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Hi, Primmies... I stitch reproduction antique samplers and dolls. I also have lots of great artists and their sites featured as well as tutorials and some recipes for you to enjoy. Eventually we will have our own items for sale. Until then I hope you will enjoy the content, please leave a comment on any post you wish to.

Thank you,
Susan

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October 4, 2011

We've Gone Pumpkin Crazy

Here's yet another pumpkin-y recipe that I love, my favorite combinations, cheesecake and anything else:
Isn't it pretty? Oh, and I always let my eggs get to room temp.
(Actually, it's advisable to have all the cold items at room temp.)

Fresh Ginger Cheesecake


Prep: 30 min. Chill: 4 to 24 hr.
Bake: 5 min. + 45 min. Cool: 2 hr.
 Ingredients
1 cup finely crushed gingersnaps (18 to 20 cookies)
¼ cup butter, melted
3 - 8-ounce packages cream cheese, softened
1 cup sugar
1 tablespoon all-purpose flour
2 teaspoons grated fresh ginger
1 teaspoon lemon juice
1 teaspoon vanilla
1/8 teaspoon salt
¼ cup whipping cream
3 eggs, slightly beaten
1 8-ounce carton dairy sour cream
2 tablespoons sugar
1/3 cup caramel ice cream topping
Crystallized ginger, cut in strips (optional)
Directions
1. Preheat oven to 350 degrees F. Stir together crushed gingersnaps and the melted butter. Press onto bottom of a 9-inch springform pan. Bake in the preheated oven for 5 minutes.
2. For filling, in a large bowl, beat cream cheese with electric mixer on low to medium speed until smooth. Beat in the 1 cup sugar, the flour, ginger, lemon juice, vanilla, and salt. Beat in whipping cream just until combined. Stir in eggs (do not beat). Pour into crust-lined pan. Place on a shallow baking pan.
3. Bake in the preheated oven about 45 minutes or just until center is set. In a small bowl, stir together the sour cream and the 2 tablespoons sugar. Using a spoon, spread mixture evenly over top of baked cheesecake. Cool in pan on wire rack for 15 minutes. Loosen crust from sides of pan; cool 30 minutes more. Remove sides of pan; cool cheesecake completely. Cover; chill in refrigerator for at least 4 hours or up to 24 hours.
4. Just before serving, warm the caramel topping and spoon over top of cheesecake, allowing some to drip down sides. If desired, top with strips of crystallized ginger.
5. Makes 12 servings
nutrition facts
Calories448 Total Fat (g)32 Saturated Fat (g)19, Cholesterol (mg)141, Sodium (mg)349, Carbohydrate (g)35, Protein (g)7, Vitamin C (DV%)1, Calcium (DV%)9, Iron (DV%)9, Percent Daily Values are based on a 2,000 calorie diet

For anyone who makes this, let me know how you liked it!
Warm Regards,
Susan


All courtesy of BHG cMeredith Corp.LLC all rights reserved

2 comments:

Deb~Paxton Valley Folk Art said...

Oh my, my two favourite things, ginger cookies and pumpkin! Sounds like a fabulous recipe Susan, think I now know what I am going to make for Thanksgiving dinner dessert! Deb

Trace4J said...

Oh my goodness...Yummo plese pass me a piece friend!
HUgs Trace

www.grannytracescrapsandsquares.com

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