By: Alisa
Crust:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
Combine and press firmly into the bottom of a 9" springform pan.
Filling:
3 (8oz) packages cream cheese, softened
1 (14oz) can sweetened condensed milk
1 (150z) can pumpkin
3 eggs
1/4 cup Pure Maple syrup (not pancake syrup)
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
With a mixer, beat cream cheese until fluffy. Gradually beat in the pumpkin, eggs, syrup, cinnamon, nutmeg and salt. Mix well. Gently pour into springform pan on top of crust. Bake 1 1/4 hours at 325 degrees or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
Maple pecan sauce:
1 cup whipping cream
3/4 cup Pure Maple syrup
Combine in a sauce pan and bring to a boil. Boil rapidly for 15-20 minutes or until slightly thickened; stirring occasionally.Stir in 1/2 cup chopped pecans. Cover and chill until served. Stir before serving.
You can also use a 9 x13 pan. Just press crust into bottom of pan and proceed as above. Bake for 50-60 minutes or until nearly set.
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Sunday, November 29, 2009
Saturday, November 28, 2009
Simple Cheesecake Recipe
From Group Recipes:
Ingredients:
* 3 8 oz. packages cream cheese (regular, low fat, or light)
* 2 cups sour cream
* 4 eggs
* 1 3/4 cups sugar
* 3 tsp vanilla extract
* 1/8 tsp. salt
Directions:
1. Let all ingredients come to room temperature.
2. Cream the cream cheese with an electric mixer.
3. Add sugar a bit at a time, then add salt, stirring in between additions. Then beat until fluffy.
4. Add eggs one at a time. Beat well.
5. Add vanilla and just mix in.
6. Add sour cream and blend well, but don't beat too much.
7. Divide batter into 2 9" graham cracker crusts in spring form or pie pans. Bake both cakes at 350 degrees for 30-45 minutes or until cake jiggles like set jello and starts to rise on edges. Cool and chill for at least 6 hours before serving.
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Ingredients:
* 3 8 oz. packages cream cheese (regular, low fat, or light)
* 2 cups sour cream
* 4 eggs
* 1 3/4 cups sugar
* 3 tsp vanilla extract
* 1/8 tsp. salt
Directions:
1. Let all ingredients come to room temperature.
2. Cream the cream cheese with an electric mixer.
3. Add sugar a bit at a time, then add salt, stirring in between additions. Then beat until fluffy.
4. Add eggs one at a time. Beat well.
5. Add vanilla and just mix in.
6. Add sour cream and blend well, but don't beat too much.
7. Divide batter into 2 9" graham cracker crusts in spring form or pie pans. Bake both cakes at 350 degrees for 30-45 minutes or until cake jiggles like set jello and starts to rise on edges. Cool and chill for at least 6 hours before serving.
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Friday, November 27, 2009
Simple Cheesecake Recipes-APPLE PECAN CHEESECAKE
INGREDIENTS:
2 cups graham cracker crumbs,
3/4 cup butter, melted,
1/2 cup finely chopped pecans,
1(8 oz.) package cream cheese, softened,
1(14 oz.) can sweetened condensed milk,
2 large eggs,
1(21 oz.) can apple pie filling,
1/2 cup firmly packed brown sugar,
1/2 cup flour,
1/2 teaspoon ground cinnamon,
1/4 cup cold butter,
1/2 cup chopped pecans,
(cool whip and caramel sauce, optional)
DIRECTIONS:
Heat oven to 350 F. Line a 13 x 9 - inch baking pan with parchment paper. Combine graham cracker crumbs, 3/4 cup butter and 1/2 cup chopped pecans in a small bowl. Press evenly into prepared pan.
Beat cream cheese in medium bowl until fluffy. Add sweetened milk and eggs. Pour over prepared crust. Spoon apple pie filling over cream cheese layer.
Combine brown sugar, flour and cinnamon in medium bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in 1/2 cup chopped pecans. Sprinkle over apple layer.
Bake 35 to 40 minutes or until golden (do not over bake). Cool before cutting. Top with cool whip and caramel sauce (optional) if served cold, or vanilla ice cream if served warm.
