Jan Norris: Food and Florida

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Thanksgiving Recipe: Pumpkin Cheesecake Creme Caramel

November 5th, 2009 · 2 Comments

Editor’s note: Every day till Thanksgiving, I’ll be publishing recipes to help you get to your big meal. If you want to share your favorite, go to the CONTACT button above and send it to me along with your photo – I’ll share it with my readers. Give credit if you know its source, please.

My peer in Michigan, Ron Krueger, a food columnist for Booth Newspapers, sends us this pumpkin cheesecake creme caramel for dessert.

Make it a couple of days ahead

The recipe is time consuming as well as labor intensive as cheesecakes go, but, Krueger says, “This is worth the effort.”

With the flan-like top and orange flavor in the pumpkin mix, it’s a good way to represent Florida at the Thanksgiving table.

Krueger got the original recipe from Good Housekeeping, November, 2008.

Pumpkin Cheesecake Creme Caramel

  •  1 orange
  • 1-1/4 cup sugar, divided use
  • 1 (8 oz.) package cream cheese
  • 1 cup canned 100-percent pumpkin
  • 6 large eggs
  • 1 (12 oz.) can evaporated milk
  • 1/2 cup whipping cream
  • 1/4 cup Grand Marnier or Triple Sec
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • Pinch ground nutmeg
  • Pinch salt

(Note: This is made in a 9×5-inch loaf pan, and baked in a water bath.)

Use a vegetable peeler to remove 6 strips of peel from the orange. Trim away as much white pith as possible.

Make the caramel: In 1-quart saucepan, heat together peel, 3/4 cup sugar and 1/4 cup water to boiling on medium heat. Cover and cook 5 minutes. Uncover and and cook 1 to 2 minutes longer, or until sugar mixture turns amber.

Remove from heat and discard orange peel. Carefully pour caramel into a 9-by-5-inch loaf pan (mixture easily burns skin). Set pan aside.

In a large bowl, beat together cream cheese and remaining sugar 2 minutes. Beat in pumpkin, then eggs, 1 at a time. Reduce speed to low, then beat in remaining ingredients.

Preheat oven to 350 degrees. Fill a 4-quart saucepan with water and bring to a boil.

Pour pumpkin mixture through medium-mesh sieve into loaf pan, pressing with a spatula. Place pan in a 13-by-9-inch baking dish; place in oven. Carefully pour boiling water into larger pan until it comes three-quarters up sides of loaf pan.

Bake about 70 minutes at 350 degrees. Test it: A knife inserted 1 inch from the edge of the custard should come out clean (but the center will jiggle.) Remove loaf pan from baking pan and cook 1 hour longer. Remove and cool slightly on the counter, then cover and chill at least 8 hours.

To unmold, run a small metal spatula around sides and invert pan onto a serving plate. Leave loaf pan in place several minutes before unmolding completely to allow syrup to drip down the edges of the cake.

(Recipe adapted from Good Housekeeping, November 2008).

Tags: Holiday cooking · Recipes: What's Cooking! · Uncategorized

2 responses so far ↓

  • 1 Ben Starling // Nov 12, 2009 at 11:41 pm

    This sounds incredible… however, can the alcohol be substitued with something non alcoholic?

  • 2 Jan Norris // Nov 13, 2009 at 11:18 am

    I have to think this over: it represents 1/4 cup = and that may change the texture. Let me test this with a cran-orange juice – I believe that flavor would be great – and see whether it would work.

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