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Creamy, rich, and not-too-sweet pumpkin cheesecake is a perfect Thanksgiving dessert.
|Time||about 2 hours|
|Directions||Break the graham crackers into pieces, then "mash" them so that they turn into crumbs but not dust. I find the easiest way to do this is with the rim of a cup. Stir in the flour, ¼ c sugar, and walnuts, then add the melted butter and mix well. Press the mixture into the pie plate and refrigerate for 45 minutes.
*Meanwhile, if using fresh pumpkin, peel, cube, and boil, covered, for about 15 minutes, until tender. Drain, set aside to cool, then mash.
Preheat oven to 350º.
Beat the eggs, ½ c sugar, and vanilla. Gradually add pieces of cream cheese and beat until smooth, then mix in pumpkin.
Spread mixture into the graham cracker crust and bake for 30 minutes. Jiggle the pie plate – if the center is wobbly, cook another 5 minutes and check again. The top should be only slightly golden, and the center should be just firm.
Remove cheesecake from the oven (leave it on) and let cool for 10 minutes.
Combine sour cream, remaining ¼ c sugar, nutmeg, and cinnamon, and use a rubber spatula to carefully spread the topping on the cheesecake. Place in oven, turn off heat, and leave for 15 minutes. Remove from oven, let cool, then refrigerate for at least 4 hours before serving.
|Notes||Though it takes a bit longer, fresh pumpkin is far superior to canned. Plus, you can roast the pumpkin seeds. But if you must use canned pumpkin, make sure it’s plain, rather than spiced pumpkin pie filling.|
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Laura K. Lawless
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