Pumpkin Chocolate Chip Cheesecake With Country Cream
1 1/2 cups graham cracker crumbs
4 tbsp confectioners’ sugar
6 tbsp butter, melted
1lb (450g) cream cheese, at room temperature
1/2 cup granulated sugar
1/2 tsp vanilla extract
1/2 cup canned pumpkin purée
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground cloves
1/2 cup semisweet chocolate chips
1/2 cup sour cream
1/2 cup mascarpone
1/2 cup plain, whole-milk yogurt
1/2 cup granulated sugar
2 tsp vanilla extract
Prepare the crust: In a large mixing bowl, combine the crumbs, sugar, and butter, and knead together until well blended.
Press evenly over the bottom and sides of a 9in (23cm) spring form pan. Chill until needed.
Preheat the oven to 350°F (180°C).
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar together until smooth.
Add the eggs and vanilla, and mix until well blended.
Add the pumpkin purée and spices, and continue mixing until thoroughly combined.
Remove the mixing bowl from the machine and fold in the chocolate chips with a rubber spatula.
Pour the filling into the chilled crust.
Place in the oven and bake for 30–40 minutes. The center of the cheesecake should feel somewhat firm to touch.
Let the cheesecake cool to room temperature, then refrigerate, covered, for at least 6 hours or overnight.
To make the country cream, place all the ingredients in a deep mixing bowl and set the bowl over a larger bowel filled with ice.
Whisk together until the mixture will hold soft, smooth peaks and is the consistency of whipped heavy cream. (This makes 2 cups of country cream. It can be kept, covered, in the refrigerator for up to 3–4 days.)
To serve the cheesecake, remove the sides of the spring form pan. Cut the cheesecake into portions and serve topped with the country cream. Alternatively, serve the cheesecake with plain whipped cream, or with chocolate sauce or ice cream.
Pairs Well With
"Country cream," our name for a topping we use with lots of desserts, is a tangy and slightly richer alternative to whipped cream. It can also be frozen and scooped like ice cream (try it with a dash of cinnamon). I serve it with a very delicious, seasonal variation on the classic American cheesecake. If you choose to use fresh pumpkin for the cheesecake instead of canned, be sure to cook it down slowly and thoroughly after it has been peeled, boiled, and puréed, so that the water content is reduced.