I came across this recipe while reading through the latest issue of Food & Wine on my way up to NYC this past weekend. Immediately, I knew I had to make it…
adapted from Jane Tseng – Pulino’s; Food & Wine, November 2010
ingredients for cheesecake
-8 oz. gingersnap cookies, crushed
-2/3 c & 2 tbsp demerera sugar
-2 tbsp unsalted butter, softened
-12 oz cream cheese, softened
-1 c pumpkin puree
-1/2 tsp vanilla extract
-2 large eggs
-1/4 c ap flour
-1/8 tsp ground cinnamon
-pinch of ground nutmeg
ingredients for pears
-4 tbsp unsalted butter
-3 large, ripe bartlett pears, peeled, cored, and cut into 1/8″-1/4″ slices
-1 tsp demerera sugar (should use white sugar, since crystals are smaller)
Preheat oven to 350°.
Crush gingersnaps, 2 tbsp of sugar, and a pinch of salt in a large plastic bag until fine crumbs form. Next add softened butter and combine until moist. Alternatively, you can do this in a food processor instead of a plastic bag. Butter a 9″ springform pan. Press the crumb mixture into the bottom in an even layer. Bake for about 10 minutes, until lightly browned. Wrap bottom of pan in foil once cool enough to handle.
In large bowl, combine and mix the cream cheese, pumpkin puree, vanilla extract, and the 2/3 c of sugar with a hand mixer until smooth. Add the eggs and mix. Next, add the ap flour, cinnamon, nutmeg, and 1/2 tsp of salt. Mix until well combined. Pour cheesecake mixture into springform pan over the gingersnap crust.
Place springform pan into large skillet or pan. Fill skillet or pan with hot water so it reaches halfway up the side of the springform pan. The crust didn’t turn out as dry as I’d hoped. Next time, I’m just going to place a separate pan with water in the oven while baking. NOT place the springform pan IN the water.
Place in oven for about 55 minutes, until filling is barely jiggly in the center. Transfer pan to a rack and let cool. Once cool, place in fridge for at least 4 hours.
Prepare the pears on serving day. Melt the butter over medium-high heat until brown, about 3 minutes. Add and cook the pear slices, until lightly browned on both sides. Toss in the sugar. Turn and coat the pears until glazed nicely.
Serve pears over cheesecake. Enjoy.
This cheesecake came out well! I’m pretty sure I’m adding this to the Thanksgiving menu this year.
Tagged: cheesecake, cooking, pumpkin