Caramelized White Chocolate and Pumpkin Cheesecake

Ingredients

  • 1 ¾ cups graham cracker crumbs
  • 3 ½ tablespoons light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • 1 stick unsalted butter (4 ounces), melted
  • 1 ½ pounds cream cheese, at room temperature
  • 3 eggs
  • + 21 more ingredients
    • 2 egg yolks
    • 1 cup sugar
    • 2 tablespoons all-purpose flour
    • ¼ teaspoon ground cinnamon
    • 1/8 teaspoon ground cloves
    • 1/8 teaspoon freshly ground nutmeg
    • 1 vanilla bean, scraped
    • 2 cups Pureed Roasted Butternut Squash, recipe follows
    • 10 ½ ounces Caramelized White Chocolate, recipe follows
    • ½ cup creme fraiche
    • ¼ teaspoon ground cinnamon
    • 1 orange, peeled and segmented
    • Granulated sugar, for dusting
    • 1 cinnamon stick, for grating
    • Special equipment: blow torch
    • Nonstick cooking spray
    • 1 medium-size butternut squash, halved
    • 1 ½ teaspoons garam masala
    • 10 ½ ounces white chocolate
    • 1 cup heavy cream
    • Special equipment: vacuum seal bag, vacuum sealer and pressure cooker

Preheat the oven to 275 degrees F. Line a baking sheet with parchment paper. For the pie crust: In a mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and salt. Add the melted butter by folding it in with a spatula. Press the crust mixture down flat into the baking sheet. Set asid...

View full recipe at SpringPad

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