Pumpkin Dishes from Caramici’s Bistro & Bakery

Winging It jumped on the pumpkin band wagon with not one, but two great fall dishes from Caramici’s Bistro & Bakery! Owner, Diane Serra, and Chef Tim were in the kitchen making a pumpkin cheesecake and pumpkin ravioli. Both of these items will be featured on Caramici’s Local Restaurant Week menu. You can check out the Caramici’s Local Restaurant Week deal until Sunday, October 26th.

Caramici’s Pumpkin Cheesecake


– 2 1/2 pounds of cream cheese

– 1 1/2 cups of pumpkin puree

– 1 tablespoon of ground ginger

– 2 1/2 teaspoons of ground cloves and nutmeg

– 1 teaspoon of allspice

– 1 1/3 cups of sugar

– 1 teaspoon of vanilla

– 5 whole eggs

– 2 egg yolks at room temperature

– 1 cup of crushed gingersnaps



-To the crushed gingersnaps, add 6 taplespoons melted butter and mix with fork

-press the mixture into a 9” springform pan bottom and up sides

-Beat cream cheese until no lumps

– Add sugar and vanilla and beat until smooth

-Blend pumpkin with ginger, nutmeg and allspice and add to cream cheese mixture

-Add eggs and egg yolks 1 at a time blending after each addition

-Pour the filling into the crust

-Sit pan in a larger pan filled 2” with water

-Bake in a 300* oven approx 1 ½ hrs or until not shaky and cake pick comes out clean

– Let cool in pan for 10 mins. Loosen sides and cool in pan for 6-8 hrs. Best when made the day before serving


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