Pumpkin Cheesecake with Rum Raisin Eggnog and Huckleberries

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  • Level: Intermediate
  • Total: 2 hr (includes cooling and chilling times)
  • Active: 1 hr 45 min
  • Yield: 4 to 6 servings
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1 small pumpkin (about 2 pounds)

16 ounces cream cheese 

One 14-ounce can sweetened condensed milk

1/4 cup fresh lemon juice 

2 teaspoons vanilla extract 

2 teaspoons pumpkin spice 

Rum Raisin Eggnog:

4 cups milk

5 whole cloves 

1 teaspoon ground cinnamon 

2 1/2 teaspoons vanilla extract 

12 large egg yolks 

1 1/2 cups sugar 

4 cups heavy cream 

1/2 teaspoon ground nutmeg 

1 cup dark raisins 

2 1/2 cups light rum 

Graham Cracker Crumble:

1 1/2 cups graham cracker crumbs (from about 9 whole graham crackers)

1/4 cup packed brown sugar 

1/2 teaspoon ground cinnamon, optional 

Pinch of salt 

7 tablespoons unsalted butter, melted 


1 1/2 cups huckleberries or blueberries (fresh or frozen)

2 tablespoons sugar


Special equipment:
a piping bag with a large round tip
  1. For the cheesecake: Preheat the oven to 375 degrees F. Cut the pumpkin in half, remove the seeds and place cut-side down on a baking sheet lined with parchment paper. Roast until the pulp is soft, about 1 hour. Let cool and scoop out the pulp.
  2. Using a stand mixer with the paddle attachment, paddle the cream cheese until soft. Add one cup of the pumpkin pulp and mix together thoroughly. Reserve the remaining pumpkin pulp for another use. Drizzle in the condensed milk, then the lemon, vanilla and spices. Transfer to an airtight container and refrigerate for at least 30 minutes.
  3. For the rum raisin eggnog: Combine the milk, cloves, cinnamon and 1/2 teaspoon vanilla in a saucepan and heat over the lowest setting for 5 minutes. Slowly bring the milk mixture to a boil.
  4. In a large bowl, combine the egg yolks and sugar. Whisk together until fluffy. Slowly whisk the hot milk mixture into the eggs. Pour the mixture into the saucepan. Cook over medium heat, stirring constantly, until thick, about 3 minutes. Do not allow the mixture to boil. Strain to remove the cloves, and let cool. Stir in the cream, the remaining 2 teaspoon vanilla, and the nutmeg. Refrigerate for 30 minutes. While the mixture cools, soak the raisins in the rum.
  5. For the graham cracker crumble: Lower the oven to 325 degrees F.
  6. Stir the graham cracker crumbs, brown sugar, cinnamon if using, and salt together in a large bowl. Add the melted butter and stir with a fork. Spread on a rimmed baking sheet and bake until just starting to brown, 10 to 15 minutes. Reserve.
  7. For the huckleberries: Combine the huckleberries and sugar in a small saucepan. Bring to a simmer and cook until thick and syrupy, about 10 minutes. Reserve.
  8. To assemble: Transfer the cheesecake to a piping bag with a large round tip. Transfer the milk mixture to a stand mixer with the whisk attachment and whip to soft peaks. Strain the raisins and then fold them into the whipped mixture.
  9. Pipe the cheesecake onto each plate. Add 3 spoonfuls of the rum raisin eggnog to each plate, and then sprinkle with the graham cracker crumble and drizzle with the huckleberries.