Pumpkin Cheesecake Pie
You Will Need:
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
1 (9 inch) prepared pie crust (or Graham cracker crust, whichever you prefer)
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
Pumpkin Cheesecake Pie
WHITE CHOCOLATE CARAMEL CHEESECAKE
- 10 ounces graham crackers, crushed into crumbs
- 7 tablespoons unsalted butter
- 3 8-ounce packages of cream cheese, room temperature
- 1 1/4 cups granulated sugar
- 1/2 cup heavy cream
- 8 ounces good quality white chocolate, chopped
- 5 large eggs
- 1 teaspoon vanilla extract
- pinch saltboiling water for a water bath
- 1 1/2 cups granulated sugar
- 1 3/4 teaspoons lemon juice
- 1 pint heavy cream
- 4 tablespoons unsalted butter
To Make the Crust:
Bake for 10 minutes and then allow to cool completely on a wire rack.
To Make the Cheesecake:
Place the chopped white chocolate into a heat safe bowl and set aside. Bring the 1/2 cup of cream to a simmer over medium heat in a small sauce pan. Pour the hot cream over the white chocolate, jiggle the bowl to submerge it and allow to stand for one minute. Stir the chocolate gently until melted completely.
In your mixer with the paddle attachment, beat the cream cheese until smooth and lump free. Add the sugar and mix, scraping down the sides of the bowl as needed.
On medium speed, slowly add the white chocolate ganache. Once combined you can add the eggs, one at a time, beating on low speed until each egg is incorporated. Once you’ve added all the eggs, mix in the vanilla and salt and pour into your prepared pan.
Set the pan onto a couple large sheets of aluminum foil and smooth them up the sides of the pan to waterproof.
Set the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch (no higher than the lowest edge of aluminum foil). Allow to make at 325°F for one hour then reduce heat and bake at 300°F for an additional 60-90 minutes until the center is just set.
Remove from the oven and allow to cool completely on a wire rack. Once cool chill for at least 4 hours before serving.
When the sauce turns the right color slowly whisk in the cream. If the caramel hardens with the addition of the cream, do not worry. Just continue to add the cream and bring the mixture back to a a boil over medium heat. Continue to stir until the sugar has remelted. Allow to boil for 5 minutes then remove from heat and stir in the butter.
Pour into a heat safe container and chill until ready to use.
1-1/2 cups graham cracker crumbs
1/2 cup pecans, toasted and finely chopped
2 tablespoons light brown sugar
6 tablespoons butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 teaspoons vanilla extract
4 eggs, lightly beaten
1 cup (6 ounces) miniature semisweet chocolate chips
2 cups (16 ounces) sour cream
1/4 cup sugar
Place an ungreased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the cracker crumbs, pecans and brown sugar; stir in butter. Press onto bottom and 1-1/2 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in chocolate chips. Pour into crust. Place in a larger baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. In a small bowl, combine sour cream and sugar until smooth; spoon over hot cheesecake and spread to cover. Bake for 5 minutes longer or until topping is just set.
Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of can. Garnish with candies. Yield: 16 servings.
- 1/2 cup old fashioned oats (example Quaker oats)
- 1 cup water
- 1/8 cup pumpkin
- 1 teaspoon pumpkin pie spice
- 1 tablespoon brown sugar
- 1 (1 g) packet Splenda sugar substitute
- In a bowl, combine all ingredients.
- Add some chopped nuts, if desired.
- Microwave oatmeal for 2-3 minutes depending on your microwave.
- Be careful of the oatmeal boiling over.
- This could also be done on a stovetop, campfire, or in a slow cooker.
- Give your oatmeal a good stir and enjoy with some flavored coffee.
Corn Bread Stuffing with Apples and Pecans
- 1 box of Mrs. Cubbison’s corn bread stuffing
- ½ cup unsalted butter (1 stick)
- ½ cup olive oil
- 1 yellow onion, chopped
- 1 cup celery, chopped
- 1 apple, peeled and chopped
- ½ cup pecans
- 2 cups chicken broth (or water for less sodium)
- Preheat oven to 350 degrees F.
- In a large saucepan, add butter and olive oil over medium heat.
- Add onions and celery and simmer for about 7 minutes.
- Add apples, pecans and corn bread stuffing mix.
- Add 2 cups of chicken broth (or water) and stir well.
- Transfer to a greased baking dish and cover with aluminum foil.
- Bake for 30 minutes, then remove foil and bake for 15 more minutes for a crispy top.
Makes 5-6 cups
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Lemon, Basil and White Chocolate Cookies
- 2 cups unbleached all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons lemon zest, finely grated
- 1 tablespoon basil, finely chopped into small pieces
- 1/2 cup butter, room temperature
- 1 cup white chocolate, chips
- 1 cup superfine sugar
- 1 egg, room temperature
- 2 tablespoons lemon juice
- Preheat oven to 350 F.
- In a medium bowl, whisk together flour, baking powder, salt, lemon zest, chocolate chips and basil.
- In a large bowl, cream butter and sugar until light and fluffy. Add egg, and lemon juice and beat until combined. With the mixer on low, beat in flour mixture to combine.
- Drop teaspoonfuls (about 1” apart) onto two cookie sheets. Bake for about 15 to 20 minutes or until cooked and a golden color. Remove from the oven to cool.
- 1 tablespoon fresh lemon juice
- 1/2 cup powdered/icing sugar
- 2 tablespoons lemon zest
Whisk fresh lemon juice and powdered sugar until smooth and creamy. Frost cookies and sprinkle with fresh lemon zest.