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Recipe: Cultured Pumpkin Cheesecake

Rated 5.0 stars by 1 users

This common fall dessert adapts easily to using cultured foods. And because of the healthy fats in the recipe, the sweetener is kept to a minimum. With a hint of pumpkin and a dash of warming fall spices, this is sure to be a hit at your Thanksgiving table.

15 minutes

45 minutes



Fresh Cheese Making Kit

Cheese Fresh Cheese Making Kit

Fresh Cheese Making Kit


Our most comprehensive choice, the Fresh Cheese Kit contains two starter cultures and supplies to make five different varieties of soft cheese - feta, cottage cheese, cream cheese, fromage blanc, and traditional quark. Kit contains a Mesophilic Cheese Culture, a Fresh Cheese Culture, calcium chloride, vegetable rennet, cheese salt, butter muslin, a thermometer, and an instruction and recipe booklet.

Packaging and Equipment in the kit may appear different than pictured.

Buttermilk Starter

Other Buttermilk Starter

Buttermilk Starter


This heirloom culture makes batch after batch of traditional cultured buttermilk right on your countertop, easy as pouring milk in a jar. Bake with your buttermilk or add it to cream to make cultured butter.

Cream Cheese Starter Culture

Cheese Cream Cheese Starter Culture

Cream Cheese Starter Culture


Use a cream cheese starter at home to make fresh, tangy cream cheese. Cream cheese starter culture is great choice for new cheesemakers.


  • 1 cup graham cracker crumbs
  • 4 Tbsp. unsalted butter, melted and cooled slightly
  • ¼ tsp. ground ginger


  • 1 cup pumpkin purée
  • 4 Tbsp. cultured butter, softened
  • 16 ounces cultured cream cheese
  • 1 tsp. pure vanilla extract
  • 1½ tsp. pumpkin pie spice
  • ¼ tsp. salt
  • ½ cup powdered Sucanat (granulated Sucanat that has been powdered in a blender)


  1. Preheat oven to 400°F. Line a 9-inch spring form pan with parchment paper or grease a 9-inch pie pan.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and ginger. Press mixture into bottom of prepared pan and about ¼ inch up the sides. Bake 7-8 minutes or until golden brown. Set aside to cool.
  3. In a medium bowl, beat pumpkin purée, butter, cream cheese, vanilla, spice, and salt until smooth. Mix in sugar, ¼ cup at a time, then beat until smooth.
  4. Transfer pumpkin mixture to prepared pan, spreading evenly over the crust.
  5. Cover and chill until set, 6 hours or overnight.
  6. Remove outer ring of pan and peel off parchment paper. Cut into slices and serve.