- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This pumpkin cheesecake pie started its life as a petit four at New York City's Gotham Bar and Grill, where pastry chef Deborah Racicot tests new creations before turning them into stand-alone desserts. With its creamy pumpkin filling and ruby-red cranberry gelée topping,
Ingredient:
- 6 tablespoons blanched almonds
- 1 ½ cups plus 1 tablespoon all-purpose flour
- 1 ½ sticks unsalted butter, at room temperature (6 ounces)
- ¾ cup plus 2 tablespoons powdered sugar
- 1 large egg
- ¾ teaspoon pure vanilla extract
- 1 pinch of kosher salt
- 12 ounces cream cheese, at room temperature
- ½ cup packed light brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cardamom
- ⅛ teaspoon ground cloves
- 1 pinch of freshly ground white pepper
- 1 pinch of freshly grated nutmeg
- 1 pinch of kosher salt
- 1 ¼ cups canned pumpkin puree (10 ounces)
- ¼ cup heavy cream
- 3 tablespoons pure maple syrup
- 1 ½ teaspoons pure vanilla extract
- 2 large eggs, at room temperature
- 2 cups fresh cranberries (1/2 pound)
- ½ cup sugar
- ¼ cup orange juice
- 1 ½ teaspoons unflavored gelatin
