Category Archives: Cheesecake

Pumpkin Cheesecake with Gingersnap Crust

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It’s November, and you know what that means… Thanksgiving! It is the holy month for foodies like us, and often my mom goes all out with a traditional turkey dinner, complete with cranberry sauce and green bean casserole. Never on actual Thanksgiving though… weird. Anyways, this recipe comes from the More from Magnolia Cookbook. It is one of their bestselling products at the bakery, and when you make it you will know why. This creamy cheesecake is rich with comforting pumpkin flavor. Initially I was concerned about the lack of spices but the punch of the gingersnap crust against the creamy coolness of the cheese filling gives it enough flavor without being overwhelming. This is a must have addition to any holiday table!

Slightly adapted from the More from Magnolia Cookbook.

Ingredients:

Crust:

  • 1/2 stick unsalted butter, melted
  • 1 1/2 cup gingersnap cookie crumbs
  • 1/2 cup chopped toasted pecans

Filling:

  • 400 grams cream cheese softened
  • 3/4 cup sugar
  • 3/4 cup firmly packed brown sugar
  • 5 large eggs, room temperature
  • 1 1/2 cups canned pumpkin puree
  • 3/4 cup heavy cream
  • 1 1/2 teaspoons cinnamon

whipped cream and pecan halves to garnish

Directions:

Preheat oven to 180C

To make the crust: In a small bowl combine the butter and the gingersnap cookie crumbs with pecans. Press on the bottom of a buttered 10-inch cheesecake pan. Bake for 10 mins. Remove from oven and cool.

To make the filling: In a large bowl, on the low speed of an electric mixer, beat cream cheese until very smooth. Gradually add the sugar, then the eggs one by one. Add the pumpkin puree and mix until just blended. Make sure to stop often and scape the sides and bottom of the bowl to make sure the mix is well incorporated. Stir in heavy cream and cinnamon.

Pour the batter into the pan over the crust, and place the pan on a baking sheet. Bake until edges are set and center is slightly jiggly, about 1 hour. At the end of baking time, turn off the oven and using a wooden spoon to prop the oven door slightly ajar cool the cake in the oven for 1 hour before removing. Cover and refrigerate for 12 hours or overnight.

Remove the cake from fridge 15-30 mins before cutting and serving. Garnish with whipped cream and pecan halves.

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Enjoy!

-M

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Super Easy- No Bake Nutella Cheesecakes

Today is Friday, and do you know what that means? Friday is nutella cookie day at sugar daddies bakery. I know sounds good right? Well I wouldn’t know, you see hubby refused to take me since I’ve had cupcakes practically every day this week and he’s taken it upon himself to make sure I don’t develop diabetes. So in order to satisfy my nutella craving, I invited my friends over and told him I had to whip something up to serve them. These individual no-bake nutella cheescakes are so yummy and come together in less than 10 mins. You probably have all the ingredients on hand, so make these now and thank me later !

 

 

 

 

 

 

 

 

Ingredients

  • 12 Oreo cookies
  • 2 Tablespoons butter softened
  • 1 teaspoon milk
  • 200 grams cream cheese, softened
  • 3/4 cup nutella
  • 3  tablespoons plus 1 cup heavy cream

Place the cookies in blender and pulse until they form crumbs. add the butter and the milk. Divide cookie crumbs between 4 serving cups

Whip together cream cheese, nutella, and 3 tablespoons heavy cream. Spoon over cookie crumbs.

Whip the remaining1 cup of heavy cream into soft peaks, spoon over the nutella mixture.

Enjoy!

-M

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Brownie Mosaic Cheesecake

My first time making this I had high expectations, which this cake surpassed. It was so good. So, so good.  A little goes a long way and it’s visually impressive so this is a great celebration cake

   

So, although this cheesecake involves several steps it’s actually really easy.  We already made the brownie chunks yesterday, so what’s left is making the actual cheesecake batter, the crumb crust, and the chocolate ganache.  Starting with the crumb crust:

Step One: Crumb Crust
Adapted from Gourmet, 1999

The below includes quantities for a normal amount of crumb crust- a single portion, and a doubled amount.  I chose to double, because I like a lot of crust, and even then it didn’t seem like a lot.  The doubling amounts are written in parenthesis! I recommend doubling. 

1 1/2 cups (3 cups) oreos
1 1/2 cups(3 cups) oreos
5 tablespoons (10 tablespoons or 140 grams to double) unsalted butter*, melted
**1/8 cup (1/4 cup to double) sugar
1/8 (1/4 teaspoon to double) teaspoon salt
*I much prefer weighing butter then measuring it out into tablespoons…great timesaver! I recommend a kitchen scale. I’ll do a post on conversions for things like butter soon
**If you have seen the smitten kitchen recipe, I add a lot less sugar to the crust, it really doesn’t need the extra sugar. I recommend adding a little and tasting before adding more.

Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

Step Two: Cheesecake Filling
Adapted from the Three Cities of Spain Coffeehouse

3 packages cream cheese, softened (you need 670 grams, about 2 and 1/3 of the big Kraft packets)
4 large eggs
1 teaspoon vanilla
1 cup sugar
2 cups brownie cubes (from recipe above)

Make crumb crust as directed above for 24-centimeter cheesecake. Preheat oven to 350°F(175 C).

Make filling and bake cake: Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Fold brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Don’t forget to put your cheesecake pan on another shallow pan! A lot of butter from the crust leaked out in my case, which would have made a big mess in my oven.

When completely cool, top with following glaze:

Part Three: Ganache Glaze
Adapted from Smitten Kitchen

3 ounces bittersweet chocolate, broken up, or 1/2 cup chocolate morsels
2 ounces butter (60grams)
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1 tablespoon confectioners sugar (I put even less, around 1/2 tablespoon)

Grind the chocolate into powder in the food processor, scald the butter and cream in a saucepan (or in a Pyrex cup in the microwave). Basically, it needs to be hot with a little steam coming off. With the machine running, pour the hot cream/butter mixture slowly through the feed tube onto the chocolate. Blend until completely smooth, stopping machine to scrape down sides once or twice. Add the extract and sugar and process until smooth. Spread over cheesecake while ganache is still warm. Chill until ready to serve.

You’ll find the original recipe without my changes here:

So good.

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