Posts Tagged ‘cheesecake’

And she brought the snow

November 20, 2009

Wyonella came over this weekend and not only did she bring the boys, but she brought Sarah and her new baby Brenna.  That was a very nice surprise. Of course that makes me a great grandmother of sorts.And this time of year, Wyonella is famous for bringing the snow with her and of course she did not disappoint.   Not much on Saturday morning but enough to have to clear the walk.  And I was amazed.  My Honey hasn’t forgotten how to shovel snow after 5 years in the Sand.

The family has decided that they have a new favorite dessert for Thanksgiving.  Hooray…..that means I can forgo the soggy pumpkin pies.

Pumpkin Cheesecake



  • 1 3/4 cups ginger cookie crumbs
  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1 stick melted salted butter


  • 3 (8-ounce) packages cream cheese, at room temperature
  • 1 (15-ounce) can pureed pumpkin
  • 3 eggs plus 1 egg yolk
  • 1/4 cup sour cream
  • 1 1/2 cups sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fresh ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract


Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours

The original recipe was Paula’s, but I changed the crust and added some more spices.  Next time I think I will add a bit of fresh grown ginger.


Not Lost

November 10, 2009

The weather was absolutely beautiful last week.  Hard to believe it is the first part of November.   Anyway…..the shelves got built in my van and I am starting to move in.  My Honey got our mailbox stand built and the box moved (how long have we lived here???).  Doesn’t it look great.

IMG_1673I am going through every nook and cranny of the house, along with drawers, cupboards and closets.  Getting ready for an inspection by the Health Department.  Going to have the State help pay me for daycare instead of on in town (who cheats etc.  Don’t get me started).  Just stop and think about your house and find things that are sharp or dangerous for kids.  Of course they have more or less grown up here and know what they can get into and what they can’t.  Does that matter to the State.  Oh hell no.  Even had to move the booze and put it under lock and key.  PIMA

We had the SLEDS ride on Saturday and of course the weather took a turn to the older.  SLEDS is where all the bike organizations in town get together and do a ride through town and donate toys, food and money to the less fortunate.  As you can see by the absence of me on the back of my Honey’s bike, I took the car.  Yes, I am a wuss.

sleds 1Gee, don’t know what happened to that pic.  At any rate I promised the recipe to a really scrumptious chocolate cheese cake.  It is long gone of course.  Thanks again to Ina Garten.



For the crust:

  • 1 1/2 cups graham cracker crumbs (10 crackers)
  • 5 tablespoons unsalted butter, melted
  • 1 teaspoon ground cinnamon

For the filling:

  • 5 ounces bittersweet chocolate
  • 1 tablespoon instant espresso coffee
  • 1 3/4 pounds cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon kosher salt
  • 3 extra-large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature

For the ganache:

  • 1/4 pound semi-sweet chocolate
  • 1/4 cup heavy cream


Preheat the oven to 350 degrees F.

To make the crust:

Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.

Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.

To make the filling:

Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.

Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.

For the ganache:

Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.

Of course mine cracked even though I followed the directions.  Good thing the ganache makes enough to cover the cake.


Chocolate Day

May 14, 2009

I must admit that I am rather surprised at myself.  I only got two chocolate goodies done today.  Oh well, there is always tomorrow.



1 1/4 cups flour
1 tsp baking powder
1/2 tsp salt
2/3 cup Penzey’s dutch-process cocoa
1/2 cup butter, room temp
1/2 cup white sugar
1/2 cup dark brown sugar
1 1/2 tsp vanilla
1/3 cup milk
1/2  pckg white chocolate chips

Cream together sugars and butter.  Whisk together dry ingredients.  Add milk and dry ingredients alternately then vanilla.  Stir in chips.  Bake at 350 for 12 or so minutes on parchment lined cookie sheet.  Let cook on rack and enjoy this very chewy cookie.  I did.


My Honey asked if I would come up with a triple chocolate cheesecake.  I guess they have one at the DFAC that is good.  So here is my version.  Hope he likes it when he gets home.  Girlie and I did.


Triple Chocolate Chessecake


1 pckg chocolate graham crackers

1 stick melted butter

1/4 cup sugar

Grind crackers to crumbs in food processor.  Add sugar and butter and mix until combined.  Press crumbs in bottom of a 9 inch springform pan and  bring up sides and inch or so.  Bake for 10 min at 350 and cool before adding filling.


3 8 oz bricks of softened cream cheese
1 cup sugar
1 tsp instant coffee crystals
4 ounces bittersweet chocolate, melted and cooled
3 large eggs
1 cup  heavy cream
1 tablespoon vanilla extract

Cream sugar and cream cheese together. Then add coffee crystals and melted chocolate.  Add eggs one at a time until completely combined.  Add cream and vanilla.  Pour into crust and bake at 350 for 60 min or until knife placed in center pulls out clean.  Cool and then cover with ganache.


1/2 cup heavy cream

8 oz semi sweet chocolate chips

1/2 t instant coffee crystals

Place in top of double boiler over hot water and stir until melted and combined.  Let cool and then pour over filling.  Cool.  Remove springform and enjoy.


I will probably tweek on this a bit more before my Honey get home.  Guess I’d better hurry only 2 1/2 months left.  Is this close, Honey??


Sunny Cheesecake

May 5, 2009

Using another one of Sunny Anderson’s recipes from Cooking for Real.  I haven’t made cheesecake in forever and this one seemed like a good place to start.




  • 2 cups cinnamon graham cracker crumbs
  • 6 to 8 tablespoons butter, melted
  • 4 (8-ounce) packages cream cheese. softened
  • 1 1/4 cups sugar, plus
  • 2 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons lemon juice
  • 4 eggs, beaten
  • 2 cups sour cream


Special Equipment: 9-inch springform pan Heat oven to 325 degrees F. In a food processor blend crumbs and melted butter until moist, but not wet. Press into the bottom and up the sides of the springform pan. In a large bowl, using an electric beater, combine the cream cheese, 1 cup sugar, 1 teaspoon vanilla and the lemon juice, until light and smooth. Slowly mix in eggs then pour into the prepared pan. Bake 55 minutes or until the center sets. Turn off oven and remove cake. In a medium bowl mix together sour cream, 1/4 cup sugar and vanilla. Spread this over the top of the cheesecake and return to the warm oven for 30 minutes. Remove then let cool to room temperature before removing springform


I think the only change I made was to add the zest of the lemon in the cake batter.  I had no problems and didn’t even get a crack in the top.  This is very smooth and rich.  I will be interested to see the difference when it chills all the way.  Sure was yummy at room temp.  Thanks Sunny