Maria’s Pumpkin Cheesecake - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Equipment

measuring cups and spoons
large mixing bowl
medium mixing bowl
stand mixer or hand mixer
10″ (25 cm) springform pan
toothpick

Ingredients

2 packages (250 g) cream cheese
1 package (125 g) cream cheese
1 c (250 mL) sugar
4 eggs
1 can (398 mL) plain pumpkin
2 1/2 tsp (12 mL) ground ginger
1 Tbsp (15 mL) ground cinnamon
1/2 tsp (2 mL) ground nutmeg
1/4 tsp (1 mL) ground cloves
1/3 c (75 mL) brandy
CRUST
1 1/2 c (325 mL) graham cracker crumbs
1/4 c (60 mL) sugar
1/2 c (125 mL) butter, melted
whipping cream, chocolate syrup and chocolate pieces for garnish

Directions

In large mixing bowl, cream all the cream cheese together with the sugar until it is white. Add eggs, one at a time, and beat well after each addition.
Add pumpkin, spices and brandy; mix well.
In medium-sized bowl, mix together the crust ingredients and press them into the bottom and sides of the springform pan.
Turn batter into the springform pan.
Bake for 10 minutes at 350°F (180°C). Turn temperature down to 325°F (170°C) and bake cheesecake for about 50–60 minutes. Then turn off oven and leave cake in the oven for one more hour. Remove from oven and chill well.
To decorate, whip cream and spread over top of cake. Use chocolate syrup to draw two concentric circles on top of the layer of whipped cream. Using a toothpick, draw lines from the center of the cheesecake to the outer edge. This creates a spiderweb pattern over the top of the cake. Add chocolate garnishes in the center.