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A WORD FROM THE KITCHEN:
Is it too soon to hit the pumpkin patch? I always wait too
long into the season and I want to take a more leisurely
approach to the carving this year and one time I even
did the pumpkin carving with the kiddos the weekend AFTER
Halloween. I was determined and just happy to have squeezed
it in they really have fun and we like roasting the seeds
too. (Try adding a litte Cajun seasoning to your seeds
when you roast them nice twist!)
Well I picked a luscious dessert recipe SWIRLED PUMPKIN
AND CARAMEL CHEESECAKE right out of our past favorites.
This really teams up luscious caramel and pumpkin in a
creamy dessert that's right in step with the times. This
would be awesome for the holidays too!
Hope you Enjoy!
Marzee
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RECIPE: SWIRLED PUMPKIN AND CARAMEL CHEESECAKE
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INGREDIENTS:
Crust
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
Filling
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
4 tablespoons purchased caramel sauce
1 cup sour cream
DIRECTIONS:
Crust:
Preheat oven to 350 degrees. Finely grind crushed
cookies, pecans and sugar in processor. Add melted
butter and blend until combined. Press crust mixture
onto bottom and up sides of 9-inch-diameter springform
pan with 2 3/4-inch-high sides.
Filling:
Using electric mixer, beat cream cheese and sugar in
large bowl until light. Transfer 3/4 cup mixture to
small bowl; cover tightly and refrigerate to use for
topping. Add pumpkin, 4 tablespoons whipping cream,
ground cinnamon and ground allspice to mixture in large
bowl and beat until well combined. Add eggs 1 at a time,
beating just until combined. Pour filling into crust
(filling will almost fill pan). Bake until cheesecake
puffs, top browns and center moves only slightly when pan
is shaken, about 1 hour 15 minutes. Transfer cheesecake
to rack and cool 10 minutes. Run small sharp knife around
cake pan sides to loosen cheesecake. Cool. Cover tightly
and refrigerate overnight. Bring remaining 3/4 cup cream
cheese mixture to room temperature. Add remaining 5
tablespoons whipping cream to cream cheese mixture and
stir to combine. Press down firmly on edges of cheesecake
to even thickness. Pour cream cheese mixture over cheesecake,
spreading evenly. Spoon caramel sauce in lines over cream
cheese mixture. Using tip of knife, swirl caramel sauce
into cream cheese mixture. (Can be prepared 1 day ahead.
Cover and refrigerate.)
Release pan sides from cheesecake. Spoon sour cream into
pastry bag fitted with small star tip (do not stir before
using). Pipe decorative border around cheesecake and serve.
Yield: 10 Servings
Categories: Desserts, Seasonal
*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~
TIPS FOR BAKING CHEESECAKES:
* Avoid over-beating the cheesecake filling. Over-
beating incorporates additional air and tends to cause
cracking on the surface of the cheesecake.
* Use a springform pan (a pan with removable side and
bottom).Placing the pan on a baking sheet helps to avoid
leaks in the oven.
* Always bake a cheesecake on the center rack of the oven.
* Don't be tempted to open the oven door during the first
30 to 40 minutes of baking, drafts can cause the cheesecake
to fall or form cracks.
* Avoid over-baking. Be aware that baking times are not
always exact, due to variations in ovens. A perfectly baked
cheesecake will be puffed around the edges, yet the center
should be slightly moist and jiggly. Unless otherwise directed
by your recipe, turn the oven off and allow cheesecake to
remain in oven, with the door ajar, for 30 minutes or until
center is completely set. Remove from the oven and cool
completely on a wire rack away from drafts before refrigerating.
* For optimum flavor, serve cheesecake at room temperature.
This takes about 30 minutes.
* Store in the refrigerator up to 4 days, loosely covered.
* Baked plain (minus topping) cheesecakes freeze well for up
to 2 months. Cool completely and wrap tightly in heavy-duty
foil or plastic wrap. To use, thaw frozen cheesecake overnight
in the refrigerator.