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Maple Pumpkin Cheesecake
by Kaylee
Prepare you maple pumpkin cheesecake the day before you plan to serve it as you'll want to refrigerate it overnight. Ingredients for the crust: 1 cup ground graham cracker crumbs (I find any vanilla cookies work) 4 tablespoons of melted, unsalted butter 2 tablespoons of brown sugar 1/2 teaspoon of ground cinnamon 1/2 cup finely chopped almonds Ingredients for the cheesecake: 2 pounds of cream cheese (In Argentina you can use marscapone. In other countries you can use "requeson" but you have to drain it because it's usually kind of watery on top. If you prefer, you can use ricotta - I do, but I blend it in the blender first). 2 cups of pumpkin filling (You can do this by boiling pumpkin until it's soft. If you can't buy pumpkins where you live, use yellow squash. There is absolutely NO difference in the flavor). 1 cup of brown sugar (not white sugar). You can also use Turbinado sugar 4 egg whites, blended until foamy 2 egg yolks, slightly beaten 2 tablespoons of maple flavoring or essence (you can't get this in most of South America - use almond essence rather than vanilla if you can) 1 teaspoon of ground cinnamon 1/2 teaspoon of ground ginger 1/2 teaspoon of ground nutmeg 1/4 teaspoon of ground cloves Instructions: Preheat your oven to 350 degrees. Combine all your crust ingredients in a food processor or blender and blend until finely chopped. Butter the bottom and sides of a springform pan and press the crumb mixture evenly to cover the entire bottom. It's not necessary for the crust to go up the sides of the pan. Bake about 10 minutes and cool. To make the filling, beat all ingredients except the egg whites together with a wire whisk or electric mixer until they are completely blended. Beat the egg whites until they're white and foamy. By hand, use a spatula or wooden spoon to fold the egg whites into the blended cream cheese / pumpkin mixture. Be sure they are completely blended in, but don't mix too fast or too much - you don't want the egg whites to completely lose their froth. Place your cooled crust on a baking sheet and pour the cream cheese mixture into the crust. Bake your cheesecake at 350 degrees for about 25 minutes. Then very carefully turn the cheesecake half-way around so the part that was at the front of the oven is now at the back. Reduce your heat to 300 degrees and bake another 20-25 minutes. Your maple pumpkin cheesecake will be finished (cooked through) when the center is soft but solid, not liquidy. Remove it from the oven, cool completely, remove from springform pan and place in your refrigerator overnight. Serve cold with a dollop of whipped cream on top (blend 2 cups of very cold heavy cream with 1 cup of sifted confectioner's (powdered) sugar to make whipped cream if you can't purchase it already made). You can decorate your maple pumpkin cheesecake after placing the whipped cream dollops on top simply by sprinkling a pinch of cinnamon onto each dollop of whipped cream prior to serving. I like to place one half of a walnut sort of to the side of the whipped cream just to make it look decorated. It gives it that one last gourmet touch and makes you look like a pro chef. Happy Thanksgiving! Guestbook • Contact • Answers ASAP • Our Community • Blog Site Map • Privacy Policy • News • Videos • Experts • Links
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