Pumpkin Cheesecake

            Some of my most favourite people in the world come from St. Thomas, Ontario – my soul-mate - Max, favourite actress - Rachel McAdams, and notably my favourite cookbook authors - Janet and Greta Podleski. The following blog is thanks to their recipe “Lovin’ My No-Oven Cheesecake: A light and velvety no-bake pumpkin cheesecake” from their latest cookbook Eat, Shrink and Be Merry.  Despite the fact this was already a “low-fat, healthy” cheesecake, I made a few more modifications and additions to the recipe.

Pumpkins, Cider, and Turkey with Cranberry sauce

            You know Thanksgiving is fast approaching with the return of Starbuck’s delectable Pumpkin Spice Latte – a personal fav. As a student, this holiday is one of my favourites. With Thanksgiving there is no stress over presents, excess decorations or colour co-ordinated family photos. Thanksgiving is a brief, sweet time to gather with loved ones and enjoy some classic North American dishes, such as a large butter-glazed turkey, medley of colourful root vegetables, or the signature pumpkin pie. How could Thanksgiving get any better?

           

            To my surprise and delight I was fortunate enough to stumble upon a recipe for “No oven Cheesecake”. Puzzled as I had never made cheesecake without the use of an oven, I decided to read further than the catchy title. It was a Pumpkin Cheesecake!!! Thanksgiving just got better!!

            My mind was set that I would make this recipe over the Thanksgiving weekend for my loved ones. My enthusiasm was blunted when I realized that I had never tasted a no-oven cheesecake, let alone a pumpkin one! So obviously, I was going to have to have a trial run on my uni friends (aka my guinea pigs).

            Off I went to the best grocer in Guelph – Zehrs, to collect the goods. I spent most of my time in the baking and dairy aisles. I am notorious for label reading, so my ten minute run to the grocery store took slightly that much longer. However, I found a Splenda version of brown sugar - a healthy brown sugar substitute to lower some calories, and I also found a Clubhouse Pumpkin Spice mix, comprised of cinnamon, nutmeg, ginger, and allspice. The spice mixed saved me from having to buy each individually, as well as will serve as potpourris in my room throughout fall! JK!

Numero Uno!

            I mixed the Graham cracker crust for the base of my cheesecake. However, I added a ¼ cup of dried cranberries, ¼ cup of chopped walnuts, ¼ cup of ground flaxseed and a little extra cinnamon. A couple tablespoons of the Splenda Brown Sugar Mix went into the crust. I was thrown off by the strange non-sweet odour of the darker than usual brown sugar, but after having a little taste-test deemed it undoubtedly sugar. Into the fridge went the crust to set for an hour!

Step Two!

            I mixed all the remaining “cheesecake” ingredients as per the recipe’s instructions, though when I went to pour it into the Springform pan I felt it was too thin, so I made the ultimate “NO NO” of baking - I added in extra cream cheese after everything had already been blended. As one could imagine, the cream cheese never blended as smoothly as it would have had it been added with the initial batch of cream cheese. Also, when I poured the mix into the pan it was certainly fuller than I anticipated – nearly overflowing. All I thought was YUMM!

Step 3

            Filled to the brim, I then covered the Springform pan with Ceram wrap and placed it in the fridge to set for the rest of the evening and overnight. The recipe requires at least 8 hours.

            Some would have been appalled, as the following morning I woke up and promptly went to my little kitchenette to decorate my no-bake cheesecake. Thankfully the cheesecake had set.

IMPORTANT: ALWAYS RUN A KNIFE ALONG THE EDGE OF THE SPRINGFORM PAN BEFORE REMOVING THE OUTER RING!

I chose to use whole pecans to garnish, as it is a Pumpkin Cheesecake and a common garnish for pumpkin pie is pecans. After photographing the final product, the most important test remained – the taste test!

            This was a moment of self-discovery for me. I decided that personally there are a couple fundamental elements that comprise cheesecake that I cannot live without:

1. Texture - moist and spongy

2. Taste - strong flavour without a "fatty" flavour

            The pumpkin cheesecake was more jelly-like than a baked cheesecake, so I would not have rated it high on texture. However, the flavour and mouthfeel were sensational!!! This cheesecake offers VERY strong “fall” flavours. Who would have ever thought you could have “seasonal” flavours, but on my palate they are quite apparent.

            Highly recommended recipe! This Pumpkin Cheesecake recipe will astound you by how healthy it is at no expense to the flavour!

Find the recipe in my Recipe Book. View helpful photos of the Pumpkin Cheesecake Making Process in my Photo Gallery.

Happy Turkey Day J