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Spago Pumpkin Cheesecake Recipe
Spago Pumpkin Cheesecake
By Todd Wilbur

Recipe Type: Dessert
Calories: 450
Cook Time: 1 hour
Recipe Rating: 4.0 (2 reviews)
 
Menu Description: "Gingerbread crispy crust, cranberry compote, spiced anglaise."

Every year it's the same dessert: A triangular portion of pumpkin pie with a giant dollop of Cool Whip piled up on top. Sure, it's tasty and traditional, but maybe you're in the mood to step it up this year? Well, I've got just the thing. Spago makes a semi-deconstructed pumpkin cheesecake in the fall that is the perfect upscale clone for your homemade holiday dessert, and it doesn't take that much extra effort. All four components are made separately, then when it's dessert time, you pipe the filing onto the crispy gingerbread crusts with a pastry bag (or you can just spoon it on), pile on the garnish, and serve it up with a smile. You make everything the day before, or on the morning of your celebration, and then you build each plate just before serving. If you want an extra garnish for your plates as in the restaurant, grab some vanilla sauce at the store, or follow the quickie recipe found below in "Tidbits."

Source: "Top Secret Restaurant Recipes 3" by Todd Wilbur.
Pumpkin Cheesecake Filling
2 8-ounce packages cream cheese, softened
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Anonymous  
Submitted on 11/28/07
The dessert itself tastes very good, but it is not easy to eat. The crust is too hard and can't be cut with a fork once it's assembled. We ended up dipping the crust into the filling instead.
DC  
Submitted on 11/25/07
This was WONDERFUL!! Not having true gourmet tastes, we made just the filling and crust, and topped with canned whipped cream. It was the BEST of the Thanksgiving desserts. A little messy when you go to eat it, but don't know any way around that.