This pumpkin cheesecake recipe comes from the Decadent Dinners and Lascivious Lunches by Norma Ewalt. With a title like that, how could I not pick this up at a thrift store?
According to her obituary, Ewalt “traveled to promote [the book] through TV interviews, radio, and culinary expo’s.” It says, ” In addition to her amazing culinary talent, Norma was an artist, knitter and creative “crafter” Norma will always be remembered and loved for her amazing artistic and culinary talents, sense of humor, strength, compassion and devotion to her family. ”
The subtitle of this book is “X-Rated Recipes for Sensuous Cooks and Their Friends,” and the book is dedicated to Ewalt’s husband “who for 25 years made my wildest dreams come true.” Ahem.
The cookbook is rife with humor and good recipes. For example, on the table of contents page, there’s a statement that the proceeds from the sale of the cookbook will go to the charity of your choice:
- The Linda Looselace Home For Tired Trollops
- The Sunkissed Institute for the Study of the Sectional Performance of Naval Oranges
- The Annual Agronomy Award for the Improvement of a Strain of Wild Oats
- The Union for Stiffening the Resolve
- The League for the Prolongation of Connubial Bliss.
Any other cookbook might have an introduction, but here, there’s Foreplay.
As far as I’m concerned there are no rules for what I call decadent dining (or lascivious lunching.) The idea is simply to invite romance to your table, to turn a dinner date into an excuse to act out your most delicious fantasies, to allow your taste buds to whisk you away on a foreign intrigue.
This recipe for pumpkin cheesecake is on page 259. It sounds about right for this time of the year, doesn’t it? While the pumpkin cheesecake has a sour cream topping, I imagine Norma might not mind the addition of some canned whipped cream – especially if it led to lascivious activity with the one you love.
P.S. There are no instructions for what to do with the topping other than “spread the topping;” my guess is you’ll combine the sour cream, sugars, and vanilla until smooth.
This recipe makes two cheesecakes. The extra pie will freeze well, and can be held for later use.
- 1 8 ounce package cream cheese softened
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/3 teaspoon ground cloves
- 3 eggs unbeaten
- 1 1/2 cup canned pumpkin
- 1 cup evaporated milk
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 8" crumb crusts
- 2 cups sour cream
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 teaspoon vanilla
Cream the cheese, sugar, cinnamon, nutmeg, ginger, cloves, and salt in a large mixing bowl.
Add the eggs one at a time, beating well after each addition.
Blind in the pumpkin, milk and vanilla.
Divide filling in two crusts. Bake t 350 for about 40 minutes or until the center is set.
Remove from oven and spread the topping over each.
Bake another 5 minutes. Remove and cool. Refrigerate overnight, covered.