|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
PUMPKIN CHEESECAKE TART WITH GINGERSNAP CRUST
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
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!