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With Thanksgiving Right Around the Corner, Fill Your Home with that Pumpkin and Nutmeg Scent with this Pumpkin Swirl Cheesecake! November 23, 2009

Posted by CraftmarkHomes in Recipes.
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Prep Time: 20 min.                                                                          

Total Time: 5 hrs. 25 min.                                                           

Makes: 16 servings

What You Need:

  • 25 ginger snaps, finely crushed (about 1-1/2 cups)
  • 1/2 cup finely chopped pecans
  • 1/4 cup (1/2 stick) butter, melted
  • 4 pkg.  (8 oz. each) cream cheese, softened
  • 1 cup sugar, divided
  • 1 tsp. vanilla
  • 4 eggs
  • 1 cup canned pumpkin
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • Dash ground cloves

Make It:

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix ginger snap crumbs, pecans and butter; press onto bottom and 1 inch up side of pan.

BEAT cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.

BAKE 55 min. to 1 hour 5 min. or until center is almost set. (Test doneness by gently shaking the pan. If the cheesecake is done, it will be set except for an approximately 2-1/2-inch area in the center that will be soft and jiggly.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours before serving. Store leftovers in refrigerator. 

With fall now in season and farmer’s markets now replete with fresh apples, why not think about doing a little baking to give your home that great cinnamon and apple pie scent? September 28, 2009

Posted by CraftmarkHomes in Recipes.
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Crispy Braeburn Apple and Almond Sheet Tart

Tart

Yield: Makes 8 to 10 servings

Ingredients

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