Pumpkin Ginger Amaretto New York Cheesecake is the baked version of this cheesecake.
I sometimes am guilty of picking a recipe based on how it will look in the shots. The no-bake version certainly looks better in the pictures but I prefer the baked one.
When I posted my no-bake pumpkin ginger and amaretto cheesecake I promised myself I would try this version. We don’t live on just images, do we? So here it is: my Pumpkin New York Cheesecake.
As usual the first few attempts were a bit of a disaster. I tried baking in a bain marie but I did not have large enough aluminum foil (see notes at the bottom) and it did not work.
The ingredients of this recipe are very similar to the no-bake version but there is no need for gelatin (hurray!). The other difference is that the cream ingredients are to be mixed all together, and not as separate creams.
Pumpkin, Ginger and Amaretto New York Cheesecake
For the crust:
- 70 g amaretto biscuits 2.5 oz
- 70 g sweet plain biscuits 2.5 oz
- 90 g butter, melted 3.2 oz
For the filling:
- 200 g spreadable cheese 7 oz
- 100 g creme fraiche 3.5 oz
- 350 g pumpkin pulp 12.3 oz
- 120 g sugar 4.2 oz
- 2 eggs
- 1 egg yolk
- 70 g whipping cream 2.5 oz
- ginger, a piece of roughly 5 cm 2 in
- 2 amaretto biscuits
- 2 tbsp flour
- mini-amaretto biscuits alternatively normal amaretto
- whipped cream
- Peel and clean the pumpkin. Cut it into pieces and steam it until soft. I used the microwave with the specific steamer, at max power for 13 minutes. As an alternative it can be cooked in a pot with the steam basket for 15 minutes or in the preheated oven for 20 minutes.
- Blend in the mixer to have a puree.
- Put the cream on low heat. Before it boils add the grated ginger and the 2 amaretto biscuits, crushed. Leave in infusion for 10 minutes. Filter through a strainer and set aside. The cream will have reduced, that's normal.
For the crust:
- In the mixer crush the biscuits. Combine them with the melted butter and mix well.
- Line the bottom of the springform pan with baking paper. Cut a strip of baking paper to cover the inside. Use a little bit of butter to make it stick to the sides.
- Distribute the cookie crust in the bottom of pan and press firmly. Transfer in the fridge.
- Preheat the oven at 220° C (428° F).
For the cheesecake filling:
- In the bowl of a stand mixer (or in a large bowl if using a handheld) work at low speed the cheese together with the crème fraiche and sugar. Add the flour and mix.
- Add one egg and wait for it to be absorbed before adding the second one. Add the egg yolk in the same manner.
- Finally add the pumpkin puree and the flavored cream. Keep working until the cream is smooth and well combined. It is possible that the batter will be runny but baking will fix it.
- Pour the filling inside the prepared pan. Thump the pan a couple of times to level out the batter.
- Bake at 220° C (428° F) for the first 10 minutes. Reduce the temperature to 110° (230° F) and bake for another 50 minutes without ever opening the oven door.
- Leave the cheesecake in the oven, off and with the door closed, for 30 minutes.
- Garnish with ameretto biscuits and whipped cream.
If you opt for a bain maria the temperature and cooking times will be 190° C (374° F) for 1 hour and 30 minutes.
It remains of paramount importance not to open the oven door during baking.