It’s Scary How Good This Recipe Is!

With Halloween right around the corner, many people are thinking of carving pumpkins for the their porches.  However I’m thinking about the delicious recipes that incorporate pumpkin, from soups to sauces.  The recipe that jumps into my mind is my favorite dessert, pumpkin cheesecake.  Here is the recipe for the best organic pumpkin cheesecake you will ever have the privilege to enjoy! 

Organic Pumpkin Cheesecake Recipe

Makes: 12-16 Servings Prep Time: 30 Minutes Bake Time: 60 - 75 Minutes Ingredients Crust

• 2 cups organic graham cracker crumbs
• 3 tablespoons organic brown sugar
• 1/2 teaspoon ground organic cinnamon
• 1/2 cup Smart or Earth Balance butter spread

Filling

• 3 (8-ounce) packages organic cream cheese
• 1 (15-ounce) can pureed organic pumpkin
• 3 eggs plus 1 egg yolk {or egg substitute}
• 1/4 cup organic sour cream
• 1 1/2 cups organic sugar
• 1/2 teaspoon ground organic cinnamon
• 1/8 teaspoon fresh ground organic nutmeg
• 1/8 teaspoon ground organic cloves
• 2 tablespoon organic whole wheat flour
• 1 teaspoon organic vanilla

Directions Preheat oven to 350° To make the crust Combine graham cracker crumbs, sugar and cinnamon. Add the melted butter. Press down flat into a 9-inch spring form pan. Set it aside. To make the filling Beat cream cheese until smooth. {I do this in a stand mixer.} Add the pumpkin puree, eggs, egg yolk, sour cream, sugar, and spices. Add flour and vanilla. Beat together until well combined and not lumpy. Pour into crust. Spread out evenly and place in oven.  Bake for 1 hour or until the cheesecake is soft to the touch and does not jiggle when the pan is shaken.  Remove from oven and let sit for 15 minutes. Cover and refrigerate for 4 hours. Yummy served with homemade vanilla ice cream, too!