|
Pumpkin Cheesecake
INGREDIENTS:
•
2 cups gingersnap cookie
crumbs
•
2/3 cup chopped walnuts,
toasted
•
3 tablespoons plus 3/4
cup granulated sugar
•
6 tablespoons butter,
melted
•
3 (8 ounces each) packages
cream cheese, softened
•
3/4 cup brown sugar
•
5 large eggs
•
1 (15 ounce) can
pumpkin
•
1/4 cup whipping cream
•
1 tablespoon pumpkin pie
spice
DIRECTIONS:
Preheat oven to 350 degrees.
Place cookie crumbs, walnuts, and 3
tablespoons sugar in a food processor
and pulse 3 or 4 times until combined.
Add
butter and pulse 4 or 5 times, or until
crumbly.
Wrap the outside of a 10 inch springform pan
with aluminum foil.
Then press cookie mixture into the bottom
and 1 inch up the sides.
Bake 8 to 10 minutes.
Cool crust completely on a wire rack.
* * Reduce oven heat to 325 degrees *
*
Beat cream cheese with an electric mixer at
medium speed 3 minutes, or until creamy.
Gradually add brown sugar and the remaining
3/4 cup sugar, beating 4 minutes,
or until blended.
Add eggs, one at a time, beating just until
yellow disappears.
Add pumpkin, whipping cream, and pumpkin-pie
spice.
Beat on low speed of an electric mixer just
until blended.
"
Do not overbeat "
Pour batter into prepared crust.
Bake 1 hour and 15 minutes, or until almost
set
(it will still jiggle in the center).
Remove from oven; run a knife around edge of
pan.
Cool on a wire rack 1 hour.
Chill 8 hours or overnight.
Garnish with walnut halves and serve with
Caramel Sauce.
Serves 12 - 14
CARAMEL SAUCE
INGREDIENTS:
•
1/2 cup butter
•
1 cup firmly packed
brown sugar
•
2 tablespoons light corn
syrup
•
1/2 cup whipping cream
DIRECTIONS:
Melt butter in a heavy saucepan over medium
heat;
add brown sugar and corn syrup,
then cook, stirring constantly, until mixture
comes to a boil.
Gradually add cream, stirring constantly.
Cook, stirring constantly, until mixture comes
to a boil.
Remove from heat.
Cool to room temperature.
Yields: 1 1/2 cups
NOTE:
If you would like to serve the caramel sauce but
don't have time to make it,
just pick up a bottle of caramel sauce at the
grocery store to drizzle on.
Low-Fat Cheesecake
INGREDIENTS:
•
2 packages (8 ounces
each) fat-free cream cheese, softened
•
2/3 cup plus 3
tablespoons granulated sugar,
divided
•
1 1/2 teaspoons vanilla
extract, divided
•
3/4 cup egg substitute
•
1 cup (8 ounces)
fat-free sour cream
•
1 cup reduced-sugar
cherry pie filling
DIRECTIONS:
Preheat oven to 350 degrees.
In a bowl, beat cream cheese, 2/3 cup sugar
and 1/2 teaspoon vanilla until fluffy.
Gradually add egg substitute; beat until
smooth.
Pour into a 9 inch pie plate that has been
coated with cooking spray.
Bake for 30 to 35 minutes or until puffy and
light brown around the edges.
Cool on a wire rack for 10 minutes.
Meanwhile, combine sour cream and remaining
sugar and vanilla.
Spread over cheesecake.
Bake 15 minutes longer.
Cool completely on a wire rack.
Refrigerate.
Before serving, top each serving with 2
tablespoons cherry pie filling.
Serves 8
  
Salem's Den © Salem
2004 and Beyond
Created
by Salem of
| 
