Guest guest Posted December 13, 2002 Report Share Posted December 13, 2002 I make a wonderful pumpkin cheesecake but use ginger snaps as the crust intead of graham crackers. No sugar, no cocoa. It's a different recipe altogether but I think you'd really like any recipe pumkin cheesecake with ginger snap crust:) Warmly, Allison --- _- MatrixenO -_ <matrixeno wrote: > Hi all, > I made this on thanksgiving. This cheesecake, while > rich in texture, it has > a very refreshing flavor. YUM. > > A couple of things. I thought the cocoa base was > going to be an interesting > contrast....well nopers, it wasn't around these > parts. I would exclude the > cocoa powder for the base next time. > > Also remember that zest from oranges is very potent > (I love it). So think > about that when determining what flavor you want > (more orangey or more > pumpkiny etc.) > > I love to cook, however I never bake desserts. So > when this rich/restaurant > style/thick cheescake came out successfully, I was > amazed. > > The Baker, > Shawn > > (The following recipe was typed up from a ckbk > entitled The Pumpkin > Cookbook. Pretty original, sheeesh.) > > > Pumpkin Cheesecake > > Base: > > 2 cups crushed graham crackers > 1/2 cup melted butter > 2 tablespoons cocoa powder, sifted > 2 tablespoons light brown sugar > > Filling: > > 3 cups firmly packed cream cheese > 3 eggs, beaten > 1/2 cup sugar > 2 tablespoons all-purpose flour, sifted > 1 cup pumpkin puree > 2-3 tablespoons finely grated orange zest > > Topping: > > 1 cup sour cream > 2 tablespoons sugar > > To Decorate: > > 1 orange > 1/2 cup sugar > 3 tablespoons water > > > 1. Preheat the oven to 375 degrees F. Grease an > 8-inch springform cake pan > and set aside. > 2. Put all the ingredients for the base in a bowl > and mix until well > combined. Press into the prepared cake pan about > 1-inch up the sides. Bake > for 10 minutes, then leave to cool slightly. > 3. Put the cheese, eggs, sugar, flour, pumpkin > puree and orange zest in a > bowl and beat together until well combined. Pour > the mixture onto the > biscuit base. Bake for about 45 minutes until > almost set and lightly golden > at the edges. > 4. Mix the sour cream and sugar together and > carefully spoon on top of the > cheesecake. Return to the oven for 5 minutes, then > turn off the oven and > leave the cheesecake in the oven to cool. Chill the > cheesecake in the > refrigerator for at least 12 hours before removing > from the cake pan. > 5. Carefully pare the zest from the orange, making > sure none of the white > pith is attached, and cut it into very thin strips. > Place the sugar and > water into a saucepan and bring to a boil, stirring > until the sugar has > dissolved. Add the orange zest and boil for 2-3 > minutes until syrupy. > Using a slotted spoon, transfer the orange zest to a > plate and leave to > cool. Sprinkle over the cheesecake to serve. > > Serves 6 > Preparation time: 20 minutes > Cooking time: about 1 hour plus refrigeration time > > > > " If, at first, you do succeed, try to hide your > astonishment. " > " If, at first, you don't succeed, destroy all > evidence that you tried. " > > " The last four letters in " American " spell out " I > Can " . " > > " Everything's ok in the end, if it's not ok, it's > not the end. " > > > > > _______________ > Add photos to your messages with MSN 8. Get 2 months > FREE*. > http://join.msn.com/?page=features/featuredemail > > Mail Plus - Powerful. Affordable. Sign up now. http://mailplus. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2007 Report Share Posted October 31, 2007 Pumpkin Cheesecake Source: Taste of Health Adapted to Gluten Free for VGF Crust: 1 1/2 c. finely ground gf cookies - shortbread or gingerbread type (about 27) 1/2 c. finely ground walnuts 1/8 c. Earth Balance Margarine, melted Filling: 3 8-oz. containers Tofutti Better Than Cream Cheese 1 15-oz. can solid pack pumpkin 1 1/4 c. milled cane sugar 1 tsp. ground ginger 1 tsp. ground cinnamon 1/2 tsp. freshly grated nutmeg 2 tsp. vanilla 2 Tbsp. EnerG Egg Replacer 1/4 c. water 1/4 c. toasted pecans, finely chopped (opt. garnish) For crust, turn cookies into crumbs in a food processor. In a bowl combine walnuts, cookies, and margarine. Press into the bottom of a 10-inch springform pan and set aside. In a large bowl, use a hand mixer to beat together cream cheese and pumpkin. Add sugar, spices, and vanilla. In a small bowl, whisk egg replacer and water until thick and frothy. Beat into pumpkin. Pour onto crust and sprinkle with toasted pecans. Bake at 350° for 1 hour and 15 minutes until center is puffed slightly and does not look wet in the center. Allow to cool. Refrigerate 4 hours and serve very cold. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2007 Report Share Posted October 31, 2007 Does anyone know of a soy- and nut-free cream cheese substitute? Thanks, Traci Quote Link to comment Share on other sites More sharing options...
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