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2 cups graham cracker crumbs,
3/4 cup butter, melted,
1/2 cup finely chopped pecans,
1(8 oz.) package cream cheese, softened,
1(14 oz.) can sweetened condensed milk,
2 large eggs,
1(21 oz.) can apple pie filling,
1/2 cup firmly packed brown sugar,
1/2 cup flour,
1/2 teaspoon ground cinnamon,
1/4 cup cold butter,
1/2 cup chopped pecans,
(cool whip and caramel sauce, optional)
DIRECTIONS:
Heat oven to 350 F. Line a 13 x 9 - inch baking pan with parchment paper. Combine graham cracker crumbs, 3/4 cup butter and 1/2 cup chopped pecans in a small bowl. Press evenly into prepared pan.
Beat cream cheese in medium bowl until fluffy. Add sweetened milk and eggs. Pour over prepared crust. Spoon apple pie filling over cream cheese layer.
Combine brown sugar, flour and cinnamon in medium bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in 1/2 cup chopped pecans. Sprinkle over apple layer.
Bake 35 to 40 minutes or until golden (do not over bake). Cool before cutting. Top with cool whip and caramel sauce (optional) if served cold, or vanilla ice cream if served warm.
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Thursday, November 26, 2009
Simple Cheesecake Recipes-Tasty Pumpkin Recipes
published by Jean Anne on Nov 16, 2009
Pumpkin can be used for healthy and tasty meals and treats.
Pumpkin is one of the best sources for beta-cryptoxanthin, a plant compound that reduces the risk of insulin resistance by up to 51%. Pumpkin is also rich is vitamin A, boostin immunity by up to 38%.
There are several ways to enjoy the benefits of pumpkin and best of all you can even use canned pumpkin to get the same great results. Here is a list of some tasty options.
Spicy Squash Penne-Saute chopped shallots and garlic in olive oil. Stir in 1 1/2 cups of chicken stock, 1 cup of pumpkin puree and a shot of hot sauce, let simmer five minutes. Toss with hot cooked penne pasta and chopped basil.
Creamy Mac & Cheese- Stir 1/2 cup of pumpkin puree and a dash of cayenne pepper into your favorite mac & cheese recipe. Top with chopped parsley.
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« Thanksgiving Recipe: Curried Carrot and Turnip Soup
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Cheesecake Napoleons- Combine eight ounces of Neufchatel cheese, 1/2 cup of pumpkin puree, a dollop of honey and a sprinkle of apple pie spice. spread between chocolate graham crackers.
Savory Squash Soup- Saute chopped onions until tender. Add two cups of chicken stock, two cups of pumpkin puree and a pinch of ginger, let simmer for 10 minutes. Add a dash of half-and-half and some cinnamon.
Pumpkin Panache Pancakes- Prepare pancake mix using just a little less liquid. Stir in 1/3 cup of pumpkin puree and a pinch of pumpkin pie spice. Cook on hot greased griddle according to package directions.
Lemony Chickpea Dip- In a food processor puree one cup of pumpkin puree, one cup of canned chickpeas, a bit of garlic, a pinch of cayenne pepper and salt, a dash of olive oil and a squeeze of lemon juice. Use for fresh cut veggies.
Spiced Autumn Mousse- Prepare one box of instant vanilla pudding reducing the liquid to one cup. Stir in 1/2 cup of pumpkin puree and a pinch of cinnamon and nutmeg. Fold in one cup of reduced fat whipped topping and sprinkle with chopped walnuts.
Cheesy Chipotle Polenta- Bring four cups of chicken stock and one teaspoon of chipotle pepper to a boil. Stir in 1 1/2 cups of polenta, cook five minutes. Stir in one cup of pumpkin puree and one cup of shredded cheese. Top with cooked chorizo.
Orange Mashed Potatoes- Cook sweet potatoes until tender, peel and transfer to bowl. Stir in one cup of pumpkin puree, mash with fork until tender. Stir in hot milk to taste, a bit of olive oil and a two teaspoons of orange zest.
Fudgy Brownie Bites- Stir 1/2 cup of pumpkin puree and a dash of cinnamon into brownie batter. Sprinkle with chopped pecans and bake according to package directions.
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Pumpkin can be used for healthy and tasty meals and treats.
Pumpkin is one of the best sources for beta-cryptoxanthin, a plant compound that reduces the risk of insulin resistance by up to 51%. Pumpkin is also rich is vitamin A, boostin immunity by up to 38%.
There are several ways to enjoy the benefits of pumpkin and best of all you can even use canned pumpkin to get the same great results. Here is a list of some tasty options.
