1 -1/4 cup ground nuts or graham cracker crumb or any combination
1/4 cup sugar
1/3 cup melted
Filling
4 packages of room temperature cream cheese.
4 eggs room temperature
2 cups processed pumpkin (1 can will work here)
1 3/4 cups sweetened condensed milk*
1/4 cup maple syrup
2 tblsp flour (can use rice flour or coconut flour)
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
1/4 tsp mace
4 threads of saffron ( Optional: I only make this once a year and I splurge)
1/2 tsp salt
Directions
Preheat the oven to 300 degrees.
To make the crust blitz the ingredients together and press them into the bottom of a springform pan. If you want to bake this for 10 minutes at 30 degrees you can but I don’t bother.
Mix cream cheese and eggs until well creamed.
Add remaining ingredients one at a time.
Pour over the crust in spring form pan.
Place in oven and cook for 1 hour or until a tester comes out clean. The cheesecake will fluff up like a souffle a bit.
Turn off the oven and let the cheesecake cool in the oven.
Sweetened Condensed Milk
Ingredients
6 cups organic whole milk
1 stick butter
4 1/2 cups organic evaporated cane juice
1 vanilla bean or 1 tablespoon Vanilla Extract
Directions
Melt the stick of butter in a 3 quart sauce pan.
Add milk, sugar and vanilla.
Bring to a boil and simmer for for an hour or until the mixture reaches 235 degrees; stirring frequently.
Take it off the heat and allow to cool. This thickens as it cools, so don’t worry if it isn’t as thick when it is hot.
Domestic Medicine 