Welcome to Baker’s Corner! The onset of October means one thing…pumpkin, pumpkin, and more pumpkin! From steamed lattes to fluffy baked goods, pumpkin is a promised customer favorite throughout October and November. Finding creative ways to infuse pumpkin flavor into your menu is a guaranteed method of exciting and encouraging your customers to splurge in the upcoming months.
Below is a scrumptious pumpkin spice cheesecake recipe that relies on rich, high-quality mascarpone from BelGioioso.
Ingredients
Crust:
16 oz. vanilla wafers
4 ½ oz. sugar
7 oz. unsalted butter, melted
Filling:
1 cup canned pumpkin
¾ Tbsp. cinnamon
1 tsp. of ground nutmeg
1 ½ Tbsp. vanilla extract
13 oz. sugar
5 oz. La Bottega di BelGioioso® Crescenza-Stracchino cheese
8 oz. BelGioioso Mascarpone cheese
8 oz. BelGioioso Ricotta con Latte® cheese
3 oz. sour cream
3 lbs. cream cheese, room temperature
2 oz. all purpose flour
3 extra large eggs
8 extra large egg yolks
12 oz. heavy cream
Directions
Grind vanilla wafers into crumbs, then mix in a bowl with sugar and melted butter. Press mixture into the bottom of 2 well-greased (pan spray works best) 10” round pans (not spring form) and bake at 350˚F until golden brown, about 15 to 20 minutes. Turn oven down to 325˚F.
Add pumpkin, cinnamon, nutmeg, vanilla extract, sugar, La Bottega di BelGioioso Crescenza-Stracchino, BelGioioso Mascarpone, BelGioioso Ricotta con Latte®, sour cream and cream cheese to large mixing bowl. Mix with a paddle until just smooth, then add eggs, egg yolks and heavy cream. Blend with a paddle, but do not overmix.
Pour batter into the cake pans and smooth the tops. Place a large roasting pan in the middle oven shelf, place the cake pans in the roasting pan, then carefully add water to the roasting pan until it reaches halfway up the side of the cake pans. Bake until golden brown, puffed and set, about 1 hour 15 minutes. Allow the cakes to cool and set in the refrigerator, wrap well with plastic wrap and transfer to the freezer. Once frozen, it is easy to slice neatly. To remove it from the cake pan, run a paring knife around the outside, then place the bottom in hot water and flip the cake out to slice. Garnish with fresh cranberries and serve.
Serving your customers a festive slice of Halloween has never been easier with Sunrise. From flour to the delicious BelGioioso cheese, we deliver everything you need to add this gratifying goodie as an October special. Call us today for more information on bringing this tasty treat to your menu!
Recipe courtesy of our valued vendor partner, BelGioioso.