Pumpkin Cheesecake

I haven't been spending much time in my kitchen of late, but the recent occasion of a friend's birthday was an inspiration to come up with a pumpkin dessert. Not too rich, this will appeal to those who prefer savory treats, but also enjoy a hint of sweetness from time to time. I highly recommend using homemade pumpkin puree rather than the canned variety. Detailed instructions on how to make your own, along with photos, can be found here. Pumpkin puree also freezes well. I freeze it in one cup portions and let it thaw overnight when I plan to use it for a recipe.

Pumpkin Cheesecake (or crustless pumpkin pie)

2 cups of fresh pumpkin puree
4 large eggs (at room temperature)
1 1/2 cups of cream cheese (at room temperature)
1 1/2 teaspoons of cinnamon
1/2 teaspoon of freshly grated ginger
1/2 teaspoon of nutmeg
1/8 teaspoon of ground cloves
2 teaspoons of vanilla
2 tablespoons of brown sugar
4 tablespoons of honey
4 tablespoons of rum or kahlua

Grease a 9 inch glass pie plate generously with butter or oil.

Place all of the ingredients in a food processor and process until smooth. Pour the batter into the prepared pie plate and bake in a preheated 375 degree oven for roughly 45 minutes or until the cheesecake is set and a cake tester inserted into the middle comes out clean.

The cake can be served with freshly whipped cream or with a bit of caramel sauce drizzled over top.

More ideas for fresh pumpkin from Lisa's Kitchen:
Pumpkin Scones
Pumpkin Pie
Toor Dal Pumpkin Soup
Chickpea Pumpkin Burgers
Spiced Pumpkin Waffles

On the top of the reading stack: Penguin Classics Growth Of The Soil by Knut Hamsun

Audio Accompaniment: Hybrid by Michael Brook with Brian Eno and Daniel Lanios