A mouthful of Happiness

Topic: F&B - New York Cheescake

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Home | Desserts | Cheesecakes | Alternative Cheesecake

Now that it’s spring in the air with summer soon approaching, a lot of us still want to treat ourselves to savoury delights. However, aren’t we so over and done with heavy chocolate cakes, éclairs, New Year binges and sweets after Holi?

A new alternative dessert recipe is the light pumpkin New York Cheesecake that is sweeping the cake industry by storm.

The new lighter cheesecake recipes are making their way to the forefront of people’s minds and plans since its summer, and Easter is soon approaching as well.

One thing I am certain of - I’d rather make an entire decadent cheesecake of my favourite pumpkin flavour, for the price of just one slice at a restaurant. Our light pumpkin Cheesecake is not only a slice of heaven, but also the best of both worlds for pumpkin aficionados and cheesecake fans alike.

Most other cakes are rich, dense a d high. However, ours is creamy, light, smooth and satiny. Thin ginger snack crust! Oh!

The flavours of summer spices, pumpkin and cream cheese welded together like never before.

Moreover, this is a much healthier option for you fitness guys who don’t mind indulging once in a while J

Recipe:

Ingredients:

Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

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