Pumpkin Cheesecake

I'm not a big pumpkin pie fan, so for my first time hosting Thanksgiving, I decided to twist tradition and do a pumpkin cheesecake instead. Um, wow. I'm never going back. My new stepmother-in-law said it was the best dessert she's ever eaten, and my father-in-law told me she woke up talking about it the next morning (score!). As someone who never says no to dessert, I can't claim it is the best dessert I've ever eaten, but it is very tasty, and a great compromise for families with both pumpkin pie lovers and haters. Since I typed it up to send to her, I thought I'd share it here as well. Be sure to bring the cream cheese to room temperature first, as it greatly improves the texture. I also left the butter quantity in the graham cracker crust variable, as I like mine richer than most. This is a slightly modified version of the Lion House Cookbook's recipe.

Pumpkin Cheesecake


1½ cups graham cracker crumbs, rolled fine
3-6 Tbsp butter, melted
3 packages (8 oz each) cream cheese, at room temperature
1 cup sugar
3 eggs
¾ tsp vanilla
1 1/3 cup pumpkin
¾ tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
¼ tsp cloves
½ tsp salt
1 pint sour cream
3 Tbsp sugar
½ tsp vanilla

Mix graham cracker crumbs and butter. Press firmly onto bottom and sides of 10-inch springform pan. Leave in fridge to chill while you do the rest of the prep.

Whip cream cheese in mixer bowl; gradually add sugar, then eggs one at a time. Stir in vanilla.

In separate bowl, combine pumpkin, cinnamon, nutmeg, ginger, cloves, and salt. Mix well; add to cream cheese mixture. Pour filling into crust. Bake at 300 degrees for 55 minutes.

Whip sour cream; add sugar and vanilla. Spread on top of cheesecake and return to oven. Bake 10 more minutes. Cool before removing sides from springform pan. Refrigerate until ready to serve.

So Papilla Cheesecake

Last evening our RS had a week night event. We had a lesson on spousal relationships and then a panel discussion with some excellent questions, insights and views. It was a rare RS event in which the men were invited, so we provided babysitting and food. It turned out great with a wonderful turnout. I want to think that the food helped. For dessert I made So Papilla Cheesecake-- from my sister that lots of people wanted the recipe. So I thought maybe people in the blogging world would also appreciate the recipe. I must warn you that it is in NO WAY low fat (it is cheesecake people), but it is quick and easy and delicious. So here it goes....

2 cans of crescent rolls
16 oz cream cheese, softened
1 cup sugar
1 tsp vanilla
1 stick of butter
1/2 cup sugar
1 1/2 tsp. cinnamon

Preheat the oven to 350 degrees. Spray a 13X9 inch pan.
Spread 1 can of crescent rolls on the bottom of the pan.
Mix cream cheese, sugar and vanilla extract together and spread on top of dough. Cover with other can of crescent rolls. Pour melted butter over the top. Sprinkle Cinnamon and sugar over top.

Bake for 30-35 minutes-- crust should be golden brown. Let sit for 5-10 minutes but serve warm.


Notes: I saw crescent rolls in a solid roll instead of individual crescent cut outs the other day. I did not try it because it was more expensive, but I think if I were to make it again for myself, I would use it. It saves some time in rolling out and looks prettier. I also do not use low fat in this recipe. That means no low fat cream cheese (it does not melt easily and does not taste the same) nor do I use low fat crescent rolls. I do go with the regular recipe ingredients and minimize my portions. One piece of dessert won't kill you and it is all you really need. But this is a good, quick dessert. You can make it ahead of time and just cook before your guest arrive.

Zuccotto Cake

Okay I have to say first and foremost, this is one of the best, lightest and easiest summer cakes to make. It is an Italian Summer Cake. I of course modified it a little bit, but really, really delicious. I made it Friday night for dessert when I had friends over, but I really do love this cake.

Ingredients:

1 (12 oz) loaf pound cake (homemade or store bought, it doesn't matter)

1/4 cup brandy (I usually leave this step out)

6 oz. bittersweet chocolate, chopped (I prefer European, Swiss chocolate, but any will do)

2 cups chilled whip cream (Usually end up using 4 cups)

1/2 tsp pure almond extract

1/4 cup powdered sugar

1/2 cup sliced almonds, toasted, coarsely crumbled

unsweetened cocoa powder (again Swiss preferred)

1. Line bowl with plastic wrap. Cut pound cake into thin slices. Line bottom and sides of bowl with cake. Brush some brandy over the cake. Reserve extra cake

2. Stir chocolate in a large metal bowl over sauce pan of simmering water until chocolate melts. Allow chocolate to cool slightly. Beat 1 cup of whipping cream until thick and fluffy. Fold 1/4 at a time into the chocolate. Spread chocolate cream over the cake, covering completely and creating a welled center. Cover & Refrigerate, if not assembling immediately.

