prinny

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Pumpkin Cheesecake to Die (or kill) For

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Ingredients

* 1 1/2 cups crushed gingersnap bickies/cookies (the ginger crust makes ALL the difference)
* 1/2 cup shredded or flaked coconut
* 1/3 cup butter, melted
* 2 (8 ounce) packages cream cheese, softened
* 1/4 cup sugar or sugar substitute (for diabetics)
* 1 teaspoon vanilla extract
* 3 eggs
* 1 cup cooked mashed pumpkin - butternut is great or    Kent or Jap or QLD blue - whatever's on hand (dont use the tinned muck!  Boil yer own!)
* 3/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
   1. Preheat oven to 175.C (350.F). In a medium bowl, mix together the crushed gingersnap bickies, coconut and butter. Press into the bottom, and about 1 inch up the sides of a 9" pan. (I use a quiche dish.) Bake crust 10-15 minutes in the preheated oven. Set aside to cool.  Try to resist the urge to overcook.
   2. In a medium bowl, mix together the cream cheese, sugar or sugar substitute and vanilla just until smooth. Keep mixing, adding eggs one at a time, blending well after each. Then add the pumpkin and spices.
   3. Spread it into the cooled crust.  Resist lowering face into mix for a taste.
   4. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours (overnight is best) before serving.

Serve w/ thickened blobs of cream (why stop now?) and strong coffee.  PERFECT for Thanksgiving, Aussie Style.
: )

  • Elle
    Elle says

    my god...i've never eaten pumpkin in a dessert format before but this and pumpkin pie i am dying to try.

  • Luanne
    Luanne says

    I love wonderful pumpkin or butternut squash recipes. This looks great! I like to prepare my own squash from fresh, however, I prefer to pierce the squash with a knife in a couple of places and bake on top a baking sheet in a slow oven till nice and tender. Cut open, set the seeds aside for roasting later, scoop out the squash and puree in the blender by portions; adding small amounts of water if needed. Use as desired. Baking the pumpkin gives it a richer flavor than boiling does and I find it to be a whole lot easier! Looking forward to trying your recipe, thanks!

  • prinny
    prinny says

    Luanne, baking the pumpkin will give it a lovely mellow flavour. In a dense recipe like this it's not really necessary though. Hope you enjoy your cheesecake! (how could you not? : ) )

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