THE Thanksgiving dessert

This dessert is my secret family weapon… I mean recipe, much-demanded every Thanksgiving; because yes, it’s that good. What is this miracle confection? Cheesecake, of course. But not just any cheesecake. Pumpkin chiffon cheesecake!

Imagine combining the glory that is a New York style cheesecake with the tradition that is the pumpkin pie. That is what this cheesecake is all about. Oh, and it’s a bit of work.

Ingredients

Crust:

14 boards Graham Crackers (about 2 cups crushed)
6 tablespoons (3/4 stick) butter, melted
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ginger

Cheesecake Layer:

1 pound cream cheese, softened
2 eggs
2/3 cup sugar
1 can of solid-pack pumpkin (not pie filling)
2 tablespoons all-purpose flour
1/4 teaspoon ground allspice
1/2 teaspoon nutmeg

Pumpkin Chiffon Layer:

1 can of solid-pack pumpkin (not pie filling)
3/4 cup sugar
1 egg yolk
1/4 teaspoon salt
1/4 teaspoon ground allspice
1 envelope unflavored gelatin
2 tablespoons water
1/2 cup half-and-half
1 egg white
3 tablespoons warm water

1. Heat oven to 350 degrees F.

2. Crust and Cheesecake Layer: In bowl, mix crumbs, butter, sugar, cinnamon, and ginger. Press over bottom and 1-3/4 inches up side of 12-inch springform pan.

3. In large bowl, beat cream cheese, eggs, sugar, pumpkin, flour, allspice, and nutmeg. Pour into graham crust.

4. Bake in 350 degree F oven 35 minutes or until center is set. Transfer to rack; let cool to room temperature. Refrigerate.

5. Pumpkin Chiffon Layer: While cheesecake is chilling, in medium-size bowl, stir together pumpkin, 1/2 cup of the sugar, egg yolk, salt, and allspice.

6. In small saucepan, sprinkle gelatin over water. Let stand until gelatin softens, 5 minutes. Add half-and-half. Heat over medium heat, stirring, until gelatin is dissolved.

7. Stir small amount of warm half-and-half mixture into pumpkin mixture; stir pumpkin mixture into half-and-half mixture in saucepan. Place over medium heat; cook, stirring constantly, for 10 to 13 minutes or until mixture reaches 160 degrees F on an instant-read thermometer.

8. Cool mixture over ice water in large bowl until consistency of sour cream (mixture mounds on top of itself), 6 to 8 minutes. Remove from ice water bath.

9. In small bowl, beat egg white with mixer until foamy. Gradually beat in remaining sugar until stiff peaks form.

10. Fold egg white mixture into pumpkin mixture. Scrape onto cheesecake; smooth top. Cover; refrigerate overnight to firm chiffon. Makes 12 servings.

Posted by Andrew
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