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Spago Pumpkin Cheesecake copycat recipe by Todd Wilbur
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Spago Pumpkin Cheesecake


Score: 5.00. Votes: 1
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Menu Description: "Gingerbread crispy crust, cranberry compote, spiced anglaise."

Every year it's the same dessert at the thanksgiving table: a triangular portion of pumpkin pie with a giant dollop of Cool Whip piled up on top. Sure, it's tasty and traditional, but maybe you want to step it up this year? I've got just the thing. Spago makes a semi-deconstructed pumpkin cheesecake in the fall that is the perfect upscale clone for your homemade holiday dessert. All four components are made separately, then when it's dessert time, you pipe the filing onto the crispy gingerbread crusts with a pastry bag (or you can just spoon it on), pile on the garnish, and serve it up with a smile. You make everything the day before, or on the morning of your celebration, and then you build each plate just before serving. If you want an extra garnish for your plates as in the restaurant, grab some vanilla sauce at the store, or follow the quickie recipe found below in "Tidbits."

If you're looking for a traditional pumpkin pie, try my clone for Marie Callender's, or this pumpkin pecan cheesecake from Cheesecake Factory

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • 2 8-ounce packages cream cheese, softened
  • 1 15-ounce can pumpkin
  • ...

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Score: 5.00. Votes: 1
Rating of votes (1)
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DC
Nov 24, 2007, 22:00

This was WONDERFUL!! Not having true gourmet tastes, we made just the filling and crust, and topped with canned whipped cream. It was the BEST of the Thanksgiving desserts. A little messy when you go to eat it, but don't know any way around that.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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