Burnt Basque Pumpkin Spice Cheesecake.
Ingredients
- 3 packages (8 ounce) cream cheese, at room temperature
- 1 1/4 cups granulated sugar
- 4 large eggs, at room temperature
- 1 can (15 ounce) pumpkin pureè
- 3/4 cup Carnation® Almond Cooking Milk or heavy cream
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 1 teaspoon kosher salt
- 1/4 cup all-purpose flour
- 1 pie crust homemade or store-bought
- 2 tablespoons melted salted butter
- 3 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
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Instructions
- 1. Place a rack in the middle of the oven. Preheat the oven to 400 degrees F. Line a 9-inch spring-form pan with parchment paper and grease with butter.
- 2. In a mixing bowl, beat together the cream cheese and sugar on medium speed, scraping down the sides of the bowl until very smooth and creamy, about 2 minutes. Add the eggs, 1 at a time, until fully incorporated. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low. Add the pumpkin, Carnation® Almond Cooking Milk, and vanilla. Beat until combined, about 30 seconds.
- 3. Combine the flour, cinnamon, ginger, cardamom, and salt. Sift the flour mix into the batter, then beat again to combine, about 30 seconds. Pour the batter into the prepared parchment-lined pan.
- 4. Transfer to the oven and bake for 60-65 minutes, until deeply golden brown on top and still a little jiggly in the center. Let the cake cool 10 minutes, then unmold. Let cool completely.
- 5. Meanwhile, make the cookies. Preheat the oven to 350 degrees F. Lightly flour a clean counter. Unroll the pie crust and cut out your desired shapes using your favorite fall cookie cutter. Carefully transfer the cookies to a parchment-lined baking sheet.
- 6. Transfer to the oven and bake the cookies on the middle rack of the oven for 8-10 minutes, until just lightly golden brown. Cool on the baking sheet for five minutes and then transfer to a wire cooling rack to cool completely.
- 7. In a small bowl, combine the sugar, cinnamon, and ginger. Brush the melted butter over the cookies and then sprinkle the cookies with ginger-cinnamon sugar.
- 8. To serve, slice into wedges, dollop with cream and top with cookies. Serve at room temperature or chilled. I like room temp best.
Source
Original recipe: View Original