GardenSMART Newsletter Signup
 
Visit our Sponsors!
Visit our Sponsors and win.

Now that 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

5 eggs

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.com   Linda 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.

Visit her website:   www.cheflindaweiss.com and her blog:  www.lindaallaboutfood.blogspot.com

 

All articles are copyrighted and remain the property of the author.

Article URL:
http://www.GardenSMART.com/?p=articles&title=Recipe_-_Pumpkin_Cheesecake


Back to Articles List                               

 
FEATURED ARTICLE
GardenSMART Featured Article

By Lisa Bartlett, Smith Gilbert Gardens

Spring ephemerals are some of the first plants to flower in the early spring long before most trees leaf out. They tend not to like the heat and will quickly disappear if temperatures get above 80 degrees. Spring ephemerals leaf out, bloom, go to seed, spread themselves about and then enter dormancy; they don't really die. All this happens in a two-month period, making them some of the most efficient of the flowering plants. That is what makes these plants so very special. Read more...


Click here to sign up for our monthly NEWSLETTER packed with great articles and helpful tips for your home, garden and pets!

 
   
   
   
   
 
   
Copyright © 1998-2012 GSPC. All Rights Reserved.