When I told my son, I am going to make a pumpkin puree..he told me ” Good luck “. Oh well, I guess it’s because of the fibers. I cut it into small pieces and add a little of brown sugar and put it in the oven. I scooped, mixed with water, cornstarch ,sugar, pressed into the strainer and what I got? not even a half cup of puree. So,I ended up opening a can of pumpkin puree 🙂
At first, I added yellow food colour but I was not satisfied with it so I added a little of red ….shocked! , it looks like a strawberry puree, Oh my! A red pumpkin Cheesecake! 🙂
Alright, not to panic, I took my cake cutter and removed the red pumpkin puree. I got half can of pumpkin puree, mixed it with half water and sugar, a tablespoon of cornstarch …NO food colouring please… and Presto!
1 pk Oatmeal raisin cookies (crushed)
1/3 cup melted butter
2 pk ( 300 g) Philadelphia cream cheese
1 cup brown sugar
3 eggs + 1 egg yolk
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
a pinch of salt
1 can pumpkin puree
1 200 g sour cream
squash seeds and anything green on top
Pre heat oven Gas mark #3
Mix the crushed oatmeal cookies and melted butter together, spread and push it into the springform pan. Set aside.
Mix the cream cheese and sugar , beat at medium speed. Add egg one at a time. Combined puree and sour cream together, add it into the mixed cheese. Add nutmeg,cinnamon and a pinch of salt. Continue mixing until all ingredients are combined and creamy in consistency. Pour into the prepared pan.
Baked into water bath for an hour, slightly open the oven and continue baking for another 30 minutes. Turn off the heat. Leave the door open for another hour, remove and let it cool for another one hour and refrigerate for 4 hours or overnight.
sudden change of oven temperature will result to cracking and don’t remove from the pan until it is completely chilled.
Ladies, keep on trying..and enjoy!