Reprinted from The Blood Type Diet Website (www.dadamo.com)

Cranberry and Pumpkin or Winter Squash Cheesecake
1 vote

Contributed by: gulfcoastguyAdded: Jan 09, 2008 at 07:19 PM



Best Used By Blood Types:
  • Type A (4 beneficials)
  • Type A Non Secretor (4 beneficials)
  • Type AB (5 beneficials)
  • Type AB Non Secretor (5 beneficials)
  • Type B (4 beneficials)
  • Type B Non Secretor (5 beneficials)
  • Type O (3 beneficials)
  • Type O Non Secretor (3 beneficials)
Category:
  • Dessert
Ingredients:
  • 1 cup fresh or frozen cranberries
  • 1/4 cup vegetable glycerine or agave nectar plus 1/3 cup of the same
  • 24 ounces cream cheese or neuchaftel cheese (according to food lists), at room temperature
  • 5 large eggs
  • 2/3 cup sour cream
  • 1 cup pureed pumpkin or winter squash like butternut(thick)
  • 1 teaspoon ground ginger
  • 1 recipe Faux Graham Cracker Crust for Cheesecakes(see recipebase])
How to make it:
  1. Make crust and place in a 10 inch spring form pan. Pre bake as per instructions and allow it to cool.
  2. In a saucepan combine cranberries and 1/4 vegetable glycerine or agave nectar.
  3. Heat for 10 minutes till berries pop and sauce thickens.
  4. Let cool completely.
  5. In a bowl beat cream cheese and 1/3 cup vegetable glycerine till smooth.
  6. Add eggs and sour cream and beat till smooth.
  7. Put 1 cup of this batter into a blender.
  8. Add squash/pumpkin puree and ginger to remaining batter and mix.
  9. Pour this batter into the cheese cake pan.
  10. Add the berries mixture to the blender and blend.
  11. Pour this mixture on top of the other cheesecake mixture.
  12. Using a butter knife swirl the cranberry mixture in a spiral pattern.
  13. Bake at 325F for approximately 1 hour until the center is still somewhat jiggly.
  14. Turn off the oven and leave the oven door open for 2 hours until the cake cools.
  15. Take out of the oven and cool completely then refrigerate.

    Note:
    A list of potential modifications: neuchaftel or possibly chevre(soft goat cheese) instead of cream cheese, pecans or walnuts instead of almonds in the crust, possibly yogurt for the sour cream. I know it is kind of long and you might have to taste the batter and adjust the sweetness. I don't know a substitute for the sour cream. Maybe the other GT's can come up with one. Yogurt?

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Egg (chicken)1 N N N B N N N N
Ginger1 B B N B B B B B
Cranberry1 B B B B B B N N


BTD Variations and Substitutions Analysis:

Nut/Seed Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Walnut (English)1 ,2 B B B B N B B B
Almond/Almond Butter1 N N N N N N N N
Pecan/Pecan Butter1 ,2 N N N N N N N N

Sweetener Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Agave Syrup- N N N N N N N N
Vegetable Glycerine (Glycerol)1 ,3 N N N N N N N N

Dairy Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Sour Cream (low/non-fat)- N A B B N N A A
Cream Cheese- A A N N N N A A
Goat Cheese- N N B N B B N A
Yogurt1 N N B N B B A A

Vegetable Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Pumpkin1 B B N N A N B B
Squash (Summer/Winter)1 ,2 ,3 N N N N N N N N

[1] This recipe uses ingredients which may help limit bacterial overgrowth.
[2] This recipe uses ingredients which may be genetically modified .
[3] This recipe uses ingredients with a high glycemic index.

  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Jan 10, 2008 at 01:34 PM By: Rodney