Pumpkin Cheesecake
Chef Terrance Brennan of Picholine, Artisanal and Artisanal Cheese Center – New York, NY
Adapted by StarChefs

Yield: 12 – 14 Servings

Ingredients:

Pecan Crust:
• 2 cups cold unsalted butter, diced
• 2 cups 10X confectioner’s sugar
• 3 cups plus 3 Tablespoons all-purpose flour
• 1 ½ Tablespoons cinnamon, ground
• 1 egg
• 1 cup pecans, finely chopped

Filling:
• 1 ¼ pounds cream cheese, room temperature
• 3 ½ cups 10x confectioner’s sugar
• 1 ½ Tablespoons cornstarch
• 1 Tablespoon all-purpose flour
• ¾ teaspoon salt
• 1 Tablespoon cinnamon, ground
• ½ teaspoon nutmeg, ground
• ¼ teaspoon cloves, ground
• 1/8 teaspoon ginger, ground
• 1/8 teaspoon cardamom, ground
• ¼ cup heavy cream
• 2 Tablespoons vanilla extract
• 11 egg yolks
• 4 eggs
• 1 ¼ cups pumpkin puree

Method:
For crust:
In the bowl of a standing mixer combine the butter and confectioner’s sugar. Cream together on low speed until the mixture is light and fluffy. Add the flour and cinnamon to the bowl and mix well. In a separate bowl beat the egg. Add the beaten egg and pecans to the mixture and continue to mix until the dough comes together and forms a ball in the bowl.

Remove dough from mixer and wrap tightly in plastic wrap. Chill dough overnight in the refrigerator.

For filling:
Preheat oven to 325°F. In the bowl of standing mixer fitted with the paddle attachment add the cream cheese, confectioner’s sugar and cornstarch. Beat together on low speed until thoroughly incorporated.

In a separate bowl sift together the flour, salt, cinnamon, nutmeg, cloves, ginger, and cardamom.

With the mixer on low speed, beat the flour mixture into the cream cheese mixture one third at a time, stopping to scrape the bowl after each addition and beating only until combined. Add the heavy cream and vanilla to the mixture and beat until combined.

In a separate bowl beat the egg yolks and whole eggs together. Add the beaten eggs and pumpkin puree to the mixture and beat until combined, being careful not to over mix.

To assemble:
Remove the chilled pecan crust from the refrigerator and carefully press it into the bottom of a 12-inch by 3-inch spring form pan. Wrap pan in a double layer of aluminum foil.

Bake crust in preheated oven for 10 minutes, or until golden brown. Remove from oven and cool for 15 minutes. Pour the cheesecake filling on top of the crust and place the spring form pan in a high-sided baking dish or roasting pan. Slowly add water to the dish or pan so that is comes halfway up the side of the spring form pan, creating a water bath. Bake the cheesecake for 25 minutes.

Lower the temperature in the oven to 300°F and bake for an additional 25 minutes.
Turn off oven and leave cheesecake in the oven until it sets, approximately 20 minutes.
Remove from oven and cool for at least 6 hours or refrigerate overnight.

Wine Pairing:
A spicy dessert wine such as the René Barth Alsace Vogelgarten Sélection de Grains Nobles 2000