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Pumpkin Cheesecake Recipe from Boma, Animal Kingdom Lodge


1 2/3 lb Cream Cheese
5/8 tsp Coriander
5 oz Sugar
5/8 tsp Ginger
3 each Eggs
1 ½ oz Heavy Cream
1 tsp Orange Zest
1 ½ oz Sour Cream
1 tsp Lemon Zest
5/8 lb Pumpkin Puree
1/8 tsp Cinnamon
4 Tbl Bourbon Whiskey
¼ tsp Nutmeg
5/8 tsp Cloves
5/8 tsp Anise Seed

Crust Topping:
½ lb Graham Cracker Crumbs
¼ oz Black Sesame Seeds
4 oz Melted Butter
4 oz Heavy Cream
2 oz Sugar

Yield: 1 cheesecake


Prepare graham cracker crust by mixing graham cracker crumbs, melted, butter, and sugar in a bowl. Sprinkle into the bottom of the round flexipan mold. Set aside.

Prepare cheesecake mix by creaming sugar, zests, and cream cheese.

Add all the spices, then the rest of the ingredients, while constantly scraping to make sure there are no lumps.

Pour the cheesecake mix in the pan all the way to the top. Set the flexipan mold on a sheet pan and bake in a hot water bath at 275° for about an hour. Place in freezer to cool, and then unmold.

Sprinkle black sesame seeds on a sheet pan and bake at 350° until golden brown.

Whip heavy cream with sugar until stiff peaks. Pipe small dollops of whipped cream on cheesecake. Sprinkle with sesame seeds.



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