Cushaw Cheesecake Tuesday, October 4, 2011


1 ¼ cups graham cracker crumbs
1 cup granulated sugar, divided
¼ cup butter, melted
2 cups cushaw (or pumpkin) puree
½ tsp ground cinnamon
¼ tsp each, nutmeg and ground ginger
3 8 oz pkg cream cheese, softened
¾ cup light brown sugar
1/3 cup all purpose flour
2 tsp vanilla
6 eggs


Preheat oven to 350 deg. Stir crumbs, ¼ cup sugar and butter together. Press the mixture in the bottom of a 9 inch springform pan. Bake for 5 minutes. Remove from oven and allow to cool. Blend cushaw, spices and flour thoroughly. Beat the cream cheese with a heavy mixer until light and fluffy. Beat in remaining sugar, and brown sugar. Beat in vanilla and squash mixture. Scrape sides of the bowl as necessary. Add the eggs, one at a time, and beat until well mixed. Pour mixture into prepared crust. Place the pan onto a large sheet of foil and press the foil up around the pan to prevent leaking. Reduce oven heat to 325 deg and bake the cheesecake about 1 ¼ hours or until firm around the sides and just barely soft in the center. Turn off oven and allow cheesecake to cool one hour. Remove from the oven and allow to cool completely. Cover tightly in the pan and chill before serving.


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