A few additions to the classic cheesecake using pumpkin and you raise the bar another step up. The use of preserved ginger is awesome.
- 1 1/4 cups gingersnap cookies , crushed
- 2 tbsp. brown sugar
- 1/2 tsp. ground cinnamon
- 1/3 cup melted butter
- 1 1/2 cups canned pumpkin (not pie mix)
- 1/4 cup brown sugar
- 2 cubes preserved ginger, chopped fine
- 1 tbsp. juice from preserved ginger
- 1/2 tsp. each nutmeg (freshly grated), 1/2 tsp. cinnamon
- 3 pkgs. Philadelphia cream cheese
- 1/3 cup English toffee bits
- 1 can condensed milk
- 3 large eggs
To make the crust, add the crumbs, sugar, cinnamon and melted butter together and press into a 9 inch springform pan.
Whisk together the pumpkin, sugar, spices, ginger and juice and set aside.
Beat together the cream cheese until fluffy and slowly add in the condensed milk, eggs, toffee bits and the pumpkin mixture. Blend well.
Place a pan in the bottom of the oven, half filled with water. This will allow steam and prevent cracking of the filling. Pour filling into prepared pan and bake in a 325 degree oven for about 50-55 minutes, until the center is set. Turn the heat off and let cool in the oven for 60 minutes and then finish cooling on a rack. Let this sit in the refrigerator overnight. All you need is cinnamon flavoured whipped cream and you have gone another level to finish this off.
Lemon Blueberry Bars
This is a really easy dessert bar to make for company arriving later in the day. It take about 4 hours to set up so be prepared.
- 1 1/2 cups graham cracker crumbs
- 6 tbsp. melted butter
- pinch of cinnamon
- 2 tbsp. dark brown sugar
- 1 8 ounce package of Philadelphia cream cheese, softened
- 1/2 cup icing sugar
- 1 package instant lemon pudding
- 2 tsp. grated lemon zest
- 1 cup whole milk
- 2 pints of fresh blueberries, washed and stems removed
You will need an 8 inch square baking pan. Line the pan with parchment paper. Use enough that will require you to fold the corners and bring the paper up the sides as well.
Combine the crumbs, butter, cinnamon and sugar together and press in the lined pan. Refrigerate while making the filling.
Cream the cream cheese and icing sugar together until smooth. Add the lemon zest and beat for about 2-3 minutes.
Layer the blueberries on top of the crumb base and GENTLY pour the cheese mixture over top. Drop a few blueberries on top as a garnish. Refrigerate for about 4 hours. When ready to plate, lift out by using the edges of the parchment paper, then pull back the paper.
If you want to up the level, add a dollop of whipped cream and top with a sprinkle of fresh lemon zest.
Anyone for tea?
Flapper Pie With Swiss Merginue
You will never want to lose this one. The secret is the swiss merginue.
- 2 1/2 cups graham crumbs
- 1/2 cup brown sugar
- 1/2 cup melted butter, not margarine
- 1/2 tsp. cinnamon
- 2 1/2 tbsp. cornstarch
- pinch of salt
- 2 cups milk
- 3 egg yolks
- 1/2 cup sugar
Preheat oven to 350 degrees.
In a medium bowl, mix the crumbs, brown sugar, butter and cinnamon until well blended. Press into a nine inch pie plate. Bake for about seven minutes and remove from the oven. Now, here is where the wonderful smells take over the kitchen.
In a heavy saucepan mix the egg yolks, sugar, cornstarch and salt and very slowly, while still whisking, add the milk. Continue until the mixture comes to a boil and becomes thick and smooth. Remove from the stove and pour into the pie shell.
Raise the oven temperature to 375 degrees and start on the meringue.
Swiss Mergingue
- 7 large egg whites (using the 3 whites from above will help)
- 3/4 cups sugar
- pinch of salt
To make the meringue, combine the ingredients in a heat proof bowl and set bowl in a pan of simmering water. Beat the mixture until warm and the sugar has dissolved. Remove from heat and whip into stiff peaks.
Mound this high over the pie and with a flat edged spatula make peaks in the whites, making sure it touches all the edges of the pie. Set in the oven and, watching carefully, bake for approximately eight minutes until lightly golden.
When cooled down, enjoy! This is beyond fabulous. Oh yeah, the cinnamon is the added secret…trust me.