the pumpkins have been harvested, try this spice-laden cheesecake.Bake it in a slow oven and enjoy a classic
taste of fall.
CRUSTLESS PUMPKIN CHEESECAKE
Chef Linda Weiss
4 (8-ounce) cream cheese
1 1/2 cups packed dark brown sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
1 teaspoon allspice
1/4 teaspoon ginger
1/2 teaspoon vanilla
Pinch of salt
2 cups cooked mashed pumpkin (or a 16 ounce can)
With an electric mixer, mix cream cheese, brown
sugar, flour, spices, vanilla and pumpkin. Mix until smooth, scraping down
the sides of the bowl once or twice while mixing. While the mixer is still
turned off, add 2 whole eggs. Blend at medium speed until the eggs are mixed
into the cream cheese mixture. Add 3 more whole eggs and mix until eggs are
blended in, scraping down the sides of the bowl. Pour the mixture into a
buttered and floured (9-inch) spring form pan. Bake in a preheated 250 oven for
2 1/2 hours. Serves 9.
Linda attended La
Varenne at The Greenbrier and Le Cordon Bleu of Paris' Catering School. She is
a member of The James Beard Foundation in New York and the Southern Foodways
Alliance at Ole Miss. Linda’s first book, Memories From Home: Cooking with Family & Friends is available at
Amazon.com or at her website www.cheflindaweiss.comLinda currently is a free lance magazine and
newspaper writer, has been the Food Editor for three magazines, as well as a
cooking teacher and a frequent television cooking show guest.
By Justin Hancock, Costa Farms Horticulturist,
Photographs courtesy of Costa Farms
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