See Also: Cakes · Cooking Club · Desserts · Pies and Tarts
Pumpkin Cheesecake
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve with crushed pecan praline sprinkled over the top, if desired. This needs to be made ahead by several hours or overnight for best flavor, thus it is a perfect Thanksgiving dessert, making "the busy day" easier!
20 gingersnaps
3-4 tablespoons organic hemp seeds (optional)
3 tablespoons melted butter
1 pound cream cheese
3/4 cup crystalline brown sugar (sugar in the Raw)
1 1/4 cups cooked (or canned) pumpkin, or sweet potatoes or yams
3 eggs
1/2 cup heavy whipping cream (organic is best!)
1 teaspoon real vanilla extract, or Vanilla Bean Paste
1/8 teaspoon cinnamon
1 cup chopped spiced or glazed pecans, if desired
Preheat oven to 325 degrees. Using food processor with the steel chopping blade in place, process the gingersnaps until crumbs. Add the seeds and melted butter to blend. Press into the bottom of a 9 or 10 inch springform pan. Bake at 325 degrees for about 5 minutes. Set aside.
In batter bowl microwave the cream cheese on half power for 2-3 minutes to soften. Stir with a silicone spatula or wooden spoon until smooth, adding the brown sugar, pumpkin, and eggs. Blend well. Gradually add the heavy cream, vanilla, and cinnamon. Blend well. Pour into prepared pan and bake at 325 degrees for 1 hour. Let cool in oven with the door ajar for 1 hour. Chill several hours. Sprinkle with crushed spiced nuts, if desired.
Recipe created 1994-11-22.
