Blood Type Diet Recipe

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Cranberry and Pumpkin or Winter Squash Cheesecake

• 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])

• Make crust and place in a 10 inch spring form pan. Pre bake as per instructions and allow it to cool.
• In a saucepan combine cranberries and 1/4 vegetable glycerine or agave nectar.
• Heat for 10 minutes till berries pop and sauce thickens.
• Let cool completely.
• In a bowl beat cream cheese and 1/3 cup vegetable glycerine till smooth.
• Add eggs and sour cream and beat till smooth.
• Put 1 cup of this batter into a blender.
• Add squash/pumpkin puree and ginger to remaining batter and mix.
• Pour this batter into the cheese cake pan.
• Add the berries mixture to the blender and blend.
• Pour this mixture on top of the other cheesecake mixture.
• Using a butter knife swirl the cranberry mixture in a spiral pattern.
• Bake at 325F for approximately 1 hour until the center is still somewhat jiggly.
• Turn off the oven and leave the oven door open for 2 hours until the cake cools.
• 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?