Quintessential Quinoa Desserts by Abigail R. Gehring

Author:Abigail R. Gehring
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2014-01-01T05:00:00+00:00

Pumpkin Cheesecake with a Quinoa Maple Crust

Makes one 9-inch round cheesecake.

Preheat oven to 375˚F.

To make the crust, mix together all crust ingredients. Grease a 9-inch pie plate or springform pan, and then press the mixture into the bottom of the plate and up the sides. Bake for 10 minutes and then remove from oven.

To make the filling, beat the cream cheese until fluffy. Add the brown sugar, pumpkin, sour cream, vanilla, cinnamon, ginger, and salt, and beat until well combined. Add eggs one at a time, beating after each addition.

Pour filling into the crust and bake for about 45 minutes, or until filling is set. If you find that the crust is getting too dark while the cheesecake is baking, wrap the edges in tinfoil, being careful not to burn your fingers on the pie plate. Remove from oven.

Mix together topping ingredients in a medium bowl and then spread evenly over the top of the cheesecake. Bake for another 5 minutes and then remove from oven.

Allow to cool on a wire rack and then refrigerate several hours or overnight.

CRUST

2 cups cooked quinoa

½ cup brown rice flour

1 egg

¼ cup butter or coconut oil, melted

4 tablespoons maple syrup

½ teaspoon ground cinnamon

½ teaspoon ground ginger

FILLING

1½ (8-ounce) packages cream cheese, softened

½ cup light brown sugar

1 cup pumpkin puree

¾ cup sour cream

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon salt

2 eggs

TOPPING

¾ cup sour cream

¼ cup granulated sugar

1 tablespoon maple syrup

1 teaspoon vanilla extract

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