Fresh Roasted Pumpkin Cheese Cake - Ginger Snap, toasted pecan crust, bruleed top (like Creme Brulee) over a spiced bourbon creme anglaise, and a cream cheese whipped cream.
I love pumpkins, they are cute, festive, and taste delicious. I thought that this was a completely original dessert, but it turns out everyone is making it, so I put a new twist on it to make it completely mine. I am questioning whether or not to give this recipe away...
It is thick and luxurious like a cheese cake, yet fluffy and savory like your mom's pumpkin pie.
To me there is a huge difference between using canned pumpkin and a real pie pumpkin you roast yourself.
For my own spin on this I bruleed the top. My first thought was I wanted to make spun sugar with candied pecans. Bruleeing something is much easier.
Second is the whip cream. I add just a little bit of cream cheese to it to make it kind of buttery. It reminds me of an expensive cool whip. Cool whip has a butter feel to it, but not in a good way because you can taste that it is hydrogenated oil.
Last improvement I made for the cheese cake was a bed of bourbon creme anglaise. It does get more decadent than this. It is like having eggnog with your cheesecake.
This might sound kind of ridiculous, but I was thinking about making a huckleberry coulis for the top. The color would be gorgeous and might taste amazing with the bruleed top. I have huckleberries in the freezer, but I was thinking about making individual meringue cups, roasting the huckleberries, and filling the meringue cups with the mixture after they were baked. - perhaps my next blog entry.
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