Pumpkin-Eggnog Cheesecake (Sous-Vide)
(OP-11/17) It's that time of the year again when we break out the recipes and research new ones to cook. This year I wanted to focus on my favorite dessert, which is CheeseCake. Cheesecake is my go-to dessert for almost every occasion and every outing.
This year I wanted to try something I have never done before, which is Sous-Vide desserts. I took me tried and true Sous-Vide CheeseCake recipe, made some necessary adjustments, and came up with a recipe. I will include the basic CheeseCake recipe at the bottom of the page.
INGREDIENTS (makes 11)
2 LBS OF CREAM CHEESE
1 1/3 CUP OF SUGAR
3 LARGE EGGS
3/4 CUP OF EGGNOG ( buy or create your own)
8 OZ OF PUMPKIN (from a Can or roast one yourself)
1 TSP OF SPICED RUM
1 TBL OF VANILLA EXTRACT
1 TSP PUMPKIN SPICE (make your own or buy some.)
1/3 CUP OF CORNSTARCH
Make sure ingredients are at room temp.
Grab a large mixing bowl (I use a Kitchenaid Mixer with the paddle attachment). Mix the cream cheese and pumpkin until smooth. Toss in the sugar and mix until combined. Keep scraping down the sides of the bowl.
In a small mixing bowl, add the eggs, vanilla extract, rum, and pumpkin spice and beat with a whisk or fork.
After mixing the cream cheese thoroughly and, of course, scraping down the sides, you will add the eggnog. Don't forget to scrape down the sides again. Add the egg mixture above and do the same. Did I mention scraping down the sides? Hahaha... Now Sift the cornstarch and add to mixer on low speed 1 tsp at a time. All done...
An updated alternate way of mixing, which I find easier- To the mixer, add the softened cream cheese and pumpkin puree. Mix until combined. Toss in Egg nog, Rum, and Vanilla extract and mix again until combined. While the machine runs on low, add the beaten eggs slowly.
In a separate bowl, using a whisk, toss in Cornstarch, Sugar, and pumpkin spice. While the machine runs on low and using a Tablespoon, start adding the dry ingredients. When all combined, switch out the paddle for the mixing attachment. Run the machine on medium to high until thoroughly combined. Don't forget to periodically scrape down the bowl.
Fill the jars leaving some room at the top for some streusel of some type and whipped cream. Tap the jars a few times to get rid of any air bubbles and to make sure they're nice and leveled at the top. Tighten the screw ring band on your mason jar to "fingertip tight."
Before submerging, I suggest tempering the jars with the hottest tap water to prevent glass breakage. Yes, an extra step but necessary. I would go as far as to submerge in hot tap water. Not tempering may result in breakage. I've lost a few jars over the years, even with tempering.
SET IMMERSION CIRCULATOR AT 176 F. COOK FOR 60-90 MINUTES.
At 60 minutes, the cheesecake will have a custard-like consistency and at 90 more like a traditional cheesecake. I like 75 minutes.
After the elapsed time, remove jars using Mason Jar Tongs and place them on a towel. Let cool for an hour or so and place in refrigerator overnight or at least 8 hrs. Top with streusel and whipping cream.
I use a rack to elevate the jars off the bottom and one on top to keep submerged. Some will float, and some will not.
GRAHAM CRACKER STREUSEL
I used cinnamon graham crackers, but you can use whatever you want. One full cracker for every cheesecake jar makes an excellent ratio. Toss them all in a food processor and grind them until they look like sand. Add a bunch of butter and sugar to taste, along with pumpkin spice. Bake in a 300f oven for 3-7 minutes, tossing them at least once. Let cool completely before using it.
MY SV CHEESECAKE RECIPE
2 LBS OF CREAM CHEESE
1 2/3 SUGAR
1 TBL OF VANILLA EXTRACT
3 LARGE EGGS
1/4 CUP OF CORN STARCH
3/4 CUP OF HEAVY WHIPPING CREAM
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