Pumpkin Fromage Blanc Cheesecake with Gingersnap Crust by Brigid Callinan
Recipe and Picture Courtesy of Chef Brigid Callinan.
- 1 cup gingersnap crumbs (homemade or store-bought—the crunchy type)
- ¼ cup ground toasted pecans
- 2 tablespoons unsalted butter, melted
Preheat the oven to 350º. Butter a 9” springform pan and place it on a baking sheet. Combine all the crust ingredients and toss by hand until the mixture is uniform. The crumbs should hold together if squeezed but not feel greasy. If the crumb mixture is dry, add a bit more melted butter. Place the crumb mixture into the prepared pan and press it evenly into the bottom of the pan and about ½” up the sides. Bake the crust until it feels slightly dry and firm, about 10 minutes. Set the crust aside while preparing the filling. Reduce the oven temperature to 300º.
- 12 ounces Bellwether Fromage Blanc, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 8 ounces mascarpone
- 1 cup pumpkin puree
- ¾ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 large eggs
- 2 large egg yolks
- 1 ½ teaspoons vanilla
In a stand mixer with the paddle attachment beat the Fromage Blanc on medium-high speed until very smooth. Scrape down the bowl sides and add the brown and granulated sugars, then beat until smooth. Scrape down the bowl sides, then add the mascarpone and beat on medium speed until smooth. In a separate bowl whisk together the remaining ingredients until smooth. Stir the pumpkin mixture gently into the cream cheese mixture until it is very smooth and uniform. Pour the batter into the pre-baked crust. Bake the cheesecake until it is barely set in the middle, about 55-60 minutes. Remove the cheesecake from the oven and cool it to room temperature. Refrigerate the cheesecakes for several hours or overnight before serving.