Pumpkin Cheesecake Crust:

1 cup flour (we use organic whole wheat)

1/3 cup brown sugar

5 tablespoons butter

2/3 cup almonds

(1) Put all the above ingredients in a food processor and process until smooth. Press mixture into the bottom/sides of at least an 8x8x1-1/2 inch glass baking dish.

(2) Bake crust at 350 degrees for around 5 – 10 minutes.

Pumpkin Cheesecake (makes 2 pies):

3 – 8 oz packages of cream cheese, softened

1/4 cup granulated sugar

1/4 cup brown sugar

3 tablespoons flour

1 teaspoon fresh grated cinnamon (may use ground)

1/4 teaspoon fresh grated nutmeg (may use ground)

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1 tablespoon fresh grated ginger (grated finely)

1/8 teaspoon salt

1 teaspoon vanilla

3 eggs

12 ounces winter squash puree (roast or steam butternut, kobacha or pumpkin squash until tender and mash with a food processor or blender)

1/4 to 1/2 cup semi-sweet chocolate chips (purchase good chocolate!)

(1) Put the Cream Cheese, Sugars and Pumpkin in a food processor or blender

(2) Add Eggs, two at a time, blending/processing until smooth

(3) Add Spices and Flour, blending/processing until smooth

(4) If you wish a chocolate swirl into the cheesecake, you will reserve around a 1/4 to 1/2 cup of cream cheese/pumpkin mixture

(5) Pour Cheese Cake mixture into prepared crust or glass dish.

(6) In double broiler, melt chocolate until smooth, add reserved cream cheese mixture to make a more liquid solution. Using a fork/knife, add chocolate mixture to the cheesecake mixture, creating a marble effect.

(7) Bake at 375 for 20 minutes, then turn down the oven to 325 and bake another 20 minutes