Do you love pumpkin? Do you love cheesecake? If you answered “yes” to either of these questions, you should seriously consider making this pumpkin cheesecake.
I happen to love pumpkin cheesecake. It’s up there with my favorite desserts of all time, and it makes a great Thanksgiving dessert. I have made a pumpkin yogurt cheesecake recipe before, and loved it, but when Agnes Devereux agreed to share her recipe, I couldn’t contain my happiness. You see, I’ve admired The Village Tearoom’s pumpkin cheesecake from afar for several years now (yes, I stare at it in the dessert case each fall whenever I’m in the restaurant), but I’ve never had the pleasure of eating it.
In the interest of full disclosure, the pumpkin cheesecake in the photos was not made by me. I did make the recipe, but then last minute decided to freeze mine so we can have it as one of our Thanksgiving desserts (I froze the cheesecake in the crust and plan to add the topping and caramel sauce on Thanksgiving Day). So I popped into the restaurant (a definite benefit of living only 10 minutes away) and bought the slice you see here for the photos. Then I ate it. So I know it’s good!
It’s not just good, though. It’s great. It’s the best pumpkin cheesecake I’ve tasted by far. Try it and I am sure you’ll agree!
Recipe for Pumpkin Cheesecake with Caramel Swirl
This fantastic recipe is courtesy of Agnes Devereux of The Village TeaRoom, Restaurant and Bake Shop in New Paltz, NY.. It make two cheesecakes (cut the recipe in half if you only want to make one)
You'll need two 8” spring form pans, wrapped in heavy duty tinfoil
*3 cups ground gingersnap cookies
*1 cup toasted pecans
*1/3 cup firmly packed brown sugar
*5.5 oz. unsalted butter, melted
*3 lbs cream cheese, preferably organic, at room temperature
*17.5 oz. sugar, preferably organic
*1 ½ teaspoons ground cinnamon
*2 1/4 cups fresh pumpkin puree or canned pumpkin
*6 tablespoons whipping cream, preferably organic
*1 ½ teaspoon ground allspice
*6 large eggs, preferably organic and free-range
*2 cups sugar, preferably organic
*2 tablespoons corn syrup (I used agave syrup instead)
*½ cup water
*1 cup heavy cream, preferably organic
*2 oz. butter, preferably organic
*2 teaspoons vanilla extract
1. Preheat oven to 350°F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 8” springform pans.
2. Using an electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 1 ½ cups mixture to small bowl; cover tightly and refrigerate to use for topping.
3. Add pumpkin, 6 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs one at a time, beating just until combined.
4. Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 40 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.
5. Heat sugar, water and syrup in a heavy bottomed pan, whisking constantly. When the syrup is clear, turn heat up and bring to a boil. Cook, continuing to stir, until amber colored/380°F (it will be very very hot...please be careful handling the hot pan). Remove from heat and pour in the cream (be careful when you do this, because it will bubble up). Stir in butter and vanilla. Set aside to cool and use on top of the cheesecake.
6. Add heavy cream to refrigerated cream cheese mixture and stir to combine. Spread cream cheese mixture over cheesecake evenly. Drizzle caramel sauce in concentric circles over cream cheese mixture. Using tip of knife, swirl caramel sauce into a spider web-like pattern. Enjoy.
Good thing I love soup; I’ve certainly eaten a lot of it this week!
Today at Healthy Green Kitchen we’ve got another yummy seasonal recipe, straight from the menu of one of my favorite local eateries, The Village TeaRoom, Restaurant and Bake Shop in New Paltz, NY.
If you belong to a CSA or if you frequent farmers’ markets, you’ve likely become familiar with celery root (aka celeriac) lately. If not, here’s a little bit of info about this somewhat funny looking vegetable.
Celery root has a mild flavor and is said to taste like a cross between celery and parsley. It has very firm flesh and may be eaten raw in salads; it is also frequently cooked and then mashed/puréed. Unlike most of the other root veggies, though, celery root is low in starch. It’s got a thick skin that is somewhat difficult to peel; I find it easier just to slice it off.
