The title should’ve included the brown butter chocolate crust but it really was too much. Said by the girl woman who is posting her third pumpkin (butternut squash too) recipe in a week. I like to have long titles once in a while, when the recipe calls for it, but they can be hard to take in.
The main deal here is a cheesecake full of pumpkin – as a puree and candied bites all over the filling -, a chocolate shortbread base that I already introduced to you in the form of pretty cookies, and whipped cream with maple syrup.
Yes, I got my hands on some maple syrup, no small feat around here. I do have the option of making homemade with maple extract, but we all know it’s not the same. It can quell a desperate craving, but the real deal is the real deal and worth every second pestering a friend who’s going to NYC to bring you a bottle, with specific instructions about the glass bottle, the grade, the need for a double Ziploc bag – one thing is to have it brake in your own suitcase and a very different one to loose a friendship over a bottle of maple syrup… or is it? ki.dding! – who at that point is happier with the idea of bringing you three heavy cookbooks than a bottle of sticky stuff.
I’m back on board the Sunday Supper train, after missing a lot of fun, just in time for Halloween! – hosted by the lovely Kathya Rodriguez of Basic n Delicious – and the recipes are flowing in, just in time to make your life a little bit easier.
Aren’t we as sweet as cheesecake?
The whole is as good as the parts here, and we all know how great the parts are by itself. All the right words are in that title – according to moi of course – and since I’m having as much free time as a mother of newborn twins these days, I thought of piling up all the flavors together. It worked like a charm except in the height department; it turned rather shallow, which is not bad if you need to stretch it, but I had a vision of a tall cheesecake, slathered with a tall mound of maple whipped cream.
Well my friends, it didn’t happen, did it? I was this close to using the smaller cake mold, but at the last minute realized I couldn’t afford a bad outcome, no time to bake it again, so I went with the classic size. The flavor is still awesome.
Really, truly awesome.
And it got her a place in the cake stand, which was not my first option, but when I went to look for my favorite off-white, shallow, large plate, I couldn’t find it anywhere. It turned out my neighbor still had it from the time I gave her the raspberry graham cracker cinnamon skillet rolls.
Special note to neighbors/family/friends/colleagues: if you want to keep on receiving the goodies you should return the plates asap.
You might remember the candied pumpkin from this quick bread. Pumpkin in syrup has been around here forever, a way of preserving the vegetable and very much used in houses back in the day. What day? The very old days. Now it’s still sold but not much eaten. There was a time when it was a staple dessert in restaurants, served with or without whipped cream. But we’re using the candied one here, so that piece of info is not really relevant, is it?
And by the way, I need to bake something as a thank you for my maple-syrup-carrier friend, hoping she’ll like it so much she’ll be willing to bring two bottles next time. Any ideas? What’s your favorite maple syrup recipe?
I roast butternut squash or pumpkin at 350ºF until soft, scoop out the pulp and process it. If it has too much water I drain it on towel lined colander over a bowl for a few hours
- 10 oz 285g brown butter chocolate cookie dough, from this recipe
- 14 oz 400g cream cheese, room tº
- ½ cup light brown sugar
- 1 cup pumpkin or butternut squash pureé canned or homemade **
- ½ teaspoon vanilla extract
- 2 large eggs + 1 egg yolk
- ¼ teaspoon ground cinnamon
- Few gratings fresh nutmeg
- ¼ cup cream
- ½ cup chopped candied pumpkin + extra for decoration
- 2/3 cup cream
- 3 Tbs pure maple syrup + extra for drizzling
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Preheat oven to 350ºF/180ºC.
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Line the bottom of an 9-inch (24cm) cake pan with removable bottom with foil if wanted.
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On a lightly floured surface roll chocolate dough to ¼ inch thick.
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With the cake pan you’ll be using, mark the circle and cut it.
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Line bottom of pan with it and bake for 15 to 20 minutes, until dry and a little puffed.
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Let cool on wire rack.
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Turn down oven to 300ºF/150ºC.
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In a large bowl beat cream cheese and sugar just until smooth.
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Add pumpkin pureé, vanilla, eggs and yolk. Beat just until well combined.
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Add cinnamon, nutmeg and cream. Mix to combine. Add candied pumpkin.
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Pour into prepared pan and bake for 45 minutes. Turn oven off and let cool inside the unopened oven for 1 hour.
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Let cool completely, wrap in plastic and refrigerate for 6 hours or overnight.
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When ready to serve, transfer to serving plate, spread maple cream on top, and drizzle with extra syrup and candied pumpkin.
