Caramel

Pumpkin Cheesecake With Gingersnap Crust

5:05 AM



Pumpkin Cheesecake With Gingersnap Crust


12 ounces gingersnaps

1/2 cup pecans, finely chopped

6 tablespoons salted butter, melted

2 tablespoons packed brown sugar 

Dash of kosher salt 

Three 8-ounce packages cream cheese, softened

One 15-ounce can pumpkin puree

3 large eggs, at room temperature 

1/4 cup sour cream, at room temperature 

1 1/2 cups granulated sugar 

1 teaspoon ground cinnamon 

1 teaspoon vanilla extract

Caramel sauce, or Hot fudge sauce, optional

Whipped Cream, optional

Chopped pecans, optional


For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes. Preheat the oven to 350 degrees F. To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in. Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 - 65 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight. Serve with drizzle of sauce, a dollop of whipped cream, and a sprinkle of chopped pecans. 


Brownies

Raspberry Cheesecake Brownies

8:14 AM




Raspberry Cheesecake Brownies

Brownies
Nonstick cooking spray, for the pan and parchment
1 stick (8 tablespoons) unsalted butter 
2 ounces unsweetened chocolate, chopped 

2 tablespoons unsweetened cocoa powder 
3/4 cup granulated sugar 
1/3 cup packed brown sugar 
2 large eggs, at room temperature 
3/4 cup all-purpose flour 

Cheesecake Layer
8 ounces cream cheese, softened
1 cup granulated sugar 
1 teaspoon vanilla extract 
1 large egg 
1/2 cup seedless raspberry jam 

For the brownies: Preheat the oven to 350 degrees F. Grease an 8-inch square metal baking pan with nonstick cooking spray. Line the pan with parchment, leaving 2 inches overhanging on 2 sides. Grease the parchment with cooking spray. In a medium saucepan over low heat, melt the butter with the chocolate, whisking until smooth and fully melted. Whisk in the cocoa powder until combined. Remove from the heat and stir in the granulated and brown sugar until combined. Whisking constantly, add the eggs and mix until fully incorporated. Add the flour and whisk until completely smooth; the mixture will be very thick. Set aside. For the cheesecake layer: Beat the cream cheese in a bowl with an electric mixer or in the bowl of stand mixer until smooth. Add the granulated sugar and vanilla and continue to mix until fully incorporated and fluffy. Add the egg and mix until fully combined.
Spoon the brownie mixture into the bottom of the prepared baking pan, using a spatula to spread it into an even layer. Carefully pour the cheesecake mixture over the brownie layer; distribute evenly and smooth. Stir the strawberry jam with a spoon to loosen it. Drop spoonfuls of the jam over the cheesecake mixture. Using a toothpick or skewer, swirl the jam into the cheesecake, being careful not to press too deep and disturb the brownie layer. Fill a separate baking dish with hot water and place on the bottom rack of the oven. This will add moisture to the oven during baking so the cheesecake layer does not crack. Place the cheesecake brownie pan on the center rack above and bake for 40 minutes. Turn the oven off and leave in the oven for an additional 10 minutes. Remove the brownies from the oven and allow to cool completely in the pan. Refrigerate the pan until the brownies are chilled, 2 to 4 hours. Using the parchment edges, transfer the brownies to a board, then remove the parchment from under. Trim off the edges and cut into 8 bars.

Bananas

Banana Pudding Cheesecake Bars

8:32 AM



Banana Pudding Cheesecake Bars 

1 1/2 c. crushed Nilla Wafers
5 tbsp. butter, melted
2 tbsp. sugar
Pinch sea salt
1 1/2 (8-oz.) blocks cream cheese, softened
1/2 c. sugar
1 1/2 c. whipped topping
1 (3.4-oz.) package instant banana pudding mix
1 3/4 c. whole milk

Line an 8x8 pan with parchment paper. In a medium bowl, combine crushed Nilla wafers with butter, sugar, and salt. Press in an even layer into the prepared pan. Place in freezer while making filling. In a large bowl using a hand mixer (or in a stand mixer), beat cream cheese until fluffy and no clumps remain. Add sugar and beat until combined. Fold in whipped topping and set aside. In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in fridge, until thickened. Fold into cheesecake mixture until well combined. Pour filling into prepared crust and smooth into an even layer. Freeze until bars are firm, at least 6 hours and up to overnight. When firm, remove from freezer and slice into 9 bars. Top each bar with a dollop of whipped topping, a slice of banana, and a Nilla Wafer before serving. 

Cheesecake

White Chocolate Raspberry Cheesecake

10:07 AM


When I ran across this recipe from the Pioneer Woman, I knew I had to try it. It is rich, cool and fruity cheesecake. Satisfied the sweet tooth in me! To make it easier I used an already made chocolate crust and topped with chocolate chunks.



White Chocolate Raspberry Cheesecake

1 pint raspberries
Juice of 1/2 lemon 
1/2 cup granulated sugar 
One 10-ounce package shortbread cookies
4 tablespoons butter, softened
One 12-ounce package white chocolate chips 
Three 8-ounce packages cream cheese, softened 
1 teaspoon vanilla extract 
1/2 cup powdered sugar 

Set aside 8 to 12 raspberries for garnish. Put the remaining raspberries in a saucepan with the lemon juice and 1/4 cup of the granulated sugar. Bring to a boil, reduce the heat and simmer for 2 minutes. Strain out the seeds and set aside to cool. In a food processor, add the cookies, butter, 1/3 cup of the white chocolate chips and the remaining 1/4 cup granulated sugar and pulse until finely chopped. Press into the bottom and sides of a 9-inch deep-dish pie pan. Refrigerate while you make the filling. Set aside about 1 tablespoon of white chocolate chips for garnish. In a double boiler or a microwave, melt the remaining white chocolate chips. Set aside to cool a bit. In a mixer with a paddle attachment, beat the cream cheese and vanilla until fluffy. Add the powdered sugar and beat until smooth. Slowly add the melted chocolate and beat to incorporate. Pour in the raspberry puree and beat to incorporate. Spread the raspberry mixture into the crust and decorate with the reserved raspberries. Chop up the reserved chocolate chips and scatter over the top. Refrigerate for at least 2 hours.