Spicy Squash Penne-Saute chopped shallots and garlic in olive oil. Stir in 1 1/2 cups of chicken stock, 1 cup of pumpkin puree and a shot of hot sauce, let simmer five minutes. Toss with hot cooked penne pasta and chopped basil.
Creamy Mac & Cheese- Stir 1/2 cup of pumpkin puree and a dash of cayenne pepper into your favorite mac & cheese recipe. Top with chopped parsley.
Read more in Soup
« Thanksgiving Recipe: Curried Carrot and Turnip Soup
Winter Vegetable and Barley Soup Recipe-to be Eaten Under a Blanket in Front of The T.v »
Cheesecake Napoleons- Combine eight ounces of Neufchatel cheese, 1/2 cup of pumpkin puree, a dollop of honey and a sprinkle of apple pie spice. spread between chocolate graham crackers.
Savory Squash Soup- Saute chopped onions until tender. Add two cups of chicken stock, two cups of pumpkin puree and a pinch of ginger, let simmer for 10 minutes. Add a dash of half-and-half and some cinnamon.
Pumpkin Panache Pancakes- Prepare pancake mix using just a little less liquid. Stir in 1/3 cup of pumpkin puree and a pinch of pumpkin pie spice. Cook on hot greased griddle according to package directions.
Lemony Chickpea Dip- In a food processor puree one cup of pumpkin puree, one cup of canned chickpeas, a bit of garlic, a pinch of cayenne pepper and salt, a dash of olive oil and a squeeze of lemon juice. Use for fresh cut veggies.
Spiced Autumn Mousse- Prepare one box of instant vanilla pudding reducing the liquid to one cup. Stir in 1/2 cup of pumpkin puree and a pinch of cinnamon and nutmeg. Fold in one cup of reduced fat whipped topping and sprinkle with chopped walnuts.
Cheesy Chipotle Polenta- Bring four cups of chicken stock and one teaspoon of chipotle pepper to a boil. Stir in 1 1/2 cups of polenta, cook five minutes. Stir in one cup of pumpkin puree and one cup of shredded cheese. Top with cooked chorizo.
Orange Mashed Potatoes- Cook sweet potatoes until tender, peel and transfer to bowl. Stir in one cup of pumpkin puree, mash with fork until tender. Stir in hot milk to taste, a bit of olive oil and a two teaspoons of orange zest.
Fudgy Brownie Bites- Stir 1/2 cup of pumpkin puree and a dash of cinnamon into brownie batter. Sprinkle with chopped pecans and bake according to package directions.
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Wednesday, November 25, 2009
Simple Cheesecake Recipes-Pumpkin Walnut Cheesecake
Adapted from Taste Of Home magazine, Oct/Nov 2009
Makes 12 servings
Ingredients
Crust:
2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
Filling:
3 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
3/4 cup packed dark brown sugar
1 can (15 oz.) solid-pack pumpkin
1/4 cup heavy whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground cloves
5 eggs, lightly beaten
Topping:
6 tablespoons butter, softened
1 cup packed dark brown sugar
1 cup chopped walnuts
Method
Place a greased 9-in. springform pan on a double thickness of heavy-duty aluminum foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine graham cracker crumbs and sugar; stir in melted butter. Press onto the bottom and 1 inch up the sides of prepared pan.
In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, cream, cinnamon and cloves until blended. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.
Bake at 325F for 1 hour. For topping, in a small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot cheesecake. Bake 30 minutes longer or until center is just set. Remove springform pan from water bath. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
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Makes 12 servings
Ingredients
Crust:
2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
Filling:
3 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
3/4 cup packed dark brown sugar
1 can (15 oz.) solid-pack pumpkin
1/4 cup heavy whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground cloves
5 eggs, lightly beaten
Topping:
6 tablespoons butter, softened
1 cup packed dark brown sugar
1 cup chopped walnuts
Method
Place a greased 9-in. springform pan on a double thickness of heavy-duty aluminum foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine graham cracker crumbs and sugar; stir in melted butter. Press onto the bottom and 1 inch up the sides of prepared pan.
In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, cream, cinnamon and cloves until blended. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.
Bake at 325F for 1 hour. For topping, in a small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot cheesecake. Bake 30 minutes longer or until center is just set. Remove springform pan from water bath. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
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