Pumpkin Brown Sugar Mochimallow Cheesecake
Can you imagine a more perfect dessert for your Thanksgiving table than this Pumpkin Brown Sugar Mochimallow Cheesecake? Why have a basic pumpkin pie, when you can up your fall game with a smooth and creamy pumpkin cheesecake, filled with the spice and rich molasses flavor of brown sugar mochimallow, our take on mochi. Baked on a graham-shortbread crust, the cinnamon-spiced pumpkin cheesecake batter swirled with the new Pecan Deluxe Brown Sugar "Mochi" Bite, is baked in a warm oven until set. Once we pulled it out of the oven, and allowed it to cool, we sliced the cake and drizzled with caramel sauce.
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Recipe
Crust
¾ cup Graham Crumb
¾ cup All Purpose Flour
4 tbsp Brown Sugar
3 tbsp White Sugar
6 oz Butter, chopped, cold
Salt, pinch
Filling
16 oz Cream Cheese
16 oz Ricotta
1 1/3 cup Sugar
4 Eggs
1 tsp Vanilla Extract
8 oz Pumpkin Puree
2 tsp Cinnamon
2 tbsp Cornstarch
2 tbsp Water
Method
Crust
- In a processor, run the graham crumb, flour, sugars, and salt until combined.
- Add butter and pulse until mixture resembles small-sized peas.
- Spray inside base of the springform pan and deposit the mixture in the base. Using any chosen tool, begin to level mixture then press to pack the mixture well.
- Place in a 375°F oven for 10-12 minutes or until sides are golden brown. Remove from oven and allow to cool for at least 15 minutes.
- Turn oven down to 280°F.
Filling
- In the food processor, add the cream cheese, ricotta and sugar. Run the mixture until smooth.
- Add eggs and vanilla and run for an additional 30 seconds.
- Add pumpkin puree and cinnamon spice, run 10 seconds and make sure to scrape down sides of mixture if needed.
- In a small bowl, add the cornstarch and water which will make a paste. Mix to combine, then as cheesecake processor is running, add the cornstarch slurry mixture until incorporated (about 10 seconds).
- Mix in Mochimallow pieces.
- Stop processor. Spray springform pan inside side wall with greaser, and pour the batter in.
- Place the pan in middle of the oven and bake at 280°F for one hour.
- After one hour, turn oven down to 270°F, and bake for 20 minutes, or until set.
- Remove from oven and let cool in refrigerator until cold. Serve with whipped cream and caramel sauce!
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