Friday, November 25, 2005
pumpkin cheesecake recipe
here's the recipe that has become my signature dessert (for dani--this is a different one from the one i posted yesterday):
Pumpkin Cheesecake SquaresPrep Time: 20 minutes
Bake Time: 50 minutes
Serves: 16
Ingredients:
1 1/2 C. Graham Crakers
1/2 C. Ginger Snaps, crushed
1 tsp. Cinnamon
1/2 Stick Organic Unsalted Butter, melted
1/8 C. Organic Maple Syrup (optional)
4 (8 oz.) packages cream cheese, softened
1 C. Sugar
1 C. Organic Pumpkin Puree
2 Tbsp. unbleached organic Flour
1 Tbsp. Vanilla
2 tsp. Ground Cinnamon
1/2 Tsp. Ground Ginger
1/2 Tsp Whole Nutmeg, grated
1/4 tsp. Ground Allspice
1/2 tsp. Salt
4 Large Free Range Eggs
ground cinnaomon for Garnish
Prehead oven to 325 F. Line a 9x3 pan with foil, leaving 2 to 4 inches extending over both ends. Mix crushed graham crackers, ginger snaps and cinnamon with melted butter and maple syrup. Press into pan, creating an even crust. Refrigerate until needed. In a larg bowl, beat cream cheese and sugar with an electric mixer until well blended. Add pumpkin, flour, vanilla, spices and salt. Add eggs, one at a time, mixing well after each addition. Pour over crust. Bake 40 to 50 minutes, or until center is just about set. Refridgerate at least 3 hours before serving. Remove from pan. Cut into squares, top with whipped cream and dust with cinnamon.
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my variations:
i usually refridgerate the crust for an hour or so (mostly because it takes me that long to do the rest of the recipe). i usually don't do the foil part of it. i don't have allspice, so i use pumpkin pie spice instead. i use a real nutmeg and a real ginger root and grate them into the bowl. i find that the crunchier the ginger snap, the crunchier the crust.
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i know, this post is very domestic.
next post will be very shallow and worldly, i promise.
i think i will even post it today.
say it don't spray it 2:22 PM
0 i heard that

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