Sous Vide Pumpkin Cheesecake with Gingersnap Crust
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...
Have you ever imagined creating cheese cake using the Sous Vide method? It's surprisingly simple - and incredibly delicious. In fact, we'd say this is the perfect way to gently cook this delicate recipe.
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Ingredients for 12
120g gingersnap cookies
2 ounces (56g) melted butter
24 ounces (452g) cream cheese, room temperature
1 cup (247g) canned pumpkin
1 teaspoon (3g) cinnamon
½ teaspoon (1g) ginger
½ teaspoon ground cloves
1 1/3 cup (264g) sugar
4 eggs
1 teaspoon (4g) vanilla
1 cup (227g) sour cream
Directions
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Step 1
Heat water to 176ºF/80ºC using Anova Precision Cooker. Heat oven to 350ºF.
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Step 2
While water and oven heat, crush gingersnaps. Mix with melted butter and press into bottom of 9-inch springform pan. Press foil around bottom of springform pan and bake in oven 10 minutes.
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Step 3
While crust bakes, mix filling. Use stand mixer to mix cream cheese with pumpkin until smooth. Add spices, sugar, eggs (1 at a time), vanilla and sour cream. Mix until smooth. Pour filling into prepared crust. Seal top of pan with foil. Place pan into extra-large (2-gallon) zip-close plastic bag. Carefully immerse this into water to create vacuum seal in zip-close bag.
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Step 4
Place sealed pan into hot water. Cook 5 hours. When done, remove pan from plastic bag. Filling may look "jiggly" still. Cool 30 minutes on counter, then place in refrigerator and cool overnight.
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Finishing Step: To Serve
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Step 0
Loosen edge using sharp knife. Undo springform side and remove.
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Step 1
Cut into small wedges and serve.