Chef Ed's

Mexican Pumpkin Cheesecake

with Maple Walnut Sauce

 

Yield: 1 nine-inch Cheesecake 

18 Individual Cheesecakes

 

I created this cheesecake at Zarela's when we first opened and it stayed on the fall menu for years.

Our customers really enjoyed this American Classic Cheesecake with my Mexican Touch.

 

 

Ingredients

For the Crust:

2 cups ground graham cracker crumbs

1/3 cup sugar

1/2 teaspoon Canela (Mexican Cinnamon)

1/4 teaspoon each of ground cloves, ground ginger, ground allspice, ground nutmeg

Enough melted butter (about 1/4 cup) to moisten the crumbs. 

For the Filling:

1 1/2 pounds of cream cheese (3 eight ounce bars)-room temperature

1 cup sugar

3 whole large eggs

1 large egg yolk

1 can of sweetened condensed milk

2 cups of pumpkin pureer

1 teaspoon of ground Mexican canela (Cinnamon )

1/2 teaspoon of ground nutmeg

1/4 teaspoon each of ground allspice, ginger and cloves

 For the Top:

12 ounces of sour cream

1/4 cup sugar

Preheat the oven to 350 degrees, and set the oven rack in the middle of the oven

Method:

-In a large mixing bowl, combine the crumbs with the sugar and spices, than add the warm melted butter, and with your hands mix the crumbs until you achieve a moist, wet sand like consistency.

Pour the crumbs into a 9-inch springform pan and press them into the bottom and 1/2-inch up the sides. 

-Bake the crust for 10-12 minutes. Remove, and cool on a wire rack.

-Meanwhile, in a large bowl with an electric mixer cream together the cream cheese and the the granulated sugar, until soft; than add the pumpkin puree and spices, combine well. Add the eggs one at a time, than the condensed milk. Beat until smooth.

-Pour into the prepared springform pan and bake in the middle of the oven for about 45-50 minutes until the center is JUST set. Remove from the oven and cool on a wire rack for about 15- 20 minutes.

-Meanwhile, in a mixing bowl, whisk together (using a large soup spoon) the sour cream and sugar until creamy and almost pourable. Spread the sour cream mixture over the top of the cheesecake, smoothing it out with the spoon.

-Bake for about 10 minutes, until the sour cream is set, barely. Remove and cool completely on a  wire rack; than refrigerate the cheesecake over night.  When ready, remove the sides of the pan, and serve- this will yield 12 servings.

Chef Ed's Note: If you are making individual cheesecakes, preheat the oven to 325 degrees. Line the cupcake pan with paper liners.

Press about 1 large tablespoon of crumbs, into each liner, and bake for about 5 minutes. Divide the filling between the liners, and bake for about 20 minutes, remove and cool. Spread about 1 large tablespoon of sour cream mixture on top of each cake, and bake for about 5 minutes.- remove and cool completely, refrigerate overnight.  

MAPLE WALNUT SAUCE:

1 1/2 cups of pure Maple syrup

2 cups heavy cream

1 cup of walnut halves

-In a large heavy bottom sauce, bring the maple syrup and heavy cream to a rolling boil. Let boil on medium high heat until and thickened, stirring it occasional until it coats a metal spoon. Stir in the walnuts, and pour into container.

Enjoy and Happy Thanksgiving

Chef Ed