Boston Locavore: Pumpkin Cheesecake

Someone told us a story recently of a four year old who looked her straight in the eye and said, "Do you have any idea how hard it is for a little boy to wait a whole year for Christmas?!"

Fortunately for him, the media and the commercial world are in league with the children and are working their hardest to get the holiday spirit (read: "shopping") off the ground as quickly as possible.

Fear not! The Bostonist Locavores are ready to push back against the plastic and tinsel with a little local action. Remember paper chains? How bout stringing some local cranberries with some popped local corn?

In the burgeoning local holiday spirit, this week's locavore offering is a bit of a twist on an old favorite: pumpkin pie? How about pumpkin cheesecake instead?

Crust:
1 1/2 cups graham cracker crumbs
1/3 cup local butter
3 T sugar

Filling:
2 packages local cream cheese (16 oz total) at room temperature
1 cup sugar
4 local eggs
1 cup local pumpkin pulp (see preparation below)
1 t each nutmeg and allspice
1 T cinnamon

To prepare pumpkin pulp, cut pumpkin in half, from the stem to the bottom, removing stem, and scraping out the seeds inside, which you can separate from the icky stuff, toss in olive oil and salt, and roast for 10 minutes at 350 for snacking on.

Place the two halves, cut side down on a baking sheet and pour 1/4 cup of water around them. Roast for 1 hour at 350, or until the tops fall in. Allow the pumpkins to cool, then scoop out the roasted flesh and mash. Save the extra in the freezer for pies or future cakes.

For the crust, mix together the three ingredients and press, firmly, in the bottom of a 9" spring-form pan. It is very important to push the crust into the seam of the pan, all the way around the bottom edge, so that the filling will not leak out.

Pre-bake the crust in a 350 degree oven for 10 minutes to harden it.

While it is baking, place the cream cheese and the sugar in a mixer bowl and whip it very, very well- for at least 5 minutes- at full speed, scraping the sides down to make sure it is all whipped.

Add eggs, one at a time, mixing between each one.

Finally, add pumpkin pulp and spices, and mix.

Pour the filling into the cooled crust.

Reduce the oven heat to 325.

Place a pan of hot water in the oven under the cheesecake, to keep up the moisture level

Bake for 1 hour, or until the center is almost set (but still a little jiggly)

Remove the cheesecake to a wire rack to cool. While it is still hot, carefully run a knife around the outside edge, so that as it cools and contracts it does not slump in the center.

When the cheesecake is cooled place it in the refrigerator and allow it to set for at least 6 hours before serving.

You can serve this cake untopped, or simply stir some sour cream until it is smooth to use as a frosting, and decorate with a sprinkling of nutmeg or cinnamon.

This recipe makes one cake, and is easily multiplied.

Post contributed by JJ Gonson, a locavore and personal chef. Read her blog at Cuisine en Locale.

Image tagged "Bostonist" by Flickr user Oberazzi.