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 . 1.00 $2.00 Off Purchase of $20.00 Off Purchase of $10.00 or more or more Not valid with any other offer Not valid on breakfast specials I With coupon Not valid with any other offer Not valid on breakfast specials With coupon Exp 12/15/11 Exp 12/15/11 a 11 11 11 11 11 11 11 11 11 I I Off Your Total Bill I I Not valid with any other offer I I Not valid on breakfast specials I I I 1 With coupon I I Exp 12/15/11 a L 10% 1 IL Oven 7 days a week for breakfast lunch and dinner www.leosconeyisland.com Leo's Grand River location is available for your-next special occasion. 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