Pumpkin Maple Cheesecake (AARP)
Adapted from “Small-Batch Baking” by Debbie Maugans Nakos (Workman, 2005), January & February 2006
Unsalted butter, at room temperature, for greasing the tart pans
For the CRUST:
1/4 cup chopped pecan pieces
1/4 cup shortbread cookie crumbs
1 tablespoon granulated sugar
1 tablespoon plus 2 teaspoons unsalted butter, melted
For the FILLING:
4 ounces cream cheese, at room temperature
1/4 cup firmly packed light brown sugar
1/4 cup canned pumpkin puree (not pumpkin pie filling)
1 teaspoon all-purpose flour
1/4 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of salt
1 tablespoon plus 2 teaspoons well beaten egg or egg substitute
1 tablespoon pure maple syrup
1 tablespoon whipping (heavy) cream
For the SAUCE:
1/3 cup whipping (heavy) cream
1/4 cup pure maple syrup
Pecan halves, tasted for garnish
Pans required
Two 4 X 1 3/8 -inch tart pans with removable bottoms
1 baking sheet
Place the rack in the center of the oven and preheat the oven to 350 F. Lightly grease the tart pans and place them on the baking sheet for easier handling.
Make the crust– Place the pecans, cookie crumbs, sugar, and melted butter in a food processor and process until the pecans are minced and the crust is blended, about 10 seconds. Press the mixture firmly into the bottom of the prepared tart pans. Bake until the crusts are lightly browned, about 8 minutes. Remove the baking sheet from the oven, transfer the tart pans to a wire rack, and let them cool to room temperature. Keep the oven on.
Make the filling: Place the cream cheese and brown sugar in a medium size mixing bowl and beat with a hand held electric mixer on medium speed just until smooth, about 30 seconds. Add the pumpkin, flour, cinnamon, nutmeg, and salt, and beat just until blended, about 10 seconds. Reduce the mixer speed to low and beat in the egg, maple syrup, and cream just until the batter is smooth and blended, 10 to 15 seconds, taking care not to over beat. Pour the filling into the tar shells, dividing it evenly between them. Bake the cheesecake until they appear dry and have begun to brown, about 30-35 minutes.
Remove the baking sheet from the oven, transfer the tart pans to a wire rack, and let them cool completely. Cover and refrigerate the cheesecakes until well chilled, 2 hours to overnight.
Make the sauce: Pour the cream and maple syrup into a small saucepan and bring to a boil over medium-high heat. Reduce the heat and boil gently until the sauce reduces slightly and thickens, 3 to 5 minutes. Let the sauce cool completely.
To serve – Remove the cheesecakes from the tart pans and place them on serving plates. Drizzle the sauce over the cheesecakes and garnish with pecans. (The tarts and the sauce can be prepared up to 1 day in ahead; cover and refrigerate. Remove them from the refrigerator 1 hour before serving).
Note – The leftover pumpkin should be removed from the can and then it can be frozen for use later.
Nutrients per serving: calories 902, protein 9g, carbohydrates 85g, dietary fiber 3g, fat 61g (saturated fat 31g), cholesterol 157mg, sodium 407mg