October is National Vegetarian Awareness Month, so over the next few weeks we’re sharing some meat-free recipes we think you’ll enjoy. An extra dose of veggies always does a body good!
Courtesy of Susan Nelson at Drip Café
Ingredients for the crust:
Ingredients for the filling:
Preheat your oven to 350 degrees F.
In a food processor, combine the cornbread croutons, rosemary, sage and sugar. Pulse until the croutons are fine crumbs. Next, slowly drizzle the melted butter into the mixture, pulsing until ingredients are combined. Press the mixture into the bottom of a 9-inch spring-form pan, forming a crust that’s about a half-inch deep on the sides.
In a bowl, whisk together the pumpkin purée, nutmeg, salt, white pepper, coriander and flour. Next, in a separate large bowl, use an electric mixer to cream the cream cheese. Add in the first spiced pumpkin mixture, blending thoroughly. Next add in the eggs, one at a time, beating until the filling is smooth and fluffy.
Pour the filling on top of the crust and bake on the middle rack of your oven for 45 to 55 minutes (or just until the center is set).
Let the cheesecake cool in the pan for 20 minutes, then chill completely in the fridge before cutting and serving.
(Tip: Drip Café recommends serving the cheesecake with a petite salad dressed in a brown butter-sherry vinaigrette.)