Tuesday, November 23, 2010

Pumpkin Cheesecake

This is an incredible cheesecake. Full of flavor, those ginger snaps are the bomb!!!

Pumpkin Cheesecake::::



30 squares gingersnap cookies
6 tablespoons (3/4 stick) unsalted butter, melted
4 (8-ounce) packages cream cheese, room temperature
1 3/4 cups sugar
1 (15-ounce) can pumpkin
5 large eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon table salt
1 tablespoon vanilla extract
2 tablespoons all-purpose flour

Cinnamon Whipped Cream, for serving, recipe follows



Preheat the oven to 350 degrees F.

Add the gingersnaps to the bowl of a food processor, and pulse until crumbly. Transfer to a large bowl and add the melted butter. Stir until evenly mixed. Press the mixture into the bottom of a 9-inch springform pan with 3-inch sides. Bake the crust until golden brown, about 10 minutes.

Remove from the oven and let cool completely while preparing the filling.


Put a teakettle filled with water on the stovetop, over medium heat, and bring to a boil.

In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the pumpkin and beat until incorporated. Beat in the eggs, 1 at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and beat until blended. Add the flour and beat until incorporated.

Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan and put it in a small roasting pan. Pour the hot water from the teakettle into the roasting pan, filling halfway up the sides of the springform pan, about 1 1/2 inches. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes. Remove the cake from the water bath and let it cool on a wire rack.

Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving. Serve with Cinnamon Whipped Cream.

Cinnamon Whipped Cream

1 cup heavy cream, chilled
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Pour the heavy cream into a large bowl and beat with an electric hand mixer until thick and frothy. Add the confectioners' sugar, vanilla, and cinnamon, and beat until medium peaks form.

Yield: 1 1/2 to 2 cups

Thursday, November 11, 2010

Oh My Cupcake Event

I spent last weekend at my daughter's house helping her with a church event. There is a gourmet cupcake shop in Sioux Falls, SD: Oh My Cupcakes, located at 524 S. Main Ave. It is ran by a woman that is quite successful. She will come to different churches to speak about how her Faith impacts her business.

We've got photos of Karen with the shop owner, me with my grandbabies. Olivia setting up the cookies for the Children's church. (there was daycare for those that brought children). Noah eating a cookie, the gift bags we made for all the attendees. The sprinkles we put into tubes, they were placed in the gift bags along with an altered notebook and a dozen cupcake liners, one dozen large and one dozen mini. They were really fun to put together.

The colors were pink and brown. We even had door prizes for the guests, made it fun.