It's been quite some time since I posted a non-Daring Bakers recipe, but I promise it has been worth the wait. This cheesecake goes way back in my family. My mom found the original recipe in a magazine, I believe, but the clipping has been long since lost and the recipe typed and shared and re-typed again.
Some of my fondest memories revolve around slices of this cheesecake, and for good reason: it was the only dessert my sister and I were ever allowed to have for breakfast. My parents entertained quite a lot, and though I usually
...which take it from just a run-of-the-mill cheesecake to something really amazing. Orange and pumpkin are a wonderful combination anyway, but three kinds of orange (juice, zest, and liqueur) combined with the smooth cream cheese and tangy sour-cream topping make this a very special fall dessert indeed.
The recipe calls for pumpkin puree (I like butternut) - the better quality your squash is, the better your final cheesecake will be. Likewise, instead of using plain store-bought butter cookies for the crust, I made my own spiced whole-wheat graham crackers and crumbled them up instead - a marked improvement that adds a lot of flavor. Along with the booze, of course.
Pumpkin Grand Marnier Cheesecake
My Mom's Recipe
1 cup sweet biscuit crumbs (preferably homemade, I made Heidi's graham cracker recipe and had plenty of extra crumbs left over for my next cheesecake)
60 gr. butter, melted
500 gr. (1 lb 2 oz) cream cheese
¾ cup brown sugar, firmly packed
2 cups cold pumpkin puree (make your own, it's easy!)
¼ cup Grand Marnier
2 tbsp. orange zest
¼ cup freshly-squeezed and strained orange juice
300 gr. (10.5 oz) sour cream
¼ cup Grand Marnier
¼ cup powdered sugar
Combine biscuit crumbs and butter. Press over base of 23 cm. springform pan; refrigerate 30 minutes.
Preheat oven to 180 (350) degrees. Beat cream cheese and brown sugar until smooth in a mixer fitted with a paddle attachment. Beat in eggs one at a time, then beat in pumpkin, Grand Marnier, zest, and juice, scraping down the sides to ensure everything is mixed evenly.
Pour pumpkin mixture through a sieve over the base, pressing lightly to make sure all the liquid is drained through but discarding any chunks left in the sieve. Bake for 50 minutes or until set around the edge. Combine all topping ingredients. Quickly remove cheesecake from oven, spread with topping and continue baking for 10 more minutes. Let cool to room temperature, then refrigerate overnight. Decorate with whipped cream and cinnamon just before serving.