Recipes — cheesecake

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Pumpkin Maple Cheesecake

Crust:
1 1/2 cup Graham cracker crumbs
1/4 cup Granulated sugar
1 cup Melted butter
1/2 tsp Ground cinnamon

Filling:
1 1/2 lb Cream cheese
1 1/4 cup Maple sugar
1/2 cup Maple syrup
5 x Eggs
2 cup Cooked pumpkin puree
1 1/2 tsp Ground cinnamon
1/2 tsp Nutmeg
1/2 tsp Ginger
1/4 tsp Salt
Confectioners' sugar for garnish

Prepare the crust by combining all ingredients and pressing into a greased 9" (23 cm) springform pan. Chill at least 1 hour.
Preheat the oven to 325 F (160 C).
Beat the cream cheese and maple sugar until very light. Add the maple syrup. Add the eggs, one at a time and beat after each one. Add the pumpkin and spices and pour mixture into prepared pan. Bake for 1 1/4 hours.
Cool to room temperature, refrigerate 6-8 hours before serving. Garnish by sprinkling with confectioners' sugar, serve.

Maple Walnut Cheesecake

16 Christie Maple Leaf Cookies, finely crushed (about 2 cups)
1/4 cup finely chopped walnuts
1/3 cup butter, melted
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
3/4 cup maple syrup, divided
3 eggs
2 Tbsp. walnut pieces

Heat oven to 350°F.
Combine first 3 ingredients; press onto bottom of 9-inch springform pan.
Beat cream cheese and 1/2 cup syrup in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Drizzle with remaining syrup just before serving; top with walnut pieces.

Source: Kraft Canada