RE: Halloween Pumpkin Cheesecake

[Guest guest]

Oh, I can hear Shari

right now on this one!<G>

Cover your eyes, everyone!<BG>

Sharyn

From: health [mailto:health ] On Behalf Of Suzanne

Halloween Pumpkin Cheesecake

[Guest guest]

could not help myself lol shari can re do it for us"Sharyn E. Cerniglia" <sharyn.cerniglia@...> wrote: Oh, I can hear Shari

right now on this one!<G> Cover your eyes, everyone!<BG> Sharyn From: health [mailto:health ] On Behalf Of Suzanne Halloween Pumpkin Cheesecake Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats

Access over 1 million songs - Music Unlimited Try it today.

[Guest guest]

OMG Suzi I just gained 10 Lbs *wattles away*

Janet J

From: health [mailto:health ] On Behalf Of Suzanne

Sent: Friday, October 27, 2006

11:22 AM

health

Subject:

Halloween Pumpkin Cheesecake

Halloween

Pumpkin Cheesecake

Adapted from Romancing the Stove,

by Margie Lapanja (Conari Press, 2002).

Simple Solution

This bewitching cheesecake, round

and orange as the October full moon, is the perfect offering for Halloween or

the Celtic Samhain. Fragrant with pumpkin-pie spices and decadently rich, this

once-a-year treat is completely enchanting.

Read the recipe for Halloween Pumpkin Cheesecake here.

Crust

2 1/2 cups graham cracker crumbs

1/4 cup chopped nuts

2 tablespoons brown sugar

3/4 teaspoon ground nutmeg

1/3 cup butter, melted

Filling

2 1/4 pounds cream cheese

1 1/3 cups white sugar

2 1/4 cups brown sugar

2 1/2 teaspoons ground nutmeg

1 1/2 teaspoons ground cloves

1 teaspoon ground ginger

6 eggs

2/3 cup evaporated whole milk or heavy cream

2 1/4 cups canned or cooked pumpkin puree

2 tablespoons unbleached white flour

Topping

3/4 cup chopped nuts of choice

1 teaspoon ground cinnamon

3/4 cup brown sugar

3 tablespoons butter, chilled

1. Preheat oven to 350F. Line the bottom of a 10-inch springform

cheesecake pan with baking parchment paper. First make the crust by mixing all

ingredients together, except the melted butter. Dribble the butter over the dry

mixture and, using a fork, mix together. Press the crust mixture into the

prepared pan using the bottom of a glass or measuring cup. Bake the crust for 7

minutes and cool.

2. Reduce oven temperature to 300-315F. Make the filling by whipping up

the cream cheese until fluffy. Shake in sugars and spices and blend them into

the cream cheese on low speed or by hand. Gently add the eggs, one at a time;

add evaporated milk or cream and mix. Fold in the pumpkin and flour and blend

well. Do not over mix. Pour the batter into the crust and bake for 70 to 80

minutes. (If there is extra batter, make a mini cheesecake in a small loaf pan

or muffin tin!)

3. While the filling is cooking, make the topping. With a fork, mix the

nuts, cinnamon, and sugar together. Cut in the cold butter until crumbly. Keep

chilled. (You will sprinkle this topping on the cheesecake after it has baked

70 to 80 minutes; and then you will bake the cake 20 minutes more.)

4. Taking care not to jiggle the cake, oh-so-gently sprinkle the

topping over the cheesecake with as little interference as possible and gently

shut the oven door. (Place a cookie sheet on the rack under the cake for this

step to avoid a mess in the oven.) Bake an additional 20 minutes.

5. Remove from oven and let cook at room temperature for 24 hours

before serving. Serve at room temperature or chilled.

Serves 10.

