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Wednesday, November 10, 2010

Pumpkin Cheesecake

Pumpkinpalooza! wraps up this years celebration with this very special recipe just in time for the holidays.
Pumpkin Cheesecake

This recipe makes a great follow up to a Thanksgiving feast.  We've made some changes to the original to include more whole foods options that will make this luscious dessert a healthier choice.

For the crust;
combine the following and press into the bottom and 1 inch up the side of a 9 inch spring form pan.
Bake in preheated 350° oven for 6-8 minutes.  (don't let it brown) Remove and cool. 
1-1/2 cups graham crackers
1/4 cup evap cane juice
1/3 cup butter

For the cheesecake;
Cream until fluffy.
24oz. cream cheese
1-1/4 cup evap cane juice plus 1 tsp organic molasses
Add and beat
16 oz. prepared pumpkin
2/3 cup heavy cream
2 free range eggs
Add, mix well
2 T cornstarch
1-1/4 tsp ground cinnamon
1/2 tsp nutmeg
Pour into crust.  Bake at 350° for 55-60 minutes or until edge is set.

For topping;
Mix together
16 oz. sour cream at room temp.
1/4 - 1/3 cup evap cane juice
1 tsp vanilla
Pour evenly over top of warm cheesecake.  Bake an additional 5 minutes.

Cool on rack.
Remove side of spring form pan.
Chill several hours.

Garnish with fresh borage flowers, orange peel swirls or mint leaves if desired.

If you'd like, you can grab my button from the sidebar to share with others.
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This recipe is linked to FIGHT BACK FRIDAY hosted by Food Renegade over at REAL FOOD MEDIA.  Click on the button below to see all the healthy recipes and tips others have shared today.

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1 comment:

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Preparing small batch natural, additive free products for beauty, health and home right here in our kitchen since 1991 from herbs grown organically in our garden, wild crafted in nearby meadows and woodlands or purchased from reputable, like-minded companies. Dried everlasting wreaths, arrangements and potpourri. Herbal salves, tinctures, soaps, teas and more.