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Category: Cheesecake
Prep Time: Cook Time: Total Time:
For the graham cracker crust:
1/2 a stick of unsalted butter
1 tbsp flour
1/2 cup graham cracker crumbs
2 tbsp confectioners sugar
In a bowl mix together flour, cookie crumbs and sugar. Melt butter and stir into the mixture. Press mixture into the bottom of a greased 8 inch cake pan. Bake at 350or 7 to 10 minutes until edge is a golden brown. Set aside and cool completely before pouring in the cheesecake mixture.
For the pumpkin cheesecake mixture:
1 1/2 cups of cream cheese (room temperature)
1 cup sugar
1/4 cup heavy cream
5 eggs (whole)
1/4 cup sour cream
1 tbsp vanilla
1 cup pumpkin puree
3 tbsp brandy
1 1/2 tbsp cinnamon
1/2 tsp cloves
1 tsp ginger
Cream the cream cheese in a mixer bowl with a paddle until light and fluffy and scrape well. Add the sugar and mix until well-combined and then scrape mixture well. Add the heavy cream and mix just until combined then scrape mixture well. Add the eggs and mix just until combined then scrape mixture well. Add the sour cream, pumpkin, vanilla, brandy and spices then mix until combined. Scrape mixture well.
Spray the sides of the cooled cake pan with cooking spray. Pour in the cheesecake batter and place in oven in a water bath. Bake at 350 for 45 minutes to 1 hour until center is firm. (If you are not sure about it being done, good trick is to first feel the edge of the cheesecake, then the center. The edge will be cooked before the center, and the center should feel the same as the edge.) Cool the cheesecake completely before taking it out of the pan.
Top cheesecake with candied nuts and dollops of whipped cream.
For the spiced nuts:
2 cups toasted walnuts
1/2 cup brown sugar
1 tbsp cinnamon
1/2 cup sugar
1 tbsp butter
3 tbsp water
In a sauce pan mix sugars and cinnamon. Mix in water well and place on stove until it gets bubbly. Add butter and stir. Take off heat and stir in nuts. Place nuts on a wax paper-lined baking sheet. Do not touch candied nuts with hands for this mixture is extremely hot! Let cool until ready to garnish.
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PUMPKIN BRANDY CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
For the graham cracker crust:
1/2 a stick of unsalted butter
1 tbsp flour
1/2 cup graham cracker crumbs
2 tbsp confectioners sugar
In a bowl mix together flour, cookie crumbs and sugar. Melt butter and stir into the mixture. Press mixture into the bottom of a greased 8 inch cake pan. Bake at 350or 7 to 10 minutes until edge is a golden brown. Set aside and cool completely before pouring in the cheesecake mixture.
For the pumpkin cheesecake mixture:
1 1/2 cups of cream cheese (room temperature)
1 cup sugar
1/4 cup heavy cream
5 eggs (whole)
1/4 cup sour cream
1 tbsp vanilla
1 cup pumpkin puree
3 tbsp brandy
1 1/2 tbsp cinnamon
1/2 tsp cloves
1 tsp ginger
Cream the cream cheese in a mixer bowl with a paddle until light and fluffy and scrape well. Add the sugar and mix until well-combined and then scrape mixture well. Add the heavy cream and mix just until combined then scrape mixture well. Add the eggs and mix just until combined then scrape mixture well. Add the sour cream, pumpkin, vanilla, brandy and spices then mix until combined. Scrape mixture well.
Spray the sides of the cooled cake pan with cooking spray. Pour in the cheesecake batter and place in oven in a water bath. Bake at 350 for 45 minutes to 1 hour until center is firm. (If you are not sure about it being done, good trick is to first feel the edge of the cheesecake, then the center. The edge will be cooked before the center, and the center should feel the same as the edge.) Cool the cheesecake completely before taking it out of the pan.
Top cheesecake with candied nuts and dollops of whipped cream.
For the spiced nuts:
2 cups toasted walnuts
1/2 cup brown sugar
1 tbsp cinnamon
1/2 cup sugar
1 tbsp butter
3 tbsp water
In a sauce pan mix sugars and cinnamon. Mix in water well and place on stove until it gets bubbly. Add butter and stir. Take off heat and stir in nuts. Place nuts on a wax paper-lined baking sheet. Do not touch candied nuts with hands for this mixture is extremely hot! Let cool until ready to garnish.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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