The Busy Gourmand

Pumpkin Cheesecake

This version does away with the graham cracker crust, using a flour-based pastry shell and whips the filling ingredients to make a light, airy version of the typical cheesecake.

Pastry Shell

1 ½ cups flour
½ cup sugar
1 tsp baking powder
¼ tsp salt
1 stick (1/2 cup) butter
1 egg
1 tsp vanilla

Preheat oven to 350 degrees.

In a food processor, pulse the flour, sugar and baking powder until combined. Add butter, egg, and vanilla and pulse until mixture resembles coarse meal.  Using a 9 inch springform pan, press dough ¼” thick onto the bottom and sides, then refrigerate for about 10 minutes to set-up.

The Filling

1 cup sugar
3, 8 oz packages cream cheese, room temperature
1 teaspoon vanilla
1, 15 oz can of cooked pumpkin
3 eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ground ginger

In a large mixing bowl or stand mixer combine the cream cheese, the sugar, and the vanilla. Mix until smooth.

Add the pumpkin, eggs, and spices to the bowl. Beat the mixture on medium high speed for about 5 minutes making sure there are no lumps and the mixture increases in volume.

Pour the filling into the pastry shell and smooth with a spatula. Place in the oven for about 60 minutes. The top should be a golden brown color.

The Whole Pumpkin Cheeseake

Allow the cheesecake to cool. Once cooled place the cheesecake in the refrigerator for 3 to 4 hours. Remove the cheesecake from the springform pan and serve.