Upside‐down Pumpkin Caramel Cheesecake in the Pressure Oven
By Wolfgang Puck
Upside‐down Pumpkin Caramel Cheesecake in the Pressure Oven
By Wolfgang Puck
Yield/Serves:
Makes 8 to 10 servings
- ½ cup water
- ¾ cup plus 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1‐½ pounds organic cream cheese, at room temperature
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon grated orange zest
- 5 large cage‐free eggs, at room temperature
- 1 can (15 ounces) organic pumpkin purée
- ½ cup organic sour cream
- Lightly whipped cream, for garnish
Recipe adapted for the Wolfgang Puck Pressure Oven. Please consult your owner’s manual for proper use and safety procedures.
To make the caramel: Put the water, 2 tablespoons of granulated sugar and lemon juice in small, heavy saucepan. Cook over low heat, stirring occasionally, until the sugar dissolves. When the mixture begins to simmer, continue cooking undisturbed until it turns a caramel‐brown color and reaches about 340°F on a candy thermometer. Immediately remove the pan from the heat and pour the mixture into a 9‐inch round cake pan, swirling the pan to coat its bottom and sides with the caramel. Set aside to cool.
Preheat the oven to 325°F and set to BAKE.
To make the cream cheese pumpkin filling: In the bowl of a stand mixer, or in a large mixing bowl, add the cream cheese. With the paddle attachment of the stand mixer, or with a hand‐held electric mixer, beat the cream cheese on low speed until smooth. Add the remaining granulated sugar, brown sugar, cinnamon, ginger and orange zest; continue beating on low speed until smooth, about 2 minutes longer.
One at a time, beat in the eggs until thoroughly blended, stopping after each addition to scrape down the side of the bowl with a rubber spatula. Add the pumpkin, beating it in until thoroughly combined, and then scrape down the bowl again. Finally, add the sour cream, beat it in until smooth, and scrape down the bowl.
To assemble and bake: With the help of the spatula, transfer the mixture into the caramel‐coated pan. Place the pan inside a larger roasting pan. Carefully pour warm water into the roasting pan until it comes about halfway up the side of the cake pan, forming a water bath. Place the baking rack, face up, in the lower rack position of the pressure oven and carefully place the roasting pan on the rack.
Close the door and set the vent valve to seal. Set the timer for 45 minutes and bake until the cheesecake is slightly firm to a light touch.
Carefully remove the roasting pan from the oven and lift out the cake pan. Leave at room temperature to cool for about 1 hour. Then, cover loosely and chill in the refrigerator for at least 4 hours or up to two days.
To unmold the cheesecake: Invert a flat 12-inch plate or platter over the pan. Firmly hold the pan and plate together and invert them. Then, carefully lift off the pan. Serve cut into wedges, garnished with whipped cream.
To make the caramel: Put the water, 2 tablespoons of granulated sugar and lemon juice in small, heavy saucepan. Cook over low heat, stirring occasionally, until the sugar dissolves. When the mixture begins to simmer, continue cooking undisturbed until it turns a caramel‐brown color and reaches about 340°F on a candy thermometer. Immediately remove the pan from the heat and pour the mixture into a 9‐inch round cake pan, swirling the pan to coat its bottom and sides with the caramel. Set aside to cool.
Preheat the oven to 325°F and set to BAKE.
To make the cream cheese pumpkin filling: In the bowl of a stand mixer, or in a large mixing bowl, add the cream cheese. With the paddle attachment of the stand mixer, or with a hand‐held electric mixer, beat the cream cheese on low speed until smooth. Add the remaining granulated sugar, brown sugar, cinnamon, ginger and orange zest; continue beating on low speed until smooth, about 2 minutes longer.
One at a time, beat in the eggs until thoroughly blended, stopping after each addition to scrape down the side of the bowl with a rubber spatula. Add the pumpkin, beating it in until thoroughly combined, and then scrape down the bowl again. Finally, add the sour cream, beat it in until smooth, and scrape down the bowl.
To assemble and bake: With the help of the spatula, transfer the mixture into the caramel‐coated pan. Place the pan inside a larger roasting pan. Carefully pour warm water into the roasting pan until it comes about halfway up the side of the cake pan, forming a water bath. Place the baking rack, face up, in the lower rack position of the pressure oven and carefully place the roasting pan on the rack.
Close the door and set the vent valve to seal. Set the timer for 45 minutes and bake until the cheesecake is slightly firm to a light touch.
Carefully remove the roasting pan from the oven and lift out the cake pan. Leave at room temperature to cool for about 1 hour. Then, cover loosely and chill in the refrigerator for at least 4 hours or up to two days.
To unmold the cheesecake: Invert a flat 12-inch plate or platter over the pan. Firmly hold the pan and plate together and invert them. Then, carefully lift off the pan. Serve cut into wedges, garnished with whipped cream.