Pumpkin Spice Cheesecake with Maple Whipped Cream
A rich and creamy pumpkin spice cheesecake topped with luscious maple whipped cream, perfect for fall dessert menus.
Ingredients
- 10 lbs cream cheese
- 5 lbs pumpkin puree
- 3 lbs granulated sugar
- 10 large eggs
- 4 oz pumpkin pie spice
- 4 oz vanilla extract
- 2 qts heavy cream
- 1 cup maple syrup
Instructions
- 1
Preheat the oven to 325°F (160°C).
Chef's tip: Ensure the oven is fully preheated for even baking.
- 2
In a large mixing bowl, beat the cream cheese until smooth and creamy using a mixer.
Chef's tip: Soften the cream cheese at room temperature for easier mixing.
- 3
Add the pumpkin puree, granulated sugar, pumpkin pie spice, and vanilla extract. Mix until well combined.
Chef's tip: Scrape down the sides of the bowl to ensure all ingredients are incorporated.
- 4
Add the eggs one at a time, mixing on low speed until just combined. Do not overmix.
Chef's tip: Overmixing can lead to cracks in the cheesecake.
- 5
Pour the cheesecake filling into a prepared springform pan.
Chef's tip: Use parchment paper on the bottom of the pan for easy removal.
- 6
Bake in the preheated oven for 30 minutes or until the center is set but still slightly jiggly.
Chef's tip: Check for doneness by gently shaking the pan.
- 7
Turn off the oven and leave the cheesecake in the oven for 1 hour to cool gradually.
Chef's tip: This helps prevent cracking.
- 8
Remove from the oven and chill in the refrigerator for at least 4 hours or overnight.
Chef's tip: Chilling overnight enhances the flavors.
- 9
For the maple whipped cream, beat the heavy cream with the maple syrup until soft peaks form.
Chef's tip: Use cold equipment for better whipping.
- 10
Slice the cheesecake into 50 portions and serve topped with maple whipped cream.
Chef's tip: Garnish with a sprinkle of cinnamon for added flair.