Pumpkin Cheesecake

Best Pumpkin Cheesecake Ever

This has got to be the best cheesecake ever, Pumpkin Cheesecake, with room for creativity and style.

How many of you like pumpkin pie?

With some simple tools, and good natural organic real foods you can amaze your friends and family. I choose to make one for the Toronto Midtown Chapter (HCC) regular meeting this month. Some will and some won’t eat dairy. All good.

The time of year is up to you because I have made this in the Fall for Thanksgiving, in December for Christmas, and at Easter.  Squash stays a long time.

Different steps for different parts. Add organic in front of all of the ingredients. The hazelnuts is a difficult one to procure but other nuts aren’t. Sometimes I do a mixture of nuts.  Second thought use the ingredients that work best for your lifestyle and beliefs. ENJOY!

CRUST

1.5 cups (375 ml) flour

1.25 cups (300 ml) finely ground nuts, hazelnuts work well

2 tbsp (30 ml) sugar

1/3 rd cup (75 ml) melted unsalted butter, organic from grassfed cows

Directions: To prepare the crust, combine the flour, ground nuts, and sugar in a small bowl. Slowly pour in the melted butter and mix with fork well as you go along. Press this mixture into a springform pan 9 inches or 23 cm (oh, you must made a cheesecake before to have one of these! LOL). Press to make the base and up the sides. Refrigerate until firm.

FILLING

28 oz (875 g) cream cheese

1 cup (250 ml) sugar

1.5 cups (375 ml) canned pumpkin

Note: I often use freshly baked pumpkin/squash, blended well with a little water if needed

5 tbsp (75 ml) whipping cream

1 tsp (5 ml) ground cinnamon (Ceylon)

1/2 tsp (2.5 ml) ground nutmeg

1/4 tsp (1.25 ml) ground ginger

4 eggs (farm fresh where possible!)

Directions: Preheat oven to 350 degrees F or 180 degrees C. In a large bowl, beat cream cheese and sugar until light and well mixed. Add pumpkin/squash, cream and spices. Blend well. Add eggs, one at a time, beating after each addition.  Pour filling into crust and put in oven to bake for approximately 1 hour and 20 minutes.  Cheesecake will rise and may even crack in the middle. Cool on rack. Run a knife along sides to help loosen crust from pan. Remove sides of springform pan. Refrigerate overnight. I sometimes make it the same day but rarely because I am using the oven to make the meal. The pumpkin cheesecake matures well.

CINNAMON CREAM TOPPING

1/2 cup (125 ml) whipping cream

1/2 tsp (2.5 ml) ground cinnamon

1 tbsp (15 ml) icing sugar or I put my organic sugar in the blender to make the fine white powdery sugar

12 whole nuts…hazelnuts or other

Directions: To prepare cinnamon cream topping, beat cream, cinnamon and finely granulated sugar in a medium bowl until firm peaks form. Keep in fridge or ice cool pumpkin cheesecake the day before. Apply with a cold knife or use a piping bag to decorate. Top with hazelnuts or other whole nuts.

Additional Toppings: I have used cranberry sauce (whole cranberries simmered in orange juice) to decorate the slice of pumpkin cheesecake on the plate. Some will love it and others would prefer another stewed fruit like blueberry.

I sometimes sprinkle some spices on top. Have fun creating your favourite best ever pumpkin cheesecake.

If you like this, you might enjoy my shortbreads.

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Cheryl Millett
Champion for your better health…

Before the age of 20, it never dawned on me that what I chose to put in my mouth would have such a dramatic effect on my wellbeing.

On my path of discovery, I learned that our eating choices directly affected how much energy we have first thing in the morning or that it would build our immune system strength during flu season.  I came to understand how gentle nutritional cleansing directly helped overcome my health challenges. People keep telling me how beautiful my skin is or how I look younger.

As my studies continued, it became obvious that there is an intrinsic connection between the mind, body and spirit which directly affects our health and happiness.  I learned that Omegas are another critical piece of the wellness puzzle. I became convinced when the Auum omegas alone turned on some switches in my brain in just one day.

I have developed a deep appreciation for the wonderful miracle workers our bodies are in the recovery process.  Our bodies have a natural intelligence.  I am passionate to share the connection between nutrition and wellness in my practice and my presentations.

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