Since the weather has cooled down and I have all that frozen pumpkin puree. I thought I would try my hand at creating a pumpkin cheesecake. I love pumpkin and I love cheesecake so it seemed like the perfect choice. I have never made cheesecake other then boxed or frozen, and frozen doesn’t even count as making it. I have certainly eaten tons of cheesecake. I actually didn’t even try cheesecake until I was in my early 30′s. I was managing a high school cafeteria and the head cook made the best homemade mini cheesecakes. I thought cheese and cake together couldn’t possibly be good. But boy was I wrong! My tastes have matured since then…thank goodness.
I did a little Swag Bucks searching (won 11 bucks while doing it. If your not doing it you don’t know what your missing) for pumpkin cheesecake and found this recipe which I of course adapted using sucanat and whole wheat four. I also cut back on the amount of sugar used by almost half. The reviews seemed to indicate it was a little to sweet.
One 9-inch homemade graham cracker crust
1 ½ c. graham crackers = 1 package of 9-10 crackers
1/3 c. sugar
6 Tablespoon. butter, melted
½ teaspoon cinnamon
Preheat oven to 350°F.
Crush graham crackers in a plastic bag with a rolling pin until fine.
In a medium bowl combine crushed graham crackers, melted butter and cinnamon. Mix well.
Pour mixture in a 9 inch glass pan press the mixture evenly with a spoon.
Pumpkin Cheesecake filling
6 ounces cream cheese, softened
1 cup sucanat/sugar
¾ cup pureed cooked pumpkin
¼ cup whole wheat flour/flour
1/4 teaspoon ginger
½ teaspoon cinnamon
In a large bowl, beat cream cheese, eggs, and sugar and pumpkin together until smooth.
Stir in flour, ginger, and cinnamon. Beat until smooth.
Pour into graham cracker crust and bake 45 – 50 minutes.
Allow to cool and serve. Refrigerate.
I went by the original recipe and it said to bake it for an hour and that was to long for mine. When I took it out of the oven I was a little upset because it looked dark. I was so disappointed I put it in the refrigerator for 2 days before I even tasted it. I finally took it out on Thursday morning and took a bite. I was pleasantly surprised. It was delicious. I will definitely be making this again. Just watch your baking time
Sometimes I share at these fabulous parties!