HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


the appetizer:

Master the art of making cheesecake in The Cheesecake Bible by George Geary, including recipes like German Chocolate Cheesecake; Maple Pumpkin Cheesecake; and Chocolate Peanut Butter Cheese Bars.

I Love Desserts

Maple Pumpkin Cheesecake

 

Maple Pumpkin
Cheesecake

Serves 18 to 20

 

Two fall flavors that go well together are maple and pumpkin.

  • Preheat oven to 350°F (180°C)
  • 10-inch (25 cm) cheesecake pan,
         ungreased, or springform pan with
         3-inch (7.5 cm) sides, greased

Crust

  • 2-1/2 cups graham cracker crumbs (625 mL)
  • 1 tsp ground ginger (5 mL)
  • 1/3 cup unsalted butter, melted (75 mL)

Filling

  • 5 packages (each 8 oz/250 g) cream cheese, softened
  • 1 cup sour cream (250 mL)
  • 2-1/4 cups granulated sugar (550 mL)
  • 6 eggs
  • 1 cup pumpkin purée (not pie filling) (250 mL)
  • 1/2 cup all-purpose flour (125 mL)
  • 1/2 cup pure maple syrup (125 mL)
  • 1 tbsp ground cinnamon (15 mL)
  • 1/2 tsp freshly grated nutmeg (2 mL)
  • 1/4 tsp ground allspice (1 mL)
  • 3 tbsp freshly squeezed lemon juice (45 mL)
  • 1 tbsp vanilla extract (15 mL)

Decoration

  • Classic Whipped Cream Topping (see recipe, page 262 of the book)

1. Crust: In a bowl, combine graham cracker crumbs, ginger and butter. Press into bottom of cheesecake pan and freeze.

2. Filling: In a mixer bowl fitted with paddle attachment, beat cream cheese, sour cream and sugar on medium-high speed until very smooth, for 3 minutes. Add eggs, one at a time, beating after each addition. Fold in pumpkin, flour, maple syrup, cinnamon, nutmeg, allspice, lemon juice and vanilla by hand.

3. Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 60 to 75 minutes. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.

4. Decoration: Ice top of cake with Classic Whipped Cream Topping or pipe a ribbon around border, if desired.

Tip

If maple syrup is not available, you can substitute 1/4 tsp (1 mL) maple extract.

Variation

Fold 1 cup (250 mL) chopped hazelnuts into the filling for a crunchy texture.

 
  • from:
    The Cheesecake Bible
  • by George Geary
  • Robert Rose 2008
  • Paperback/$24.95
  • ISBN: 0778801926
  • ISBN-13: 978-0-7788-0192-4
  • Recipe reprinted by permission.

Buy The Cheesecake Bible

 

The Cheesecake Bible

 

Pumpkin Recipes

 

This page created August 2009


The Global Gourmet
The Global Gourmet®
Main Page

 

Easter
Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toysCatnip Toys
 

Kitchen & Home
Markdowns

 
,