PUMPKIN CHEESECAKE
Easy, delicious and satisfying, you
can make this cheesecake with pureed
sweet potatoes instead of the pump-
kin, if desired. This cheesecake is
actually lighter tasting than regular
cheesecake, and one cake goes a long
way. Serve it drizzled with a little real
maple syrup if you like or sprinkled
with a little extra cinnamon.
Crust:
1 cup graham cracker crumbs
1 /2 cup finely chopped pecans or
walnuts
1 /4 cup sugar
4 Tbsp. (1/2 stick) melted butter
Filling:
2 lbs. (4 8-oz. packages) cream
cheese, softened
1 1/4 cups sugar
2 cups or 1 15-oz. can pumpkin
puree
3 large eggs
2 tsp. vanilla extract
1 tsp. ground cinnamon
1 /2 tsp. ground ginger
1 /4 tsp. ground cloves
Make crust:
Preheat oven to 350 degrees.
Combine all crust ingredients in a
bowl, and stir to mix well. Press the
crust onto bottom and a little up the
sides of a 9-inch springform pan.
Bake for 10 minutes, and cool. When
PECAN BARS
Almost like pecan-pie, you can cut
these into diamonds as well.
Shortbread Crust:
3 /4 cup (Ph sticks) cold butter,
cut into pieces
2 cups flour
1 /2 cup sugar
Topping:
1 cup brown sugar
1 1/2 cup honey
ih cup (1 stick) butter
1 /4 cup whipping cream (not
whipped)
3 cups chopped pecans
Make crust:
Preheat oven to 350 degrees. Line a
13- x 9- x 2-inch baking pan with
parchment paper. Set aside.
Combine all crust ingredients in
the bowl of a food processor, and
process for 20 seconds. Transfer the
crust to the prepared baking pan,
and press down to make a uniform
crust. Bake the crust for 15-20
minutes until lightly golden (do not
overcook). While the crust is baking,
make the topping.
the crust is cool enough to handle,
wrap the outside of the pan with foil
so that the filling won't ooze out of
the pan.
While the crust is cooling, fill a
baking dish large enough to hold a
9-inch springform pan with 3/4-inch
hot water, and place in the hot oven.
Make filling:
Beat together the cream cheese and
sugar in a large bowl until smooth.
Add the pumpkin puree, and beat
until smooth. Add the eggs and
vanilla and spices, and beat until
smooth. Pour the mixture into the
prepared crust.
Carefully transfer the springform
pan to the pan with water, and bake
1 1/2-2 hours until the custard no
longer shakes when you move the
pan slightly. Turn heat off, open oven
door and allow the cake to cool for 2
hours or more before removing from
the oven and chilling, covered in
plastic wrap, until cold or overnight.
To serve, run a thin sharp knife
around the inside edge of the spring-
form pan, and carefully remove the
outside of the pan. Place the cake
(bottom attached or removed) on a
serving plate. Sprinkle the cake with
cinnamon if desired, and cut the cake
with a thin sharp knife or with den-
tal floss that's been stretched tightly
between your hands. Serves 16.
Make topping:
Combine all the topping ingredients
except pecans in a medium sauce-
pan over medium-high heat. Bring
to a boil, reduce heat and cook for 2
minutes. Stir in pecans, and cook for
1 minute more. Pour the hot pecan
mixture over the crust, and bake
for 20 minutes. Remove from oven,
and cool completely (you cannot cut
these when they are warm because
the topping will be too gooey). You
may chill these up to 1 day before
cutting if desired.
To cut, run a thin knife around
the perimeter of the pan, and place
a cutting board (or a cookie sheet)
over the baking pan. Quickly turn
the cutting board and pan over so
that the pecan bars are upside down
on the cutting board. Peel off the
parchment paper, and place another
cutting board over the upside down
pastry. Turn the board quickly again
so that the pecans are on top. Use
a sharp knife to cut off the pastry
edges so that you create a large
clean-edged rectangle. Cut into 32
bars.
All recipes © Annabel Cohen 2011; annabelonthemenu@gmail.com .
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