Wednesday, November 08, 2006
Reinventing The Pumpkin
With Thanksgiving just around the corner, and the usual pumpkin pie expectations for dessert waiting in the wings for the "traditional" dessert, I thought I'd offer an interesting alternative. So for all you dyed-in-the-wool cheesecake lovers like me, and with my full compliments to Diana Rattray and Southern U.S. Cuisine here's a holiday recipe (tried it last year -- to thumbs up reviews!) for Pumpkin Cheesecake:
. 2 packages (16 ounces total) cream cheese, softened
· 1/2 cup pumpkin purée
· 1/2 cup sugar
· 1/2 teaspoon vanilla extract
· 1/2 teaspoon ground cinnamon
· 1/8 teaspoon nutmeg
· dash cloves
· 2 large eggs
· 1 9-inch graham cracker pie crust
Combine cream cheese, pumpkin, sugar, vanilla, and spices; mix with a hand mixer at medium speed until well blended. Add eggs; mix until blended. Pour into graham cracker crust. Bake at 350° F.
A dollup of your favorite whipped topping (Cool Whip, et al) goes a long way in making this delicious dessert a true holiday classic.