Photo Image Courtesy of Ellie Miller
An Excellent Recipe From Two of Our Viewers
Now, who doesn’t love cheesecake? Cheesecake is one of my favorite desserts to enjoy especially around this time of the year. It is creamy, not too sweet and has such an amazing texture!
This cheesecake is a delicious pumpkin cheesecake shared by 2 of our viewers/followers! I made this last year for Thanksgiving and it was absolutely wonderful!
I can promise you that this will be in this year’s Thanksgiving treats to make. Do you have a favorite dessert that you just have to have every year?
Choosing The Right Pumpkin
For this recipe, we use a delicious sugar pumpkin to make the pumpkin puree. These pumpkins are different from carving pumpkins (a.k.a. jack-o-lanterns). They are much smaller and are very sweet.
Please do not attempt to use a carving pumpkin. They are meant to be carved not eaten and your final product will not be as good.
If need be you can use organic pumpkin puree if you can not find a sugar pumpkin.
I did a video on how to pick and cook these delicious fall time produce! You can watch it here: All About Organic Pumpkins and Squashes and How To Cook Them.
Using A Springform Pan
To make this cheesecake you will need Springform Pans.
They are very inexpensive and I always buy them in a set of 3 because I am always making different sizes of cheesecakes and many recipes call for different sizes.
The value for buying 3 is excellent too. Springform pans are very easy to use and really make a cheesecake!
If you are unable to get a springform pan, you can always make these into bars, but I highly recommend using a springform pan. There is something beautiful about a finished homemade cheesecake.
We Are Looking For Some More Great Viewer Recipes!
I love it when our viewers share their favorite recipes! Do you have any favorite recipes that are made with wholesome ingredients that you would like to share?
We are super excited to start a new segment where we will ask our viewers to share with us some of their favorite recipes. Just fill out the form below.
You do not have to have a website to participate, this is for everyone (bloggers and viewers, everyone is welcome to submit)!
The only requirements are that you have to use whole, unprocessed ingredients. Please no refined sugars, unhealthy fats (canola oil, vegetable oil, Crisco etc.) or processed foods.
You are free to submit as many recipes as you would like. We would prefer it if your recipe was original, but if it is not that is just fine. We do require you go the source where you got the recipe if your recipe is not original.
That’s it! We look forward to viewing and trying all of your wonderful recipes! 🙂
Organic Pumpkin Cheesecake Recipe
Prep Time: 20 minutes- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
Yield: 16 pieces 1x
Category: dessert
Method: baking
Cuisine: american
Prep Time:
Yield:
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Print Recipe
Pin RecipeDescription
This is a delicious pumpkin cheesecake that is perfect for Thanksgiving!
Ingredients
- Crust: (From the kitchen of Rebecca St. Clair)
- 1 cup of nuts of your choice (I used raw walnuts and almonds)
- 4–5 dates (depending on size)
- Dash of sea salt
- Grind all ingredients in a food processor until crumbly and somewhat sticky.
- Press into a parchment paper with butter lined springform pan and butter the sides. 9 in pan.
- Filling: (From the kitchen of Rhonda Cain)
- 2 (8 oz) packages of cream cheese (at room temperature)
- 1 cup of ricotta cheese
- ¼ cup sour cream
- 2 cups of pumpkin puree (roasted from 2 (1 lb) pie pumpkins.
- 3 eggs plus 1 egg yolk
- ¾ cup of local honey
- ½ tsp ground cinnamon
- 1/8 tsp fresh ground nutmeg (grinding fresh adds so much more flavor)
- 1/8 tsp ground cloves
- 2 Tbsp oat flour (you can use 2 Tbsp arrowroot powder if you are grain & gluten free)
- 1 tsp vanilla extract
Instructions
- Roasting pie pumpkins: Cut each pumpkin in half, scoop out seeds, place on a parchment lined cooking sheet, Bake at 350 degrees for 45 minutes.
- Allow to cool, scoop out pumpkin and put in a food processor until puree’ consistency.
- Filling: Beat cream cheese until smooth.
- Add pumpkin, ricotta, eggs, egg yolk, sour cream, honey and spices.
- Add oat flour (or arrowroot powder) and vanilla.
- Beat together until well combined.
- Pour on top of crust in springform pan, spreading out evenly.
