Pumpkin Cheesecake

My notes: nearly everything listed here is organic. We just switched to organic graham crackers, which aren't as sweet as the name brand, which is why he thinks you might want to add a touch of honey.

The pumpkin is puree from leftover Halloween pumpkins (organic sugar pie pumpkins, not the carvers that have no flavor)...cut in half, clean out seeds, bake in oven till very soft, let cool, remove skin, and throw meat in food processor till smooth.

Then take the seeds, wash them free of the pumpkin bits and mix in a bowl with oil, salt, and/or other seasonings. Spread on a cookie sheet (tin foil recommended) and bake till very crisp.


From: Michael Norwitz (blaklion@best.com)

1 1/2 cups graham crackers
6 tablespoons melted butter

crush graham crackers into crumbs. blend in butter. add honey to taste (depending on sweetness of the crackers I usually dispense with the honey entirely). press into large pie tin.

1 beaten egg
3/4 lb cream cheese (not the whipped kind), softened
1/2 cup sugar
1/2 teaspoon salt

mix well, then add pumpkin to taste (too little and it will be indiscernible from a regular cheesecake, too much and it will be a pumpkin pie and too custardy -- I usually stop adding tablespoons-full as soon as there is a definite pumpkin taste); pour into crust and bake for 20 minutes at 375 degrees.

1 1/2 cups (12 oz) sour cream
2 tablespoons sugar
1/8 teaspoon salt

mix well and pour over the cake once it has cooled to room temperature; bake for 5 minutes at 425 degrees, then cool to room temperature and refrigerate.

[note from Cyndi...here's the really hard part: waiting for the cake to completely chill before you devour it]

(posted to rec.food.recipes 12/97)

Cyndi Norman / cyndi@consultclarity.com / Last Modified: 2/28/99

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