As the leaves begin to turn and a crispness fills the air, the craving for pumpkin desserts arrives. This pumpkin cheesecake combines rich, creamy layers with a uniquely spiced macadamia nut crust that elevates the classic flavor profile to new heights. Using the precision of a sous vide circulator, we’ll achieve an ultra-smooth texture that will impress your guests and keep them coming back for more. Let’s dive into this delicious journey!
Ingredients
For the Spiced Macadamia Nut Crust:
- 1 cup macadamia nuts
- 1/2 cup graham cracker crumbs
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
For the Pumpkin Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
Instructions
Begin by preheating your sous vide water bath to 175°F (80°C).
For the crust, pulse the macadamia nuts in a food processor until finely chopped. Combine the chopped nuts with the graham cracker crumbs, brown sugar, spices, and salt in a bowl. Pour in the melted butter and mix until the mixture resembles wet sand.
Press the crust mixture firmly into the bottom of a 7-inch springform pan, ensuring an even layer. Place the pan in the refrigerator to chill while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese until smooth using a handheld mixer or stand mixer. Add the pumpkin puree, sugar, sour cream, eggs, vanilla extract, and spices. Mix on low speed until fully combined and creamy, taking care not to overmix.
Carefully pour the cheesecake filling over the chilled crust in the springform pan. Seal the pan tightly with plastic wrap to prevent water from entering during the sous vide process.
Submerge the springform pan in the sous vide water bath and cook for 1.5 to 2 hours. The cheesecake is done when it has set but still has a slight jiggle in the center.
Once cooked, carefully remove the pan from the water bath and let it cool at room temperature for about 30 minutes. Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for the best flavor.
To serve, carefully release the cheesecake from the springform pan and slice it into wedges. Garnish with whipped cream, a sprinkle of cinnamon, and some crushed macadamia nuts for an added crunch.
This Modern Pumpkin Cheesecake with Spiced Macadamia Nut Crust is not just a dessert; it’s a celebration of fall flavors presented with a contemporary twist. Dive into this creamy, dreamy delight that’s sure to wow your taste buds!