pumpkin cardamom cheesecake.

4/10. do i have to have pumpkin pie?

can i be honest? thanks. i love cardamom. and yet, i hadn’t the faintest idea how to use it. i knew whatever i put it in was going to remind me of a chai latte, and thus i had to pick my battles carefully. this cheesecake was a good, good choice. thing is, i don’t drink bourbon. i wasn’t about to buy a bottle (no matter how big or small) to make smitten kitchen’s bourbon pumpkin cheesecake. but, a normal pumpkin cheesecake sounded plain.

i know that many cooks and chefs criticize folk for adapting recipes to the point that they are negligible. but this, this is still similar. but different. it’s sweet, spicy and smooth. it tastes like fall.

pumpkin cardamom cheesecake
adapted from smitten kitchen
makes one 9 1/2-inch pan

3/4 cup graham cracker crumbs
1/2 cup toasted, unsalted almonds, ground*
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick unsalted butter, melted and cooled

mix together your crust ingredients and press into a greased 9 1/2 inch springform pan.
allow to cool in the fridge for at least 1 hour.

1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
the seeds of 1 vanilla bean
2 tsp ground black cardamom**
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8 ounce) packages cream cheese, at room temperature

whisk together pumpkin, eggs, brown sugar, cream, vanilla, and cardamom in a bowl until combined.
stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl.
add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes.
reduce speed to medium, then add pumpkin mixture and beat until smooth.
pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks).
bake until center is just set, 50 to 60 minutes.
transfer to rack and cool 5 minutes. (leave oven on.)

2 cups sour cream
2 tablespoons granulated sugar

whisk together sour cream and sugar in a bowl, then spread on top of cheesecake and bake 5 additional minutes.
allow the cheesecake to cool for 3 hours on a rack, then for an additional four hours in the refrigerator.
i crumbled some almonds and brown sugar on top to make it look pretty.

i know it sounds like a lot of work, but it can be done a day in advance. and, it is so, so, so worth it.

*in the original recipe, these are pecans.
** in the original recipe, this is where she puts in 1 tablespoon bourbon.


5 thoughts on “pumpkin cardamom cheesecake.

    • it reminded me of chai, but it was also very pumpkin-rich and nutty (from the almonds). i’d love to make a cardamom black tea cheesecake now that i think of it…

  1. Pingback: maple-cardamom carrot cake. « heartful mouthful

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