Ann Creber's - Pumpkin & Peanut Cheesecake
Recipes
by Ann Creber
With vegetables so expensive in the supermarkets, it is encouraging to see that pumpkin is still reasonably priced. I know, too, that many keen gardeners will have their pumpkin harvest stored away for winter use. My Dad was a keen veggie gardener and we always seemed to have a pile of pumpkins stashed in a cane laundry basket on our covered back verandah! This is an easy recipe and one I particularly like.
INGREDIENTS
Serves 6-8
- 60gr butter, melted
- 1 cup dry breadcrumbs
- 1 cup grated Parmesan cheese
- 500g ricotta cheese
- 4 free-range eggs, lightly beaten
- 2 cups mashed cooked pumpkin
- 4 rashers grilled bacon (chopped)*
- 2-3 spring onions, chopped
- 1 cup toasted pine nuts
- Chopped fresh herbs such as parsley, oregano, basil
METHOD
- Combine melted butter, breadcrumbs and half the Parmesan and press into the base of a buttered and lined 24 cm spring-form pan.
- Beat the ricotta until smooth, gradually add the eggs. Fold in the pumpkin, bacon, spring onions, pine nuts and remaining Parmesan.
- Pour into the lined tin and bake at 180oC for 50-55 minutes.
- Serve hot or cold, cut into wedge and sprinkled with fresh herbs.
* For vegetarians, substitute for bacon whatever you would normally use in its place.
Very good for a picnic or the footy!
Ann Creber
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