Courtesy of Kevin Kathman, Executive Chef at Wolf in Sheep’s Clothing
This holiday season, we continue to bring an assortment of marvelous recipes from today’s outstanding chefs. Wolf in Sheep’s Clothing (also known as: WiSC) has quickly climbed up our charts, becoming one of our favorite places to divulge and spend a fantastic foodies night in Venice Beach, California. Executive Chef, Kevin Kathman, has carries a prestigious career including: The French Laundry (Yountville,) L’Arpège (Paris) and Daniel (New York.) As we approach preparation days of your holiday dinner, Kevin shares his coveted Pumpkin Cheesecake recipe, one that sparkles as the finishing touch at WiSC. Try it, devour it. We hope you have the happiest holidays!
Ingredients:
For the Crust: ½ lb butter. 3 ½ cups graham cracker crumbs. 6 tablespoons brown sugar. 1 teaspoon cinnamon. 1/8 teaspoon nutmeg. Salt, to taste.
For Filling: 1 1/3 lb cream cheese, at room temperature. 30 oz pumpkin puree. 6 eggs. ½ cup sour cream. 3 cups sugar. 4 tablespoons flour. 1 tablespoon Chinese five spice. 2 teaspoons vanilla
For the Crust:
1. Preheat oven to 350 degrees.
2. In a small mixing bowl combine graham cracker, sugar and cinnamon. Set aside.
3. Melt butter and mix into the graham cracker mixture. It should look and feel like wet sand.
4. Grease a nine inch baking pan or pie pan with a little butter, and add the graham cracker mixture. Firmly pack into the baking dish. (Note: You may not need all the mixture. I find a quarter inch thickness works best.)
5. Parbake the crust for five minutes then let cool.
For the Filling:
1. Using a stand mixer outfitted with the paddle attachment, combine the pumpkin puree and cream cheese until cream cheese is well incorporated. (Note: If the cream cheese is at room temperature it will come together faster.)
2. Add the dry ingredients and vanilla and beat until incorporated.
3. Add the eggs one at a time. Mix for two more minutes and then pour into the prebaked crust.
4. Bake at 350 degrees in a water bath for about 45 minutes until the filling sets. Remove from the oven and cool. (Note: It’s best when chilled in the fridge over night.)
Serving Suggestion: I like to garnish it with red wine poached cranberries, candied pumpkin seeds and whipped cream.
Book your reservation at Wolf in Sheep’s Clothing today. 1031 Abbot-Kinney Blvd. Venice, CA 90291. Or call: (310) 392-2425
