This masterpiece, which is book one of our 5-volume series on pumpkin cheesecake, was written by cheesecake expert and award-winning American chef, Jennifer Boukather. The Pumpkin Cheesecake Maker’s Handbook is the icing on our well baked pumpkin cheesecake recipes series. It supplements the 4 volumes of our tried-and-true pumpkin cheesecake recipes series. If you want to be an expert in making pumpkin cheesecake, this book is for you. It gives you all the essentials and then some.
Inside You’ll Find…
Chapter 1: Introduction: What is Cheesecake?
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A cheesecake is a type of dessert that has a filling made with soft fresh cheese (usually cream cheese), and crust or base made from cookie crumbs, pastry or cake. It is frequently topped with a sweet sauce flavored with fruit and/or a chocolate or caramel drizzle. It can also be topped with fresh fruit, nuts or whipped cream.
Cheesecake can be categorized into two broad types of recipes: those that are baked and those that are not. There are a variety of styles and flavors for each type….
Chapter 2: The History of Cheesecake
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The earliest record of cheesecake indicates that it may have originated in Greece. It may have been served to athletes who participated in the first Olympic Games that were held in 776 BC.
Although the creation of cheese dates back as far as 2,000 BC, the cheese that has become the staple for cheesecakes today was first created in 1872 by William Lawrence from Chester, New York. William Lawrence and his dairymen companions were seeking to create a soft and creamy cheese similar to a popular French cheese called Neufchatel. He distributed his new cheese in foil wrappers under the brand name Empire Cheese Company. His cheese eventually came to be recognized as the familiar Philadelphia cream cheese. To this day, Kraft Foods still owns and produces Philadelphia Cream Cheese.…
Chapter 3: Cheesecake around the Globe
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It seems that in the United States cheesecake flavors are limitless. Some regions of the United States have a particular style or flavor that is common to that specific area. Premade cheesecakes can be purchased readily from grocery stores and bakeries throughout the United States.
One of the most popular types of cheesecake in America is the New York style cheesecake. It has a rich and smooth consistency and is considerably taller than the normal cheesecake recipe. It is usually served with a drizzle of chocolate, strawberry or caramel….
Chapter 4: Tips for the Perfect Cheesecake
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From the ingredients you use to prepare your cheesecake to the time you take your first bite, there are several things you can do to make sure your cheesecake is as close to perfect as possible. These hints and techniques will help you to be successful in all of your cheesecake baking attempts. For a step-by-step guide for making a basic cheesecake, see page 12.
- All ingredients should be brought to room temperature before mixing begins. Cream cheese may be softened in the microwave by placing an unwrapped 8-oz. (227-gram) package in a microwavable bowl and microwaving on high for 25-30 seconds until slightly softened….
Chapter 5: Kitchen Essentials for Making Pumpkin Cheesecake
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To make a perfect pumpkin cheesecake, it is important to begin with the proper tools. Baking even the most complicated pumpkin cheesecake recipe can be a breeze with the right equipment. These tools and gadgets will help you to make the perfect pumpkin cheesecake—and any other flavor as well.
The most important tool needed for making any flavor of cheesecake is a spring form pan. A spring form pan can be purchased at almost any department store. It is a deep round pan that has a bottom piece and a round top piece that has a latch on the side to make it easy to loosen and remove from the cheesecake. The two pieces of the spring form pan lock together for baking. They come in various sizes so be sure to check the cheesecake recipe to determine which size of spring form pan will be needed….
Chapter 6: Step-by-Step Pumpkin Cheesecake Guide
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These basic instructions will take you through a step-by-step explanation for making a pumpkin cheesecake. Instructions for actual cheesecake recipes will vary, but this guide will help you to understand the steps involved and prepare you for making a decadent and perfect pumpkin cheesecake.
The first thing you should do after selecting a cheesecake recipe to prepare is gather the required ingredients and tools to prepare the cheesecake. Cold ingredients need time to come to room temperature before mixing. Prepare the spring form pan by greasing it and cutting a wax paper circle for the bottom of the pan if you prefer….
Chapter 7: How to Make Homemade Pumpkin Puree
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If you would like to make your own homemade pumpkin puree, it is a quick and easy process. By making it at home you will save money and will be able to control the quality of ingredients used to make your puree. Home grown pumpkins from your garden or from a local farmer’s market are absolutely perfect for making homemade pumpkin puree as well.
The first step in making pumpkin puree is to purchase the pumpkin. A sugar, pie, or baking pumpkin is the type that is typically used for cooking. Always select pumpkins that are firm and feel heavy for their size. Check the skin of the pumpkin for bruising, blemishes or soft spots. These can be found at your grocery store or local farmer’s market during or around the month of October in most areas of the United States. The bigger the pumpkin is, the more puree it will yield….
