(modified from chatelaine)
Oreo Crust
14 Oreos, finely crushed
15g Butter, melted
Cake
500g Cream cheese, room temperature
4 Yolks
250g Table Cream (aka cooking cream, coffee cream, light cream)
125g Sugar
5g Vanilla
45g All-purpose flour
3g Ground Cinnamon
1g Ground Ginger
1g Ground Nutmeg
200g Pumpkin Purée
4 Whites
50g Sugar
Oreo Cream
100g Whipping Cream
3-5 Oreos, finely crushed (more oreos if you like)
Preheat oven to 160°C
1. In a food processor, process oreos into fine crumbs. Or crush them in a ziplock bag using a rolling pin. Stir in the melted butter, and press mixture firmly onto the bottom of your springform or removable base tin. Bake crust for about 5 minutes, remove and cool on rack.
2. Using a paddle attachment, beat cream cheese and egg yolks until the mixture is smooth and lump-free. Then beat in cream, sugar, vanilla, flour and spices till well-combined.
3. Transfer half of the cheesecake batter into a new bowl and beat in the pumpkin puree.
4. Using a whisk attachment, whisk the whites to soft peaks while adding the sugar gradually. Divide meringue equally between the cheesecake batter and the pumpkin cheesecake batter, fold it in gently for each batter.
5. Pour the pumpkin cheesecake batter over the warm crust, followed by the cheesecake batter and smooth its top. Place in the centre of the oven, with a tray of water set on the bottom of the oven. Bake 1 to 1.5 hours. **Take note this is not water bath
6. Remove cake from oven and immediately run a knife around inside of pan to prevent cracking. Without removing sides, cool completely on wired rack. When cooled, chilled in fridge for at least 3 hours, preferably overnight for best flavour.
7. To decorate, whisk whipping cream till stiff peaks and fold in oreo crumbs. Spread onto chilled cheesecake. Decorate as you wish, or with more oreos.
Thoughts: If you realized, I had not share any western-style cheesecake before this. It's mainly due to personal preference that I find "too cheesy" cakes repulsive. But I decided to try this recipe, because it uses egg separation method and that I have a surplus of cream cheese at home. Philadelphia is giving away 9" springform pans for FREE when you purchase any 2 philly products. Such a great deal, so why not?! But I don't think the locals are too excited about free stuff, there are still so many left after the promotion ran for 2 weeks! I'm wondering if I should get more cream cheese now that I've found a winner cheesecake recipe.
However, I didn't get the cake right the first try, took me 3 attempts before I got the right amount of puree so the pumpkin taste is just right (for us at least) and the batter wouldn't be too heavy. Also learned through the hard way that it's still better to place a tray of water in the oven so the locked-in steam will keep the cheesecake moist, same idea as Japanese Cheesecake. It's also important to have all ingredients at room temperature so they incorporate better and easier.
Am really glad that I've decided to give this recipe a go. This cake is light in taste and texture, and I didn't get overwhelmed by the cream cheese. Similarly, having just one layer flavored with pumpkin means it doesn't dominate the whole cake, so hubs enjoyed it thoroughly. And I thought getting the bits of chocolatey goodness from the oreos is an added bonus, simply delightful. This cake is quite delicate, so no matter it's Halloween, Thanksgiving or Christmas feasting, there will always be room for dessert!
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