In The Kitchen With Sinnerviewer: Pumpkin Cheesecake
Last July, my Sweet Melissa & I were at Atlanta Pride. Strolling from booth to booth, we met the publishers of the new lesbian magazine Jane and Jane who were there to get new subscribers.
Although they were chintzy and not wanting to give away the swag that was on their table (Melissa couldn't even get a baseball cap when she subscribed) and they were kind of rude to me when I asked them if their writers were staff or freelance (they blew me off as if I were fishing for a job - which I was), one thing about our visit with them stuck in my mind: My Sweet Melissa asked if their magazine would have recipes.
Why she asked this I will never know because she doesn't and can't cook. When she tries, it's a sad affair and I either go to bed with a stomach ache or I have to sneak a bowl of cereal at bedtime since I'm hungry because my food disappeared into my napkin at dinner. Still, she likes magazines with recipes and when they told her that they would have recipes, she subscribed - even without the ball cap that they should have given her. (Cheap people irritate me)
The thought occurred to me today as I was pulling out my favorite Thanksgiving recipe that some other lesbians might like Lesbiatopia more if we had recipes. After all, some of us can cook. Even if we hate to but must do it in order to survive.
It also occurred to me that it took me 3 days to find this damn recipe which I almost lose each year. Therefore, if I published it here, I would always know where to go find it even if I lose my paper copy.
Without further ado, I share with you my famous recipe for Pumpkin Cheesecake:
3/4 C. graham cracker crumbs
1/2 C. ground pecans (optional)
2 Tbsp. sugar
2 Tbsp. brown sugar
1/4 C. butter, melted
3/4 C. sugar
3/4 C. canned pumpkin
3 egg yolks
1 Tbsp. cornstarch
1 + 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
(3) 8oz. pkgs. cream cheese, softened
1/4 C. + 2 Tbsp. sugar
1 egg yolk
Heavy whipping cream
1/2 tsp. vanilla extract
1/2 tsp. lemon extract
Combine 1st 5 ingredients, mix well. Firmly press mixture into 9" springform pan. Combine 3/4 C. sugar, pumpkin, 3 yolks, spices, & salt in med. bowl. Mix well & set aside.
Beat cream cheese w/ electric mixer until light & fluffy. Gradually add 1/4 C. plus 2 Tbsp. sugar. Mix well. Add egg and additional yolk and 2 Tbsp. whipping cream, beating well. Add cornstarch & flavorings. Beat until smooth. Add pumpkin mixture & mix well. Pour into springform pan. Bake @ 350 for 50-55 minutes. Center may be soft but will firm up when chilled. Let cool on wire rack, then chill.
Serve with cinnamon whipped cream:
Use remainder of whipped cream (about 2 C). In a cold bowl, pour whipping cream and 1/2 - 1 C. sugar (according to your taste) and 1/2 - 1 tsp. cinnamon (according to your taste). Whip with mixer until it becomes light and fluffy (not liquid). Be careful not to over whip.
If you'd like to see more recipes on Lesbiatopia, be sure to let us know here in the comments!