A little belated, but for the Gonzalo Bergara Quartet house concert, there was a potluck element, and I brought…

Pumpkin Cheesecake

…

Makes 6-8 servings

Ingredients:

• 2 (8 ounce) cream cheese containers
  there are good vegan options, like Tofutti Better than Cream Cheese
• 3/4 cup sugar
• 1 small pie pumpkin (roasted) or 1 (15 ounce) can pumpkin puree
• 2 teaspoons pumpkin pie spice (cinnamon, ginger, all-spice, nutmeg mixture)
• 1 graham cracker crust – prepared or homemade
• optional: whipped topping

Steps: prep time ~10 minutes, cook/cool time varies

1. Preheat oven to 350 degrees F.
2. Beat cream cheese until soft. Add in sugar, and continue mixing.
3. Add in pumpkin and pumpkin pie spice.
4. Pour into prepared crust, and bake for 35-40 minutes until soft but still set in the center.
5. Let cool for 1 hour, then refrigerate for 3+ hours.

Since the above recipe is fairly remedial ( but still delicious), if you want to “fancy” it up… here’s a great, more complicated recipe with a ginger-pecan crust and sugared pumpkin seeds!  Hat-tip to Panda le Chef for passing on that fancier recipe (I’ll have to try it soon).

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – Peter Mulvey & David Goodrich – Nine Days Wonder