Pumpkin Cheesecake

I love, love, love cheesecake! It is so rich and creamy and so very yummy! Pumpkin is a flavor most people don't associate with cheesecake, but it is fabulous.

You will need a 9" springform pan. If you want your cheesecake thicker you can use an 8".
Preheat your oven to 350 degrees Fahrenheit/175 Celsius.
You will also need a stand mixer or a handheld.

Ingredients:

CRUST-
1-1/2 cups graham cracker crumbs. You can buy crumbs or crush 1 pack finely.
5 Tablespoons butter, melted

FILLING-
24 oz. cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1 cup pureed pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice

For the crust: Add the crumbs to a small bowl. Add the melted butter and toss with a fork to combine.
Don't stir or you will get mush. You want it crumbly.
Press the crust onto the bottom of your springform pan. If you have the 8", you can press the crust part way up the sides of the pan.
Bake for 5 minutes and set to the side .

For the filling: Combine the cream cheese, sugar, and vanilla extract in a mixing bowl.
Blend well with mixer until everything is smooth.
Mix in the pumpkin, eggs, cinnamon, nutmeg, and allspice.
Pour the filling over the crust.

Bake for about 60 minutes.
The top will have darkened a bit and the center of the cheesecake should not jiggle much. A little is OK.
Turn the oven off and leave inside for about 10-15 minutes. Open the door a little though.
Remove to a wire rack to cool.
When cool, put in the refrigerator for a couple hours.
After it has chilled, run a knife around the edge of the pan and remove the side of the pan.

Serves 8-12.
Great with whipped cream, but also good as is.

To soften the cream cheese, take it out of the refrigerator 30 minutes before using.
Cheesecakes sometimes crack. The cracks might not be pretty but it won't affect the taste any.
If you are wanting to prevent, or limit, cracks: butter the sides of the pan before adding the filling.

It is also possible that the springform pan could leak out some of the butter. To prevent this: wrap the bottom and side of your springform pan with foil.

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Last year's P- Pancakes

Brownie Peanut Butter Cheesecake

Brownie peanut butter cheesecake is a very decadent dessert.
It is rich and just a small slice is enough to satisfy you.
The filling and topping is peanut butter and the crust is made of brownie batter.

Preheat your oven to 350 degrees Fahrenheit.
You will need a 9" spring-form pan that has been greased and floured.

Crust:

3 oz semisweet chocolate, grated or chopped.
1/4 cup butter(1/2 stick)
1/2 cup flour
1/8 teaspoon baking powder
2 eggs
1 cup packed brown sugar
1-1/2 teaspoons chocolate or vanilla extract

Filling:

12 oz cream cheese, at room temperature
1 cup packed brown sugar
3 eggs
1/2 cup sour cream or plain yogurt
1-1/3 cups creamy peanut butter

Topping:

3/4 cup sour cream or plain yogurt
2 teaspoons sugar
1/2 cup creamy peanut butter

To make the crust-
Melt the chocolate and butter in a double boiler or in the microwave. Set aside.
Combine the flour and baking powder. Set that aside.
Beat the eggs until thick and lemony colored.Beat in the brown sugar. Mix in the chocolate and the chocolate or vanilla extract.
Stir in the flour/baking powder, just until blended.
Spread 1 cup over the bottom of the prepared pan.
Put the rest of the batter in the fridge to chill.
Bake the bottom crust for 15-17 minutes until firm.
Take out of oven and refrigerate for 15-30 minutes.

While that is chilling make the filling-
In a large bowl beat the cream cheese and brown sugar until smooth.
Beat in the eggs and sour cream.
Beat in the peanut butter.
Set aside.

Take the batter and pan out of the fridge.
Use a spatula to spread the rest of the batter over the sides of the spring-form pan.
Put pan on its side and spread it, rolling as you go.
Quickly set upright and pour filling into the pan.
Some of the batter may drip down the sides. That's OK.

Bake for 30 minutes, or until the filling is firm.

Make the topping while the cheesecake is baking-
Put the sour cream, sugar, and peanut butter and a bowl and beat with mixer until smooth.

Three minutes before removing cheesecake from the oven, spread the topping over it.

Cool on a wire rack for 1 hour.
Cover and chill in the refrigerator for several hours, preferably overnight.

To serve, loosen sides with a knife and release side of pan.

Serves 12.

Rhubarb Cheesecake Squares

I know, I know. Another rhubarb recipe.

But, I have spent a lot of time looking for recipes to use my rhubarb in so I figure I should share.

This dessert is a favorite of my daughter. She even helped me make it a few days ago.

It is pretty simple to make. I hope you will enjoy it as much as my family does.

Preheat your oven to 375 degrees Fahrenheit.

Grease a 9x13 baking pan.

Ingredients:

Crust

1 cup flour

1/2 cup packed brown sugar

1/4 teaspoon salt

1/4 cup cold butter

1/2 cup graham cracker crumbs

1 teaspoon vanilla extract

Filling

16 ounces cream cheese, softened

3/4 cup granulated sugar

3 eggs

1 teaspoon vanilla extract

Topping

3 cups chopped rhubarb

1 cup granulated sugar

1/4 cup water

1 Tablespoon cornstarch

1/4 teaspoon cinnamon

3-4 drops red food coloring, optional

To make the crust combine flour, brown sugar, salt, and graham cracker crumbs in a medium bowl. Cut in the butter until mixture is crumbly. Stir in vanilla extract.

Press into the bottom of your baking pan.

Bake for 10 minutes.

Cool while making the filling.

In a bowl, beat the cream cheese and sugar until fluffy. Add eggs and vanilla and mix well. Pour over crust.

Bake for 20-25 minutes until the center is set and the edges are brown.

Remove to a rack to cool.

While the cheesecake is baking, combine the rhubarb, sugar, water, cornstarch, and cinnamon in a medium saucepan. Bring to a boil and stir constantly until mixture thickens. This will take about 5 minutes. Stir in the food coloring if you like.

Let it cool.

When the cheesecake filling and topping are both cool, spoon the topping over the cheesecake.

Refrigerate at least 1 hour before serving.

Cover for longer storage.

Serves about 15.

Mini Cheesecakes

Mini cheesecakes are cupcake size cheesecakes.

They are simple to make and very convenient to pack in a lunch for work or school.

So, if you love cheesecake here is a simple and yummy way to enjoy it.

Preheat your oven to 350 degrees Fahrenheit.

You will need muffin pans lined with 12 cupcake liners.

Ingredients:

3/4 cup graham cracker crumbs

2 Tablespoons granulated sugar

2 Tablespoons melted butter

16 oz. cream cheese, softened

2/3 cup granulated sugar

2 eggs

2 Tablespoons lemon juice

small can of fruit pie filling or make your own fruit topping

In a small bowl mix the graham cracker crumbs and the sugar. Add the melted butter and blend with a fork until crumbly.

Divide the mixture among the twelve muffin cups. Press down to make a crust.

With a mixer, beat the cream cheese until fluffy.

Add the sugar, eggs, and lemon juice. Beat that until everything is smooth and no lumps of cream cheese remain. You may need to scrape the sides of the bowl down a few times.

Divide the batter evenly amongst the 12 muffin cups.

Bake for 16-18 minutes.

Remove pan from oven.

Let the cheesecakes stay in the pan just to firm up a bit so it is easier to take out.

When cool enough, carefully remove.

After the cheesecakes are completely cool, spoon a couple tablespoons fruit filling over the top of each mini cheesecake.

For long time storage, keep in the fridge.