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Tips: Make sure butter and cream cheese are SOFTENED. Mix very thoroughly.
Might go better with piecrust oak leaf decorations on top. Use UNSALTED butter.
Ask Lesley to do the seasoning. SIFT the powdered sugar. Round pie tins are fine, if you do this, make sure you make 1.5 times graham cracker crust to account for sides.

8 people per pie x 6 pies = 48 servings

Simple Chilled Pumpkin Cheesecake

adapted from Whole Foods
Serves 8

  • 1 cup graham cracker crumbs
  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
  • 1/4 teaspoon ground ginger


  • 1 cup pumpkin purée, preferably homemade (learn how to make your own)
  • 4 tablespoons (1/2 stick) unsalted butter, softened
  • 2 (8-ounce) packages cream cheese, softened
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg or ginger
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar, sifted

Preheat oven to 400 degrees F.

Lightly butter a 7-inch springform pan and line the bottom edge with parchment paper; set aside.

For the Crust:

  1. In a medium bowl, combine graham cracker crumbs, ground ginger and melted butter. Mix well.
  2. Tip crumb mixture into bottom of the prepared pan and spread evenly across the bottom.  Tamp the crumbs down firmly with the bottom of a glass.
  3. Bake until golden brown and toasted, about 7 minutes; set aside to let cool completely.

For the Filling:

  1. In the bowl of a stand mixer, beat 1/4 cup softened butter and the cream cheese until smooth. Scrape down the sides of the mixer. Add pumpkin purée and mix to combine.
  2. Add vanilla, nutmeg, cinnamon and salt and combine until smooth. Reduce speed to medium low and add powdered sugar 1/4 cup at a time; beat until smooth.
  3. Transfer pumpkin mixture to prepared pan, spreading it out evenly over the crust.
  4. Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan. Cut into slices and serve.

Date: 2012-09-10 03:21 pm (UTC)
ext_143250: 1911 Mystery lady (Mystery)
From: [identity profile]

I have made my own -- but it's a lot of work, so in practice I use the canned stuff. It's smoother than I can easily make (not having a food processor) and a better texture after cooking (less watery). That last is because commercial food processors don't actually use pumpkin most of the time, they use some other kind of winter squash that has denser, sweeter flesh (often Hubbard, I'm told).

I have always been amused by the ingredients label on a can of pumpkin -- it says, in its entirety, "Ingredient: pumpkin."


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