Pumpkins: Behind the Rind

Americans go mad for pumpkin when the weather turns crisp and the autumnal winds blow. This thin rind squash fruit comes in rich colors of orange, red, white and green, which, in the kitchen, is used as a vegetable.

Pumpkins are grown in North America, Europe, India and in other parts of the world with sizes ranging from small to heavy, large varieties. Communities around the word have annual contests to showcase the heaviest pumpkin ever grown in order to get into the Guiness Book of Records. The French enjoy pumpkin soup and Indians love making sautéed pureed pumpkin with spices (khadoo). A truly global food, pumpkins can be roasted, baked and boiled, and their seeds make a tasty snack and are a good source of iron.

Even though Americans use this fruit more for decorations like lanterns during Halloween, pumpkin pie is traditionally served at the end of the Thanksgiving meal. One delicious way of combining pumpkin in a sweet dish is cheesecake. Who can resist this mouth watering, luscious dessert? Here is a recipe that will win you over.

Bourbon pumpkin cheesecake

Ingredients
For crust

• 3/4 cup graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers)
• 1/2 cup pecans (1 3/4 oz), finely chopped
• 1/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 stick (1/4 cup) unsalted butter, melted and cooled

For filling

• 1 1/2 cups canned solid-pack pumpkin
• 3 large eggs
• 1/2 cup packed light brown sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla
• 1 tablespoon bourbon liqueur or bourbon (optional)
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 3 (8-oz) packages cream cheese, at room temperature

For topping

• 2 cups sour cream (20 oz)
• 2 tablespoons granulated sugar
• 1 tablespoon bourbon liqueur or bourbon (optional)

Garnish: pecan halves
Preparation:
Make crust:
Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan. Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour.

Make filling and bake cheesecake:
Put oven rack in middle position and Preheat oven to 350°F. Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined. Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth. Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)

Make topping:
Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes. Cool cheesecake completely in pan on rack, about 3 hours. Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.

Cooks' note:

Baked cheesecake can be chilled, covered, up to 2 days.

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