In this recipe, celeriac marries beautifully with potatoes, wild rice, and kale to create a wonderful seasonal soup. I enjoyed this so much I think I am going to serve it again with Thanksgiving dinner.
Recipe for Celery Root, Kale and Wild Rice Soup
courtesy of Agnes Devereux, owner of The Village TeaRoom, Restaurant and Bake Shop
*1/2 cup wild rice
*2 large leeks, white part only, cleaned and chopped
*sea salt and pepper to taste
*1 pound celery root, peeled and chopped into bite-sized pieces
*1 1/2 cups potatoes, peeled and thinly sliced
*1 celery rib, diced
*1 bay leaf
*leaves from 1 large thyme sprig
*1/4 cup chopped parsley
*1 bunch kale, washed, ribs removed and sliced in ribbons
*1 oz. butter, preferably organic
*6 cups vegetable or chicken stock (or part stock and part water)
*1/2 cup half and half, preferably organic
1. Cover wild rice with plenty of water, bring to a boil and simmer for 45 minutes or until tender. (Alternatively, you can cook the rice right in the soup, but you will need to increase the simmering time to 45 minutes-1 hour for the rice to cook fully).
2. Melt the butter in a soup pot. Add the vegetables, parsley, bay leaf, thyme and 1 tsp. salt.
3. Cook over medium – high heat for 5 minutes, then add the stock.
4. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the half and half and simmer until vegetables are tender.
5. Taste and adjust seasonings.
Before serving, remove the bay leaf and add kale and drained wild rice. Heat through.
Since one cannot live on soup alone, make sure to check out tomorrow’s post for a delicious and decadent dessert recipe that’s also perfect for Thanksgiving!
As promised, here is another wonderful soup recipe from one of the Hudson Valley’s most esteemed restaurants. This Parsnip and Apple Soup is courtesy of Agnes Devereux, owner of The Village Tea Room in New Paltz, NY.
Parsnips are a root vegetable with a high mineral content (lots of calcium, iron and potassium in particular); they also contain some beta-carotene and vitamin C (parsnip nutrition info courtesy of Living Cuisine by Renee Loux Underkoffler).
I like parsnips both raw and cooked; I sometimes shave them into salads like this, and they are wonderful when roasted, alone or with other vegetables.
As far as growing them is concerned, parsnips are particularly delicious when their natural sweetness is allowed to develop by leaving them in the ground until well after the first frost, so the starches can convert to sugars.
This simple recipe perfect for the fall/winter pairs parsnips with potatoes. The sweetness of the parsnips is enhanced by the apple cider and it has a luscious velvet-y consistency when puréed with a little cream. To make it vegetarian, substitute vegetable stock for the chicken stock.
This parsnip soup recipe is my entry for Weekend Herb Blogging this week.
Weekend Herb Blogging is an event managed by Haalo, and I am this week’s host!
Recipe for Parsnip and Apple Soup
*2 large potatoes, peeled and chopped
*4 parsnips, peeled and chopped
*2 small onions, chopped
*1/4 cup chopped fresh parsley leaves
*4 oz. unsalted butter, preferably organic
*1 qt. homemade or store-bought chicken stock
*1 1/2 cups apple cider
*1/3 cup heavy cream, preferably organic and not ultra-pasteurized (I use raw cream)
1. In a large stainless steel pot, cook potato, parsnips, onions and parsley in butter over moderate heat, stirring, until onion is softened; this will take about 20 minutes. Add stock and simmer until vegetables are very soft, about 30 minutes.
2. With immersion blender, purée mixture until silky smooth. If you don't have an immersion blender, allow soup to cool sufficiently so that you can purée it in a traditional blender or a food processor. Do this in batches, if necessary.
3. Stir in cider, cream, and salt and pepper to taste and cook over medium heat, stirring occasionally, until heated through. Keep soup warm until ready to serve; garnish with chopped chives, if desired.