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.
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
1 teaspoon (4g) vanilla
1 cup (227g) sour cream
Heat water to 176ºF/80ºC using Anova Precision Cooker. Heat oven to 350ºF.
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.
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.
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.
Finishing Step: To Serve
Loosen edge using sharp knife. Undo springform side and remove.
Cut into small wedges and serve.