Friday, June 7, 2013

Almond Pumpkin Cheesecake

Have you read my post about the Pumpkin Cheesecake from Sugarbee?  If not, then let me just share you a bit of how I got stung and got addicted to one of their goodies.  
It was our last stop for a sweet craze for a Halloween treat for the family.  I was looking for a new dessert to try and feature at the Baker's Dozen fair at The Powerplant mall, here at my blog.  It was Halloween after all ,so I got a bunch of stuff to take home for the rest of the weekend.  But there is one best pastry that really took me to heaven and back.  Yes, Halloween inspired.  It was Sugarbee's Pumpkin Cheesecake.
To read about how I craved and indulged in it, kindly read here: 
So what came next?
Yes, I've searched everywhere for that pumpkin mix, so I can try making one at home, since I was able to find a good recipe for it.  But I didn't get lucky enough to.  But God makes ways, even in this berserk hobby of mine, He opens up blessings.  It was through Tita Marikit Figueras.  She bought me a big can of mashed pumpkin at Cash n Carry-the only grocery I didn't check.
Still, it took me a long time to garb on my baking mitts and apron and make a treat out of the can of pumpkin.
Alas, this post would be more than enough (I hope) to thank Tita Kitty for the love.
 
Ingredients:

2 cups crushed graham crackers
1/4 cup sugar
1/2 butter or margarine, melted
2 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup  canned pumpkin
1/2 cup  sugar  (or 1/4 cup granulated white sugar + 1/4 Ideal Diabetic Stevia-based sweetener)
1/2 tsp.  vanilla
1 tsp.  ground cinnamon
Dash  ground cloves
Dash  ground nutmeg
3 medium  eggs

Procedure:

PREHEAT oven to 350°F.

Make the crust.  In a large bowl, combine butter, sugar and graham cracker crumbs. Press into bottom of pan and put in the oven for 10 minutes.

Beat cream cheese, pumpkin, sugar, vanilla and spices in large bowl with electric mixer on medium speed until well blended. Add eggs; beat just until blended.

Make the crust.  In a large bowl, combine butter, sugar and graham cracker crumbs. Press into bottom of pan and put in the oven for 10 minutes.

POUR into crust.

BAKE 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. 

I topped mine with almonds.  Forgot to mention I added almonds in the crust, but it's an option.  You can add crushed almonds to your crust but add a little more butter, say for 1/4 cup crushed almonds or nuts, you can either add 2 tablespoons butter or replace 1/4 cup graham crackers with it.

You can also top it simply with whipped cream or salted caramel or any syrup that you fancy.  Though not sure whether something chocolatey would match perfectly with pumpkin.
My nine inch baking pan was not enough for the whole family, because everyone couldn't have just one slice.  What I like best about this is that there is no "umay-factor."  Because it is not too sugary, you can have as many bites as you can without getting tired of the taste.  Another plus factor of this dessert is that, it has the benefit of having a veggie and dessert in one.   Pumpkin, like our very own squash is rich in Vitamins A and C, essential fatty acids and fiber, plus more cancer-fighting benefits as well.
The added crunch from the almonds make this a mix of soft and smooth filling with the crusty and good crispy munching.
Just make sure that it is fully set and cold when slicing and serving!
Enjoy!

7 comments:

  1. oh God Im drooling. LOL Are you selling this? :D

    ReplyDelete
  2. Nope, coz it's hard to find canned pumpkin but if I decided to, I will let you know. Or you can check out Sugarbee. They sell Pumpkin Cheesecake at Baker's Dozen at the Power plant Mall, Rockwell.

    ReplyDelete
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