Photo Image Courtesy of Ellie Miller
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 to sweet and has such a 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!
For this recipe we use a delicious sugar pumpkin to make the pumpkin puree. These pumpkins are different from carving pumpkins (AKA jack-o-lanterns). They are much smaller and are very sweet. 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.
For this recipe 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!
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? Feel free to share them in the section “Join the Conversation” below this post. I might even share it with others that will enjoy it too!
Organic Pumpkin Cheesecake Recipe
Prep time
Total time
Nutrition Info Calories: 261.7 Fat: 18.8g Carbohydrates: 19.0g Protein: 6.8g
Author: Halle Cottis
Serves: 16 pieces
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
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
- ⅛ tsp fresh ground nutmeg (grinding fresh adds so much more flavor)
- ⅛ tsp ground cloves
- 2 Tbsp oat flour (you can use 2 Tbsp. arrowroot powder if you are grain & gluten free)
- 1 tsp vanilla extract
Whipping cream
- 1 pint of whole cream
- Honey to taste
Instructions
To make crust:
- Grind all crust 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.
To roast 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 pureed to consistency.
To make 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.
To make whipping cream: Whip whole cream in a chilled bowl, add 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
Nutrition Information
Serving size: 1 piece
Photo image courtesy of Ellie Miller
This recipe is so delicious! I might try to make this into cheesecake bars the next time I make it 🙂
this looks great
Thanks ~~~ I may have to try this one for Thanksgiving.
Jan, I think she calculated it off of 16 servings…and seriously, easy to get that. If you layer the whipped cream (I did it out of convenience) on top, it is a tall piece of cheesecake. Hope you guys like it. My coworkers gobbled it up!
Yes, 16 slices serving size is 1 piece. I will make the change when I get to a computer. Thanks for catching that Jan:)
Halle, You know me! LOL
Hope you’re getting a little relaxation in while at Disneyworld!
I am, thanks Jan…just had breakfast with Mickey, Pluto and others 🙂 My girls are loving life right now 🙂
It IS magical, isn’t it? Although, did you see that video I sent you before you left? 😉
No, what video? Did u email it to me?
I posted it to your wall… it’s too funny! https://www.youtube.com/watch?v=Kf3Sd5t9a3Y&feature=share
Oh Jan that video is too funny!!!