Miso Pumpkin Cheesecake
An elegant take on the pumpkin dessert—this recipe uses both labneh and ricotta for a balance of richness and lightness, as well as miso and brown sugar for a caramelized depth of flavor. I’ve also taken a flavorful shortcut with Cinnamon Toast Crunch cereal for the crust. This recipe makes a thinner cheesecake—I prefer this for a better custard to crust ratio. The whipped cream provides a balance to the sweetness of the cake—and its dramatic swirl atop isn’t so bad either.
Serves 6-8
INGREDIENTS
3 cups Cinnamon Toast Crunch
1 tsp kosher salt, divided
3 tbsp unsalted butter, melted, plus more for greasing pan
1 cup labneh, at room temperature
1 cup ricotta, at room temperature
1 tbsp white or yellow miso
⅓ cup sugar
⅓ cup light brown sugar, packed
½ tsp kosher salt
3 large eggs, at room temperature
1 15 oz. can of pumpkin puree
2 tbsp AP flour
1 tbsp five spice, plus more for finishing
1 tbsp vanilla extract
1 cup heavy whipping cream
2 tsp powdered sugar
METHOD
Preheat oven to 350F.
Grease the sides and bottom of a 9” springform pan.
Use a food processor to pulse the cereal into crumbs. Add ½ tsp salt and butter and pulse until crumbs resemble lightly wet sand. You should have about 1½ cups. Press into the pan and bake until firm—about 10-12 minutes, then let cool.
Lower heat to 325F. Arrange 2 oven racks—one at center and one at the bottom position. Fill a roasting pan with water going halfway up the sides and place on the bottom rack.
Meanwhile, use an electric mixer and beat labneh, miso, brown sugar, remaining ½ tsp salt, and sugar on medium speed in a large bowl until fluffy and smooth. Add eggs, pumpkin, flour, five spice, vanilla and blend until just combined. Pour batter into pan and tap a few times on counter to release any bubbles. Bake for 50-60 minutes—the center should be just a bit jiggly. Turn oven off and leave oven door ajar for 10-15 minutes, then remove from oven and transfer to a rack. Let cool completely, then refrigerate for 3 hours or up to overnight.
To serve, carefully run a boning knife around the sides of the pan, then release the ring. Use a boning knife to gently loosen the cheesecake from the pan bottom, then use two metal spatulas to transfer the cheesecake swiftly and carefully to a serving platter.
Add cold whipping cream and powdered sugar to a large bowl and use an electric mixer to whip until stiff. Dollop whipped cream atop cake, finish with some five spice and serve.