楓糖漿南瓜起士蛋糕

楓糖漿南瓜起士蛋糕

材料：

派皮：

255g 薑餅、2 tbsp砂糖、5 tbsp無塩奶油（融化）

蛋糕餡：

226g奶油起士（室溫軟化）、1杯黑糖、425g南瓜泥、蛋2顆

340g煉乳、2 tbsp楓糖漿、1 tsp香草精、1 tsp肉桂粉

½ tsp薑粉、¼ tsp塩、一小撮丁香粉

做法：

1.烤箱預熱177 ℃；9 x 13吋烤盤塗上奶油，並舖上烤盤紙

2.用食物調理機將薑餅及砂糖打細，加入奶油拌勻，壓入烤盤底部，入烤箱烤約10分鐘，取出放涼

3.將奶油起士及黑糖以中速打勻，加南瓜泥拌勻，加蛋拌勻（一次一顆）

4.加煉乳、楓糖漿、香草精打勻，加肉桂、薑、塩、丁香拌勻

5.將蛋糕糊倒入已冷却的派皮裡，烤約30 – 35分，移出烤箱冷却

6.將蛋糕切成小型四方塊，食用時於其上佐以鮮奶油即可

7.未食用完之蛋糕置入保鮮盒中，冰入冰箱約可保存四天

Maple Pumpkin Cheesecake Bars

Ingredients:

For the Crust:
255g gingersnap cookies,  2 tablespoons granulated sugar
5 tablespoons unsalted butter, melted

For the Filling:
226g cream cheese, at room temperature

1 cup light brown sugar,  425g pumpkin puree
2 eggs,  340g evaporated milk
2 tablespoons pure maple syrup,  1 teaspoon vanilla extract
1 teaspoon ground cinnamon,  ½ teaspoon ground ginger
¼ teaspoon kosher salt,  Pinch ground cloves

Directions:

1. Preheat oven to 177 ℃, grease a 9x13-inch baking pan and line with parchment paper so that it extends over each long side of the pan.

2. Make the Crust: In a food processor, pulse together the gingersnaps and sugar until they become fine crumbs. Add the melted butter and pulse a few more times to incorporate. Press the crumbs evenly into the bottom of the prepared pan. Bake for 10 minutes.

3. Making the Filling: While crust is baking, prepare the pumpkin filling. Beat together the cream cheese and the brown sugar on medium speed until smooth and creamy, scraping the sides of the bowl as needed, about 3 minutes. Add the pumpkin and mix on low speed until completely incorporated. Add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl between each addition. Add the evaporated milk, maple syrup and vanilla, and beat until well combined, about 1 minute. Add the cinnamon, ginger, salt, and cloves and mix on low to incorporate.

4. Pour the filling over the prepared crust and tap the pan on the counter to remove any air bubbles. Bake until the filling is set in the center, about 30 to 35 minutes. Remove from oven and set on a wire rack to cool. Once the bars have cooled to room temperature, you can cut and serve them, or you can refrigerate them and serve them chilled.

5. Using the parchment paper overhangs, lift the bars from the pan and onto a cutting surface. Cut into squares and serve with whipped cream and candy corn, if desired. Store the bars in an airtight container in the refrigerator for up to 4 days.