Page 96 - Lakeland Recipes

How to:
Pumpkin Pie

Submitted by Stephanie Rissmiller ● Preheat oven to 325 degrees F (165 degrees C). Wrap the outside of a
springform pan with aluminum foil.
● Combine graham crackers, cocoa powder, 1 cup sugar, and butter in a food
Ingredients: processor and pulse to fine consistency. Press into the bottom of a 9-inch
springform pan.
● Bake in the preheated oven until lightly browned and toasted, about 15
Crust: minutes.
● 1 ½ cups coarsely crushed graham cracker pieces
● Remove crust from oven and spread chocolate chips in a single layer over the
● 1 ½ cups unsweetened cocoa powder crust bottom, leaving 1/2-inch rim at edges; cool to room temperature.
● 1 cup white sugar
● Beat cream cheese in a large bowl with an electric mixer until light and fluffy,
● ¼ cup butter, melted scraping sides frequently to ensure evenness and no lumps. Beat in 1 1/2 cup
● 1 cup chocolate chips
sugar, vanilla extract, and maple extract; add pumpkin puree and beat to
combine. Add eggs, one at a time, mixing until incorporated and scraping the
Filling:
bowl each time. Add cinnamon, ginger, nutmeg, and salt; beat once more until
● 3 (8 ounce) packages cream cheese, room temperature well distributed.
● 1 ½ cups white sugar
● Pour filling over cooled crust. Place pie pan in a baking dish and gently pour
● 1 teaspoon vanilla extract boiling water into the baking dish to come half-way up sides of the springform
● 1 teaspoon maple extract
pan.
● 1 (15 ounce) can pumpkin puree
● Bake in preheated oven until edges are puffed and surface of cheesecake is
● 4 eggs, at room temperature
firm except for a small spot in the center that will jiggle when the pan is gently
● 1 ¼ teaspoons ground cinnamon shaken, about 55 minutes. Turn off heat and allow the cheesecake to cool to
● ½ teaspoon ground ginger
room temperature in the oven with the door open, about 1 hour. Refrigerate
● ½ teaspoon ground nutmeg until completely chilled, about 2 hours.
● ¼ teaspoon salt