2 cups graham crumbs
1 Tbsp sugar
1/4 tsp cinnamon
1/4 cup butter, melted
5 cups softened creamcheese
1 1/4 cups canned pumpkin
3/4 cup sugar
1 egg yolk
1/2 tsp cinnamon
1/2 cup chocoltae chips
1 cup brown sugar
6 Tbsp butter
1/2 cup heavy cream
2 Tbsp water
1 cup whipping cream
1/4 cup sugar
1/4 tsp vanilla
1. In a small bowl, mix mented butter with crumbs, sugar and cinnamon.
2. Press into parchment lined 10" springform pan. (I often use a 9" for a thicker cake)
1. Preheat oven to 325 F.
2. Mix creamcheese with sugar until smooth. Add pumpkin, vanilla, cinnamon, nutmeg.
3. Slowly beat in one egg at a time. Mix in chocolate chips and pour into crust.
4. Place pan in oven with a small baking dish of water on a low shelf. Bake for 1 hour and 15 minutes.
5. Shut oven off. Slightly open oven door and let sit for 1 hour before removing. Refrigerate overnight.
1. In a pot on medium heat, melt sugar with water. Whisk until it boils. Remove from heat.
2. Add butter and stir until it melts. Return to boil and add cream. Whisk until smooth. Remove from heat and cool slightly before topping cheesacake.
Whisk together at high speed until stiff peaks form.
Brandied Raisin Sour Cream Poundcake
1 1/2 cups raisins
3 Tbsp brandy
1 1/2 cups butter
2 2/3 cups sugar
3 cups unbleached white flour
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp pure vanilla extract
3/4 cup sour cream
Preheat oven to 325 F. Oil and flour the bundt pan. Combine raisins and brandy in a small bowl and set aside while you prepare the cake batter.
With an electric mixer, cream the butter with the sugar until light, 3 to 5 minutes. Add the eggs one at a time, beating well after each addition. In a separate bowl, sift togewther the flour, baking powder, and salt and set aside. (yes, sifting makes a difference). Drain the raisins, reserving the brandy. Combine the vanilla, sour cream, and reserved brandy and mix until blended.
Add the flour mixture and the sour cream mixture alternately to the butter-egg mixture, beating well after each addition. Sir in the plumped raisins. Pour the batter into the prepared pan and bake for 1 1/4 hours, until a knife inserted in the cake comes out clean. Allow to cool for 10 minutes, then invert onto a serving plate.
Carrot Ice Cream Pie
1-1/3 cups graham cracker crumbs (about 21 squares)
1/3 cup packed brown sugar
1/3 cup butter, melted
1/3 cup thawed lemonade concentrate
2-1/4 cups chopped carrots
1/4 cup sugar
1 litre vanilla ice cream, softened
In a small bowl, combine cracker crumbs and brown sugar; stir in butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes.
Meanwhile, place lemonade concentrate, carrots and sugar in a food processor or blender; cover and process until carrots are finely chopped and mixture is blended. Transfer to a bowl; stir in ice cream until well blended. Pour into crust. Cover and freeze for 8 hours or overnight. Remove from the freezer 15-20 minutes before serving.