Silky rich and deliciously creamy, this festive cheesecake with its crunchy walnut brittle topping is a delicious make-ahead dessert to serve during the holidays. Pastry chef Jennifer Flannagan devised this delightful cheesecake with its candylike topping.
Active Time: 20 Minutes
Total Time: 7 Hours 50
Preheat an oven to 325 degrees F. Position a rack in the center of the oven. Position a second rack directly below it.
FOR THE CRUST:
In a large bowl, combine the graham cracker and gingersnap crumbs, sugar, and ginger. Stir in the melted butter. Firmly press the crumbs into the bottom of a 9 1/2-inch springform pan. Brush the crust lightly with the egg white and chill for at least 15 minutes before filling and baking.
FOR THE FILLING:
In a large bowl, beat together the cream cheese, sour cream, and brown and granulated sugars, using an electric mixer, until smooth. Gently beat in the egg yolks, then the pumpkin puree, vanilla, cornstarch, ginger, cinnamon, nutmeg, and cloves. In a large bowl, beat the egg whites, with a whisk or an electric mixer, until stiff peaks are formed. Fold the egg whites into the cream cheese mixture.
Pour the filling into the prepared pan and place in the oven. Set an 8-inch-square baking pan filled halfway with hot water on the rack below the cheesecake (this helps prevent the top of the cheesecake from cracking). Bake until the center does not tremble when the cake is gently shaken, about 45 minutes to an hour.
Remove from the oven and allow to cool for several minutes. Place a rack 4 to 5 inches from the heat source of a broiler. Preheat the broiler.
FOR THE TOPPING:
in a small bowl, combine the walnuts, ginger, and sugar. Add the butter and mix together with a fork or clean fingers until crumbly. Sprinkle over the warm cheesecake and place in the broiler to melt the sugar and caramelize the topping, 30 to 40 seconds. Watch carefully so that the topping does not burn.
Remove the cheesecake from the broiler and let cool to room temperature. Cover and chill for at least 6 hours or as long as overnight. When it is chilled, run a knife around the edge of the cheesecake and remove the pan rim. Set the cheesecake on a serving plate without removing the pan bottom.
Note: To toast walnuts, spread shelled nuts in a shallow pan. Toast in an oven preheated to 350 degrees F, stirring occasionally, until lightly browned, 8 to 10 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (278g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 731 | ||
Calories from Fat: 378 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42g | 56 % | |
Saturated Fat 18.7g | 94 % | |
Monounsaturated Fat 12.3g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 500mg | 154 % | |
Sodium 457.2mg | 16 % | |
Potassium 412.9mg | 11 % | |
Total Carbohydrate 73.1g | 21 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 69.8g | ||
Protein 19.3g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 731
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