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.

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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.