Pumpkin Orange Cheesecake
This is by far the best pumpkin cheesecake I have ever made. Recipe is courtesy of Sunset Magazine, with only a few minor spice changes on my end. Simply Fantastic!!! Now you know why we like to cook in Lake Chelan.
Pumpkin-Orange Cheesecake with Chocolate Crust and Salted Caramel
- YIELD: Serves 16
- PREP TIME:3 Hours
- CHILL:5 Hours
- COURSE: Desserts
Ingredients
- CRUST
- 1 package (9 oz.) chocolate wafer cookies
- 1/2 cup melted unsalted butter
- FILLING
- 3 packages (8 oz. each) cream cheese, at room temperature
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tablespoon flour
- 4 large eggs, at room temperature
- 1 cup canned pumpkin
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1/4 cup maple syrup
- Zest of 2 medium oranges
- 2 teaspoons pumpkin pie spice
- TOPPING
- 6 tablespoons store-bought caramel topping
- 1/8 teaspoon table salt
- 1/2 cup coarsely chopped toasted pecans
- Flaked salt* (such as Cyprus sea salt flakes or Maldon salt), for garnish
Preparation
1. Make crust: Preheat oven to 350°. Whirl cookies in a food processor until finely ground. Whirl in butter just until incorporated. Pour crumbs into a 9-in. springform pan and press over bottom and about 1 in. up inside of pan. Bake 7 minutes, then let cool on a rack. Reduce oven heat to 300°.
2. Make filling: In a large bowl, with a mixer on medium speed, beat cream cheese, sugars, and flour until smooth. Beat in eggs on low speed 1 at a time. Add remaining filling ingredients and beat until just blended. Wrap bottom of pan with foil, pressing it up the outside.
3. Set springform pan in a roasting pan and pour filling into crust. Pour enough boiling water into roasting pan to come about halfway up side of springform pan. Bake until cheesecake barely jiggles in the center when gently shaken, about 1 1/4 hours. Let cheesecake cool on a rack 1 hour, then chill until cold, at least 5 hours.
4. Whisk caramel topping and table salt in a bowl and spoon over cheesecake. Arrange pecans around rim and sprinkle flaked salt over pecans.
*Flaked salt has large, hollow, crunchy crystals. Find it at well-stocked grocery stores and online.
Note: Nutritional analysis is per slice.
Nutritional Information
Amount per serving
- Calories: 429
- Calories from fat: 60%
- Protein: 6g
- Fat: 28g
- Saturated fat: 14g
- Carbohydrate: 40g
- Fiber: 1.5g
- Sodium: 318mg
- Cholesterol: 116mg
More Lake Chelan Recipes Coming!
Fruit Salad Dressing with Whipped Cream (cooked)
Fruit Salad Dressing with Whipped Cream (cooked)
No.1 (with lemon)
2 tbl lemon juice
2 eggs or 4 yolks, beaten
1/3 cup water
1/3 cup sugar
2 tbl butter
½ tsp salt
1/8 tsp paprika
1 cup cream, whipped
Mix dry ingredients, add egg, lemon juice and water, and cook over boiling water, stirring constantly. Add butter, cook until thick; cool. When ready to use, add the stiffly beaten cream.
No.2 (with orange or pineapple)
Use 1/3 cup of orange or pineapple in place of the water in No.1 above.
No.3 (with maple syrup or honey)
1 egg yolk
¼ cup maple syrup or honey
¾ cup cream, whipped
Juice of half a lemon
Beat yolk well in double broiler. Add maple syrup or honey and cook for a minute until thick. Cool, fold in cream and add the lemon juice.
