Donna van Veghel-Wood graduated from the two year Culinary Arts Programme at George Brown College including three month Italian Culinary Arts programme in Italy. Worked for five and half years at "JK ROM" Restaurant and Catering company with Jamie Kennedy. Started and ran "donna&co." catering company for five years. Presently, owner of "frankie's ristorante" in Uxbridge.
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Pumpkin Cheesecake
?Uxbridge has fresh pumpkins. And not just for jack-o-lanterns. At the next (and last) Farmer's Market in Uxbridge next Sunday, or at a roadside stand, buy one or two pie pumpkins. They are smaller than the jack-o-lantern size pumpkins - about 6” to 8” around.
Wash the pie pumpkin and cut in half. Scoop out the seeds. (Save the seeds, clean them slightly, season and bake at 300 F until crispy and enjoy as a snack.)
Back to the Cheesecake: Bake the pumpkin in the oven, cut side down, until tender. Remove from the oven and scoop the flesh into a bowl.
Puree the pumpkin flesh in a food processor. Set aside two cups of puree and stir in a half-cup of brown sugar along with a tsp. of cinnamon and salt to taste.
Crust
The crust can be a traditional graham cracker crust or you can try my ginger crust made with ginger cookies that you buy or bake yourself.
Take enough ginger cookies to make three cups when crumbled in a food processor. Add a half-cup of butter and mix together. Press into a buttered 10” spring form pan. Bake for ten minutes in a 350F oven. Let cool.
Cheesecake filling
Mix together in a stand mixer or bowl with a hand held mixer:
3 pkgs. - 250g each cream cheese - softened,
1 cup granulated sugar (or sugar substitute)
2 Tbsp. flour
1 tsp. vanilla
3 eggs
Pumpkin puree (from above)
Cream the cream cheese until smooth and creamy. Gradually beat in the sugar, the flour, and vanilla. Beat in the eggs one at a time and then the pumpkin puree. Pour this mixture into the prepared pan of cookie crumbs. Place this pan into a larger roasting pan that has been filled halfway with hot water - this is called a Bain Marie. Bake 40 min. at 300 F or until the cheesecake is almost set. The cheesecake will still 'jiggle' in the middle when done. Cool and store in the refrigerator at least three hours before eating. Garnish with whipped cream and chocolate if desired.
The sweet and subtle taste of the fresh pumpkin mixed with a minimum of spice is amazing in this creamy cheesecake. This is a light and wonderful finale to a Thanksgiving meal.
While eating your Thanksgiving meal, reflect on why we are thankful: family, friends, health, an abundance of fresh food and water, a sunrise every morning....
Enjoy! Enjoy! Enjoy! And thank you all.