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** I roast butternut squash or pumpkin at 350ºF until soft, scoop out the pulp and process it. If it has too much water I drain it on towel lined colander over a bowl for a few hours
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In a medium bowl, beat cream with maple syrup until thick.
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Be careful not to overbeat it so it doesn’t curdle.
adapted from Food & Wine Annual Cookbook 2011
Look what we made for you!
COCKTAILS
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- Bloody Mary by La Cocina de Leslie
- Head Will Roll Cocktail by Noshing with The Nolands
- Wicked Sangria by The Messy Baker
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SWEETS AND DESSERTS
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- Snickers Fudge by I Run for Wine
- Halloween Pumpkin Chocolate Parfaits by Daily Dish Recipes
- White Chocolate Monster Munch by That Skinny Chick Can Bake
- Soft and Chewy Chocolate Candies by What Smells So Good?
- Candy Corn Puppy Chow by Pies and Plots
- Pumpkin Dirt Pudding Graveyard Parfaits by Neighborfood
- Candied Pumpkin (Calabaza en Tacha) by Magnolia Days
- Snickerway Truffles by Peanut Butter and Peppers
- Homemade Peanut Butter Cups by The Texan New Yorker
- Jack Skellington Oreo Pops by Big Bear’s Wife
- Halloween Crunch Truffles by The Weekend Gourmet
- Frozen “Boo” Nana Pops by Momma’s Meals
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CUPCAKES, COOKIES AND MORE
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- Bourbon Caramel Glazed Pumpkin Donuts by Girl in the Little Red Kitchen
- Candy Corn White Chocolate Pretzels by Alida’s Kitchen
- Soft Apple Cider Cookies by Killer Bunnies, Inc
- Spooky Cookies by Basic N Delicious
- Pumpkin Bomb Cupcakes by My Other City By the Bay
- Cinnamon Rolls à la Great Pumpkin by Ninja Baking
- Trick or Beet Brownies by Foxes Love Lemons
- Caramel Surprise Witches’ hat Cupcakes by Hot Momma’s Kitchen Chaos
- Dark and Stormy Gingerbread by girlichef
- {flourless} Monster Cookie Dough Dip by Cupcakes & Kale Chips
- Monster and Mummy Cupcakes by Hip Foodie Mom
- Pumpkin Cut-out Cookies by Take A Bite Out Of Boca
- Candied Pumpkin Cheese Cake with Maple Cream by Vintage Kitchen Notes
- Easy Chocolate Pumpkin Cupcakes by The Dinner-Mom
- Zombie Cupcakes by Treats & Trinkets
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APPETIZER, MAIN MEALS
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- Shrek’s Dirty Q-tips by Shockingly Delicious
- Green Tomato Chilli by Jane’s Adventures in Dinner
- It’s the Great Stuffed Pumpkin by Bobbi’s Kozy Kitchen
- Mummy Calzone by Curious Cuisiniere
- Pumpkin Soup by Juanita’s Cocina
- Pizza Bones by Cindy’s Recipes and Writings
- Sincere Pumpkin Patch Spicy Cheese Ball by Food Lust People Love
- Spooky Stew by Happy Baking Days
- Bloody Rice by Crazy Foodie Stunts
- Ghost Flatbread Pizzas by Family Foodie
- Witch Hats by A Kitchen Hoor’s Adventures
Join us today on our Twitter Chat at 7pm EST.
Simply follow the #SundaySupper hashtag and let’s talk about all things Halloween!
Tall or wide this cheesecake is definitely a winner. Your flavor combos of chocolate cookies, pumpkin and whipped cream with maple must make your friends very happy =)
A chocolate cookie crust for a cheesecake = brilliant!!!
Halloween, Thanksgiving, and beyond would be extra special with this fabulous dessert.
What a delicious looking cheese cake, as I write this comment I'm drooling over the everything really, looks amazing. Thank you for sharing….
I love the flavor combinations…amazing. I may have missed the time frame for Halloween, but would love this at Thanksgiving…and Christmas…and…
This is such a gorgeous cake! I love the candied pumpkin used here! Awesome flavors!
More candied pumpkin! I love it! And your cheesecake is spectacular, Paula!!!!
Seriously, I was already drooling but then you threw in brown butter cookie crust…. wow
You realize, that I had to whip drool from the corner of my mouth when I saw the first picture of your pumpkin cheesecake. I LOVE it!!
Every part of this cheesecake sounds amazing. I can understand why you wanted to include all the components in the recipe. I'm sure it's phenomenal.
