What do you like? For me it's starchy foods, mostly baked. Pies, breads, casseroles, pastas, tamales, dumplings.
I like cooking the breads, casseroles, and pies. A weekend without a pie is wasted.
I added it to my grocery list. Thanks.
Anything that makes a person slide off the table is always good knowing about. Especially if there's chocolate involved! Gonna look for it.
"Slide UNDER" the table." Sort of like Bugs Bunny becoming boneless in some of the old WW2 cartoons....
UNDER-what I meant to write. Off-what I pictured myself doing, like a sexy nightclub singer slides off the piano. ;)
*cackle!* Works for ME!
30 squares gingersnap cookies
6 tablespoons (3/4 stick) unsalted butter, melted
4 (8-ounce) packages cream cheese, room temperature
1 3/4 cups sugar
1 (15-ounce) can pumpkin
5 large eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon table salt
1 tablespoon vanilla extract
2 tablespoons all-purpose flour
Cinnamon Whipped Cream, for serving, recipe follows
Preheat the oven to 350 degrees F.
Add the gingersnaps to the bowl of a food processor, and pulse until crumbly. Transfer to a large bowl and add the melted butter. Stir until evenly mixed. Press the mixture into the bottom of a 9-inch springform pan with 3-inch sides. Bake the crust until golden brown, about 10 minutes.
Remove from the oven and let cool completely while preparing the filling.
Put a teakettle filled with water on the stovetop, over medium heat, and bring to a boil.
In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the pumpkin and beat until incorporated. Beat in the eggs, 1 at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and beat until blended. Add the flour and beat until incorporated.
Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan and put it in a small roasting pan. Pour the hot water from the teakettle into the roasting pan, filling halfway up the sides of the springform pan, about 1 1/2 inches. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes. Remove the cake from the water bath and let it cool on a wire rack.
Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving. Serve with Cinnamon Whipped Cream.
Cinnamon Whipped Cream
1 cup heavy cream, chilled
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Pour the heavy cream into a large bowl and beat with an electric hand mixer until thick and frothy. Add the confectioners' sugar, vanilla, and cinnamon, and beat until medium peaks form.
Yield: 1 1/2 to 2 cups
You're the best, Pat. Thanks!! I definitely have to make this.
This sounds delicious. Thanks for sharing.
Oh, yum! I don't have a springform pan, but a deep-dish Pyrex pie pan works just as well...I've used it for cheesecakes before.
I'm wondering if 1/2 tsp cinnamon extract would work as well as ground cinnamon in the whipped cream. That would be good on top of Mexican hot chocolate...cho-ko-LAH-tay!
Extract is some powerful juju. General ratio: 1 teaspoon of extract is equivalent to 4 teaspoons of powdered cinnamon. I'd start with 1/4 teaspoon.
There are times when I wish I had some glass eye-droppers to use when adding extracts, but all I've been able to find lately are plastic ones. Maybe a Google/Bing search would turn some up. (I am SO lazy!)
I can't figure out the glass eye issue, and wanting to drop one. Is it like using a tong or hotpad?