Thanksgiving is one of our favorite times of year. What a perfect holiday for cooks and cheese lovers. The autumnal bounty! The no-holds-barred fall feasting! There is so much to be thankful for.
Perhaps you’ve already been mulling over the menu for weeks. There are pies to bake, potatoes to mash, turkeys to carve…and cheese plates to be assembled.
We’re busy sourcing and selling our favorite cheese, charcuterie, chocolate, jam and other good things, so that your holiday table can be a happy, tasty place. We’re also cooking and baking like crazy.
Do you know our awesome Executive Chef Amy Stonionis? You should. Amy grew up in a small town in Pennsylvania foraging, hunting, fishing, pickling, butchering and cooking her heart out. She’s lived in Brooklyn since 2007. When Amy is in the kitchen, you can rest assured you’re going to eat very, very well.
When Amy generously presented us with her light yet lusciously rich cheesecake,we gobbled it up in mere moments. It’s hard to control yourself when faced with this sweet, perfectly spiced goodness. Here’s the recipe. We hope you make it and share it. Happy Thanksgiving from our family to yours!
Amy’s Dreamy Pumpkin Cheesecake
Ingredients:
(Filling)
5 cups diced pumpkin
1 tbsp olive oil
2 cups plus 1 tbsp sugar
2 tsp cinnamon
2½ lb cream cheese, softened
5 eggs
1 tsp vanilla
1 cup heavy cream
(Crust)
1/4 lb (8 tbsp) unsalted butter, melted
2 cups crushed graham crackers
1 tsp cinnamon
1/4 cup light brown sugar
Directions:
- To make the filling, cube and toss the pumpkin with olive oil, 1 tbsp sugar and cinnamon and roast in a 350 degree oven until tender, about 15-20 minutes.
- Combine cream cheese, the remaining sugar, eggs, vanilla and heavy cream in a stand mixer. Add roasted pumpkin and mix until pumpkin is fully integrated into the wet ingredients.
- In a separate bowl, combine melted butter with crushed graham crackers, cinnamon, and brown sugar.
- Pack crust in bottom of a springform pan and top with pumpkin filling.
- Bake at 275 degrees for 90 minutes.