Suzi

What is a

weed? A plant whose virtues have not yet been discovered.

health/

http://suziesgoats.wholefoodfarmacy.com/

http://360./suziesgoats

Get your email and more, right on the new .com

[Guest guest]

i know but am hoping one of our "raw chefs" can re-do this.Janet Hamilton <dragonhealing@...> wrote: OMG Suzi I just gained 10 Lbs *wattles away* Janet J From: health [mailto:health ] On Behalf Of SuzanneSent: Friday, October 27, 2006 11:22 AMhealth Subject: Halloween Pumpkin Cheesecake Halloween Pumpkin CheesecakeAdapted from Romancing the Stove, by Margie Lapanja (Conari Press, 2002). Simple SolutionThis bewitching cheesecake, round and orange as the October full moon, is the perfect offering for Halloween or the Celtic Samhain. Fragrant with pumpkin-pie spices and decadently rich, this once-a-year treat is completely enchanting. Read the recipe for Halloween Pumpkin Cheesecake here. Crust 2 1/2 cups graham cracker crumbs1/4 cup chopped nuts2 tablespoons brown sugar3/4 teaspoon ground nutmeg1/3 cup butter, melted Filling 2 1/4 pounds cream cheese1 1/3 cups white sugar2 1/4 cups brown sugar2 1/2 teaspoons ground nutmeg1 1/2 teaspoons

ground cloves1 teaspoon ground ginger6 eggs2/3 cup evaporated whole milk or heavy cream2 1/4 cups canned or cooked pumpkin puree2 tablespoons unbleached white flour Topping 3/4 cup chopped nuts of choice1 teaspoon ground cinnamon3/4 cup brown sugar3 tablespoons butter, chilled 1. Preheat oven to 350F. Line the bottom of a 10-inch springform cheesecake pan with baking parchment paper. First make the crust by mixing all ingredients together, except the melted butter. Dribble the butter over the dry mixture and, using a fork, mix together. Press

the crust mixture into the prepared pan using the bottom of a glass or measuring cup. Bake the crust for 7 minutes and cool. 2. Reduce oven temperature to 300-315F. Make the filling by whipping up the cream cheese until fluffy. Shake in sugars and spices and blend them into the cream cheese on low speed or by hand. Gently add the eggs, one at a time; add evaporated milk or cream and mix. Fold in the pumpkin and flour and blend well. Do not over mix. Pour the batter into the crust and bake for 70 to 80 minutes. (If there is extra batter, make a mini cheesecake in a small loaf pan or muffin tin!) 3. While the filling is cooking, make the topping. With a fork, mix the nuts, cinnamon, and sugar together. Cut in the cold butter

until crumbly. Keep chilled. (You will sprinkle this topping on the cheesecake after it has baked 70 to 80 minutes; and then you will bake the cake 20 minutes more.) 4. Taking care not to jiggle the cake, oh-so-gently sprinkle the topping over the cheesecake with as little interference as possible and gently shut the oven door. (Place a cookie sheet on the rack under the cake for this step to avoid a mess in the oven.) Bake an additional 20 minutes. 5. Remove from oven and let cook at room temperature for 24 hours before serving. Serve at room temperature or chilled. Serves

10. Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats Get your email and more, right on the new .com Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats

Access over 1 million songs - Music Unlimited Try it today.

[Guest guest]

I've not had a lot of success with pumpkin recipes. There are quite a few pumpkin pie recipes out there, but to me they just taste like raw pumpkin nothing even close to a pie let alone a cheesecake!

And luckily it didn't appeal to me one way or another. Pumpkin has never been one of my favorites so I won't be trying to convert this recipe!

S

[Guest guest]

I had some volunteer giant pumpkins. Two hills came up with orange pumpkins, one came up with a gray green flatter version. They are good raw, better than squash. They did not grate very well, maybe a little too juicy, but they did grate up and go into coleslaw. The fresh raw seeds were good too.

Gayla Always Enough RanchAcampo, Californiahttp://bouncinghoofs.com/alwaysenough.htmlBill Barnhill is our Inspiration! Go Bill!!!aeranch@...

----- Original Message -----

From: SV

health

Sent: Saturday, October 28, 2006 5:01 AM

Subject: Re: Halloween Pumpkin Cheesecake

I've not had a lot of success with pumpkin recipes. There are quite a few pumpkin pie recipes out there, but to me they just taste like raw pumpkin nothing even close to a pie let alone a cheesecake!

And luckily it didn't appeal to me one way or another. Pumpkin has never been one of my favorites so I won't be trying to convert this recipe!

S