{"id":247,"date":"2009-11-28T14:44:28","date_gmt":"2009-11-28T21:44:28","guid":{"rendered":"http:\/\/taodekitchen.com\/tasty\/?p=247"},"modified":"2009-11-28T19:04:42","modified_gmt":"2009-11-29T02:04:42","slug":"spiced-refrigerator-pumpkin-cheesecake","status":"publish","type":"post","link":"https:\/\/taodekitchen.com\/tasty\/recipes\/spiced-refrigerator-pumpkin-cheesecake\/","title":{"rendered":"Spiced Refrigerator Pumpkin Cheesecake"},"content":{"rendered":"

In the last few years, I’ve tried a number of holiday recipes for the first time and a few were big hits. Cranberry Sauce, Apple Crumble Pie<\/a>, a new method of making spiced nuts, Artichoke Dip and more.<\/p>\n

This year I tried to remember where I got the recipe for the, I swore the best Cranberry Sauce I’ve ever had…I could not remember and barely could remember any ingredient past…well, cranberries!<\/p>\n

So, I will use this blog as it was intended, to record recipes I have tried and also family favorites – both old and new.<\/p>\n

Ok, now to the the recipe in the title of this post. Since I am wheat free and egg free these days I wanted a holiday dessert that I could enjoy. On the plus side, Patti really loves cheesecake. This recipe is a blend of a recipe I found from Whole Foods<\/a> and Rose Levy Beranbaum’s Pumpkin Cheesecake<\/a>.
\nThe Whole Foods recipe is a basic refrigerator cheesecake but I was hesitant that the pumpkin wouldn’t have that nice baked caramelized quality even though I am using canned pumpkin. So I stumbled on the Beranbaum method of cooking the pumpkin in a sauce pan with the sugar. Viola! A + B = Spiced Refrigerator Pumpkin Cheesecake<\/p>\n

Then I made up a crust that used a combo of oat bran and almond meal to avoid the wheat in graham crackers or gingersnaps.<\/p>\n

Spiced Pumpkin Refrigerator Cheesecake<\/strong><\/h2>\n

Amount\u00a0 Measure\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ingredient — Preparation Method
\n——–\u00a0 ————\u00a0 ——————————–
\n2\/3\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 cup\u00a0 almond meal
\n1\/2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 cup\u00a0 oat bran
\n1\/4\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 cup\u00a0 brown sugar
\n1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon\u00a0 cinnamon
\n1\/2\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon\u00a0 ground ginger
\n1\/4\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon\u00a0 allspice
\n1\/4\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon\u00a0 salt
\n4\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons\u00a0 butter — melted<\/p>\n

4\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons\u00a0 butter
\n1\/2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 cup\u00a0 brown sugar
\n1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 cup\u00a0 pumpkin puree
\n1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon\u00a0 cinnamon
\n1\/2\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon\u00a0 ground ginger
\n1\/4\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon\u00a0 allspice
\n1\/4\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon\u00a0 salt
\n1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon\u00a0 vanilla extract<\/p>\n

16\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 ounces\u00a0 cream cheese — 2-8oz packages, room temperature<\/p>\n

Preheat oven to 400\u00b0F.<\/p>\n

In a medium bowl, combine almond meal, oat bran, brown sugar, cinnamon, ginger, allspice, salt and melted butter. Press mixture into bottom of a 8 or 9-inch springform pan and about 1\/4-inch up the sides. Bake until golden brown and toasted, 7 to 8 minutes; set aside to let cool completely.<\/p>\n

In a small, heavy saucepan, melt the butter and sugar together. Stir in the\u00a0 pumpkin pur\u00e9e. Over medium heat, bring the mixture to a\u00a0 simmer, stirring constantly, about 5 minutes.
\nAdd the cinnamon, ginger, allspice, salt. Turn the heat to low and cook, stirring
\nconstantly, until the mixture has darkened and thickened a bit, about 5 minutes. Stir in the vanilla extract. Let cool to room temperature.<\/p>\n

In a medium bowl, mix cream cheese with an electric mixer until smooth. Add the cooled pumpkin mixture; beat until smooth. Transfer pumpkin mixture to prepared pan, spreading it out evenly over the crust. Cover and chill until set, about 6 hours, or overnight.<\/p>\n

Un mold and slice:
\nBe sure the cheesecake is thoroughly chilled – I froze mine. Have ready a serving plate and a cutting board as wide as the cake wrapped in plastic wrap.
\nUse a hair dryer to warm the outside side of the pan. Release and gently loosen the ring and then lift it off.
\nSet the board with the plastic wrap on top of the cheesecake and carefully invert the pan. Heat the base of the springform with the hair dryer and lift it off.
\nSet the serving plate on the bottom of the cheesecake and reinvert the cake. Lift off the plastic-wrapped board.<\/p>\n

To cut neat slices, use a sharp, thin-bladed knife dipped in hot water (wipe off excess water) between each slice.<\/p>\n","protected":false},"excerpt":{"rendered":"

In the last few years, I’ve tried a number of holiday recipes for the first time and a few were big hits. Cranberry Sauce, Apple Crumble Pie, a new method of making spiced nuts, Artichoke Dip and more. This year I tried to remember where I got the recipe for the, I swore the best […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,8,22,20],"tags":[14,31,27,32,30],"class_list":["post-247","post","type-post","status-publish","format-standard","hentry","category-egg-free","category-recipes","category-thanksgiving","category-wheat-free","tag-dessert","tag-egg-free","tag-recipes","tag-thanksgiving","tag-wheat-free"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/247","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/comments?post=247"}],"version-history":[{"count":5,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/247\/revisions"}],"predecessor-version":[{"id":249,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/247\/revisions\/249"}],"wp:attachment":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/media?parent=247"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/categories?post=247"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/tags?post=247"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}