Discussion Boards
Almond Pumpkin Cheesecake
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Who can resist a smooth, creamy cheesecake with an inviting spiced pumpkin flavour?
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ALMOND CRUST
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Butter (or hard margarine)
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1/2 cup
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125 mL
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Gingersnap crumbs (about 24 cookies, processed)
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2 cups
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500 mL
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Sliced almonds, toasted
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1 cup
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250 mL
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PUMPKIN FILLING
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Blocks of cream cheese (8 oz., 250 g, each), softened
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2
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2
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Granulated sugar
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3/4 cup
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175 mL
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Brown sugar, packed
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1/4 cup
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60 mL
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Large eggs
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4
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4
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All-purpose flour
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1/4 cup
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60 mL
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Ground ginger
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1/2 tsp.
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2 mL
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Ground cinnamon
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1/4 tsp.
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1 mL
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Ground nutmeg
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1/4 tsp.
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1 mL
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Canned pure pumpkin (not filling)
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1 cup
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250 mL
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Sour cream
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1 cup
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250 mL
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Caramel ice cream topping
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1/2 cup
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125 mL
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Chocolate ice cream topping
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2 tbsp.
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30 mL
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Sliced almonds (with skins), toasted
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3/4 cup
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175 mL
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MAPLE SHARDS (optional)
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Maple (or maple-flavoured) syrup
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1 cup
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250 mL
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Water
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1/2 cup
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125 mL
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Almond Crust: Lightly grease bottom and side of 9 inch (22 cm) springform pan. Melt butter in medium saucepan. Remove from heat. Add crumbs and almonds. Mix well. Press evenly in bottom of prepared pan with flat-bottomed glass. Chill for 1 hour.
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Pumpkin Filling:Beat cream cheese, granulated sugar and brown sugar in large bowl until smooth. Add eggs, 1 at a time, beating until just combined.
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Add next 6 ingredients. Mix. Pour filling onto crust. Spread evenly. Bake in 325°F (160°C) oven for about 1 1/4 hours until almost set. Filling may still wobble in middle, but will set upon cooling. Immediately run knife around inside edge of pan to allow cheesecake to settle evenly. Cool completely. Cover. Chill for at least 6 hours or overnight.
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Spread caramel topping evenly over top of cheesecake. Drizzle chocolate topping in long loops, about 1 inch (2.5 cm) apart, over caramel topping. Gently drag wooden pick or skewer through lines to create marble effect.
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Sprinkle almonds around top edge.
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Maple Shards: Heat and stir sugar and water in medium saucepan on medium-low until sugar is dissolved. Boil, uncovered, for 5 to 10 minutes, without stirring, until deep golden brown colour. Remove from heat immediately. Pour onto greased foil-lined baking sheet. Carefully tilt pan to spread mixture thinly and evenly. Let stand for about 20 minutes until hard. Break into pieces. Set shards randomly into centre of cheesecake. Serve immediately. Cuts into 12 wedges.
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1 wedge:
584 Calories; 38.1 g Total Fat (14.6 g Mono, 3.4 g Poly, 17.9 g Sat); 148 mg Cholesterol; 54 g Carbohydrate; 3 g Fibre; 11 g Protein; 421 mg Sodium
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Reprinted from Decadent Desserts © Company's Coming Publishing Limited
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