Nov 11, 2013

Saveur the Season!

Pumpkin Cheesecake Tart with Gingersnap Crust
Saveur Magazine | Credit: Helen Rosner

SAVEUR is my favorite culinary magazine! In their own words, "It celebrates the cultures and environments in which dishes are created and the people who create them." I so agree! I am continually challenged and inspired.

I am gung-ho for tradition, but shaking things up a bit is very fun! Currently, SAVEUR is featuring 50 Thanksgiving Potluck Recipes to add pizzazz to your feast! Take a look at the preview below and I guarantee something will say HELLO! Also, the how-to for the Pumpkin Cheesecake Tart with Gingersnap Crust follows!

  • Autumn Panzanella Salad
  • Pecan Cheese Wafers
  • Cumin-Roasted Carrots and Parsnips
  • Sautéed Green Beans with Pickled Shallots
  • Mashed Yams with Lime and Honey
  • Pecan Cream Cake
  • Roasted Beets with Orange and Crème Fraîche
  • Spinach Madeleine
  • Van Valkenberg Hot Slaw
  • Kale and Sweet Potato Gratin
  • Piquant Corn Bread
  • Green Beans with Lemons and Capers
  • Creamed Onion Gratin
  • Salata Adas (Garlicky Lentil Salad)
  • Brussels Sprouts Gratin
  • Winter Salad with Buttermilk Dressing
  • Roasted Butternut Squash Salad with Cranberries and Candied Pecans
  • Broiled Spaghetti Squash with Walnut-Miso Glaze
  • Grizzly Bear Pie
  • Potato and Rutabaga Gratin

Serves 8 

4 cups finely crushed gingersnaps (about 60 cookies)
8 tbsp. unsalted butter, melted
1 tbsp. grated ginger
1 lb. cream cheese, softened
½ cup packed light brown sugar
½ tsp. ground cinnamon
¼ tsp. kosher salt
⅛ tsp. ground allspice
⅛ tsp. ground cloves
¾ cup fresh or canned pumpkin purée
2 eggs
Whipped cream, for serving (optional)

1.) Heat oven to 325°. Mix gingersnaps and butter in a bowl; press crumbs into the bottom and halfway up the sides of a 10" springform or tart pan. Bake until crust is just set, 8–10 minutes; let cool.

2.) Pass grated ginger through a fine-mesh strainer into a bowl, pressing on and discarding solids; set ginger extract aside. Using a hand mixer, beat cream cheese, sugar, cinnamon, salt, allspice, and cloves in a bowl until combined. Beat in reserved ginger extract and pumpkin until smooth. Add eggs one at a time, beating well after each addition. Pour filling into crust and smooth top with a rubber spatula. Bake until lightly browned on top and center of filling is just set, about 30 minutes. Cool to room temperature; cover and refrigerate at least 2 hours or overnight. Serve with a dollop of whipped cream, if you like.

Have a SNAPPY day!

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♫ Karen