• Pumpkin and Elderberry Marbled Cheesecake with Candied Pecan Crust

November 04, 2015

Pumpkin and Elderberry Marbled Cheesecake with Candied Pecan Crust is the perfect way to share your love with friends and family this holiday season. This recipe combines traditional pumpkin flavor, Norm's Farms Elderberry Jam and delicious pecan crust for an unforgettable treat.  Enjoy one this holiday season!



IngredientsFor the Crust
    • 2 cups pecans, chopped
    • 1 stick of butter, melted
    • 3 tablespoons light brown sugar
    • 1/2-1 teaspoon cinnamon
For the Cheesecake
  • 2 cups fresh pumpkin puree OR can of pumpkin puree (15 oz.)***
  • 3 blocks of cream cheese (8 oz.)
  • 3 eggs and 1 egg yolk
  • 1/4 cup of sour cream
  • 1 1/2 cups sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 2 tablespoons gluten free all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 jar Norm's Farms Elderberry Jam
DirectionsTo Make the Crust
    1. Combine chopped pecans, melted butter, brown sugar and cinnamon in a large mixing bowl
    2. Mix until well incorporated and press into the bottom of a spring form pan or pie dish
    3. Bake at 325 degrees for 10 minutes and set aside
To Make the Cheesecake
    1. Using a stand mixer, beat  cream cheese until smooth
    2. Mix in pumpkin puree, eggs, egg yolk, sour cream, sugar, cinnamon, nutmeg and cloves
    3. Add flour and vanilla and blend for 1-2 minutes
    4. Pour cheesecake into spring form pan or pie dish
To Make the Marbled Norm's Farms Elderberry Jam
  1. Warm a jar of Norm's Farms Elderberry Jam over medium-low heat stirring constantly until Jam is smooth (about 5 minutes) and transfer into a measuring cup
  2. Gently pour jam on top of cheesecake batter starting at the center and making a spiral until you reach edge of the pan
  3. Using a chopstick make small left and right circles to marble the batter and jam
  4. Bake cheesecake at 325 degrees for 1 hour**
  5. Allow cheesecake to cool for at least 4 hours before serving


***Fresh Pumpkin Puree: For this recipe, I used local Cinderella Pumpkins, from Noel's Produce in Pittsboro, NC.
  1. Preheat oven to 325 degrees
  2. Remove pumpkin stem and cut pumpkin in half (stem to base).
  3. Remove all pumpkin seeds from the cavity and lightly coat each side with olive oil. Bake pumpkin halves face down in a baking dish for 45 minutes*
  4. Once pumpkin is cool enough to handle, scoop pumpkin flesh away from the shell into a large bowl
  5. Using an immersion blender, puree the pumpkin until smooth
  6. Strain pureed pumpkin to remove excess water and cool
*Pumpkin cooking times will vary depending on size, cook until flesh is soft.
**Baking time may vary. Test if your cheesecake is done gently shake it from side to side, the middle should jiggle slightly, while the outer edges should begin pulling away from the pan or baking dish.




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