CRUST
4 table spoons butter
3/4 cup graham cracker crumbs
½ cup crushed gingersnaps
1 tablespoon brown sugar
1 teaspoon cinnamon
FILLING
1 cup heavy cream, chilled
24 oz cream cheese, softened
1 1/3 cups sugar
3 large eggs
1 ½ cups mashed pumpkin
3/4 teaspoon ground cinnamon
3/4 teaspoon powdered ginger
1/4 cup pecan halves
Preheat oven to 325 F. For crust: Melt butter. Mix graham crumbs, gingersnaps, brown sugar and cinnamon in a medium bowl. Add melted butter and mix together. Line bottom and side of 10" springform pan with wax paper. Spray with nonstick spray. Press the crumb mixture into the bottom.
FILLING
Pour cream into medium bowl and beat just until soft peaks form. Refrigerate. Beat the cream cheese (in large bowl) with an electric mixer until fluffy. Gradually add the sugar, beating well. Add the eggs one at a time, and beat till fluffy and pal. Stir in pumpkin, cinnamon, ginger and cloves. Remove whipped cream from refrigerator and whisk lightly to reblend. Fold whipped cream into cream cheese-pumpkin mixture. Pour into prepared crust. Wrap one continuous sheet of aluminium foil around the springform pan and press firmly. Put wrapped pan in a baking pan and fill with hot water halfway up the spring form pan. Bake for 60-70 minutes. Cool cheese to room temperature, then refrigerate for at least 3 hours to chill throughly. Remove the sides of the springform pan. Just before serving, place the pecan halves on top of the cheesecake, in a ring around the edges, to garnish.
PINEAPPLE CHEESECAKE PIE
2 packages instant vanilla pudding
20 oz crushed pineapple in juice
1 pint sour cream
1 prepared graham cracker pie crust
Mix together pudding and pineapple (including juice). Stir in sour cream. Pour into pie shell and chill.
HUGS AND CHIPS CHEESECAKE
1-8 oz. package of cream cheese, softened
1-14 oz. can sweetened condensed milk
1 egg
1 teaspoon vanilla extract
1 cup mini chocolate chips
1 teaspoon flour
1-6 oz. ready-made chocolate pie crust (oreo works best)
small container of whipping cream
chocolate curls (optional)
Preheat oven to 350 degrees. With mixer, beat cheese until fluffy; gradually beat in condensed milk until smooth. Add egg and vanilla; mix well. Toss chips with flour, stir into cheese mixture. Pour into crust. Bake 35 minutes or until center springs back when lightly touched. Cool and top with Glaze and curls. Serve chilled. Refrigerate leftovers.
Chocolate Glaze
Melt 1 cup mini chocolate chips with ½ cup whipping cream; cook or microwave and stir until thickened and smooth about 30 seconds to a minute in microwave. Immediately spread overcooled pie.
SICILLIAN RICOTTA CHEESECAKE
2 Ibs. Ricotta cheese
½ cup flour
4 egg whites
1/4 cup Marsala wine
½ cup granulated sugar
6 egg yolks
1 cup raisins
6 oz. candied citron -optional
zest of 2 lemons
Grease and flour 9" springform pan and set aside until needed. In small bowl, soak raisins in wine for 10 minutes. Drain and set aside. Beat egg whites until stiff peaks form and set aside. In food processor, combine cheese, sugar, egg yolks and flour until smooth. Add raisins. Gently fold in egg whites. Pour mixture in prepared pan. Bake at 375 F. for 35-40 minutes.
BLACK-EYED SUSAN CHEESECAKES
Ingredients:
24 vanilla wafers
2 packages (8 oz. each) cream cheese, softened
½ cup sugar
2 eggs
½ teaspoon vanilla extract
1 cup REESE’S Peanut Butter Chips
½ cup HERSHEY’S Semi-Sweet Chocolate Chips
2 tablespoons butter
Sliced almonds
Heat oven to 350 F. Line muffin cups with foil bake cups (2 inches in diameter). Place one vanilla wafer, flat-side down, in bottom of each cup.
In large bowl, beat cream cheese and sugar on medium speed of electric mixer. Add eggs and vanilla; beat well. Stir in peanut butter chips. Spoon heaping tablespoonful cream cheese mixture into each muffin cup.
Bake 15 minutes or just until set, but not browned. Cool. In small microwave-safe bowl, place chocolate chips and butter.
Microwave at HIGH (100 %) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred.
Drop teaspoonfuls of chocolate mixture onto center of each cheesecake, letting white show around edge. Place almond slices around chocolate mixture to resemble petals. Cover; refrigerate. Cover; refrigerate left over cheesecakes. About 2 dozen cheesecakes.
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