Sage's Pumpkin Cheesecake Recipe
"Pumpkin Recipes Online"
For the crust:
3 eggs, separated
6 T. granulated sugar
1/3 c. flour
1/3 c. cornstarch
For the filling:
4 T. butter
1 pumpkin (approximately 2 lbs.), peeled and diced, or 1 (16 oz.) can pumpkin
1/2 c. brown sugar
2 T. ground cinnamon
1 T. ground nutmeg
1 c. mascarpone
2/3 c. sour cream
2 eggs, separated
1 t. vanilla extract
To make the crust: Preheat the oven to 400° F. In a mixing bowl, beat the egg
whites until stiff and set aside. In a separate bowl, beat the yolks with the
sugar. Gradually fold the yolk mixture into the whites. Sift the cornstarch and
flour together over the egg mixture, and gently fold in.
Line a baking sheet with parchment paper; pour the batter into the paper and
spread to an even thickness, making approximately a 12-inch square. Bake for 10
minutes or until golden brown. Invert onto a wire rack and let cool.
To make the filling: If using fresh pumpkin, heat the butter in a large skillet
or saute pan. Add the diced pumpkin and 2 T. brown sugar. Cook on medium heat
until soft. Add the cinnamon and nutmeg and stir to incorporate. Remove from the
heat. In a food processor, puree the pumpkin mixture until smooth and set aside.
If using canned pumpkin, melt the butter. In a mixing bowl, mix the melted
butter with the pumpkin, 2 T. brown sugar, cinnamon and nutmeg.
Reduce oven temperature to 325° F. Butter and flour the inside of a 9-inch
springform cake pan. Cut a circle from the crust to fit tightly inside the pan.
Place the crust in the pan.
In a mixing bowl, beat together the mascarpone, sour cream, 4 T. brown sugar,
the vanilla extract and egg yolks (set the whites aside) until evenly blended.
Stir in the pumpkin puree.
In another bowl, beat the two egg whites until stiff. Gradually beat in the
remaining brown sugar and gently fold the whites into the pumpkin mixture. Pour
the filling into the cake pan and bake for 40 to 50 minutes until lightly firm
on the top. Let the cheesecake cool and carefully unmold.
Makes 1 9-inch cheesecake.