Jeremy Silansky borrowed this recipe from American Flatbread pastry chef Hannah Yerks, who developed this fluffy cheesecake using sugar pumpkins grown in the restaurant's garden and stored in a root cellar (buttercup and kabocha squash work just as well). Fresh cream cheese, which has a light, creamy texture, gives this cheesecake its airy, mousselike texture. More Pie and Tart Recipes
Recipe Summary test
The pumpkin cheesecake can be refrigerated for up to 3 days.
Maple sugar is made by boiling down maple sap until it crystallizes. It is available from many maple syrup producers such as vermontmapleoutlet.com.