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Dessert Recipe: Pumpkin Cheesecake

Pumpkin, a favorite fall ingredient!

Words by: Sandra Laflamme

Cheesecakes are pure indulgence, and this one will impress your most discriminating guests. It’s creamy and rich, and the pumpkin gives it a seasonal flair. Other than the cognac, you can find organic versions of all the ingredients in your local supermarket or natural food store.


2 cups organic graham cracker crumbs 1/2 teaspoon ginger 1/2 teaspoon cinnamon 1/3 cup melted butter 1/4 cup organic sugar


  1. Preheat oven to 425°.
  2. Combine ingredients and press into bottom of 10″ spring-form pan.
  3. Bake for 8-10 minutes.
  4. Remove from oven.
  5. Reset oven to 325°.


2 lbs organic cream cheese softened 3 tablespoons Maple Grove Farms organic maple syrup 1 teaspoon ginger 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 cup organic whipping cream 1-1/4 cups organic sugar 3 tablespoons cognac 4 Pete and Gerry’s Organic Eggs at room temperature 1 cup Farmers Market organic canned pumpkin


  1. Beat cream cheese with mixer in a large bowl until smooth.
  2. Gradually add sugar, beating until light and fluffy.
  3. Add maple syrup, cognac, ginger, cinnamon and nutmeg.
  4. Blend thoroughly.
  5. Add eggs, one at a time, beating thoroughly after each one.
  6. Add whipping cream and pumpkin.
  7. Mix well. Pour onto cooled piecrust in spring-form pan.
  8. Bake at 325° for 45 minutes, then turn oven off but do not remove cheesecake. *Do not open door during baking time or for one hour after oven is turned off!


2 cups organic sour cream 1 tablespoon Maple Grove Farms organic maple syrup 1 tablespoon cognac 1/4 cup organic sugar.


  1. Preheat oven to 425-degrees.
  2. Blend ingredients, spread over cheesecake and bake 10 minutes.
  3. Allow to cool at room temperature.
  4. Chill for at least 3 hours before removing sides of pan.

We hope you enjoy this delicious organic pumpkin cheesecake as a part of a potluck or favorite fall feast.


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