Pumpkin Cheesecake and Pumpkin Seeds – A 2-fer!!

HAPPY HELLOWEEN!!!! Have fun out there!!

imageThere are a few (I said a FEW) things that are awesome about autumn and pumpkins are one of them! I have tried to grow large Jack-o-Lantern type pumpkins, only to be disappointed when they are the size of my fist. This year I went for the sweet pie pumpkins, I figured the size could be achieved and they would be sweet for my yummy Pumpkin Cheesecake. This can easily be altered to be gluten free, just change the crust.

My four, softball sized pumpkins were the perfect amount to make my cheesecake.

Prepare the pumpkin:

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Turn on the oven to 350F.

Wash the pumpkins, cut them in half and gut the seeds. SAVE the seeds for later  – I’ll tell you what to do to them shortly.

I sprayed the foil lightly with olive oil and put them upside-down on the pan.

Cook for a few hours, check to see if they are getting soft. I kinda forgot mine for a bit, and I think mine cooked for about 3 hours. They were fine. Remove the meat from the skin and puree. These four rendered me the 15 ounces I needed for the recipe.

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Recipe:

I really like cooks.com for recipes because of how the site is laid out. They tell you how many ingredients and what they are in the search list, so you can breeze through the list faster when you are using what’s in your kitchen and not shopping. I melded 3 recipes together this time, as I was missing a few things. =-O

Preheat oven to 350F

Crust:

  • 1 1/2 C Graham cracker crumbs (NEXT time I’m going to use ginger snap cookies!)
  • 1/3 C melted butter
  • 1/4 C granulated sugar

Mix it all up and press into the bottom only of a 9 inch spring form pan. Bake for 6-8 minutes, do not allow to brown. Cool on rack for 10 minutes before filling.

Filling:

  • 3 packages of cream cheese
  • 1 C granulated sugar
  • 1/4 C packed brown sugar
  • 2 large eggs
  • 15 OZ pureed pumpkin – or 1 15 OZ canned pumpkin
  • 2/3 C evaporated milk
  • 2 TBSN potato starch (the original recipe called for corn starch, but I was out)
  • 1 1/4 TEA ground cinnamon
  • 1/2 TEA ground nutmeg

Beat cream cheese, sugars, until fluffy. Beat in eggs, pumpkin and evaporated milk. Then add the balance. Beat together well. Pour into crust.

BAKE:

55 to 60 minutes or until edges are set, but the middle still jiggles. (Sounds like me!)

TOPPING:

  • 16 OZ room temperature sour cream
  • 1/3 C granulated sugar
  • 1 TEA vanilla extract

Beat all ingredients well and pour onto top of cake. I had a hard time pouring all of it on my cake as it rose above my pan. It will fall a bit in the center so don’t be a chicken like me, pour it ALL on!

Bake for an additional 5 minutes.

Remove from oven and allow to cool on wire rack. It’s best to refrigerate for at least 4 hours or overnight before serving.

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While your cake is in the oven, work on cleaning your seeds. I don’t have any magic techniques on removing the orange pumpkin innards. Please comment if you do!  I just kind-of do the best I can and have many perfectly good discards….

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Spread them out on a pan and add whatever spices you think will be interesting. I went old-school and used coarse salt, black pepper and garlic powder.

Bake at 350F until crispy, about 10 – 15 minutes.

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These didn’t last the night. They went from oven to bowl to hand to pie-hole.

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Thanks for visiting & keep on planting!

4 thoughts on “Pumpkin Cheesecake and Pumpkin Seeds – A 2-fer!!

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