• Oxford, Richmond VA
  • Hillsborough, Raleigh, Durham, Chapel Hill, Triad
  • Asheville & Western NC
  • Charlotte, Triad
  • Hillsborough, Saxapahaw, Raleigh, Durham, Chapel Hill
  • Eastern Carolina Organics
    2210 E. Pettigrew Street
    Durham NC 27703
    Ph. 919.542.3264


Pumpkin Cheesecake

  • Crust
  • 1 1/2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 3 tablespoons melted butter
  • 1/2 teaspoon cinnamon

  • Filling:
  • 2 (8 ounces each) packages cream cheese, softened
  • 1 cup whipping cream
  • 1 cup roasted pumpkin puree
  • 3/4 cup granulated sugar
  • 4 eggs, separated
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Cut pumpkin in half, Scoop seeds and stringy pulp out, roast pumpkin halves in baking dish face down for 1 hour or until soft. Cool, scoop pulp into strainer and allow to sit for an hour to drain off excess moisture. Puree in food processor or mash well with a spoon

Combine crust ingredients; press into bottom and about 2 inches up the sides of a 9-inch spring form pan. Bake at 325° for 5 minutes.
In a large mixing bowl, combine cream cheese with cream, pumpkin, sugar, egg yolks, flour, vanilla, spices, and salt. Beat until smooth. Beat egg whites until stiff; fold into the pumpkin mixture. Then Spoon batter into crust. Bake at 325° for 1 hour. Cool thoroughly before serving, at least three hours.

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