October 28, 2014

Pomme Palais is a Pumpkin Lover’s Paradise

Fall in love with the decadent pumpkin desserts at Pomme Palais at The New York Palace. Fall has long been a partner of the traditional pumpkin pie, but pastry chef David Carmichael is exploring new ways to place a twist on the classic treat.

Pumpkin Cheesecake

Indulge in the perfect fall Pumpkin Cheesecake dessert

In celebration of fall in NYC, Pomme Palais explores new fall recipes in which cheese pumpkin, also known as ‘Cinderella’ pumpkin is the star. In a playful take on the decadent éclair dessert, Chef Carmichael has crafted a pumpkin éclair with tart pomegranate seeds that sit on top, creating a perfect juxtaposition between sweet, tang and spice. The secret to each of chef’s pumpkin recipes is the fresh pumpkin puree.

Indulge in the marriage of a classic New York style cheesecake and pumpkin pie, at Pomme Palais. Stop in to try this creamy concoction of fresh pumpkin puree and whipped cream cheese for yourself or follow the below recipe for the at-home chefs!

Pomme Palais Pumpkin Cheesecake:

1 ½ lbs cream cheese
¾ lbs sour cream
1 ¼ cup sugar
2 ¾ oz butter
2 tablespoons cornstarch
5 whole eggs
1 ½ tablespoons lemon juice
1 teaspoon cinnamon
1 teaspoon ginger
¼ teaspoon clove
¼ teaspoon nutmeg
1 teaspoon vanilla extract
½ qt cheese pumpkin puree (warm)

Graham Cracker Crust Ingredients:

1 cup graham cracker crumbs
½ cup granulated sugar
½ cup melted butter


1. Combine butter and cream cheese in a mixer until well blended.
2. Add sugar and spices, mix for an additional 2 minutes.
3. Add cornstarch, then the eggs one at a time until fully incorporated.
4. Scrape sides of bowl; add all ingredients except the pumpkin puree.  Mix well.
5. Add the pumpkin puree, mix well.
6. Combine Graham cracker crumbs, sugar and butter in a food processor until texture resembles a coarse meal.
7. Lightly grease (16) 3inch ramekins, add a ¼ cup of Graham cracker mix to each and press the mix down firmly.
8. Pipe in pumpkin cheesecake mix leaving ½ inch from top of the rim.
9. Place in a pan with hot water so that the water comes halfway up the ramekin.
10.Place in 240 Fahrenheit oven and cook for 1 hour and 20 minutes. Cool for 2 hours, remove from the pan and serve.

It’s creamy, it’s decadent and it’s the perfect recipe to grace your Thanksgiving table. Visit us at Pomme Palais to try these indulgent autumn treats before they’re gone.

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