Pumpkin Ginger Cheesecake

Pumpkin Ginger Cheesecake


CRUST:
1/4 cup butter, melted
3/4 cup graham cracker crumbs
1/2 cup crispy crushed gingersnaps
1 tablespoon brown sugar
1 teaspoon cinnamon


FILLING:
1 cup whipping cream, un-whipped
24 ounces cream cheese, softened
1 1/2 cups sugar
3 large eggs
1 1/2 cups pumpkin puree
3/4 teaspoon cinnamon
3/4 teaspoon ginger powder
3/8 teaspoon cloves
1/3 cup pecan halves

• 
  Set oven to 350 degrees (300 degrees for convection-bake oven).


• Prepare a 10-inch spring form pan.


• To make the crust; in a bowl place the melted butter with graham cracker crumbs, crushed gingersnaps, brown sugar and cinnamon; mix with a fork until combined.


• Line bottom and side with parchment paper or wax paper, then spray with nonstick spray.


• Press the mixture into the bottom of the pan.


• For the filling; pour the whipping cream into a medium bowl and beat just until soft peaks form; refrigerate until ready to use.


• In a bowl beat the cream cheese with electric mixer until fluffy; gradually add in sugar, beating well until combined.


• Add in eggs one at a time and beat the mixture until fluffy.


• Stir in pumpkin puree, ginger, cinnamon and cloves.


• Remove the whipped cream from the refrigerator and lightly whisk to re blend.


• Using a spatula or a flat spoon fold in the whipped cream into the cream cheese-pumpkin mixture.


• Pour the mixture into prepared crust.


• Wrap one continuous sheet of heavy foil around the spring form pan then press firmly against the pan.


• Place the wrapped pan in a baking pan and fill with hot water to halfway up the spring form pan.


• Bake for 60-70 minutes.


• Cool the cheesecake to room temperature, then chill for at least 5 hours or until the cake is thoroughly chilled.


• Remove the sides of the spring form pan.


• Just before serving place the pecan halves on top of the cheesecake in a ring around the edges.
  

Country Vegetable Cheesecake

This one is in protest to the tomato Salmonella scare. I have yet to see the prices of tomatoes drop, even though it wasn't the tomatoes after all!

Country Vegetable Cheesecake

3 cups packed coarsely grated zucchini
1 teaspoon salt, divided
1 onion, chopped
1 tablespoon butter or margarine
1 cup coarsely grated carrots
3 tablespoons all-purpose flour
3 cloves garlic, finely minced
1/2 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 cup packed chopped fresh parsley
1 1/2 tablespoons lemon juice
4 eggs, slightly beaten
3 cups ricotta cheese
8 ounces mozzarella cheese, grated
3/4 cup grated Parmesan cheese, dividedS
alt and freshly-ground pepper to taste1
/3 cup fine, dry breadcrumbs, divided
4 plum tomatoes, thinly sliced
1 (2 ounce) can anchovy fillets, drained and rolled (optional)

• Combine zucchini and 1/2 teaspoon salt; stir well. Let stand 15 minutes; drain.
• Roll zucchini in paper towels to squeeze out excess moisture; place in a bowl, and set aside.
• Combine 1/2 teaspoon salt, onion, and butter in a large skillet; saute 3 to 4 minutes.
• Add zucchini, carrots, flour, garlic, basil and oregano.
• Cook over medium heat 5 to 6 minutes. Remove from heat; add parsley and lemon juice.
• Combine eggs, ricotta cheese, mozzarella cheese, and 2/3 cup Parmesan cheese in a large mixing bowl; beat well.
• Add vegetable mixture and salt and pepper to taste; stir until well blended.
• Sprinkle 1 tablespoon breadcrumbs over the bottom of a greased 10 inch springform pan.
• Pour vegetable mixture into pan.
• Bake at 375 degrees F for 30 minutes. Remove from oven.
• Dredge plum tomato slices in remaining breadcrumbs. Garnish cheesecake with tomato slices and rolled anchovies, if desired.
• Sprinkle with remaining Parmesan cheese. Reduce heat to 350 degrees F, and bake 30 minutes.
• Turn off oven, and open door; let cheesecake cool in oven 15 minutes.
• Remove from oven; cool on a wire rack 10 minutes.

