FRESH PUMPKIN CHEESECAKE
- 1 5-6 lb pumpkin
- 1 1/2 C. water
- 3 TBL butter
- 3/4 cup Graham wafer crumbs
- 3 tablespoons Melted butter or margarine
- 1/4 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 8 oz. Cream cheese
- 1/4 cup Sugar
- 1 large Egg
- 2/3 cup Pumpkin -- cooked or canned
- 3/4 teaspoon Cinnamon
- 1/4 teaspoon Cloves
- Whipped cream or topping
Cut pumpkin into wedges.
Pull all seeds and stringy pulp out and discard. Cut pumpkin off rind, leaving about 1 inch of pumpkin on the rind.
Cut pumpkin into cubes.
Place cubes, water, and butter in sauce pan and let simmer 10 minutes.
Once it begins to break down, it is done.
Use masher to make mixture consistent.
Use what you need and freeze the rest
Crust & Filling
In a small bowl, combine graham wafers, spices and melted butter.
Mix together and press into 8x8" pan lined with tinfoil.
Place cream cheese in large mixing bowl and beat with an electric mixer until fluffy.
Beat in sugar then egg.
Blend dry ingredients together and beat into cream cheese mixture.
Beat in pumpkin. Pour mixture into prepared pan and bake at 325 F about 40 min or until filling is just set.
Cool on a wire rack for one hour, then refrigerate until serving time.
Garnish with whipped cream or topping just before
Serve like a pie or in smaller squares.