PUMPKIN CHEESECAKE

Yield: 12 servings

Pumpkin Cheesecake Sphere

Braun Cheesequick Mix (633105)		7.4oz (212g)
Granulated Sugar		1.4oz (40g)
Whole Milk, Warm		11oz (312g)
Cream Cheese, Room Temperature		15oz (425g)
Sour Cream		0.7oz (20g)
Frutta Prima Pumpkin Compound (690006)		1.8oz (50g)

In a bowl fitted with a paddle attachment combine the cheesequick, sugar, milk, and cream cheese and mix for 5 minutes. Add the sour cream and pumpkin compound.  Pipe into Silikomart Sphere Mold (591058).

Graham Cracker Crunch Round

Turbinado Sugar		5.2oz (150g)
N.U.T. Almond Flour (204162)		5.2oz (150g)
All-Purpose Flour		5.2oz (150g)
Cold Butter, Cubed		5.2oz (150g)
Graham Cracker, Crumbs		3.5oz (100g)
Salt		0.1oz (3g)

In the bowl of a stand mixer combine all ingredients and mix with the paddle attachment until it begins to clump together. Refrigerate for 30 minutes. Once cold, press into 2.5in/6.3 cm ring and bake at 350º F/176ºC until lightly browned for 5-8 minutes.

Assembly

Pastry Ideale Velvet Spray Color, White Chocolate (586009)		As Needed
Pastry Ideale Luster Spray Color Gold (586018)		As Needed
Pastry Ideale Luster Spray Color Silver (586017)		As Needed
Pastry Ideale Gold Leaf Sheets, 23K Edible (081001)		As Needed
Edible Flowers		As Needed

Once the Pumpkin Cheesecake Sphere is frozen, unmold. Spray the sphere first with the white chocolate velvet spray, then the gold, and last the sliver. Place the Pumpkin Cheesecake Sphere on top of the Graham Cracker Crunch Round. Finish decoratively with gold leaf and edible flowers as desired.