Pumpkin pie meets velvety cheesecake
Fall isn’t complete without the tastes of pumpkin. Every year, many look forward to the beginning of September, not because it’s back-to-school season, but because that means it’s the return of those seasonal flavors, and maybe most popular, pumpkin.
After Labor Day, some of our seasonal dining venues begin to close or are open on weekends only. Cru, in particular, is closed on Tuesdays and Wednesdays. They are working diligently on their fall/winter menus which will debut later on in the season (so stay tuned).
One particular item that will be featured on the dessert menu at Cru, however, is the pumpkin cheesecake. The recipe yields two cakes and is oh-so-delicious and pretty easy to make.
The crust, one of the most critical parts of the cheesecake, calls for graham crackers, sugar, and melted butter. The graham crackers compliment and pair nicely with the flavor of the pumpkin. Press this mixture into the bottom of a springform pan.
For the cheesecake, put cream cheese and mascarpone cheese together with the sugar and mix well. Add in the remaining ingredients and mix until no lumps are present. Be sure not to overmix. Unlike other cakes, where beating air into the batter is vital, overmixed cheesecake can rise, fall, and then crack from the excess air. Pour the mixture into the springform pan.
Bake for one hour at 325 degrees in a water bath, rotating the cheesecake every 20 minutes to help bake it evenly. The water bath helps to moderate the temperature and prevent the cake from cracking. Since the water remains at a constant low temperature, the cake sets slowly, resulting in a super-creamy dessert.
Sometimes, it is hard to tell when a cheesecake is actually baked to perfection. The center should still be slightly wobbly as it continues to cook slightly as it cools outside of the oven. It usually sets completely when refrigerated.
For added flavor, we have even introduced our bourbon caramel sauce recipe. This recipe is ideal for all of your favorite classics but may be the perfect addition to the pumpkin cheesecake. This seven-ingredient sauce is creamy, sweet, and the smidgen of bourbon or whiskey can make the taste even better with that little shot of perfection. You’re sure to never go to the grocery canned caramel ever again!
The last step, and the best part… enjoy! The richness from the mascarpone adds to the velvetiness of the cheesecake, and the caramel sauce brings this decadent fall dessert to the top of your favorite list.