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Sous Vide Pumpkin Eggnog Cheesecake with Graham Cracker Streusel Recipe

Sous vide pumpkin eggnog cheesecake

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From the ISVA Editors

The perfect holiday dessert, this sous vide eggnog cheesecake combines everyone's favorite holiday beverage with a rich and decadent cheesecake. Toss it together with a graham cracker streusel and you have the makings of a new holiday tradition!


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Pumpkin Eggnog Cheesecake with Graham Cracker Streusel Recipe

  • Published: October 28, 2021
  • By Lloyd Cupiccia 
  • Total Time: 60 - 90 minutes
  • Cooks: 176°F (80°C) for 60 - 90 minutes

Ingredients for Sous Vide Pumpkin Eggnog Cheesecake with Graham Cracker Streusel

  • For the Pumpkin Eggnog Cheesecake

  • 2 LBS OF Cream Cheese
  • 1 1/3 cup sugar
  • 3 large eggs
  • 3/4 cup eggnog (buy or create your own)
  • 8 oz pumpkin (from a can or roast one yourself)
  • 1 teaspoon spiced rum
  • 1 tablespoon vanilla extract
  • 1 teaspoon pumpkin spice (make your own or buy)
  • 1/3 cup cornstarch
  • Make sure ingredients are at room temp.
  • For the Graham Cracker Streusel

  • Cinnamon Graham Crackers
  • Butter
  • Sugar
  • Pumpkin Spice
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Cooking Instructions for Sous Vide Pumpkin Eggnog Cheesecake with Graham Cracker Streusel

For the Pumpkin Eggnog Cheesecake

Using a large mixing bowl (I use a Kitchenaid Mixer with the paddle attachment), mix the cream cheese and pumpkin until smooth. Toss in the sugar and mix until combined. Keep scraping down the sides of the bowl.

In a small mixing bowl, add the eggs, vanilla extract, rum, and pumpkin spice and beat with a whisk or fork.

After mixing the cream cheese thoroughly, add the eggnog. Don't forget to scrape down the sides of the bowl. Add the egg mixture above and do the same. Sift the cornstarch and add to mixer on low speed 1 tsp at a time.

Option: An updated alternate way of mixing, which I find easier-  To the mixer, add the softened cream cheese and pumpkin puree. Mix until combined. Toss in egg nog, rum, and vanilla extract and mix again until combined. While the machine runs on low, add the beaten eggs slowly. 

In a separate bowl, using a whisk, toss in cornstarch, sugar, and pumpkin spice. While the machine runs on low and using at tablespoon, start adding the dry ingredients. When all combined, switch out the paddle for the mixing attachment. Run the machine on medium to high until thoroughly combined. Don't forget to periodically scrape down the bowl. 

Fill the jars leaving some room at the top for some streusel of some type and whipped cream. Tap the jars a few times to get rid of any air bubbles and to make sure they're nice and leveled at the top. Tighten the screw ring band on your mason jar to fingertip tight.

Before submerging, I suggest tempering the jars with the hottest tap water to prevent glass breakage. Yes, an extra step but necessary. I would go as far as to submerge in hot tap water. Not tempering may result in breakage. I've lost a few jars over the years, even with tempering. 

Set the immersion sous vide circulator at 176°F (80°C) and cook for 60-90 minutes.

At 60 minutes, the cheesecake will have a custard-like consistency and at 90 more like a traditional cheesecake. I like 75 minutes. 

After the elapsed time, remove jars using Mason jar tongs and place them on a towel. Let cool for an hour or so and place in refrigerator overnight or for at least 8 hrs. Top with streusel and whipping cream.

I use a rack to elevate the jars off the bottom and one on top to keep submerged. Some will float, and some will not. 

For the Graham Cracker Streusel

I used cinnamon graham crackers, but you can use whatever you want. One full cracker for every cheesecake jar makes an excellent ratio.

Toss the crackers in a food processor and grind them until they look like sand.

Add a bunch of butter and sugar to taste, along with pumpkin spice and process.

Bake in a 300°F (149°C) oven for 3-7 minutes, tossing them at least once.

Let cool completely before eating. 

 


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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All tags for this article: Dessert, ISVA Sous Vide Recipe Collection, Sous Vide Dessert , Sous Vide Pumpkin, Sous Vide Recipes

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