Tuesday, October 27, 2015

Pumpkin Poem and Cheese Cake

Pumpkins
Orange, big, small
Pumpkin pie cooking
Seeds are good to eat
Vegetable

By, Kayla

Ms. Butler's Class
Dry Creek Elementary
Port Angeles, Washington
Assorted Poetry



I love this time of year.
The rich colors of the harvest promise flavor and comfort, plus a good dose of healthy nutrition.
This cheesecake is a delicious reward to share with your loved ones. 


Pumpkin Cheesecake


2 Graham Cracker Crusts
(I use pie pan shape, sometimes I make them: recipe below, sometimes I buy them pre-made)

1 small pumpkin 1 3/4 cup pulp
 or 1 can pumpkin (15 oz.)
1 lb cream cheese
1 cup maple syrup
2 eggs
1/2 cup whipping cream
1 teaspoon black strap molasses
1 Tablespoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon powdered ginger
a pinch each of allspice, ground cloves, nutmeg

Beat softened cream cheese until smooth.
Mix pumpkin and maple syrup.
Add to cream cheese. Mix.
Add the rest of the ingredients. Mix.
Pour evenly into crusts.
Bake at 375° for about one hour.
Allow to cool and refrigerate for several hours before serving

Graham Cracker Cheesecake Crust


1 package (1/4 lb.) graham crackers
1/2 cup butter

Make crumbs of the graham crackers in a food processor.
Melt butter.
Mix with crumbs.
Press into pie pans.
Bake at 375° for 5 minutes.
Let cool before filling.





And of coarse, there is always the option of creating a pre-baked pumpkin master piece. Happy Halloween!