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.

Crust

Filling

Decoration

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.

 

Buy The Cheesecake Bible

 

The Cheesecake Bible

Recipes
 

Pumpkin Recipes

 

This page created August 2009