Cheesecake

Cheesecake

Graham cracker crumbs
24 ounces cream cheese
4 egg whites
1 cup sugar
1 teaspoon vanilla

• Cream the cream cheese well.
• Beat 4 egg whites until stiff, adding 1 cup sugar slowly.
• Combine and add 1 tsp vanilla.
• Pour into well greased springform pan with graham cracker crumbs scattered in the bottom.
• Bake at 350 degrees for 25 (I mean it, 25) minutes.
• Cool before removing.

IRISH CREAM AND CHOCOLATE CHEESECAKE

IRISH CREAM AND CHOCOLATE CHEESECAKE
Crust:
1 2/3 c Chocolate wafers; crushed
1/3 c Butter; melted
Filling:
2 pkg Gelatin, unflavored
1/4 tsp Salt
1 Tbsp Coffee, instant
2 c Milk
4 Egg; separated
1/3 c Irish cream liqueur
1 lb Cream cheese
1/2 c Sugar
4 oz Chocolate, semi-sweet

• Crust: In bowl, combine wafers and butter.
• Press into 13 x 9 inch glass baking dish.
• Refrigerate.
• Filling: In saucepan, cook gelatin, salt, coffee and milk, stirring constantly, over medium heat until hot and coffee is dissolved.
• Reduce heat.
• Stir a little coffee mixture into egg yolks, then pour egg mixture back into saucepan.
• Cook, stirring frequently, until mixture thickens slightly, 4 to 5 minutes.
• Remove from heat and add liqueur.
• Using an electric mixer or food processor, blend cream cheese and 1/4 cup of the sugar until smooth.
• Slowly blend coffee mixture into cream cheese.
• Chill, stirring occasionally, until consistency of raw egg whites, about 1 to 1-1/2 hours.
• Meanwhile, melt chocolate in double boiler over hot water.
• Let cool.
• Beat egg whites until soft peaks form.
• Gradually add remaining sugar and beat until stiff peaks form.
• Gently fold egg whites into coffee mixture.
• Transfer 1-1/2 cups of coffee mixture to small bowl and fold in chocolate.
• Using large spoon, alternately spoon two mixtures over chocolate crust.
• Use knife to swirl chocolate through coffee mixture.
• Refrigerate until firm, at least 6 hours.
• Serves 12.

CARROT and RAISIN CHEESECAKE

CARROT and RAISIN CHEESECAKE
1 cup graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon cinnamon
3 tablespoons butter or margarine -- melted
3 (8oz) packages cream cheese -- softened
1/2 cup sugar
1/2 cup flour
4 eggs
1/4 cup orange juice
1 cup finely shredded carrots
1/4 cup raisins
1/2 teaspoon nutmeg
1/4 teaspoon ginger
2 tablespoons orange juice
Dash salt
2 1/2 cups sifted powdered sugar
1/4 cup raisins

• Combine crumbs, 3 tablespoons sugar, cinnamon, and 3 tablespoons butter; press onto the bottom of 9-inch spring form pan.
• Bake at 325 degrees F. for 10 minutes.
• Combine 2-1/2 packages softened cream cheese, 1/2 cup sugar, and 1/4 cup flour, mixing with electric mixer until well blended.
• Blend in eggs and 1/4 cup orange juice.
• Add remaining flour, carrots, 1/4 cup raisins, nutmeg and ginger; mix well.
• Pour over crust.
• Bake at 450 degrees F. for 10 minutes; reduce heat to 250 degrees F. and continue baking for 55 minutes.
• Loosen cake from rim of pan.
• Cool; remove rim.
• Combine remaining softened cream cheese, 2 tablespoons orange juice, and salt, mixing until well blended.
• Gradually add powdered sugar, mixing well after each addition.
• Pour over cheesecake.
• Garnish with raisins.
• Yield 12 servings.

