Now that fall is in the air, it’s time to celebrate with foods of the season! What better way to celebrate than with delicious pumpkin desserts straight from the Disney kitchens?! This is the first of five recipes that will highlight the amazing flavors of fall, bringing a little Disney right to your table!
The first recipe is Pumpkin Cheesecake! This tasty little treat was a big hit last year on the west coast appearing at a number of locations in Disney’s California Adventure, Disneyland and the Disney Grand Californian Hotel & Spa. If you have been pining for this amazing taste sensation since last year and aren’t going to make it to the west coast this fall, well, now you can make it in your own kitchen! It has a traditional graham cracker crust with a splash of ginger to make it interesting and the filling…well, it’s to die for!
(Makes 9-inch cheesecake)
1 1/2 cups crushed graham cracker
3 tablespoons granulated sugar
1/2 teaspoons ground ginger
1/3 cup butter-melted
3 (8-ounce) blocks cream cheese, softened
1 cup brown sugar
1 cup granulated sugar
15-ounce can pumpkin purée
2 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg
5-ounce can evaporated milk
Chocolate syrup, for drizzling
- In a bowl combine the crushed graham cracker, sugar and ginger. Melt the butter and stir into mixture.
- Spray bottom and sides of a 9-inch springform pan. Press crust mixture into bottom of pan using your hands.
- Place pan on a large piece of foil and wrap foil tightly up sides and around pan.
For cheesecake filling:
Preheat oven to 325°F.
- Beat cream cheese, brown sugar, and granulated sugar together in the bowl of an electric mixer fitted with the paddle attachment. Scrape down sides of bowl.
- Add eggs, one at a time, mixing well after each addition. Scrape down sides of bowl.
- Whisk together pumpkin purée, cornstarch, cinnamon, and nutmeg in a medium bowl until well combined.
- Add pumpkin mixture to cream cheese mixture, beating until well combined. Scrape down sides of bowl. Add evaporated milk, mixing well.
- Slowly pour cheesecake filling onto crust mixture in prepared pan. Drizzle with chocolate syrup.
- Place foil-wrapped pan inside a larger roasting pan. Place on oven rack and carefully add enough hot water to reach halfway up sides of springform pan.
- Bake 1 hour, or until center moves only slightly when shaken.
- Turn oven off. Crack open oven door, and allow cheesecake to cool inside oven 1 hour.
- Remove pan from water bath and set on a wire rack to cool completely. Cover top of pan with foil and refrigerate for at least 4 hours and up to overnight.
Cook’s Notes: Wrapping foil around springform pan prevents water from the water bath from getting into the cheesecake. The slow cooling inside the oven prevents cheesecake top from cracking.
If you decide to try this delicious treat make sure you comment below and let us know how it turned out! Did you switch something up? We want to know that too!!
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