the season of pumpkin spice

From lattes to cookies to air fresheners, it seems that pumpkin spice is everywhere once the holiday season rolls around.

Pumpkin Cheesecake

makes one 9 inch cake

INGREDIENTS

For the crust:

1 cup ground ginger snaps

1 cup ground graham crackers or digestives

1/2 stick (1/4 cup or 56g) unsalted butter, melted

For the cake:

1 lbs (2 x 8 oz bricks or 1.8 x 250g bricks) cream cheese, room temperature

1/2 cup sugar

1/4 cup brown sugar

1 tbsp corn starch

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground all spice

1/4 tsp ground cloves

1/4 tsp salt

2 large eggs, room temperature

1 3/4 cups (15oz can) pumpkin puree

1/2 cup evaporated milk

For the topping:

2 cups full fat sour cream, room temperature

1/4 cup sugar

1 tsp vanilla

METHOD:

1. Preheat your oven to 350F (177C). Grease a 9 inch springform pan.

2. Make the crust by combining the ground biscuits and melted butter together. Dump mixture into springform pan and gently shake to spread the crumbs. Gently use the bottom of a glass to press the crust evenly into the bottom of the pan. Apply very light pressure or else your crust will be tough and crunchy.

3. Bake for 8-10 minutes until the edges brown. Transfer the pan to a cooling rack.

4. Make the cake by mixing the cream cheese, sugars, cornstarch, spices and salt on medium-low speed until the mixture is creamy and no lumps of cream cheese remain.

5. Mix in the eggs one at a time and beat each one until completely blended.

6. Gently stir in the pumpkin and evaporated milk. Scrape down the beater and sides of the bowl with a spatula. Make sure everything is incorporated. The finished batter should be thick, creamy, and silky.

7. Bake for 55-60 minutes or until the centre is set, but slightly wobbly. While the cheesecake is baking, make the topping by combining the sour cream, sugar and vanilla.

8. Remove the cheesecake from the oven and gently spread the sour cream topping evenly over top. Return the cheesecake to the oven and bake for another 5 minutes.

9. Turn off the oven and leave the cheesecake in there to cool with the door cracked open with a wooden spoon for 1 hour.

10. After an hour, remove the cheesecake from the oven and transfer to a cooling rack. Run a knife around the edge of the cake and cool completely in the pan for another hour.

11. Chill the cheesecake in the pan uncovered for at least 4 hours or overnight in the refrigerator.

12. When you're ready to serve, top the cheesecake with chocolate or whipped cream (optional). Serve the cake right from the bottom of the springform pan.

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Pumpkin Spiced Cupcakes

makes 30 cupcakes

INGREDIENTS:

3 1/2 cups cake flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 cup sugar

1/2 cup light brown sugar

1 cup olive oil

3 large eggs

1 tbsp vanilla extract

1 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground ginger

1/2 tsp all spice

1/2 tsp cloves

1 3/4 cups (15oz can) pumpkin puree

1 coarsely mashed ripe banana (optional)

1 cup buttermilk

Cream Cheese Frosting

METHOD:

1. Place oven rack in the middle. Preheat oven to 325F (165C). Line muffin tins with paper liners.

2. In a medium bowl, combine flour, baking powder, baking soda and whisk out any lumps. Set aside.

3. In a large bowl, beat together sugars, oil, eggs, vanilla and spices.

4. Stir in pumpkin. Do not over mix. Fold in bananas.

5. Fold in dry ingredients, alternating with buttermilk until everything is just incorporated. Do not over mix.

6. Fill prepared muffin cups 1/2 full with batter. Bake until a tester inserted into the centre comes out clean, 15-20 minutes. Cool completely on a wire rack.

7. Prepare cream cheese frosting and decorate cupcakes as desired.

Tip: Cupcakes can be made a day ahead and stored in an airtight container in a wine fridge (not as cold as a regular refrigerator).