Pumpkin Cheesecake with Cinnamon Swiss meringue, Caramel and Candied Pecans

COURTESY OF EXECUTIVE PASTRY CHEF JACLYN STORY

Pumpkin Cheesecake.jpg

8” Cheesecake 

Graham crust:

  • 1 1/2 cup graham crumb

  • 1/4 cup brown sugar

  • 1/2 cup melted butter



Pumpkin cheesecake:

  • 1 1/2 # cream cheese

  • 1 cup sugar

  • 4 eggs

  • 15 oz. pumpkin purée

  • 1/4 flour

  • 2 Tablespoons cinnamon 

  • 1/2 teaspoon ginger

  • 1/4 teaspoon nutmeg, allspice and cloves 

Bake in an 8” pan at 325 degrees in a water bath 

 

 Top with cinnamon Swiss meringue buttercream:

  • 1 cup sugar

  • 1/2 cup pasteurized egg whites- melt over water bath 

Whip together and add 1 cup soft unsalted butter 2 tablespoons cinnamon

 

Caramel: 

Boil 1 cup of sugar with 1/3 cup water til golden brown. Whisk in 2 1/2 tablespoons unsalted butter and 2/3 cup heavy cream

 

Candied pecans: 

  • 1 egg white

  • 1 tablespoon water

  • 1 cup sugar

  • Pinch salt & vanilla 

  • 1/2 pound pecans 

 Mix together and bake at 325 degrees

Bert Wood