FRESH PUMPKIN CHEESECAKE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • PUMPKIN:
  • 1 5-6 lb pumpkin
  • 1 1/2 C. water
  • 3 TBL butter
  • CRUST:
  • 3/4 cup Graham wafer crumbs
  • 3 tablespoons Melted butter or margarine
  • 1/4 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • FILLING:
  • 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
  • GARNISH:
  • Whipped cream or topping

Directions

  • PUMPKIN:
  • 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
  • serving.
  • Serve like a pie or in smaller squares.

Notes

Categories: Cheesecake  Dessert 
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