Easy Sous Vide Dessert Pumpkin Spice Cheesecake

This is the perfect dessert for a fall party! This pumpkin spice cheesecake is creamy, rich, and delicious. Instead of using the usual mason jars, we decided to break all the rules and make a full 9” cake in the sous vide. Using the combination of a food processor (you can also use a hand or stand mixer) and sous vide makes this process super easy and carefree – you will never have to worry about cracked and deflated cheesecake again.

There was a bit of a learning curve in trying to get the pumpkin spice cheesecake into the vacuum bag and to the texture we were hoping for. We learned that first measure your sous vide container to ensure that your springform pan fits. Second, more eggs is softer and creamier and cornstarch helps it to solidify. Third, get expandable vacuum bags. Fourth, put a cover over the pan before sucking out the air in the vacuum bag. Fifth, make sure the pan is level in the sous vide and get a bunch of weights because it will need to be weighed down.

Ingredients

For the crust

3 Cups gingersnap crumbs
1/8 Cup brown sugar
4 Tablespoon of melted unsalted butter

Filling

1.5 Cups of pumpkin (strained to of extra liquid)
1 Cup of granulated sugar
1/2 Teaspoon ground ginger
1/4 Teaspoon freshly grated nutmeg
1/4 Teaspoon ground allspice
1/4 Teaspoon salt
1 Cup buttermilk, cold
3 Blocks of cream cheese (room temperature and cut into 1inch cubes)
1 Tablespoon vanilla extract
4 Large eggs (room temperature)
1 Tablespoon of cornstarch

Instructions

  1. Set your sous vide to 175F.
  2. In you food processor, pulse cookies and brown sugar until finely ground.
  3. Add in melted butter and pulse until mixed. It should have the consistency of wet sand, it should be able to stay together when squeezed together.
  4. Oil the sides and bottom of the springform pan.
  5. Spread the crumb mixture to the bottom of the pan evenly and press down until tightly packed.
  6. (Optional) Bake the crust for 10mins at 325F. Set aside to cool.
  7. Clean out the food processor and add in the pumpkin, sugar, ground ginger, nutmeg, all spice, and salt. Mix until well incorporated, scraping down the sides if necessary – about a minute.
  8. While running, add in buttermilk.
  9. Stop the food processor, and add in cream cheese and vanilla extract. Blend until well incorporated and smooth – scraping down the sides if necessary.
  10. Add in eggs, and cornstarch. Mix again until just incorporated – careful to not overmix.
  11. Pour contents into the springform pan.
  12. Place a lid over the springform pan, then into an expandable vacuum bag.
  13. Place into water bath on a wire rack. Use weights to keep the cake fully submerged.
  14. Sous vide for 3 hours.
  15. Remove from sous vide, and the bag and allow to cool on the counter for an hour. The center will still be a tiny bit jiggly.
  16. Run a paring knife or offset spatula along the edges of the springform pan before placing into the fridge overnight.
  17. When ready to enjoy, slice, add a dollop of whipped cream, and a sprinkle of cinnamon.

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