLULOSE SUGAR SUBSTITUTE THAT’S AN OPTION IN THE RECIPE? Allulose is a naturally occurring rare sugar found in figs, raisins, jackfruit and maple syrup. It has the taste and feel of sugar but very low in sugar calories that raise blood sugar. It has a glycemic index of -0- yet bakes and browns just like sugar.
THE COOKING BEGINS: Bake the cheesecake in a water-bath to insulate the delicate ingredients from the direct harsh heat of the oven. Place the cheesecake in the roasting pan then onto the lower rack of the preheated oven. Carefully, pour boiling water into the roasting pan about 2/3 rd the way up the cake pan. Gently slide the pan the rest of the way into the oven. Bake until golden and a skewer inserted comes out clean and hot.
SERVING SUGGESTIONS: The cheesecake is heavenly in itself but you can take it off the taste scale with a fabulous dark chocolate sauce.
TRY YOUR TECHNIQUE: Try the fabulous Pumpkin and Caramel Cheesecake and Thanksgiving will never be the same.
PUMPKIN AND CARAMEL CHEESE CAKE
Makes 1 – 12 inch cheesecake =
Its the holiday so no counting calories
Prep time 45 minutes – Cook Time 1+ hour
CRUST
2 cups graham cracker crumbs, substitute (Gluten Free if you prefer)
1/4 cup granulated sugar (substitute Allulose)
1 tablespoons cinnamon
1/4 cup melted butter
CARAMEL
3 cups sugar (substitute Allulose and follow procedure below)
2 cups cold water
1 lemon juiced
2 cups heavy cream (*A2 cream)
FILLING
3 pounds cream cheese
2 cups caramel from above
1/4 cup flour (Gluten Free if you prefer) (the flour stabilizes the moisture from the pumpkin which is continually released during cooking)
2 cups pumpkin puree
1 tablespoons vanilla
2 tablespoons nutmeg
7 eggs
GARNISH
1 cup warm dark chocolate sauce (Sugar Free if you prefer)
powdered sugar or to your taste
sprigs of fresh mint
TO MAKE THE CRUST
In a medium bowl, combine the graham cracker crumbs, 1/4 cup of sugar, cinnamon and melted butter. Transfer to a parchment lined and buttered cake pan, 12 inches in diameter and at least 4 inches deep. Press the crumbs evenly and smoothly across the bottom.
TECHNIQUE FOR TRADITIONAL SUGAR CARAMEL:
In a clean medium, acid resistant skillet combine the sugar, water and lemon juice. Bring to a simmer over medium high heat cooking until a caramel is formed, about 310 degrees F. as registered on a candy thermometer. Remove the skillet from the heat. Slowly and carefully while whisking add the heavy cream until combined. Return to the
heat cooking until thickened and dense, about 10 minutes. Remove from the heat and allow to cool.
Caution: Do not taste anytime during the cooking process as the sugar syrup is very hot and will severely burn you!
TECHNIQUE FOR AN ALLULOSE CARAMEL:
**The allulose caramel is very similar to sugar caramel, but it cooks at a lower medium temperature and faster than sugar. (Omit the water and lemon juice from the sugar caramel ingredient list)
In a clean medium, acid resistant skillet add 4 tablespoons butter (additional to ingredient list), completely melting over low-medium heat. Add the allulose, mixing well, cooking until it starts to bubble and turn golden brown about 5 to 8 minutes depending on volume (@ lower temp and faster than sugar). Slowly and carefully while whisking add the heavy cream until combined. Continue cooking until thickened and dense, about 10 minutes. Remove from the heat and allow to cool.
TO MAKE & BAKE THE CHEESE CAKE:
In a large mixer bowl, beat the cream cheese. Add the 2 cups of the warm caramel and the flour, blending until smooth. Scrape down the bowl and add the pumpkin and flavorings mixing well. While whipping, add the eggs one by one. Scrape down the bowl and make sure the mixture is smooth. Pour into the pan. Place the cake in a roasting pan on the lower rack of a preheated 300 degree oven. Fill the water bath with boiling water 2/3rd the way up the cake pan. Bake until center is well set, about 1 plus hours. Remove from the water bath and pour the remaining warm caramel sauce over the cake. Allow the cake to cool on a rack to room temperature. Refrigerate overnight to set.
TO SERVE:
Remove the cheesecake from the pan. Cut the cheesecake into 12 slices and place on the appropriate dessert plates. Artistically drizzling the chocolate sauce over the cheesecake and plate. Dust the cheesecake with confectioners sugar through a fine sieve. Garnish with a sprig of mint
©Jimmy Schmidt
* A2 milk comes from certain breeds of dairy cattle such as Guernsey, Jersey, Charolais, Normande, Brown Swiss which have a higher genetic predisposition for producing milk with A2 Beta-Casein. A2 is easy to digest than other milks and creams that contain the “lectin” A1 Casein protein. A2 beta casein is the same type of protein found in human milk.
