This might be the best thing I have made so far! Just like I substituted ahuyama for pumpkin when I made Ahuyama Bread, I decided to try it in a cheesecake for my pseudo-Thanksgiving. I already had some ahuyama puree and some ground cloves left over from when I made the bread, so it was actually quite quick to make! It was delicious and made a perfect Thanksgiving desert alongside some Pecan Pie Tarts!
Makes one 9″ cheesecake
1 3/4 cups graham cracker crumbs
1/4 cup brown sugar
1/4 cup butter, melted
1 teaspoon ground cinnamon
3 (8 ounce) packages cream cheese
1 3/4 cups ahuyama puree
1/4 cup sour cream
1 1/2 cups brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 cup flour
2 teaspoons vanilla
Preheat the oven to 350 degrees F (175 degrees C).
Prepare crust by combining crust ingredients in a small bowl. Mix to combine with a fork. Press crust into the bottom of a 9″ springform pan.
Beat the cream cheese until smooth. Add pumpkin, eggs, sour cream, sugar, and spices. Blend until combined. Add flour and vanilla, and beat until well combined.
Pour filling into prepared crust.
Bake cheesecake in pre-heated oven for 1 hour. Cool half an hour, and then cover with plastic wrap and refrigerate at least 4 hours before serving. Can be made up to two days ahead of when it will be served.