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16 November, 2013

Pumpkin Cheesecake

Comments : 1 Posted in : Other, Seasonal Food on by : admin Tags: , ,

215_11584084922_7257_nBy Riho Nishimura
Delicate and of impeccable texture, this delicious pumpkin cheesecake was like a mouth watering invitation for everyone. It was so inspiring, that it had me recreate some new versions of the recipe of the healthy dessert my friend Riho brought for Thanksgiving dinner.

Ingredients

Crust

-1 cup gingerbread cookie crumbs

-1/4 butter

Filling

-pumpkin

-1 package cream cheese

-2 large eggs

-1 cup heavy cream

-1/4 maple syrup

-a few stevia drops

-3 tbsp flour

Preparation

Crust

1. Preheat oven to 350F. Stir cookie crumbs and butter in medium bowl until evenly moistened. Press mixture onto the cheesecake pan. DSCN7121

2. Bake crust until deep golden, about 8-10 minutes. Cool completely.

Filling

1. Preheat the oven to 350F. Halve the pumpkin and place the cut-side down

on a baking pan. Bake it for 45 min or until a stick inserted goes through the flesh.

2. Peel out the flesh and put it in a blender. DSCN7117DSCN7122

3. Add cream cheese, eggs, maple syrup, and heavy cream and blend. Add stevia as needed.

4. Add flour and blend well.

5. Pour the mixture in the crusted pan and bake for 20 min.in 350 F. Place an aluminum foil over the pan and bake for another 30 or until the stick inserted comes out clean.

DSCN7123

6. Cool completely before putting in the fridge.

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