Pumpkin Cheesecake

I haven't been spending much time in my kitchen of late, but the recent occasion of a friend's birthday was an inspiration to come up with a pumpkin dessert. Not too rich, this crustless pumpkin cheesecake will appeal to those who prefer savory treats, but also enjoy a hint of sweetness from time to time. I highly recommend using homemade pumpkin purée rather than the canned variety. Detailed instructions on how to make your own, along with photos, can be found here. Pumpkin purée also freezes well. I freeze it in 1 cup portions and let it thaw overnight when I plan to use it for a recipe.

Pumpkin Cheesecake

Recipe by Lisa Turner Published on November 5, 2009 A simple, light and creamy and not-too-sweet crustless pumpkin cheesecake with pumpkin spices Print this recipe Ingredients: 2 cups cooked puréed pumpkin 4 large eggs, room temperature 1 1/2 cups cream cheese, room temperature 1 1/2 teaspoons ground cinnamon 1/2 teaspoon fresh grated ginger 1/2 teaspoon ground nutmeg 1/8 teaspoon ground cloves 2 teaspoons vanilla 2 tablespoons brown sugar 4 tablespoons honey 4 tablespoons rum or kahlua Instructions: Preheat an oven to 375° and generously grease a 9-inch glass pie plate with butter or oil. Place all of the ingredients in a food processor and process until smooth. Pour the batter into the prepared pie plate and bake for 45 minutes or until the cheesecake is set and a cake tester inserted into the middle comes out clean. Serve warm or cold with whipped cream or ice cream. Makes 6 to 8 servings

More ideas for fresh pumpkin from Lisa's Kitchen:
Pumpkin Scones
Pumpkin Pie
Toor Dal Pumpkin Soup
Chickpea Pumpkin Burgers
Spiced Pumpkin Waffles

On the top of the reading stack: Penguin Classics Growth Of The Soil by Knut Hamsun

Audio Accompaniment: Hybrid by Michael Brook with Brian Eno and Daniel Lanios

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