- Bake at 350 degrees for 1 hour to 1 hour 15 minutes. May still be slightly jiggly.
- Allow to cool, cover with plastic and chill for 4 hours.
- Top with whipping cream: 1 pint of whole cream, whip in a chilled bowl, add in honey to taste, maybe a tsp.
- Top cheesecake with whipped cream. Sprinkle with fresh ground nutmeg.
- The key with using a springform pan is to well grease the pan and edge around the sides with a butter knife before “springing” it.
- This makes a very tall cheesecake! About an inch from the top. So, a sliver will do ya!
Notes
Recipe Authors are Rhonda Cain and Rebecca St. Clair
utrition Info Calories: 261.7 Fat: 18.8g Carbohydrates: 19.0g Protein: 6.8g
Nutrition
- Serving Size: 1 piece
Photo image courtesy of Ellie Miller
tswalter says
October 9, 2012 at 1:54 pmI am wondering about oat flour. Since it’s only 2 T. can I just finely grind up rolled oats? Isn’t that the same thing? This sounds fabulous and i’m anxious to make it, can you tell?
tswalter says
October 11, 2012 at 5:27 pmI made this yesterday. I used the arrowroot powder instead of oat flour. It was outstanding! There wasn’t a morsel left. Everyone loved it including my son who doesn’t like desserts. It’s a keeper! Thank you.
hallecottis says
October 14, 2012 at 2:19 pm@tswalter Yum, sounds wonderful! Did you replace it with 2 tbsp of arrowroot then?
tswalter says
October 14, 2012 at 3:52 pm@hallecottis Yes, I just replaced the 2 T oat flour with 2 T arrowroot powder. It was fabulous. Now all I need is a chocolate cheesecake recipe! :o)
Rhonda Harader Cain says
October 16, 2012 at 1:17 pmI haven’t made one yet this year!
heidi1 says
October 17, 2012 at 10:30 pmYum. That’s all I can say!
If you haven’t already, I’d love for you to visit my <a href=”http://onecreativemommy.com/category/linky-parties-and-buttons/gluten-free-monday/ “>Gluten-Free Monday</a> party at OneCreativeMommy.com and link up this and any other GF idea you would like to share. I hope to see you there.
DianeBalch says
October 19, 2012 at 9:12 amThis really does look like the best pumpkin cheesecake ever. Please share this today on foodie friday.
hallecottis says
October 19, 2012 at 9:38 am@DianeBalch It’s on there 🙂 I shared it earlier this morning.
mizhelenadams says
October 19, 2012 at 11:59 amHalle,
Your Cheesecake is just beautiful, I can almost taste it. Thank you so much for sharing with Full Plate Thursday. Have a great weekend and come back soon!
Miz Helen
CindyDentGordon says
October 23, 2012 at 8:17 pmYUM YUM, your entries get better and better, I love them all!! Got this tweeted and pinned!
DianeBalch says
October 26, 2012 at 6:19 amCongrats your wonderful pie is being featured on foodie friday today. Stop by and get your featured button and thank you again for sharing such a terrific recipe.
Bobby says
December 28, 2013 at 9:09 pmMy filling came out very liquidy. Is this normal? I used box organic pumpkin purée. I am still setting it in the fridge. It was def jiggly when out of the oven. And my springform leaked some.
Lin says
October 10, 2014 at 12:55 pmAm I missing something? The recipe says “Crust: From the kitchen of Rebecca St. Clair.” Is Rebecca going to send me a crust to use with the recipe? LOL~ ! Please include the crust recipe!
Halle Cottis says
October 11, 2014 at 9:21 amIt is in the recipe. Look below the first line of ingredients, those are all the crust ingredients.
Lin says
October 11, 2014 at 11:02 amHa! I should have looked more closely. Thanks so much.
Stephanie says
October 31, 2014 at 7:37 pmThe ingredients says to add ricotta but the instructions doesn’t have it listed….I am going to assume to add it in and hope that it turns out okay!!
Halle Cottis says
November 2, 2014 at 7:36 amI added it into the instructions, thanks so much for pointing that out!
Nancy says
November 7, 2017 at 4:42 pmIf I make this in a 7 inch springform pan, can I cook the leftover filling in custard cups?