Cooking Classes


Pumpkin Cheesecake with Triple Ginger Crust and Cookbook Review

I received an email a few weeks ago asking if I would be interested in reviewing a new cookbook. Pffft, any time I can get a free cookbook I am all over it. It was a pleasant surprise to see that it actually was a new book that I had been reading about. I saw it in Safeway yesterday. And it is Canadian to boot. These gals have a popular blog called the Sweet Potato Chronicles. They are/were young working mom's on a mission to feed their family right.

Anytime a delivery truck comes to my house it is an occasion. It is always food related. I buy a lot of my market ingredients online and also sometimes purchase kitchen gadgets over the internet. Well, okay, not just sometimes! I am on a constant search for cooking and baking things.

My most recent acquisitions are a linen couche used in rising baguette, a lame or in English it is a
blade for scoring bread and the most adorable beehive cookie cutter. The cookie cutter is a gift for my market friend, Brenda from Prairie Fields Honey. My winter project is to perfect a cookie recipe for her so she can sell honey cookies in the shape of a beehive. Cool, eh? Check out Provisions by Duchess Bakery in Edmonton. They have an online store and ship quickly.

Anyhoo, back to the cookbook. It's a lovely book. Tons of really good pictures of food. A lot of the recipes are a little juvenile for me, but that is what it is all about. The recipes need to be kid friendly. I love the pictures, I really do but when it gets to be a family photo album and all those barefeet in the kitchen it distracts me from the purpose of the book. There are a few interesting recipes for the older children, the teens, but no mention of how to involve them in healthy meals. Why are they always left out? So this brings to mind the purpose of a cookbook, any cookbook.

This book offers no training on cooking skills, only recipes. What I have learned from one young woman with children is that none of her friends know how to cook. They want to learn some skills.

Then I think to myself. Self, who would I go to for good solid nutrition information? A nutritionist, a dietitian, a naturopathic doctor, a fashion magazine director? Hmmm.

The first recipe I tried was the pumpkin cheesecake. I was writing a newspaper article for Thanksgiving and thought this would be appropriate. But actually, by the time I finished, the cheesecake bore no resemblance to the recipe I started with. Their recipe was great inspiration and my mind just took off in another direction. I promise that I will try again! 

This is my version of their pumpkin cheesecake.

Pumpkin Cheesecake with Triple Ginger Crust
6 tbsp. melted butter 60 mL
1 1/2 c. graham crumbs 375 mL
2 tbsp. finely chopped crystallized ginger 30 mL
1 tbsp. finely chopped fresh ginger 15 mL
1/2 tsp. ground ginger 3 mL
8 oz. cream cheese 225 gm
2/3 c. mascarpone cheese 80 mL
1/4 c. brown sugar 60 mL
1/2 c. pumpkin puree 125 mL
1 egg
1 tsp. vanilla extract 5 mL
1.4 tsp. ground ginger 1 mL
Pinch ground nutmeg
Preheat oven to 350 F (180 C).
For the crust, place all ingredients into a food processor and process until finely ground. Press 3 tablespoons (45 mL) into each jar.
For the filling, beat all the ingredients in a food processor or with an electric mixer on medium speed until light and fluffy.
Pour a generous 1/4 c. (60 mL) filling over crusts. Bake for about 20 minutes or until cheesecakes are firm. Cool and serve. Garnish with a dollop of whipped cream and a piece of crystallized ginger or pumpkin seed brittle. Makes 8 – 250 mL jars or one 9-inch (24 cm) cake. Bake a 9-inch cheesecake for about 45 minutes or until a knife inserted in filling comes out clean.


  1. I am a fan of ginger....your cheesecake sounds wonderful... and I love the little cheesecake pots!

  2. I had not heard of Provisions so went there even before I went to the Pumpkin Cheesecake recipe...and I LOVE pumpkin cheesecake.

  3. I like cookbooks that can teach me something. I love your little jars of pumpkin cheesecake!

  4. I am glad you got to review the book and offer us this tatsy treat.
    You ARE a born teacher.

  5. I have a honey lavender shortbread cookie recipe somewhere... delicious (also a great honey madeleine recipe... I love honey). I am loving that people are asking me to review things although most aren't up my alley. Free is good if it is good. This is a great recipe and I love the name of the cookbook.
    I'm with Bellini, I love pumpkin cheesecake

  6. It is really hard to get information on nutrition. Our doctor told me that my dearly beloved was pre-diabetic, and that his cholesterol was marginally high, and to change his eating habits. His office staff gave me a sheet titled "Foods to Use" for the cholesterol, and good luck with the blood sugar thing. Aside from resenting the title of the sheet - to me, using a substance connotes illicit, not orange juice - it was of shockingly little use. They also told me I could make an appointment with a nutritionist, if my insurance would pay for it. Ultimately, I found reference books, did my own thing from there, and have had remarkable results. But you are correct, nutritional information is very difficult to find.

    Your little pumpkin cheesecake jars are adorable, and sound delicious. Lucky you, getting the cookbook to review. Just be glad Miss Sugar isn't a dog, and therefore doesn't think the delivery man is showing up to play with her, deliver things for her, or both!

  7. Dang, this looks awesome. Pumpkin Pie is a family favorite around here, but it'd be nice to try something different one of these years!

  8. beautiful presentation and flavors! yum. making me want to make it too, soon~


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