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Stay Cultured! -- A Fall desert that falls into Christmas... Easy Pumpkin Cheesecake
November 16, 2013

Thanksgiving in Canada is over. American Thanksgiving is yet to come. Wherever you are, this is a wonderful time of year to give thanks for the abundance of food most of us are privileged to have. God bless us all!

A Fall desert that falls into Christmas

Stay Cultured! November 2013, Issue #005 -- Stay Cultured! -- A Fall desert that falls into Christmas

Stay Cultured! brings you the latest additions in cultured dairy.

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In this issue...

Exclusive recipes you won't find on the website...

1. Easy Pumpkin Cheesecake and Caramel Sauce
This easy-to-make cheesecake comes with a touch of culture. Deliciously spiced, it’s made with creamy, strained yogurt. Big in flavor, low in calories!

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organic Vietnamese cinnamon (wonderful), organic vanilla, and coconut nectar not to mention Homemade Yogurt Ingredients

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Easy Pumpkin Cheesecake

This is a large recipe. I had extra pumpkin so I used closer to 3 cups pumpkin than 2 cups. The recipe made 2 small-medium cheesecakes, 7-inches and 8-inches diameter.

Serve with caramel sauce and whipped cream.


3 cups yogurt cheese (strained yogurt) 750 ml
2 cups cooked, pureed pumpkin (500 ml) OR 1-15 ounce can pumpkin 425 gm
4 eggs
1-1/4 cups sugar (I used coconut sugar crystals)330 ml
1teaspoon cinnamon 5 ml
1/8 teaspoon nutmeg 1 ml
1/8 teaspoon cloves 1 ml
1/8 teaspoon allspice 1 ml
2 tablespoons flour 30 ml
1 teaspoon pure vanilla extract 5 ml
garnish: pecans (optional)

3/4 cup gingersnap crumbs (can substitute graham cracker crumbs)180 ml
3/4 cup graham wafer crumbs 180 ml
1/4 cup powdered sugar (I used coconut sugar crystals) 60 ml
1/4 cup melted butter 60 ml


Heat oven to 350 degrees F (175 deg. C). In bowl, combine gingersnap and graham cracker crumbs with sugar and butter. Mix well. Press evenly onto bottom of 8-inch (20 cm) springform pan.

Beat eggs in bowl. Add sugar, spices, pumpkin, and yogurt cheese. Mix well. Add flour and vanilla. Pour over crust. Bake for 1 hour or until done. If the top is getting too brown while baking, cover with tinfoil. To test if done, insert a sharp knife blade or toothpick into cheesecake. If it comes out clean, it´s done. Cool. Refrigerate until ready to serve.

1 cup brown sugar or coconut sugar crystals 250 ml
1/2 cup butter 125 ml
1/4 cup evaporated milk 60 ml
1 teaspoon pure vanilla extract 5 ml

Combine ingredients in a pot and cook, stirring, over medium heat until thickened. Cool. Serve over pumpkin cheesecake.

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See you next month!

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