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...you probably shouldn't be near an outdoor grill if you have an oxygen tank.

The marbled pumpkin cheesecake was a hit, well with everyone but Drew. Now he tells me he doesn't like pumpkin! I think I might beat my filling a little more next time for some additional fluff and cut down on the butter in the crust. I will also chill the filling a little more to further prevent running on the swirl effect. No photos but here's the recipe (includes nutritional info):

INGREDIENTS

  • 1 1/2 cups crushed gingersnap cookies
  • 1/2 cup finely chopped pecans
  • 1/3 cup butter, melted
  •  
  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup white sugar, divided
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 cup canned pumpkin
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
  2. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
  3. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
  4. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.
My changes were as follows: No nuts, a little more pumpkin/spice and baked in a water bath. The ginger smell from the crust when it was done baking was AMAZING! Also, I started checking for done-ness at about 30 minutes. Several reviews stated 55 minutes was way too long. Nest time I will attempt to line my pan with parchment paper on the bottom as well as put a strip around the springform part so I won't disturb it too much when you take that part off. 

Now, cookies. Here's a picture:


Origional recipe here (w/ nutritional info):

INGREDIENTS 

 

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts

DIRECTIONS

  1. Preheat oven to 375 degrees F.
  2. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
  3. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Now my changes: I halved the recipe, and substituted butter flavored Crisco to prevent the horrible spreading/flattening I had with this recipe last time. (Disaster averted!) Omitted nuts & used coarsly chopped Ghiradeli 60% coco/Ghiradeli white chocolate chips (whole) instead of Toll House. Baked these the full 11 minutes and let them cool on the pan.

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Comments

( 2 comments — Leave a comment )
elalyr
Nov. 17th, 2008 02:52 am (UTC)
Mmm, those cookies look great! If you like cookies that are not too flat, try making the dough a day ahead and refrigerating it overnight. The cold dough is a little hard to portion out, but the flour absorbs a lot of liquid and the cookies bake up nice and thick, even when made with butter.

*idea* Clearly, I'll just have to make some cookies so I can take a picture, as an example. That's an excellent excuse...right? ^_^
diseased_panda
Nov. 17th, 2008 05:07 pm (UTC)
Those look tasty. I should try that cookie recipe as I need a new... Thing to make. :3 Yoinking this.
( 2 comments — Leave a comment )

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Baking, Cooking, Crafting from a geek POV

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