I made this cheesecake for last week’s girl night and it was pretty good. Rich, but good (don’t the two usually go hand in hand?). I find the quantities required in the recipe a bit much. My cheesecake pan was overflowing, even though I had put some of the mixture into two individual cheesecake pans. So if you’ve got the patience, you may want to make a smaller version of the recipe. Or you can do as I did and make some little individual portions. In any case, be sure to make this when you have lots of people around to eat it, as it is HUGE. Though it freezes well. I didn't bother decorating it, but I'm sure it would have been much prettier if I had (though I'm sure it tasted just the same).
This recipe comes from the cookbook 125 Best Cheesecake Recipes, which is a great cookbook. I've only made about 4 or 5 of the cheesecakes in it so far, over the years, but they've all been fantastic.
Maple Pumpkin Cheesecake
Crust:
2 ½ C graham cracker crumbs
1 tsp. ground ginger
1/3 C unsalted butter, melted
1 tsp. ground ginger
1/3 C unsalted butter, melted
Filling:
5 pkgs. (each 250g) of regular cream cheese, softened
1 C sour cream
2 ¼ C granulated sugar
6 eggs
½ C all-purpose flour
1 C pumpkin purée (not pie filling)
1 tbsp. vanilla
3 tbsp. fresh lemon juice
½ C pure maple syrup
1 tbsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. ground allspice
1 C sour cream
2 ¼ C granulated sugar
6 eggs
½ C all-purpose flour
1 C pumpkin purée (not pie filling)
1 tbsp. vanilla
3 tbsp. fresh lemon juice
½ C pure maple syrup
1 tbsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. ground allspice
1. Crust: In a medium bowl, combine graham cracker crumbs, ginger and butter. Press into bottom of a 10-inch ungreased cheesecake pan with 3-inch sides, and freeze.
2. Filling: In a large mixer bowl, beat cream cheese, sour cream and sugar on medium-high speech for 5 minutes. Add eggs, one at a time, beating after each addition. Mix in flour, pumpkin, vanilla, lemon juice, maple syrup, cinnamon, nutmeg and allspice. Pour batter over frozen crust. Bake in preheated oven at 350oF for 65 to 75 minutes or until the top is light brown and the centre has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 8 hours before decorating with whipped cream topping or serving.
Serves 18 to 20.
1 comment:
Made this tonight -- converted three cream cheese phobes with it (okay, maybe not converted, but they did say they liked it). Eric, Dan and Rick all said they enjoyed it despite hating/having fears of cream cheese. Everyone else really liked it too (including myself!).
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