Any regular reader of this blog will know that I love turning veggies into cheesecake. So Pumpkin Cheesecake was always going to be on the Thanksgiving menu. And though I typically don’t care so much about the appearances so long as the taste is great, this year I was determined to finally make one that didn’t crack.
Does anyone out there actually know how to do this? How is it that the Cheesecake Factory can turn out flawless cake after flawless cake, and I can’t get even one to set without developing deep fault lines?
I guessed that my problem had been in the pumpkin to cheese ratio, so this year, I went with a Martha Stewart cake that promised to be cheesy perfection. No such luck. Even though it only called for one cup of pumpkin to four bricks of cheese, it cracked in several places.
Also? it wasn’t very pumpkin-flavored. The squash got totally overwhelmed by the cheese. So I decided that it needed a sauce. Together, they were a real squash delight.
To make Pumpkin Caramel Sauce:
Mix 1C sugar with 2 Tbs water and set over medium heat in a saucepan to caramelize. Let the sugar develop into a nice deep brown. When I did this part, I was on the phone with my mom, and I kinda jumped the gun. Should that happen to you as well, I’ll tell you how to fix it in a bit. Add 1 C heavy cream and 2 Tbs cognac. Add in 1 C pumpkin puree and stir well. At this point, if you have done right by your sugar, you should have a nice creamy caramel. If you have messed up the timing however, you can just boil down until your sauce gets nice and thick. A dusting of sea salt will take the sauce from merely delicious to absolutely divine!