Taper Madness Forum Index Taper Madness
Embrace the Madness! Marathon Training...and much more!!
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Pumpkin Pie and pecan cheesecake with a crumbled gingerbread

 
Post new topic   Reply to topic    Taper Madness Forum Index -> Menus
View previous topic :: View next topic  
Author Message
Trent



Joined: 03 May 2006
Posts: 5743
Location: Deep Wells, TN

PostPosted: Sun Dec 20, 2009 10:49 pm    Post subject: Pumpkin Pie and pecan cheesecake with a crumbled gingerbread Reply with quote

Pumpkin Pie and pecan cheesecake with a crumbled gingerbread crust



Gingerbread Cookies for the crust

3 cups all purpose flour
1/4 teaspoons salt
3/4 teaspoon baking soda
2 teaspoons ground ginger
2 teaspoons pumpkin pie spices
1 stick butter, room temperature
1/2 cup granulated white sugar
1 large egg
2/3 cup unsulphured molasses

In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. Set aside. Cream the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated. Preheat oven to 350°F and place rack in center of oven.

Roll out on a floured surface to ~ 1/4 inch thick, cut into funny shapes and bake until it begins to darken. Cool on a wire rack.

Now, make the Cheesecake:

Crust

1 1/2 cups ground gingerbread, from above
1 1/2 cups toasted pecans
1/4 cup firmly packed brown sugar
1/2 stick butter, melted

Finely grind cookies, pecans and sugar in a food processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.


Filling

4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
2 cups pumpkin puree
2-3 tablespoons pumpkin pie spice
4 large eggs
1 tablespoon vanilla
Heavy cream

Beat cream cheese and sugar in large bowl until light. Save 3/4 cup mixture in the refrigerator to use later for topping. Add pumpkin, 4 tablespoons heavy cream, ground spices and vanilla to the mixture and beat until well combined. Add the eggs 1 at a time, beating just until combined.

Pour filling into crust. Bake at 350°F until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.

Topping

Bring remaining 3/4 cup cream cheese mixture to room temperature. Add about 5 tablespoons heavy cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Sprinkle ground pecans over that.
_________________
We've got big hills.
Back to top
View user's profile Send private message Visit poster's website
Display posts from previous:   
Post new topic   Reply to topic    Taper Madness Forum Index -> Menus All times are GMT
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group