Newark Natural Foods

1 cello pkg. graham crackers, ground into crumbs

1/2 cup butter, melted

Grind graham crackers into crumbs in food processor or put into a plastic bag and crush with a rolling pin. Add crumbs to butter and press into a 10” spring form pan. Prebake for 5 minutes at 375º

Cheesecake
 

1 small pie pumpkin or other dense, sweet winter squash like butternut or buttercup

1 ¼ lbs. cream cheese, softened

1½ cups maple syrup

1 egg

½ cup whipping cream

2 tsp. molasses

2 T. arrowroot powder

1 T. vanilla

1 tsp. cinnamon

½ tsp. ginger

pinch each of cloves, allspice and nutmeg

Bake pumpkin at 375º for 45 minutes to an hour, until very soft. When it is cool enough to handle, peel the skin off and remove the seeds and stringy insides. Measure out 1 ¾  cups  and refrigerate or freeze the rest 

Whip cream cheese until creamy and smooth. Puree the pumpkin in a food processor or blender with the maple syrup. Add all ingredients to cream cheese and beat until well mixed. Pour filling over crust and bake at 375º for 1 hour. Cheesecake will not be completely set when you remove it. Cool completely and refrigerate overnight.