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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Nov 14, 2011

Pumpkin Custard Orange Cheesecake

This is a very unusual cheesecake - it's base is pumpkin custard.  The top is orange cheesecake.  The trick to any cheesecake is to make sure the cream cheese and/or sour cream are room temperature.

3/4 cup crumbled sliced almonds
3/4 cup + 1 Tbl grated carrots
5 large eggs
3 cups grated pumpkin
6 Tbl All Purpose Flour
1 medium orange
1 tsp ground ginger
1 Tbl cake flour
1 1/4 cup sugar
8 ounces cream cheese
1 cup sour cream
1/4 tsp salt

Preheat the oven to 350 degrees.

Beat 3 of the eggs with 3/4 cup sugar.  Fold in pumpkin, 3/4 cup carrots, all purpose flour, all but 1 tsp orange rind, ginger and almonds.  Spread into a 9 inch greased spring form pan.  Bake on a cookie sheet for 40 minutes. 

Beat the cream cheese in a food processor until smooth.  Add the remaining 1/2 cup sugar, the remaining eggs and orange rind and the rest of the ingredients.  Pour the mixture on top of the custard.  Sprinkle with remaining carrot. 

Bake 40 - 45 minutes until firm.  Chill.

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