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  Pumpkin Cheesecake



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25 gingersnaps
1 tablespoon butter, melted
32 ounces room temperature regular or low fat cream cheese—do not use fat free
2 cups roasted Seminole Pumpkin pulp (Using canned pumpkin? Check mixture for sweetness!)
1 cup sugar
4 room temperature eggs
1/2 teaspoon ginger
1/3 cup half and half or milk
2 tablespoons honey
1/2 teaspoon vanilla extract

Grind gingersnaps in food processor, add butter and mix until all crumbs are moist. Pat
into bottom of 10 inch springform pan. Bake at 350 degrees for 8 minutes. Remove pan from oven
and brush a little butter on the inside of pan to prevent cake from sticking to sides
Beat softened cream cheese until fluffy, add pumpkin pulp (to get lump-free pulp, puree it
in food processor until smooth) and mix. Add sugar and beat until completely incorporated. Add
eggs one at a time, beating well after each addition. Mix in remaining ingredients, stir well and
scrape bottom of bowl. Pour into prepared pan, place on cookie sheet and put in preheated oven.
Lower heat to 325 degrees and bake for 60-75 minutes.
Check cake—when just the center 2-3 inches are jiggley, turn off the oven, prop open the
oven door slightly with a wooden spoon and leave for one hour. Then remove cake from oven,
place pan on rack in a draft-free area and let sit another hour. Cover top of pan with foil, sealing
well. Refrigerate at least 4 hours before serving. Slices best when knife is wiped between slices.
Serves 12-16 happily!