Who loves pumpkin desserts? I’ve got to be honest, just looking at a pumpkin pie makes my stomach feel queasy–the color alone gives the desire to run without looking back. If you are a pumpkin pie lover, my apologies and no offense, but some things are just a no-go for me, no matter how many times I try to like ’em.
So, pumpkin pie–a tragic story. How could a fun looking, bright orange fruit end up looking brown, boring and so scary? And you would think that my aversion to pumpkin pies might be due to my foreign upbringing, but no–my hubby of 12 years, who is as American as pumpkin pie, has the same aversion.
But pumpkins are so bright and fun looking! And Americans are so taken with seasonal fruit, flavors and recipes, especially when it comes to Thanksgiving and Christmas. Ginger this, pumpkin that, cinnamon this and apple that… This foreigner, although a naturalized one, does not want to be left out. So, after 23 years into my living in the US, I finally gave in and decided it is time to experiment with pumpkin desserts! But not with pumpkin pies…
When I picked up a pumpkin at the local grocery store, I thought of things like pumpkin soup, pumpkin latte, pumpkin pie, pumpkin tart…and then it finally dawned on me–a pumpkin cheesecake!
So, I got the pumpkin, brought it home, and then avoided it for over a week. The day before yesterday it was finally my day of reckoning with the orange skinned beast beauty. You would not believe that I was actually being hesitant. Over 90% of the new recipes that I first create in my head, normally come out great the first time I make them. I was not sure that my pumpkin cheesecake would be one of them.
I tinkered, I measured, I baked. I tasted. I wasn’t sure. Pumpkin in desserts is still a mystery to me. So, I had to do the only thing that was left to do–give it to Sprout and Hubby to taste–they would tell me the truth. Sprout, be default, with her honest toddler brain simply can’t lie, and Hubby is not allowed to, no matter how much he loves me.
Since I was not even sure which way the tasting outcome was going to go, I did not even take any pictures before cutting into the cheesecake. A slice to each, a bite for myself. And then I waited.
“Oh, Mommy, it is SOOOO good!” Sprout could not hide her delight.
A sigh of relief from me, and my eyes shifted to Hubby. “Tell me the truth, man!” “It is good,” he said. “But?” “But it could be sweeter,” said my recovering sugar addict. Was that the only fault? I could not be sure, since he does not like ANY pumpkin desserts. He actually loathes them.
I had to sleep on it. I had my doubts. I made the decision not to publish it.
The morning after, first thing that Spout said when she woke was: “Mommy, can I have cheesecake for breakfast?” It must be ok, I thought, and decided to try it again for myself.
I liked it! Me! Pumpkin dessert hater liked my own pumpkin cheesecake!
So, here it is!
Note: I have to warn you–it is very filling and it is a treat–it must be shared with others, even though it is a much healthier version than most pumpkin cheesecakes out there.
Double Layer Pumpkin Cheesecake
Printable detailed is at the bottom of the post. Here is my show-and-tell.
- cut pumpkin into half, cut off outer skin, and chop into chunks
- boil until done (15-20 minutes)
- strain water, let pumpkin cool, squeeze as much water as possible out of it
Crust
- chop graham crackers into flour
- place graham flour in a mixing bowl, add honey, vanilla and lemon juice and mix well until combined
- press into a springform pan
Layer 1
- Place all ingredients into a food processor or a blender and mix until smooth
- spread puree over graham crust evenly
- bake for 35 minutes
Layer 2
- take all ingredients for the second layer, place into a food processor or a blender until very smooth, then refrigerate
- once Layer 1 has been baked, cool it off until cool or barely warm
- spread Layer 2 mixture over it, place in the fridge covered for 2-3 hours before serving
Enjoy it! Refrigerate leftovers… better yet–give them away!
Hurry up and make this! Let me know how you like it.
- small pumpkin (about 1-1.5 lbs) or 3 cans of no added sugar pumpkin puree
- 9 long Graham crackers
- 5 tbsp of honey or maple syrup
- 1 tbsp vanilla
- 2 tbsp lemon juice
- 2 packed cups pumpkin puree
- one 14-16 oz pack of extra firm organic tofu, drained
- ½ cup Medjool dates*
- 1 tsp pumpkin spice
- ½ tsp cinnamon
- 2 tbsp organic corn starch
- ⅓ cup+2 tbsp honey or maple syrup
- 2 cups cashew nuts
- 1 packed cup pumpkin puree
- ½ cup almond milk
- 1 tsp pumpkin spice
- ½ tsp cinnamon
- ¼ cup honey or maple syrup
- 2 tbsp lemon juice
- if using a whole pumpkin, cut it into half, cut off outer skin, and chop into chunks
- place into a sauce pan that is big enough to contain the pumpkin, cover with water, so it barely goes over pumpkin chunks, bring to boil, reduce heat to low ore medium low, cover and boil until done (15-20 minutes)
- when done, strain water, let pumpkin cool, then squeeze as much water as possible out of pumpkin chunks. you can use paper towels to help you with this task.
- do the same if using canned pumpkin. you need your pumpkin to be as "dry" as possible. each can should yield one packed cup of pumpkin puree.
- preheat oven to 375 F
- while pumpkin is cooking, chop graham crackers into flour. you can get fancy and use a food processor, or use a heavy rolling pin to help you do the job.
- place graham flour in a mixing bowl, add honey, vanilla and lemon juice and mix well until combined
- press into an 8 inch in diameter springform pan
- Place all ingredients into a food processor or a blender and mix until smooth
- spread puree over graham crust evenly
- place into the oven and bake for 35 minutes
- while first layer of the pumpkin cheesecake is baking, take all ingredients for the second layer, place into a food processor or a blender (I use the Twister jar with my Blendtec to keep otherwise thick mixture going) until very smooth
- refrigerate
- once Layer 1 has been baked, cool it off until cool or barely warm
- spread Layer 2 mixture over it, place in the fridge covered for 2-3 hours before serving
- you can garnish with graham cracker crust mix (graham cracker, honey, lemon juice and vanilla), or even drizzle the top of the cheesecake with melted dark chocolate (it's a treat--relax, it is totally ok to indulge every now and then!)
**time to table after baking 2-3 hrs.
