Not Ramen Cooking Column
Seasonal Dish: Papal Pumpkin Cheesecake
Welcome to the column to go to when you’re a broke, tired college student in a dorm. Today, I wanted to share a new recipe fitting for the fall season and the holidays in it, namely Halloween and Thanksgiving.
Firstly, I want to give credit to the YouTube channel Tasting History with Max Miller. While my recipe is slightly modified from his shown on his video “450 Year Old Pumpkin Cheesecake,” it was only thanks to this video that I was able to make this for myself in the first place. In fact, that is where the name I have given it originates from, seeing that Halloween/Thanksgiving and the Catholic Church are not particularly related. He takes the recipe given by Bartolomeo Scappi, a famous Italian Renaissance era chef who worked for Pope Pius IV. Regardless, please take the time to visit Max Miller on his various social media channels if you have the chance and appreciate this content.
What you’ll need is:
15 oz of Pumpkin Puree
1 cup Whole Milk Ricotta Cheese
1 cup Softened Cream Cheese
1.25 cups Brown Sugar
.75 cups Heavy Cream
1 tsp Vanilla Extract
4 tsp Ginger
2 tsp Cinnamon
.25 tsp Clove
60 g Cinnamon Honey Butter, Melted
6 Large Eggs
Cinnamon Sugar
Whipped Cream
First, preheat your oven to 350 F. Put your pumpkin pure, cream cheese, and ricotta in a bowl and blend until smooth. Then, crack your eggs into the bowl and blend further. Then mix in brown sugar, followed by your clove, cinnamon, ginger, and vanilla extract. Finally, mix in your heavy whipping cream.
Spray down a lasagna pan and then spread the melted butter over every surface of the pan and pour in the mixture. Put in the oven for 1 hour and 15 minutes. After that, turn off the oven, sprinkle the cinnamon sugar on top of the cheesecake, and let it cool in the oven for 45 minutes with the door closed.
Serve warm with whipped cream.
