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Pumpkin Cheesecake with Spent Grain Crust!

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Pumpkin ales seem obligatory this time of year.  We have a controversy within our Beer Chicks duo about this particular style, Blonde loves ‘em, Brunette does not.  And within the beer community, people are split.  But if you are a ‘yes’ vote in the Pumpkin Ale debate, try brewing one at home with real pumpkin and pumpkin pie spices!  

Hit The Beer Chicks’ Brew Shop to pick up the ingredients for our Controversial Pumpkin Ale beer recipe, and any equipment you need to brew!

In the spirit of ‘waste not want not’ – we have a recipe for a pumpkin pie cheesecake with spent grain crust, using the pumpkin and barley from your homebrew in a classic fall/winter dessert!  The recipe comes from our new book The Naked Brewer: Fearless Homebrewing, Tips, Tricks & Rule-Breaking Recipes!  Check out the recipe below:

Controversial Pumpkin Cheesecake with Spent Grain Crust

CRUST
½ cup ground ginger snaps
½ cup spent grain
½ tablespoon granulated sugar
1 tablespoon salted butter, softened

FILLING
Four 8-ounce packages cream cheese, softened
1 cup packed light brown sugar
1 cup pureed well-drained spent pumpkin
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon allspice
1/8 teaspoon ground nutmeg
¼ teaspoon salt
4 large eggs, room temperature
¼ cup sour cream

Set the oven rack to the middle position and preheat the oven to 350 degrees 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 degrees 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 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 oven for 1 hour more.  Use the toothpick test to determine if the cheesecake is done.

Serve with a glass of your pumpkin homebrew, or favorite pumpkin ale!

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