Life Stuff...: Pumpkin Cheesecake!

I tend to be very health conscience and try to eat “good stuff” most of the time—but I have to admit it—I have a sweet tooth. In a perfect world a piece of cheesecake with fresh raspberries and a drizzle of raspberry sauce would be considered a perfect breakfast. After all, cheese is a good source of protein and calcium, eggs are an excellent source of protein, the fruit is packed with vitamins, minerals, carbohydrates and fiber! A perfect meal! Right? lol!!!

Rule number one: When planning nutritious meals Do NOT make food selections based solely on what tastes good. For most people the best way to obtain the essential nutrients (carbohydrates, fat, protein, vitamins, minerals and water,) needed for the proper growth and maintenance of our body, is to eat a wide variety of natural fresh, minimally processed foods. A well balanced diet includes fruits, vegetables, grains, proteins and dairy products.

I was lucky growing up in northern Wisconsin where my parents planted a huge vegetable garden, and produced their own meats & poultry. We had apple trees for sauce, jelly and pies; and we picked strawberries and wild blueberries, raspberries and blackberries. My Dad even made his own maple syrup! The pantry and freezer were always full and provided for well-balanced meals year round. My mother was a great cook & modeled good nutrition. However, there was usually room for dessert too!

I think it (my sweet tooth and love of baking) is partially genetic! My grandmothers, Great Aunt Marie, my Uncle Vince (a professional baker—he was the best!!!) and his son Donnie(also a baker), all my aunts, my mother and my sisters— were or are all great bakers! Bread, donuts, pies, cookies, rosettes, cakes, kolaches, coffee cakes, and pastries were a favorite part of family gatherings. I love baking and sharing goodies—it is relaxing, gives me a since of accomplishment, reminds me of family and friends, creates smiles, smells wonderful, and of course tastes so delicious!

With the holidays sneaking up on us, I thought I would share a few of my favorite recipes. So, with Thanksgiving right around the corner, you might want to try this pumpkin cheesecake. It is so good that you just might want to try justifying eating it for breakfast too!

Enjoy!

Pumpkin Cheesecake

Crust:

1 ½ cup finely crushed gingersnaps

¾ cup finely chopped toasted pecans or hazelnuts

3 tablespoons brown sugar

6 tablespoons unsalted butter, melted

Preheat oven to 325 degrees. Mix gingersnaps, nuts and brown sugar together.

Add butter and stir until well combined.

Press mixture onto the bottom and 2 inches up the sides of a 9-inch spring form pan.

Bake 8 minutes. Cool thoroughly.

Filling:

1 ½ pounds cream cheese, at room temperature

1 cup packed brown sugar

1 ½ cup cooked pumpkin

½ cup heavy whipping cream

1/3 cup pure maple syrup

1 tablespoon vanilla

¾ teaspoon cinnamon

¼ teaspoon allspice

4 eggs

Beat cream cheese and brown sugar in bowl until fluffy.

Beat in pumpkin. Add whipping cream, maple syrup, vanilla and spices and stir until smooth.

Add eggs, one at a time, beating until combined. Pour the batter into the prepared crust.

Bake the cheesecake at 325 degrees until it is puffed up and the center is not quite set—about 1 ½ hours. Place on a rack and cool 30 minutes. Run small knife around the pan sides to loosen cheesecake. Cool completely. Cover and refrigerate overnight.

*Nutrition tips: Use low-fat cream cheese rather than full fat cream cheese. Substitute low-fat evaporated milk for the heavy cream. The cake will not be quite as creamy smooth and rich, but you can reduce the amount of fat up to 90% and calories per serving in half!!!

To serve, top with a dollop of whipped cream and a piece or two of praline.

Here is a recipe to make your own praline!

Praline

1 cup granulated sugar

1 cup packed brown sugar

½ cup evaporated milk

4 tablespoons butter, cubed

2 teaspoons vanilla extract

1 ½ toasted pecans, whole or coarsely chopped

Line a cookie sheet with buttered parchment paper or aluminum foil. In a medium saucepan over medium heat, combine the sugars and evaporated milk stirring until sugar dissolves. Insert a candy thermometer.

Cook stirring occasionally, until the candy reaches 239-240 degrees (soft ball stage-when a ribbon of candy dropped into cold water forms a soft ball that can be easily flatten between your fingers.) Remove from heat and add the vanilla, butter and nuts, stirring constantly until the candy begins to get thicker and lighter in color. It is important not to stir too much, as the candy can quickly become rock hard. Drop the candy by spoonful or spread the pralines on the prepared sheet and spread with the back of a spoon to a thin layer.