Chapter 8: Mix ‘n’ Match Pumpkin Cheesecake
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This is a basic pumpkin cheesecake recipe that can be tailored to your preferences. Choose your favorite crust, filling and topping. The combinations are all delightful.
| Crust | Cheesecake Filling Flavor | Topping |
| Graham Cracker Crumb | Pumpkin Cheesecake | Whipped Cream and Pecans |
| Gingersnap Cookie Crumb | Maple Pumpkin Cheesecake | Chocolate Drizzle |
| Chocolate Cookie Crumb | Caramel Pumpkin Cheesecake | Caramel Drizzle |
Chapter 9: Crusts Recipes for Pumpkin Cheesecake
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There are some variations for pumpkin cheesecake as far as the filling goes. However, the crust can be just as essential when creating the perfect combinations of flavors. Graham crackers are the most commonly used crust for cheesecakes. However, the possibilities are limitless when you know certain ratios used in creating different kinds of crusts….
Chapter 10: How to Make Cardamom Scented Graham Cracker Crust
The cardamom pods emit an incredible aroma that flavors the entire cheesecake.
Chapter 11: How to Make Pecan Caramel Crust
Chapter 12: How to Make Dark Chocolate Cookie Crust
Chapter 13: How to Make Orange Scented Shortbread with Toasted Pine Nuts Crust
Chapter 14: How to Make Molasses Macadamia Nut Cookie Crust
The molasses cookies have a great chewy texture.
Chapter 15: Sauces and Toppings for Pumpkin Cheesecake
While pumpkin cheesecake is incredible by itself, pairing the dessert with a sauce or topping can create a dramatic presentation and add another element of flavor. These recipes are designed specifically for pumpkin cheesecakes. The spice scented cake and moist cookie crusts have an edge of sharpness, and the sauces and toppings will complement this element.
Chapter 16: How to Make Cinnamon Scented Marshmallow Topping
This is the real deal, not from a store-bought jar or some “puffed” bag. This recipe will top one 9 or 10-inch spring form pan.
Chapter 17: How to Make Orange Scented Crème Fraiche
CRÈME FRAICHE IS SIMILAR TO SOUR CREAM IN FLAVOR, but its texture is richer and creamier than regular sour cream. It has a custard-like consistency and a richness that complements the flavors of pumpkin cheesecake. The orange essence added in the crème fraiche works wonderfully with a spicy gingersnap crust and the earthy tones from the pumpkin.
Making homemade crème fraiche is pretty simple and easy to do. The process takes about 24 hours, so plan ahead. The recipe will top either a 9 or 10-inch (23 or 25-cm) spring form pan.
Chapter 18: How to Make Cranberry Port Sauce
THIS SWEET TART SAUCE IS LIKE THE YING TO THE YANG for pumpkin cheesecake. It also adds a pop of bright color to the dessert. The sauce can be stored in the refrigerator for up to one week. Serve at room temperature with the pumpkin cheesecake.
Chapter 19: How to Make Mexican Chocolate Ganache
CHOCOLATE GANACHE IS LIKE A CHOCOLATE SAUCE, but it sets up and adds another layer to the pumpkin cheesecake. Each slice is layered with the cookie crust, creamy pumpkin filling, and then topped with a dark chocolate sauce.
Mexican chocolate is on the bittersweet side with a hint of cinnamon. This recipe produces a thick glossy chocolate sauce that will stop guests in their tracks to admire before devouring their servings.
Chapter 20: How to Make Salted Toffee Sauce
TOFFEE SAUCE IS VERY SIMILAR TO CARAMEL SAUCE except that dark brown sugar (and sometimes molasses) is used instead of granulated sugar. The dark brown sugar produces a darker, thicker sauce that is super sweet. Adding salt at the end of the recipe will add another level of complexity to balance out the sweet sauce and pumpkin cheesecake. Salt and caramel is the latest food trend craze and when the two are combined it produces a favorable reaction on the palette. For a more dramatic presentation, Hawaiian sea salt can be sprinkled on top of the pumpkin cheesecake right before serving.
When you are making the salted toffee sauce, it is important to use kosher salt versus iodized salt as kosher salt adds a subtle essence of salt that is considered to be much better than iodized salt.
Chapter 21: How to Make Spiced Pumpkin Molasses Sauce
THIS SAUCE WILL BRING OUT THE PUMPKIN ESSENCE of the cheesecake and enhance the subtle hint of cinnamon in the cake. The traditional sauce is made with bourbon, but this particular recipe uses pumpkin and cinnamon liquors. The sauce is flavored with dark molasses and has a rich buttery finish. It is the perfect match for the ultimate pumpkin cheesecake experience.
Chapter 22: How to Make Pumpkin Spiced Anglaise Sauce
ANGLAISE SAUCE IS A CLASSIC FRENCH DESSERT SAUCE that has the properties of custard with the richness of egg yolks and heavy cream as the base. It is the perfect sauce for cheesecakes, especially pumpkin. The sauce can be prepared in advance and will last in the refrigerator for up to one week. Serve cold.
Available in Paperback and Kindle Version. PDF instant download coming soon.