3. In another large bowl, add remaining cream and almond extract. Using mixer beat on med speed gradually adding powdered sugar (if using more than 2 cups of cream, double powdered sugar). Beat until firm peaks form. Fold in nuts. Spoon the cream mixture into well, fill completely.

4 Brush remaining cake slices with brandy and arrange them, brandy side down, over the cake, covering the filling completely. Trim off to fit. Cover cake in the plastic wrap.

5. Refrigerate 3-24 hours.

6. Invert the cake onto platter. Remove from bowl. Sift cocoa powder over and serve.

My family loves, loves, loves this cake in the summer. It is a perfect. A light summer cake for those hot, hot summer days. Again, I don't use the brandy, but if you drink and you want to, go ahead. I have made it both ways and have to say I prefer it without the brandy.

Chocolate Passion Trifle

I love trifles because the layering process make a simple combination of ingredients seem special. I make this in a large trifle dish, but it would also work well in parfait glasses for individual servings.

Chocolate Passion Trifle

One pan of your favorite brownies, baked (I love Ghirardelli Triple Chocolate)
3 cups cold milk
2 pkg. (4-serving size each) instant chocolate pudding
1 tub cool whip French Vanilla flavor, thawed
1 pt. (2 cups) raspberries, thawed if frozen

Pour milk into large bowl Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping.

Place half of the brownie cubes in 2 quart serving bowl; top with half the pudding mixture, half the raspberries, and half the whipped topping. Repeat all layers.

Refrigerate at least 1 hour or until ready to serve. Store leftovers in refrigerator.

For your Valentine....

Raspberry Cream Cake

White cake (directions below)

2 cups heavy whipping cream

2 TBSP confectioner sugar

1 1/2 to 2 cups fresh red raspberries**

1 package of red raspberries, whole and put off to the side for decorations, optional.

Make cake according to the directions in two 8' round pans. (You can also use cupcakes as well, but I like a cake). Cook cake and let cook on a cooling rack.

Place raspberries in a bowl and crush with a fork. Set aside.

Once the cake is cool, whip the heavy whipping cream. About half way done, toss in the confectioner sugar. You want the cream to come to very heavy stiff peaks (means well, well whipped). Gently fold (stir gently with a spoon) in the crushed red raspberries into the cream (hence you want it whipped to a heavy peak) until cream turns a pink color.

Place first layer of cake on a plate. Frost the center of the cake with cream. (Optional Place several whole red raspberries around the edges. If you have a lot of raspberries, you can line the layer with fresh raspberries, but make sure you line the outside so the cream does not fall out the side of the cake.) Place second layer gently on top. Do not push down on cake. Frost the top and sides of cake with remaining cream mixture. All the cream should be gone and the cake should be covered completely in raspberry cream mixture. Use remaining raspberries to decorate the top and side of cake.

**If need be you can use frozen raspberries. Just thaw completely before adding them to the cream mixture. And you will not have any to put on top or in the middle for decorations.

Classic White Cake

from Epicurious

2 cups all-purpose flour (spoon flour into dry-measure cup and level off)

2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 teaspoons vanilla extract
6 large egg whites
3/4 cup milk

Two 9-inch round cake pans, buttered and bottoms lined with buttered parchment or wax paper

Position a rack in the middle of the oven and preheat to 350 degrees.

Combine the flour, baking powder, and salt in a bowl, mixing well.

Place the butter and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes, or until very soft and light. Beat in the vanilla.

Whisk together the egg whites and milk by hand in a medium mixing bowl until just combined.

Reduce the mixer speed to low and beat in one-quarter of the flour mixture, then one-third of the milk mixture, stopping and scraping down the bowl and beater after each addition. Beat in another quarter of the flour, then another third of the milk mixture. Scrape again. Repeat with another quarter of the flour and the remaining milk mixture; scrape. Finally, beat in the remaining flour mixture.

Scrape the bowl well with a large rubber spatula. Pour the batter into the prepared pans and smooth the tops.

Bake the layers for about 30 to 35 minutes, until they are well risen and firm and a toothpick inserted in the center emerges clean. Cool the layers in the pans on racks for 5 minutes, then unmold onto racks to finish cooling right side up.

NOTES: I absolutely love this cake. It is one of my all time favorites. Normally I make it for Valentine's Day because it is pink and looks really, really pretty. But I also love it in the summer because it is light. It does not weigh you down. It is also really easy to make. Anyone can do it. However, It does not do great made to early. I usually make the cake ahead of time, but frost it right before serving. It works best that way. However, if made ahead of time, make sure to refrigerate the cake. You can also make it from a box cake mix-- White Cake Mix. My mom likes the chocolate cake with this as the frosting, but I prefer white.

WARNING: You eat more of the cake than expected. So don't just think you are eating one piece and putting it away.