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Currahee Club’s Pumpkin Cheesecake

By Joanna DeChellis, Editorial Director, Club + Resort Chef | March 15, 2017

Yield: 10 slices/1 10″ cake

Ingredients

2 cups granulated sugar
1.5 lbs cream cheese
3 ea eggs
3 ea egg yolks
1 tsp cinnamon
1 tsp salt
1 tsp nutmeg
1 tsp vanilla
12 oz pumpkin puree
1.5 cup heavy cream
½ cup cornstarch
2 cup graham cracker
½ cup butter melted

Procedure: 

  • Preheat the oven to 225F
  • In a mixing bowl add sugar, cream cheese, and pumpkin puree. Mix until creamy.
  • In a separate bowl add eggs, egg yolks, cinnamon, salt, nutmeg, vanilla, heavy cream, cornstarch and mix it all together. Then combine this mixture into the first bowl and set aside.
  • In a third bowl make a crust. Using a food processor mix the graham crackers to a fine stage.  Mix in the melted butter on top of the graham cracker crumbs.
  • Pour the graham cracker mixture into the cake pan and press it down firmly and evenly, filling the bottom of the cake pan.
  • Pour the cream cheese mixture into the crust.
  • Create a water bath by filling a baking pan with warm water. Place the cake pan into the water bath. Bake for 1 hour. To ensure the cake is fully baked, softly place the tip of a butter knife into the middle of the cake.  If the knife comes out clean, it is ready.
  • Keep the cake out to cool down to room temperature, about 1 hour before slicing into this delicious cake.

Recipe by Veejooruth Purlmessue, Pastry Chef, Currahee Club

About The Author

Joanna DeChellis, Editorial Director, Club + Resort Chef

As Editorial Director of Club + Resort Chef, Joanna DeChellis takes an audience-first approach that combines sound journalistic and story-telling principles with an appreciation for and deep knowledge of the intricacies of the club and resort chef market. She oversees the content strategy and programming for Club + Resort Chef and its various platforms including the Chef to Chef Conference. She has penned award-winning pieces about the many intricacies within club and resort food and beverage operations as well as culinary trends, profiles and breaking news. She is co-host of the award-winning podcast Club + Resort Talks, and has served in various content-development roles over the course of her career, including digital, marketing, print, and in-person events. She oversees the Club + Resort Chef Association, the Chef to Chef Conference and PlateCraft. Prior to these roles, she was the Managing Editor of Club + Resort Business, Associate Editor of Food Management Magazine and a contributing writer for Restaurant Hospitality, Supermarket News, Gayot, Cleveland Scene Magazine, and Duetto. Contact her at [email protected].

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  • 40 Under 40
    • Class of 2025
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    • Order: Commemorative Plaque
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    • Watch: Inside Ocean Reef
    • Watch: All Ships Rise
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