Login to your account

Don't have an account yet? Register now!

The Bermudian

Fall 2008

For crust:

3/4 cup graham-cracker crumbs

1/2 cup pecans

1/4 cup packed dark-brown sugar

1/4 cup granulated sugar

1/2 stick unsalted butter, melted and cooled

For cheesecake:

1 1/2 cups canned solid-pack pumpkin

3 large eggs

1/2 cup packed light-brown sugar

2 tbsp. heavy cream

1 tsp. vanilla

1/2 cup granulated sugar

1 tbsp. cornstarch

1 1/2 tsp. cinnamon

1/2 tsp. freshly grated nutmeg

1/2 tsp. ground ginger

1/2 tsp. salt

3 (8-oz.) packages cream cheese, at room temperature

For topping:

2 cups of sour cream (20 oz.)

2 tbsp. granulated sugar

Garnish: pecan halves

Make crust:

Stir together crumbs, finely chopped pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom of a 9-inch springform pan and 1/2 inch up side of pan. Chill crust for 1 hour.

Make filling and bake cheesecake:

Put oven rack in middle position and preheat oven to 350°F. Whisk together pumpkin, eggs, brown sugar, cream, and vanilla 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.)

Make topping and finish:

Whisk together sour cream and sugar in a bowl, then spread on top of cheesecake and bake 5 minutes. Cool cheesecake completely in pan on rack, about 3 hours. Chill, covered, until cold, at least 4 hours.

Remove sides of pan and bring to room temperature before serving. Garnish with pecan halves.


2017 Product & Servic...

At The Bermudian magazine we are always thrilled to celebrate successf...


Bermuda During the Se...

In September 1939, Dr. William (Bill) Cooke was just 11½ years ...

Food & Drink

Paraquet Restaurant

Welcome to Paraquet, where good service is key and generous, homemade ...


All Things Bright and...

So, what did you do in your summer holidays?    I rescued ...


Reflections on: Retur...

  According to artist Graham Foster, the huge wheel dominating...


Melissa Pridham, Jord...

As Bermuda’s post-recession economy continues to slowly improve,...