Monday, November 15, 2010

From Me to You, a delicious recipe

I know, I know...don't ordinarily give anyone a recipe,
it's a prescription for getting people mad at you, like
rercommending an OB/GYN or a hairdresser...but I
do pretty well with holiday recipes & I love love love to
cook for the holidays, so here goes:



Pumpkin Cheesecake with Honeyed Walnuts


Prep Time:  50 mins
Total Time:5 hr 
Ingredients


Makes: 9-inch cheesecake



FOR CRUST:


3/4 cup graham cracker crumbs, toasted bread crumbs, or ground almonds
1/2 cup all-purpose flour
3/4 cup toasted walnut halves
1/2 cup light brown sugar
3 tablespoons unsalted butter, softened


FOR THE FILLING:


2 pounds cream cheese, room temperature
2 cups light brown sugar
5 large eggs
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground alllspice
2 teaspoons vanilla extract
2 15-ounce cans pure pumpkin puree
1/4 cup maple syrup


FOR THE HONEYED WALNUTS:
1 cup roughly chopped walnut halves
1/4 cup honey
Pinch of Kosher salt


Directions


Preheat oven to 375 degrees F.


FOR THE CRUST:


Combine graham cracker crumbs, flour, walnuts and 1/2 cup of light brown sugar in a food processor. Process until finely ground, then add butter and puree until smooth. Press the mixture into the bottom of a spring-form 9-inch round cake pan. Bake for 10-12 minutes until firm.






FOR THE FILLING:


Sift flour, cinnamon, and allspice together.


Starting with a paddle attachment in the bowl of an electric mixer, combine the cream cheese and brown sugar. Switch to a whisk attachment and whip until the cream cheese mixture is light and creamy. Add eggs and beat until they just come together. Then with the mixer on low add half of the dry sifted ingredients, then half of the pumpkin puree. Repeat the process until all ingredients are combined. Use a rubber spatula to scrape down the sides as necessary.


Wrap the outside of the pie pan tightly with foil so that the spring-form pan is sealed. Place it in a large roasting tray. Pour the cheesecake filling into the crust. Drizzle the maple syrup into the filling. Using a skewer, carefully drag maple syrup through filling so it has a marbled effect.


Transfer entire tray to a 325 degree F pre-heated oven. Fill the roasting tray with hot water so that it comes half-way up the side of the pan, taking care not to splash inside of the cheesecake. Bake for 1 1/2 hours, until the edges are firm and the center is still slightly wobbly when gently shaken. Remove from oven and the water bath and allow to cool for 30 minutes before placing in the fridge to chill for 4 hours or overnight. To remove from pan, run a knife around the edge of the pan and carefully unmold the spring-form.


FOR THE HONEYED WALNUTS:


Place roughly chopped walnut halves in a large saute pan and set over high heat. Toss periodically until the pieces are brown around the edges and the nuts become fragrant - about 4 minutes. Season with a pinch of salt. Add honey and toss well until walnut pieces are glazed and shiny. Remove to cool on a piece of parchment paper. Finish the cheesecake by scattering honeyed walnuts evenly scattered over the top.








Believe me, this is well worth the time & trouble.  It's delicious & tastes like a professionsl chef made it.

Anyway, it's Thanksgiving!  We're worth it !!



wouldn't this be a great Christmas cake for a party?
change it up as much as you like, put each layer on a different
little stand, all clustered in one place.
I, of course, being totally consumed with the
"presentation" would have a big sheet cake in the
kitchen which I would actually serve.

:)

8 comments:

  1. Hi Marsha - so nice to hear from you the other day. Recipe looks scrumptious and what a cake - it would be a knockout presentation dessert for the holidays!

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  2. Thank you for your sweet comment. Header has been there a while now :)
    I love baking and cheesecake too!

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  3. Pumpkin cheesecake...the perfect Thanksgiving dessert!! Thanks for sharing ~

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  4. Hello Marsha, this recipe looks delicious, I'm trying to think of a way of adjusting it so that I can make it wheat/dairy free, anything with Maple syrup has got to be a winner for me!

    The wonderful celebration cake decorated in red is just beautiful. Just down the road from where we live there is a Master Cake-Baker, he makes all the wedding cakes for the celebrities, like the footballers from Manchester United Football team and TV people. He also runs Chocolate-making classes..now if I can just get well enough I'll be there like a shot!

    Thank you for visiting I'm loving all your kind comments.
    Take care my friend,
    Hugs from England
    Jane x

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  5. I am on board to try this recipe for Thanksgiving, thanks so much! Hope you're holiday season is as special as you are!

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  6. Cut & Paste! Oh my goodness, this looks perfectly decadent! You are one talented gal with great taste in desserts too!
    xo Lisa

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  7. Marsha...so yummy.
    Pop over when you get a chance....2 recipes I know you will like!

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  8. Marsha thank you, you are my cheesecake heroine. I love cheesecake & your recipe looks like a winner. We are all definitely worth it.
    Hope you are doing well my dear and sending a hug your way...on the other side of Houston!!

    xo xo

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Thank you so much for your wonderful comments, each of them mean so much to me. After all, the interaction is the reason we blog. xx's