Chocolate and Sour Cream Layer Cake
Chocolate Layer Cake, Sour Cream
4 egg yolks
3 egg whites
1 1/3 cup sugar
1 cup thick, sour cream
1 tsp soda
A pinch of salt
1 ½ cup flour
2 squares chocolate
Beat the yolks and the sugar until very light; melt the chocolate in part of the cream, over the fire; let cool and then add it to the rest of the cream. Sift the soda into the flour and add alternately with cream to the yolks and sugar; flavor and cut and fold in the whites beaten stiff but not dry. Bake in two square, shallow pans at 350 F. When cool, put together with boiled Icing or Chocolate Nut Filling (see below).
Boiled Icing
1 cup granulated sugar
½ cup water
2 egg whites
½ tsp flavoring extract
Boil sugar and water over slow fire until syrup spins a thread; pour very slowly into stiffly beaten whites and beat until smooth and almost stiff enough to spread. Add flavoring. Spread on cake.
Chocolate Nut Filling
1 ½ cups brown sugar
¾ cup cream
2oz. Grated chocolate
½ cup butter
¾ cup chopped nut meats
Boil sugar, cream and butter until thick; stir until cool; then add chocolate melted over hot water, and nuts, and spread between layers.
Walnut And Coconut Bars
Black Walnut and Coconut Bars
½ cup butter
½ cup brown sugar
1 cup flour
Add sugar to creamed butter gradually and beat until smooth. Blend in sifted flour, and spread mixture over bottom of a cake pan 9-inch square. Bake 20 – 25 minutes at 375 F.
Filling:
2 tbl flour
½ tsp baking powder
¼ tsp salt
½ cup shredded coconut
1 cup black walnut meats
2 eggs, well beaten
1 cup brown sugar
1 tsp vanilla
Sift flour with baking powder and salt and mix with coconut and nut meats. Beat eggs, add sugar and vanilla, and continue beating until mixture is fluffy. Combine two mixtures and pour batter over baked crust. Bake about 20 minutes at 375 F. Cool slightly, and cut into oblong bars. Makes about 25 bars.
Old Fashioned Apple Pie
No.1
4 to 6 apples (1 qt)
½ cup sugar
1 or 2 tbl water
1 tbl butter
Flavor with cinnamon, nutmeg or lemon juice
Pare, core and slice apples. Line a pie plate with plain pastry, (see below). Sprinkle with bread crumbs. Lay in the apples, sprinkle with sugar, bits of butter and spices; slash and prick upper crust, cover and bake in hot oven 35 to 45 minutes at 425 F., until crust is brown and fruit is soft.
No.2
4 large apples, chopped
¼ lb almonds, chopped
¼ cup raisins, seeded
2 eggs, separated
1 lemon, juice and rind
¾ cup sugar
Beat yolks with sugar; add apples, almonds and raisins, fold in beaten whites. Cool. Line a pie plate with Muerbe Teig (see below). Place mixture on dough, dot with butter, and bake in moderate oven. Spread Meringue (see below), on top, brown slightly in oven.
Plain Pastry or Pie Dough
1 ½ cups flour (pastry)
½ tsp baking powder
½ tsp salt
1/3 to ½ cup shortening, butter or fat
¼ cup cold water
Stir flour, salt baking powder together; then mix, shape, roll and bake about 12 minutes at 450 F. or until browned.
Muerbe Teig for Pies or filled Torten
No.1
¼ cup butter
1 cup flour
1 tbl sugar
1 egg yolk
Cream butter and sugar; add egg, a little salt, and flour. Pat and press the dough ¼ inch thick, into greased pan or spring form. Place in refrigerator overnight.
No.2
1 cup butter
3 cups flour
¼ cup sugar
2 egg yolks
1 lemon
¼ cup cold water
Beat eggs, add the water. Mix butter and flour. Combine the mixtures, adding grated rind, juice of lemon and sugar. Put in cool place to harden. Pat into form ¼ inch thick.
Meringue for Pies
Add 2 tbl sugar for every stiffly beaten egg white. Spread Meringue over top and bake a few minutes to a delicate brown, or bake 15 minutes at 300 F to avoid “dew drops”.
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