Pumpkin Praline Cheesecake
1 1/2 cups canned pumpkin
Spiced Pumpkin Cheesecake with Bourbon Whip Cream
Yields 12 2×3 mini cheesecakes
- 1-1/4 cups ginger snaps
- 1/4 cup sugar
- 1/3 cup butter, melted
- 1 8-ounce package cream cheese, softened
- 1 cups sugar
- 2 eggs
- 3/4 cup canned pumpkin
- 1/2 teaspoon pumpkin pie spice
- 1/4 nutmeg
- 1/2 teaspoon of candied ginger
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 4 ounces semisweet chocolate, cut up,
- 1 tablespoons butter
Bourbon Whip Cream:
- 3/4 cup whipping cream
- 2 tablespoon of bourbon
- 1/4 cup caramel sauce
- 1/8 teaspoon nutmeg for sprinkling
- Preheat oven to 325 degrees F. Lightly grease pan. Combine In a, combine ginger snap crumbs and 1/4 cup sugar in a bowl. Stir in the 1/3 cup melted butter. Press mixture evenly into bottom of the prepared baking pan; set aside.
- Add cream cheese and sugar into a bowl and beat on medium speed until smooth. Add eggs, one at a time, beating on low speed after each addition just until combined. Add pumpkin, pumpkin pie spice, nutmeg, candied ginger, vanilla, and salt to the bowl and beat until combined. Remove 1 cup of the mixture.
- In a heat proof bowl combine the 6 ounces chocolate and the 1 tablespoons butter and place in an inch of simmering water. Cook and stir over low heat until melted. Whisk chocolate mixture into the 1 cup pumpkin mixture. Pour over crust, spreading evenly. Bake for 15 minutes.
- Gently pour remaining pumpkin mixture over baked chocolate layer, spreading evenly. Bake for 40 to 45 minutes more or until filling is puffed. Cool on a wire rack for 30 minutes before releasing.
- Whip cream until medium peaks form. Fold in bourbon and finish by drizzling caramel sauce on top and sprinkle with nutmeg seasoning.
Double Layer Pumpkin Cheesecake
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 (9 inch) prepared graham cracker crust
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/2 cup homemade whipped cream (or frozen whipped cream, thawed if you are in a crunch)
- Preheat oven to 325 degrees.
- In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
- Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
- Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Don’t worry if there are a couple of cracks; when you refrigerate it they will close up. Allow to cool, then refrigerate for 3 hours or overnight. Garnish with whipped topping before serving.
For the filling:
8 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 ounces bittersweet or semisweet chocolate, coarsely chopped (I used mini chocolate chips)
For the cupcakes:
1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons natural unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract
Make the filling: Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.
Make the cupcakes:
1. Preheat to 350°F (175°C). Butter or line a 12-cup muffin tin.
2. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.
3. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.
4. Divide the batter among the muffin cups. Spoon a few tablespoons of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely, which is fine.
5. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These moist treats will keep well unrefrigerated for 2 to 3 days if stored in an airtight container.
Makes 12 cupcakes.
* Chicken Madeira!*
1 tablespoon olive oil
4 boneless, skinless chicken
8 asparagus spears
4 mozzarella cheese slice
2 tablespoons olive oil
2 cups sliced fresh mushrooms
3 cups Madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper
Place chicken breasts between plastic wrap and pound to 1/4-inch thickness; season with salt and pepper. Heat oil in saute pan; add chicken and saute 4 to 6 minutes per side, until lightly browned; remove from pan and wrap in foil to keep warm.
Prepare Madeira sauce- Using the same pan, over medium heat, add2 tablespoons oil and heat; add mushrooms and saute for 2 minutes.Add Madeira wine, stock, butter and pepper; bring to boil, reduce heat; simmer about 20 minutes or until sauce has reduced to 1/4 of its original volume and is a dark brown color.
Meanwhile, bring a half saucepan of water to a boil; add salt;return to boil; add asparagus and boil 3 to 5 minutes. Immediately transfer to a bowl of ice water to stop the cooking process. The asparagus should be cooked crisp-tender.
Transfer cooked chicken to baking pan; top with mozzarella cheese and broil 3 to 4 minutes or until light brown spots begin to appear on the cheese. To serve, arrange 2 breasts on each plate, top each with 4asparagus spears and spoon 3 to 4 tablespoons of Madeira sauce over each.