Pumpkin Cheesecake

One of my favourite holiday desserts. This recipe is very simple to make and will have your guests wanting more. The sous vide process leaves this cheesecake softer than people will be expecting and silky smooth. You can top it with chopped nuts, classic graham cracker crumble, ginger snap cookies, or just enjoy on its own. A simple caramel drizzle can also put this recipe over the top.

Author

Brandon Grant

I’m a pastry chef so obviously desserts are my favourite but with this machine my classic is a New York strip steak perfect medium with garlic thyme butter to finish.

Prep Time: 01:00

Recipe Time: 01:00

Temperature : 170F / 76.7C

Ingredients

• 3 packs cheese cheese
• 1 cup sugar
• 2 large eggs 1 yolk
• 2 tsp vanilla
• 1 cup pumpkin purée
• 1 tsp all purpose flour
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp ginger
• 1/2 tsp cloves
• 1/2 tsp salt

Directions

1. Set your Anova Sous Vide Precision Cooker to 170.0ºF / 76.7ºC.
2. Beat the cream cheese in a stand mixer with the paddle attachment until soft scraping periodically. (Take your time you don’t want a lot of air incorporated during any mixing process)
3. Add all the sugar and keep blending and scraping until smooth again.
4. Add the eggs 1 at a time until completely blended. You can add the 2nd egg and yolk at the same time.
5. Add the vanilla then the pumpkin purée and combine until well incorporated.
6. Blend the flour, salt, and all the spices in a small bowl and add in 3 additions blending after each addition.
7. Spoon mixture into desired jars 75% full and tap gently to smooth the top out. Note: if you have a kitchen scale weigh each jar to 100g to perfectly get 12 portions.
8. Screw lids on just finger tight to avoid breaking jars during cooking.
9. Place in water bath. (These fill float a bit) drop them gently and stack 2-3 high and use a half glass of warm water to weigh each stack down so they don’t flip over. If you can find some sort of weight to weigh all jars down use that. Pull the jars out with tongs and let rest for 15 minutes on the counter.
10. Refrigerate jars for 4 hour minimum. *NOTE* If you are in a rush you can place the jars in an ice bath after the 15 minute resting period to have them chilled in about an hour before serving.
11. For the crust: add ground graham crumbs, melted butter and cinnamon. Blend with a fork until combined.
12. Spread onto baking sheet or cake pan lines with parchment and pat down until flattened. Bake this at 350c for 8 minutes until golden brown. Chill base.
13. Once your base is chilled place on cutting board and chop into 1/2 inch chunks to sprinkle on top of your finished cheesecakes.
14. Optional: Top with some fresh whip cream and a drizzle of butterscotch sauce and serve.