Cheesecake in Paradise

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This is the quickest blog in the world because I’m writing it as I’m cooking, getting ready to do some college tutoring, and also go out of town. Yikes! The going out of town part will be great. It’s a girl trip, a bunch of us are headed to a friend’s lake house. The lake house is the prettiest place I’ve ever been probably because the owner is a genius architect/designer and she has fabulous taste. It’s also fun because everyone is bringing food and I can’t wait to taste it all and come home with new recipes. Some of us are sharing a knitting project too. So it’s a tough day, sitting at a beautiful lake house with a lot of smart creative women drinking wine and knitting. Some one has to do it!

 I’m staying true to my pumpkin quest and making a pumpkin cheesecake. It tastes great as batter so I’m pretty sure everyone will love it. If I have time I’ll make a caramel sauce. Right now those yummy Parmesan rosemary crisps (see recipe index) are in the oven. Cheesecake gets a turn next. For the cheesecake I combined 3 different recipes because I liked the crust for one and added a little twist to the fillings. It’s still pretty straightforward. I’ll report back on how we like it, but tomorrow I have a very talented guest blogger who is not Sammy or Richard filling in for me. Can’t wait to see how that recipe goes!

Pumpkin Cheesecake

Ingredients

Crust

2 c ginger snaps

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1 c pecans

2 Tbsp brown sugar

5 Tbsp butter, melted

Cheesecake filling

4 8 oz blocks of cream cheese

1 can pumpkin

3 eggs

1 1/4 c sugar

2 tsp pumpkin pie (or apple pie) spice

1/4 tsp salt

Directions

Preheat the oven to 350 degrees.

Blend ginger snaps, pecans, and brown sugar in a food processor. 

In a mixing bowl, combine ginger snap mixture with melted butter. 

Wrap the outside of a 9 inch springform pan in a layer of foil, pat crust mixture in to the bottom pushing some up the sides.

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Bake for 10 minutes. Cool.

With an electric mixer, blend filling ingredients. 

Pour into crust.

Put the springform pan in a baking pan filled with about an inch of hot water.

Bake for about  an hour and 45 minutes until the top is golden.

Remove from oven and cool for at least 6 hours. Enjoy!


© Deer One Publishing 2019