This is the perfect dessert for a fall party! This pumpkin spice cheesecake is creamy, rich, and delicious. Instead of using the usual mason jars, we decided to break all the rules and make a full 9” cake in the sous vide. Using the combination of a food processor (you can also use a hand or stand mixer) and sous vide makes this process super easy and carefree - you will never have to worry about cracked and deflated cheesecake again.
There was a bit of a learning curve in trying to get the pumpkin spice cheesecake into the vacuum bag and to the texture we were hoping for. We learned that first measure your sous vide container to ensure that your springform pan fits. Second, more eggs is softer and creamier and cornstarch helps it to solidify. Third, get expandable vacuum bags. Fourth, put a cover over the pan before sucking out the air in the vacuum bag. Fifth, make sure the pan is level in the sous vide and get a bunch of weights because it will need to be weighed down.
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Ingredients: For the crust: - 3 Cups gingersnap crumbs - 1/4 Cup brown sugar - 4 Tablespoon of melted unsalted butter Filling - 1.5 Cups of pumpkin (strained to of extra liquid) - 1 Cup of granulated sugar - 1 Teaspoon cinnamon - 1/2 Teaspoon ground ginger - 1/4 Teaspoon freshly grated nutmeg - 1/4 Teaspoon ground allspice - 1/4 Teaspoon salt - 1 Cup buttermilk, cold - 3 Blocks of cream cheese (room temperature and cut into 1inch cubes) - 1 Tablespoon vanilla extract - 4 Large eggs (room temperature) - 1 Tablespoon of cornstarch Recipe: - Set your sous vide to 175F - In you food processor, pulse cookies and brown sugar until finely ground. - Add in melted butter and pulse until mixed. It should have the consistency of wet sand, it should be able to stay together when squeezed together. - Oil the sides and bottom of the springform pan - Spread the crumb mixture to the bottom of the pan evenly and press down until tightly packed. - (Optional) Bake the crust for 10mins at 325F. Set aside to cool. - Clean out the food processor and add in the pumpkin, sugar, cinnamon, ground ginger, nutmeg, all spice, and salt. Mix until well incorporated, scraping down the sides if necessary - about a minute. - While running, add in buttermilk. - Stop the food processor, and add in cream cheese and vanilla extract. Blend until well incorporated and smooth - scraping down the sides if necessary. - Add in eggs, and cornstarch. Mix again until just incorporated - careful to not overmix. - Pour contents into the springform pan. - Place a lid over the springform pan, then into an expandable vacuum bag. - Place into water bath on a wire rack. Use weights to keep the cake fully submerged. - Sous vide for 3 hours. - Remove from sous vide, and the bag and allow to cool on the counter for an hour. The center will still be a tiny bit jiggly. - Run a paring knife or offset spatula along the edges of the springform pan before placing into the fridge overnight. - When ready to enjoy, slice, add a dollop of whipped cream, and a sprinkle of cinnamon.
Creamy and smooth, sous vide pumpkin spice cheesecake.
Most sous vide cheesecakes are made in little mason jars. Today we're gonna try it in a nine
inch springform pan and on top of that we're gonna make it pumpkin spice because it's fall.
If you're new to kind of cooking please subscribe down below, hit the notification button. I don't
know where anything is anymore so do all that. So with this recipe our goal is to make it kind
of like a mix between a pumpkin pie. Mix between a pumpkin pie and a cheesecake. Let's start with
the crust. We're using ginger snap cookies. I think that will add a nice flavor into that.
It really depends on how thick you guys want the crust. We want it to show so we're gonna
go a little thicker. You can get away with half one and a half cups. We're gonna go for
about three cups. You put that in the food processor with the brown sugar.
So you're looking for like a little wet sand consistency. That's how I would describe it
and so when you pick it up it's like sand but when you push it together it sticks. And you
press it to the bottom of the pan. It smells great because it's all butter. So once you have it in
there you get it nice and firm. You know you should be able to turn it upside down. It doesn't fall
out. I was a little scared when you did that. Let's not do that. It's like Dairy Queen. It only works
right after you put it in. Don't let it melt anymore. No but it's good. The fun part next.
It actually should be pretty simple. You essentially dump all the ingredients in
the food processor and mix it. In the pumpkin spice components, all spice, cinnamon, brown
ginger. We have nutmeg. Oh when we were filming on a show Confused with the Foodie, we actually
went to a nutmeg farm and I bought these like fresh from the nutmeg farm. What I didn't know
like nutmeg is a fruit. I remember it was kind of bitter or sour and it was bitter and sour.
So mace actually comes from the same fruit and what it is of mace actually wraps around
the nutmeg. Use it for coloring. You can use it kind of like
saffron, cheap man's saffron. So this is a seed but actually inside is the actual nutmeg. So you
will actually have to break it open. Okay so once you break it open then you can see the actual
nutmeg. A little bit goes a long way for nutmeg. Quarter teaspoon. So we're just going to our
microplane. Quarter teaspoon of salt. Mix for about a minute. With the motor running and the
buttermilk. It didn't like the buttermilk that much. This cream cheese it's important to have
it in room temperature and cut it in blocks so it's easier to process. Next you put in the eggs.
And then we'll mix again but try not to mix it too much. Just make sure it's just incorporated.
Pour all that into the pan. So we've finished the easy part because we've all done the food
processor. You don't need to use a food processor. We enjoy using the food processor. After we watched
Jamie Oliver, he puts everything in there and we start putting in and it was life-changing.
Onions, garlic, whatever. Put it in there. Done. So the cheesecake we've chose a food processor.
You can do it by hand. You can do it by hand. You can do it with the stand mixer. You can do it with
the KitchenAid if you are lucky enough to have one. We don't have one. Now the fun part. Yep.
We bought. I know you're ready. So we bought these bags. These are expandable ziploc bags.
They get much bigger. So we thought this would be our best way to get this into here and to
suck it up. I wonder if the content of the cheesecake would like and move like the top of it.
It shouldn't. Wouldn't it touch the top? You know what? I don't think it will touch the top.
See? I told you it would touch. Stop, stop, stop, stop, stop, stop.
All right. Full disclosure. We've never made it like this before. We've done stuff inside the
mason jar, but we really want a whole cake since this is for our Thanksgiving dinner.
You think you can stop in time? Yeah. All right. Round two.
Enough, right? No. Round three. Why don't I just put saran wrap on the top? We're going to wrap
the top really tightly with saran wrap. It's already touched. That's a good idea.
This seems okay. Yep. Third time's the charm.
It's like overly touching actually. Should we try it again? I don't know. We can put a plate on top.
You can use a plate, whatever, as long as it fits back into your sous vide.
So that's how it's done. You do it with a lid. So we sucked it up. The lid keeps it from touching
the top and it's nice and sealed. The one thing that we need to do is make sure we put it on top
of a rack before we drop it into the sous vide. That way water can circulate all around because
that's how sous vide works. Another thing is make sure you measure your container fits your cake
pan before you get started. Yes. Pro tip. Don't forget. Change to a cooler last minute.
The cake came out of the fridge. We put it in overnight. It stopped jiggling.
So that's a good sign. So it's a moment of truth. Oh that was a little. Oh okay. Looks pretty good.
Flavor of the cheese is nice. The crust is actually surprisingly still has a little crunch.
I was worried that it would just be completely soggy but you can hear you can see it still has
a bit of crunch. I would say that I like this consistency. The taste itself is delicious.
Enjoy your pumpkin spice cheesecake. Where's the rest of the whipped cream? I don't know.
Need more?
