Fall has come upon us so quickly, and that means lots of tasty treats to be had. The Canadian Thanksgiving has already come and gone but that's no reason to stop enjoying all that the season has to offer your appetite.
Pumpkin has long been a staple of fall foods. Pumpkins have many health benefits including a rich supply of vitamins, minerals, antioxidants and fiber. They are also a very versatile ingredient for making soups, baked goods, breads and other yummy recipes.
This fall, I decided to stray away from the usual toasted pumpkin seeds or plain old pumpkin pie and try something that puts a bit of a twist on tradition autumn desserts. I was so pleased with one particular recipe that I could not resist sharing it! Try this recipe for Pumpkin Cheesecake with a Walnut and Oreo crumb crust for your next special occasion, or just because you're in the mood to indulge:
Preheat oven to 350 F
You will need an 8 inch round springform pan
FOR THE CRUST you will need
3/4 cup Oreo crumbs (these can be found in the baking section of most grocery stores)
1/3 cup finely chopped walnuts
3 lbs butter, melted
- Combine ingredients and press into ungreased pan
- Bake for about 10 minutes, remove and let cool
FOR THE FILLING you will need
1 1/2 cups canned or fresh pumpkin puree
3 eggs
1/2 brown sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
2-3 (250g) packages of cream cheese
1/2 sugar
1 tbsp cornstarch
- Beat cream cheese and sugar together well
- Add eggs, 1 at a time, beating after each addition
- Mix in remaining ingredients
- Pour over crust
- Fill an empty pie tray or oven-proof dish about 3/4 of the way with water. Place the on the rack below your cheesecake. (The steam from this will help the cake bake evenly and will keep it moist so it won't crack or split on the top)
- Bake for about 50 minutes or until set
Readiness can be determined by using an instant read thermometer - internal temperature should be 160 - 165 degrees F. Alternatively, a knife stuck into the middle of the cake should come out clean when finished baking.
Your cheesecake should be chilled after baking, preferably overnight. Then, cut and enjoy!
