Food For the Shabbat Table:

*Dairy

It’s winter now, but not too long ago, we were running around Pumpkin patches, visiting the corn mazes and doing all that is Autumn. Well, maybe or maybe not (Maybe next year?), but one thing is for sure, Pumpkins add a lot to your Shabbat Table.

I did however, run around to 10 different supermarkets looking for freaking canned pumpkin. If you did try to start early on all that is pumpkin you would have also noticed that there was a SHORTAGE of pumpkin in the early Fall. When the canned pumpkin did become available, (unfortunately Whole Foods was the first to get it…$$$$) I spent a nice amount of money stocking up on cans of pumpkins. I am telling you, if you like Pumpkin, you can do way more than the pumpkin pie (like my pals at TLC recommends in this article).

For now here is a slightly altered Paula Deen Recipe, which can be found on the Food Network. Go light on this one folks. Need a reason why? Click here.

In all seriousness, I modified it just a bit and it tastes the same. It’s a really good and easy cheesecake that everyone will love.

Pumpkin Cheesecake

Prep Time: 15 min

Inactive Prep Time: 4 hr 15 min

Cook Time: 1 hr 0 min

Serves: 8 servings

Ingredients

·          

Crust: 1 3/4 cups graham cracker crumbs 3 tablespoons light brown sugar 1/2 teaspoon ground cinnamon 1 stick melted salted butter

Filling: ·         3 (8-ounce) packages low fat cream cheese, at room temperature ·         1 (15-ounce) can pureed pumpkin ·         3 eggs plus 1 egg yolk (you can substitute with egg beaters for the 3 eggs) ·         1/4 cup low fat sour cream ·         1 1/2 cups sugar ·         1/2 teaspoon ground cinnamon ·         1/8 teaspoon fresh ground nutmeg ·         1/8 teaspoon ground cloves ·         2 tablespoon all-purpose flour 1 teaspoon vanilla extract

                                                  Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.