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Pumpkin swirl cheesecake with speculoos cru

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Old 11-14-2021, 12:11 PM   #1
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Default Pumpkin swirl cheesecake with speculoos cru

If anyone tries this I'b be interested to know what you think.

Pumpkin swirl cheesecake with speculoos crust

Prep time: 30 minutes
Cook time: 1 hour
Chill time: Several hours
Makes: 8 servings
Notes: Crush the cookies into fine crumbs in a food processor or in a plastic zippered bag with a rolling pin. You can substitute ginger snap cookies or graham crackers for the speculoos cookies.
For the crust:
1 ½ cups (6 ounces) finely crushed speculoos cookies
5 tablespoons melted butter
For the filling:
2 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
2 large eggs
2 large egg yolks
½ of a 15-ounce can (about ¾ cup) pure pumpkin
½ cup sour cream
1 ½ teaspoons pumpkin pie spice
1/3 cup pumpkin butter, see recipe below
For the crust:
1. Heat oven to 325 degrees. Spray bottom and sides of a 9-inch springform pan with cooking spray.
2. Mix 1 1/2 cups cookie crumbs and 5 tablespoons melted butter in a small bowl. Press mixture into an even layer over the bottom of the prepared pan. Bake until set, 8-10 minutes. Cool on a wire rack.
For the filling:
1. Reduce oven temperature to 300 degrees. Put 2 packages of softened cream cheese into a large mixer bowl fitted with a paddle blade. Beat on high until smooth and light. Beat in 2/3 cups sugar, scraping bowl frequently, until mixed, then beat in 2 eggs and 2 additional egg yolks until smooth. Beat in 3/4 cups pumpkin, 1/2 cup sour cream and 1 1/2 teaspoons pumpkin pie spice until smooth. Scrape mixture into pan with crust.
2. Use a small spoon to dollop pumpkin butter over the batter in a polka-dot pattern. Use a small spatula or blunt knife to swirl pumpkin butter into batter. (Don’t swirl into baked crust below.) Bake in the center of the oven until the center of the cheesecake is set but still a bit wiggly, about 50 minutes. Turn off the oven and open it about 5 inches. Let the cake cool in the open oven for 1 hour. Remove from the oven and cool completely on a wire rack.
3. Refrigerate at least 6 hours, or overnight. Remove sides of pan. Serve in wedges.
Pumpkin spice pumpkin butter
Be sure to stir frequently so the mixture doesn’t scorch on the bottom of the pan while it cooks and concentrates in flavor.
Prep time: 5 minutes Cook time: 25 minutes Makes: 3 generous cups
1 can (29 ounces) pure pumpkin, about 3 generous cups
¾ cup packed dark brown sugar
½ cup apple juice concentrate (not diluted) or unfiltered apple cider
1/3 cup corn syrup, honey or agave syrup
2 tablespoons pumpkin pie spice
¼ teaspoon salt
1. Mix all ingredients in a medium-size heavy-bottomed saucepan. Heat to a boil over medium heat. Reduce heat to low. Cook, stirring nearly constantly, until shiny and thickened to the consistency of jam, about 25 minutes.
2. Cool. Store in a covered container in the refrigerator for up to 2 weeks.
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