I don't think this is too short at all, Paula. It's a perfectly beautiful cheesecake of ample proportions. I love the chocolate shortbread crust and what a fabulous combination of flavors! About your plate problems, I have started gifting food on paper plates. They aren't pretty but I don't need them back. 🙂
Yes, I'm very close to doing that too!
You had me at brown butter chocolate crust. YUM
Paula, your recipes always amaze me. I love cheesecake and this delicious recipe is completely perfection. I love the candied pumpkin and everything else about it. Your photos are outstanding.
Love the look of that maple cream topping!
We've never made a pumpkin cheesecake – definitely our loss! Need to do that, and soon. This looks terrific – thanks so much.
You got me intrigued with candied pumpkin. I am off to search for a recipe!
Renee made candied pumpkin today! I bet if you coat it in sugar after boiling it in syrup and then let it dry (like candied orange peel) it would work.
That cheesecake is perfection. The chocolate crust, the candied pumpkin (where can I find some of that round here?!)… just – wow!
Maple syrup with some icing sugar slathered across the top of scones is outstanding! I will add maple flavoring to intensify the maple flavor in my baking. My mom made "Maple Syrup" for our waffles and pancakes. It was a simple syrup with maple and vanilla extract for flavoring. (When you can't afford real maple syrup it is much better than the stuff sold at the grocery store.)
The Candied Pumpkin Cheesecake is impeccable! No matter the size or serving platter, it is just marvelous!
I agree completely Deb. The extract is good when the real thing is impossible to get.
Okay, you win. This is the best looking recipe that I've seen in October. Too short? No way.
So nice of you to say that Marissa! I was so not happy with my pictures besides the height…
This is beautiful! Love the candied pumpkin. I don't know what I would do without maple syrup. I'd have to enlist friends to get it for me too.
What a wonderful autumnal celebration this cake is… yet it is your spring! I had not seen the candied pumpkin before and it looks amazing by itself. I am making your pumpkin gnocchi today!
David, you always make my day when you say you're about to make one of my recipes! Hope they turn out well! And I bet with more flavor than mine since it's pumpkin season there.
There is not a single thing that I don't love about this. The smaller would have been cool, but it is absolutely gorgeous as-is, Paula. First off, I need to find some candied pumpkin (been meaning to try making some, but haven't quite gotten there yet).
Hmmm…my favorite maple thing? Hard to choose. I do love maple candies…
OMG Heather, maple candies! I can imagine how amazing they are.
Wowowowow – this recipe is amazing Paula.
Wow, este pastel me ha dejado impresionada! Creo que nunca he probado la candied pumpkin, me parece muy original…
Zapallo glaceado, acá se vende mucho!
Haha, I have so many plates/serving containers/storage things that are loaned out, yet to be returned, so I sympathize. Nonetheless, this cheesecake doesn't need anything else than that simple white plate. What an amazing, flavor-packed recipe. Wow! Love that maple cream.
Oh my gosh your cheesecake looks beautiful! And sounds just as amazing as it looks.
You've covered all your bases, now. Main course and dessert. This looks fabulous and has all my favorite fall ingredients. If it was placed in front of me, I'd take the first piece!
This cheesecake looks perfect, the flavour is so intense and sweetly delicious 😀
Cheers
Choc Chip Uru
I love that you posted so many pumpkin recipes this week, hope they keep coming forever! I can totally enjoy this cheesecake.. oh yes, I can!
I love maple syrup – I would be sad if it were a rare treat. However, this cheese cake looks amazing. Gorgeous recipe!
Dynamite, delicious and decadent and perfect for Halloween!! What a great recipe!!!
Paula!
Oh my goodness!!! This is lovely! can you buy candies pumpkin from the grocery store? LOVE your cake stand and thank goodness you found it and got it back! I think your pumpkin cheesecake looks perfect!
I'm so lucky I live in the land of maple syrup. I'd send you some but I think an even better idea is if you come to visit me here, Paula. It'd be fabulous! Just as fabulous as your stunning, creamy, luscious pumpkin cheesecake.
Good gracious Paula this is stunning. And candied pumpkin!! Genius. My favorite maple syrup recipe is not a baking recipe, rather it's roasted squash, kale and italian sausage all braised in maple syrup, olive oil, garlic and red pepper flakes.
it looks delish!
Candied pumpkin sounds really good to me. Paula this cheesecake looks out of this world!
Oh Paula, This cake looks amazing! I love pumpkin cheesecake…it always makes an appearance at my Thanksgiving table. Yours is just so pretty with the candied pumpkin!