Pumpkin Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Bake in a 10 inch springform pan. Preheat oven to 375 degrees.
Crust:
1 package (¼ lb.) graham crackers
½ cup of butter
Cheesecake:
1 very small fresh pumpkin
1 ¼ lbs. cream cheese, softened
1 ½ cups of maple syrup
1 egg
½ cup of whipping cream
1 teaspoon blackstrap molasses
2 tablespoons arrowroot
1 tablespoon vanilla extract
½ teaspoon cinnamon
½ teaspoon powdered ginger
pinch each of ground cloves, allspice and nutmug
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Directions: |
Directions:Crust:
Crumb graham crackers finely in a blender or food processor.
Melt butter and mix with crumbs.
Press into the bottom of pan and part way up the sides.
Prepare crust and prebake it for 5 minutes.
Cheesecake:
Cut pumpkin in half and set it in a baking pan, cut sides down. Fill pan with ½ inch of water.
Bake for 45 min. until very soft. Peel skin away and measure out 1 ¾ cup pulp. Freeze extra pumpkin for another cheesecake or pie.
Beat cream cheese until smooth. In a blender or food processor, puree measured pumpkin with maple syrup.
Whip all ingredients together until creamy.
Pour filling evenly over crust and bake at 375º for about 1 hour.
Cake is done even if center is not completely set.
Allow cheesecake to cool and set completely before cutting, at least 2 hours.
Best if refrigerated overnight.
Preparation time 45 minutes. Baking time 1 3/4 hours. |
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Personal
Notes: |
Personal
Notes: I make this recipe every fall for my husband because it is his absolute favorite dessert!
The recipe comes from the Common Ground dessert cookbook which was a cooperative restaurant in Brattleboro, Vermont back in the 70s and 80's!
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