Olivia's Pumpkin Cheesecake

Simple, Easy Lacto Vegetarian Dessert Recipe

You'll need an 8 or 9" baked pie shell for this cheesecake recipe. You can buy a pie shell, use Olivia's recipe for butter short crust pastry below, or try our vegan pie crust

Butter Short Crust Pie Shell Ingredients:

• 1/2 cup butter (1 stick) room temperature
• 1 1/2 cup unbleached white flour, sifted through a sieve or strainer
• 1 Tbsp water
• 1/4 cup sugar (coarse, unrefined if available)

Crust Directions:

1. Place one third of the sifted flour, all of the butter and the water in a mixing bowl
2. Cream with a fork or pastry blender until well mixed
3. Stir in the remaining flour to form a firm dough
4. Turn out onto a lightly floured tabletop or board and knead thoroughly until smooth and silky
5. Place in a plastic bag and leave in the refrigerator for 1/2 - 1 hour (Don't leave the dough in the fridge too long, as it will become hard and difficult to roll out)
6. Preheat the oven to 375 degrees
7. Roll out the crust to fit a shallow 8 or 9" pie pan, place in pan and trim the edges
8. Prick all over the bottom with a fork, and bake for 10 - 15 minutes
9. Cool on a rack

Filling Ingredients:

• 8oz Cream Cheese
• 1 3/4 Cups Cooked and Mashed Pumpkin
• Juice of 1/2 lemon
• 1 cup sugar
• 1 tsp pumpkin pie spice
• 8 or 9 inch pie shell

Filling Directions:

1. In a large bowl combine cream cheese, pumpkin, lemon juice, vanilla, sugar and pumpkin spice
2. Mix by hand, then blend in a blender, or use a hand blender
3. Mixture should be uniform in color and consistency
4. Fold into pie shell and bake at 350 degrees for 1 hour
5. Small ramekins take less time (SV would estimate half or less)