Pam Dawson’s Eggplant Cheesecake
Don't go e-w-w-w! You will be delightfully surprised at the gentle flavor that eggplant adds to a cheesecake. Always delicious. Besides, how many times to you get to enjoy a lavender colored dessert. Very showy.
Give it a try, you won't be disappointed.
- 2 cups graham cracker crumbs
- ½ cup sugar
- ½ cup plus 1 Tablespoon butter , melted
- *2-3 eggplants that equal 2lbs on scale at store , approximately 2 cups pureed. (the pear-shaped egg plants are the best, and the males less seeds)
- 4- 8 oz pkgs. of cream cheese , room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- 6 eggs
- 16 oz sour cream
- 1 ½ cup sugar
- red and blue food coloring
Preheat oven 350⁰
In medium bowl stir crumbs, ½ cup sugar and butter. Press evenly in bottom of pan. Bake 5 minutes. Cool on rack.
Cut stems off eggplant. Put on plate in microwave and cook for approx. 15 minutes. Check them so that they don’t get too soft. Let cool, peel, and remove seeds. Cut into chunks. Put ½ at a time into food processor until smooth. (Will look like pale green/yellow babyfood).
In large bowl beat cream cheese well. Add 1 cup sugar, vanilla and beat again. Add eggs one at a time beating after each one.
Add eggplant puree; and beat well. Put ¼ cup cream cheese mixture in small bowl. Add ½ teaspoon each of red and blue food coloring to the cream cheese in the small bowl and mix well.
Pour the purple cream cheese into the cream cheese mixture. Stir very slightly, then with a rubber spatula, scrape over crust in springform pan. Bake 45 minutes. Cool 15 minutes ONLY on rack.
In medium bowl with rubber spatula, stir together sour cream and 1 ½ cup sugar. Put 1/8 cup in small
bowl. Add ½ teaspoon each read and blue food coloring; mix well. Make swirls in sour cream. Carefully pour on top of cheese cake. Bake 10 minutes.
Cool on rack to room temperature then chill 12-24 hours before serving. Run knife around outside of cheesecake; remove sides and serve.
When snapping springform pan together, put on flat hard surface ( a tablecloth on a table won’t necessarily get it snapped back to the very bottom).
Personal notes from Pam: If graham crackers are already crumbed, it takes 1 ½ hours to prepare and then 1 hour 10 minutes in oven. Then the 12-24 hours cooling time.