On Saturday nights we pick a movie to watch with the kids and make a special snack or dessert to have with it. There was discussion on what to make for this weeks dessert and since it is getting to be fall we decided to have something with pumpkin. So pumpkin cheesecake it was.
I am not able to do the typical graham cracker crust do to my daughter’s food allergies so I made a crust with the following:
Crust:
1/3 cup organic butter
1 egg
1/3 cup organic sugar
1 1/4 cup kamut flour
Add the ingredients together and mix until a dough forms. Spread out in your pie pan or springform pan. I used a deep dish pie pan.
Bake at 450 degrees F for 5 min.
While that is cooling you can move onto making the cheesecake.
Ingredients:
16 ounces of cream cheese, softened
1/2 cup organic sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
1 teaspoon Pie Spice from Penzeys
Directions:
Preheat oven to 325 degrees F
Combine cream cheese, sugar, and vanilla in a large bowl and mix until smooth. Add eggs one at a time, mixing well. Remove 1 cup of batter and spread into the bottom of the crust.
Add pumpkin, and pie spice to the remaining batter and stir till blended. Carefully spread over the batter in the crust.
Bake for 35-40 minutes, or until center is almost set.
Allow to cool, then refrigerate for at least 3 hours or overnight.
Enjoy!!
