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  • Pumpkin and Smoked Salt Cheesecake

Recipes Blogs and Media

Pumpkin and Smoked Salt Cheesecake

by Jason Morse / Monday, 28 March 2016 / Published in Agriculture Info, Cooking Classes, Food Facts, Grill Gear Reviews, Grill or Smoker Reviews, Grilling Info, Media Appearance, Photography, Portfolio, Recipes, Uncategorized
Pumpkin Smoked Salt Cheesecake

Pumpkin Smoked Salt Cheesecake

Serves 8 ppl – Makes 1 Cheesecake

Ingredient Qty Measure Notes
**** CRUST ****      
Gingersnaps, Crushed 2 Cups We like Stauffers
Sugar, Dark Brown ¼ Cup  
Butter, Melted 1 Stick We like Challenge Brand
Salt, Hickory Smoked 2 Tbsp  
**** FILLING ****      
Cream Cheese 3ea 8 oz Pkgs We like Challenge Brand
Pumpkin, Puree (prepared) 1 Ea  
Eggs, Whole 4 Ea  
Eggs, YOLK ONLY 1 Ea  
Sour Cream ¼ Cup  
Sugar, Cane Granulated 1 ½ Cup  
Flour, All Purpose 2 Tbsp  
Vanilla, Paste 2 Tbsp  
Pumpkin Pie Spice 2 Tsp  
**** TOPPING ****      
Salt, Hickory Smoked 1 Tbsp  

 

PREP TIME:  20-30 minutes                        COOKING TIME:  65-75 MINUTES                            REST TIME:  4 Hours

 

  1. Preheat your oven to 350 degrees for standard oven or 325 degrees for convection oven
  2. FOR THE CRUST:
    1. In a medium mixing bowl, add the crushed gingersnap crumbs, melted butter, sugar and smoked salt. Mix well until all butter is absorbed by the crumbs
    2. Spray the bottom and sides of your pan using a non stick cooking spray
    3. Press this mixture into the bottom of a 9” Springform pan, or into a 13” cake pan (to make bars)
  3. FOR THE FILLING:
    1. In a large mixing bowl, add the Cream cheese and allow to soften for 20 minutes
    2. Using a hand mixer with paddles, beat the cream cheese until smooth
    3. Add: Pumpkin Puree, eggs, egg yolks, sour cream, cane sugar, flour and vanilla paste
    4. Beat until smooth
  4. Pour the cheesecake batter into the pan, over the gingersnap crust
  5. Allow the batter to settle
  6. Place in the oven, on the middle rack and cook for 45 minutes, check the cheesecake and continue to cook in 10 minute increments until done. Approx 60-75 minutes
  7. Cheesecake should have a firm center, with a slight amount of wiggle.
  8. Once the cheesecake is set, remove from the oven and allow to cool on the counter for 15 minutes. Top with the 1 Tbsp of smoked salt
  9. Place in the fridge and allow to cool for Min of 4 hours. Serve well chilled
Tagged under: 5280 culinary, 5280 culinary demo, 5280 culinary events, 5280 culinary foods, 5280 culinary recipe, ace demo, ace grill expert, ace hardware, ace hardware culinary, chef demo, chef jason morse, colorado proud, food, grilling lifestyle, rocky mountain ace stores, spices

About Jason Morse

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