Wondering what to do with your spent grains left over from making your homebrew? Here's a great recipe to incorporate spent grains into a delicious rustic pie crust. Making pumpkin cheesecake is a fun twist on what can be a run-of-the-mill pumpkin pie. Top this treat off with a bit of fresh handmade whipped cream, open a pint of your homebrewed Controversial Pumpkin Ale and enjoy yourself a delicious Autumn evening.
- 1/2 cup ground ginger snaps
- 1/2 cup spent grain strained and saved from your homebrew
- 1/2 tablespoon granulated sugar
- 1 tablespoon salted butter, softened
- Four 8-ounce packages cream cheese, softened
- 1 cup packed light brown sugar
- 1 cup pureed pumpkin
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 1/4 cup sour cream
Prepare: Set the oven rack to the middle position and preheat the oven to 350°F. Wrap foil around the outside of a 9-inch springform pan to prevent leaking from water bath later. Lightly grease the bottom and sides of the pan.
Make the crust: In a food processor, pulse the ginger snaps, spent grain, and granulated sugar until coarsely ground. Add the butter and pulse until incorporated. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes. Set aside to cool.
Turn the oven down to 325°F and heat 2 cups of water in a pot until it is hot but not boiling.
Make the filling: In a large bowl or stand mixer, beat the cream cheese until smooth. Add the brown sugar and continue beating until fluffy. Add the pumpkin, vanilla, cinnamon, ginger, allspice, nutmeg and salt and mix until combined. Add the eggs, one at a time, beating until thoroughly incorporated. Add the sour cream and mix until combined.
Pour the mixture over the cooled crust. Place the pan in a large baking dish on the oven rack and pour hot water into the baking dish, being careful not to overfill (you don't want hot water sloshing around as you pull the oven rack in and out!) Bake 1 hour. Turn off the heat but leave the cheesecake in the oven for 1 hour more. Use the toothpick test to determine if the cheesecake is done.