ORANGE POPPYSEED CHEESECAKE

ORANGE POPPYSEED CHEESECAKE
3/4 cup graham cracker crumbs
3/4 cup almonds -- ground
1 tablespoon sugar
1/4 cup butter or margarine -- melted
2 (8 oz) packages cream cheese -- softened
1 cup sugar
4 eggs
1 teaspoon grated orange peel
3 tablespoons all-purpose flour
1/4 cup orange juice
3/4 cup whipping cream
2 tablespoons poppy seeds
2 eggs
3/4 cup sugar
1 teaspoon grated orange rind
1 teaspoon grated lemon rind
1/4 cup lemon juice
2 tablespoons orange juice
2 tablespoons butter

• Combine graham cracker crumbs, ground almonds, 1 tablespoon sugar, and 1/4 cup melted butter; press mixture onto bottom and 1-1/2 inches up sides of a 9-inch springform pan.
• Bake at 350 degrees F. for 8 minutes.
• Cool.
• In a large bowl, using an electric mixer, beat cream cheese and sugar until very smooth.
• Beat in eggs, one at a time, until just blended.
• Beat in 1 teaspoon orange rind, 3 tablespoons flour, 1/4 cup orange juice, 3/4 cup whipping cream, and 2 tablespoons poppyseeds.
• Pour into pan.
• Bake at 450 degrees F. for 10 minutes, then reduce heat to 250 degrees F. and continue baking 35 to 45 minutes or until center is just set.
• Remove from oven and run a knife around the rim to prevent cracking.
• Cool thoroughly at room temperature.
• Chill overnight.
• In a small saucepan, whisk 2 eggs until foamy.
• Combine with 3/4 cup sugar, 1 teaspoon orange rind, 1 teaspoon lemon rind, 1/4 cup lemon juice, 2 tablespoons orange juice, and 2 tablespoons butter in saucepan.
• Cook over low heat, stirring constantly, until smooth and thickened.
• Cool.
• Just before serving, spread evenly over cheesecake.
• Garnish with poppyseeds, lemon or orange slices.
• Yield: 12 servings.

RED, WHITE and BLUEBERRY CHEESECAKE PIE

RED, WHITE and BLUEBERRY CHEESECAKE PIE
Makes 8-10 servings
8 sheets (about 13" x14" each) thawed frozen phyllo dough
1/4 cup melted butter or margarine
16 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla extract
2 eggs
2 cups fresh blueberries, divided
1/2 cup strawberry jelly
1 cup whipped cream or non-dairy whipped topping (optional)

1. Grease a 9" pie plate.
2. Set aside.
3. Preheat oven to 425°.F.
4. On a flat surface place 1 sheet phyllo (keep remaining phyllo covered to prevent drying out), brush with melted butter.
5. Top with another phyllo sheet, continue to make 8 layers, brushing butter between each layer.
6. Using kitchen scissors or a sharp knife, cut the layers into one 12-13 inch circle.
7. Carefully press circle into the prepared pie plate, gently fan edges.
8. Bake until edges are just golden, about 6-8 minutes.
9. Cool slightly on a wire rack.
10. Reduce oven temperature to 350° F.
11. In a medium bowl beat cream cheese, vanilla and sugar with an electric mixer until light and fluffy.
12. Add eggs and beat until well combined.
13. Fold in 1 cup of the blueberries.
14. Pour mixture into prepared crust.
15. Bake until set, about 40-50 minutes.
16. To prevent over browning of crust, gently cover with aluminum foil during the last 25 minutes of baking.
17. Cool completely on a rack.
18. In a small bowl, beat jelly until smooth.
19. Spread over cheese filling.
20. Arrange remaining blueberries on top in star shape.
21. Garnish with whipped cream, if desired.