Anybody have a great dessert recipe for Thanksgiving? Believe
- Thread starter lorijean
- Start date
dianncy1964
Well-known member
Here are 2 Recipes Amaretto Cheese Cake and Bavarian Apple Tort (T &T)
I haven't made this one yet ~ but I have it to make for Thanksgiving this year ~ it just looks way too good to pass up
Amaretto Cheesecake
Preparation: 25 minutes
Bake: 1 hour 30 minutes
Stand: 4 hours
Cool: 1 hour
Refrigerate: 8 hours
Ingredients
1. Crust:
2. 1 3/4 cups vanilla-wafer crumbs
3. 1 cup sliced almonds, finely chopped
4. 5 tablespoons butter or margarine, melted
5. 1/3 cup sugar
6. Filling:
7. 4 (8-ounce) packages cream cheese, softened
8. 1 1/2 cups sugar
9. 6 large eggs
10. 3 (8-ounce) containers sour cream
11. 1/3 cup Amaretto
12. Topping:
13. 1/4 cup butter
14. 1 cup sliced almonds
15. 3 tablespoons sugar
Directions
1. Combine first four ingredients in a mixing bowl; stir. Press firmly in bottom and 1 inch up sides of a 10-inch springform pan. Chill.
2. Preheat oven to 300°.
3. Beat cream cheese in a mixing bowl with an electric mixer at medium speed until creamy. Gradually add sugar, beating well.
4. Add eggs, one at a time, beating well after each addition.
5. Add sour cream and Amaretto, beating at low speed until smooth. Pour into prepared pan.
6. Bake for 1 hour and 30 minutes; turn oven off. Leave in oven with door closed for 4 hours.
7. Melt remaining butter in a small saucepan over medium heat on stovetop. Add remaining almonds and sugar. Cook until almonds are golden, stirring often. Cool.
8. Remove cheesecake from oven. Gently run a knife around edge of pan to release sides. Cool completely in pan on a wire rack. Sprinkle topping over cheesecake. Cover and chill for 8 hours.
9. Remove sides of pan before serving.
__________________________________________________
BAVARIAN APPLE TORTE
Preheat oven 350º
>for BASE<
½ cup soft butter
1/3 cup granulated sugar
¼ teaspoon vanilla
1 cup all purpose flour (sifted)
¼ cup seedless raspberry jam
>for FILLING<
2 packages Cream Cheese at room temperature
½ cup granulated sugar
1 teaspoon vanilla
2 eggs
>for TOPPING<
¾ cup granulated sugar
1 teaspoon cinnamon
4 apples cored, peeled and sliced (apple slicer) (**fresh apples best**) OR can use 1 can of apples but rinsed in . a colander and put in paper towel to pat dry and place on plate * do not leave in paper towel.
1 cup sliced almonds
Preparation:
Step 1
BASE:
Cream the butter, sugar and vanilla. Add the sifted four and mix well. Press into the bottom of a 10” spring form pan/ OR 9” pie pan. Spread the crust with seedless raspberry jam.
Step 2
FILLING:
Beat the cream cheese, sugar and vanilla until smooth. Add the eggs, one at a time, beating well after each addition. Pour evenly over jam.
Step 3
TOPPING:
Combine sugar and cinnamon and toss with sliced apples. Place apple slices over the cream cheese layer in all the same direction- design in a spiral. PRESENTS WELL.
Sprinkle with almonds. Bake for 75 minutes or until golden.
CHILL 8 HOURS --- a must!
I haven't made this one yet ~ but I have it to make for Thanksgiving this year ~ it just looks way too good to pass up
Amaretto Cheesecake
Preparation: 25 minutes
Bake: 1 hour 30 minutes
Stand: 4 hours
Cool: 1 hour
Refrigerate: 8 hours
Ingredients
1. Crust:
2. 1 3/4 cups vanilla-wafer crumbs
3. 1 cup sliced almonds, finely chopped
4. 5 tablespoons butter or margarine, melted
5. 1/3 cup sugar
6. Filling:
7. 4 (8-ounce) packages cream cheese, softened
8. 1 1/2 cups sugar
9. 6 large eggs
10. 3 (8-ounce) containers sour cream
11. 1/3 cup Amaretto
12. Topping:
13. 1/4 cup butter
14. 1 cup sliced almonds
15. 3 tablespoons sugar
Directions
1. Combine first four ingredients in a mixing bowl; stir. Press firmly in bottom and 1 inch up sides of a 10-inch springform pan. Chill.
2. Preheat oven to 300°.
3. Beat cream cheese in a mixing bowl with an electric mixer at medium speed until creamy. Gradually add sugar, beating well.
4. Add eggs, one at a time, beating well after each addition.
5. Add sour cream and Amaretto, beating at low speed until smooth. Pour into prepared pan.
6. Bake for 1 hour and 30 minutes; turn oven off. Leave in oven with door closed for 4 hours.
7. Melt remaining butter in a small saucepan over medium heat on stovetop. Add remaining almonds and sugar. Cook until almonds are golden, stirring often. Cool.
8. Remove cheesecake from oven. Gently run a knife around edge of pan to release sides. Cool completely in pan on a wire rack. Sprinkle topping over cheesecake. Cover and chill for 8 hours.
9. Remove sides of pan before serving.
__________________________________________________
BAVARIAN APPLE TORTE
Preheat oven 350º
>for BASE<
½ cup soft butter
1/3 cup granulated sugar
¼ teaspoon vanilla
1 cup all purpose flour (sifted)
¼ cup seedless raspberry jam
>for FILLING<
2 packages Cream Cheese at room temperature
½ cup granulated sugar
1 teaspoon vanilla
2 eggs
>for TOPPING<
¾ cup granulated sugar
1 teaspoon cinnamon
4 apples cored, peeled and sliced (apple slicer) (**fresh apples best**) OR can use 1 can of apples but rinsed in . a colander and put in paper towel to pat dry and place on plate * do not leave in paper towel.
1 cup sliced almonds
Preparation:
Step 1
BASE:
Cream the butter, sugar and vanilla. Add the sifted four and mix well. Press into the bottom of a 10” spring form pan/ OR 9” pie pan. Spread the crust with seedless raspberry jam.
Step 2
FILLING:
Beat the cream cheese, sugar and vanilla until smooth. Add the eggs, one at a time, beating well after each addition. Pour evenly over jam.
Step 3
TOPPING:
Combine sugar and cinnamon and toss with sliced apples. Place apple slices over the cream cheese layer in all the same direction- design in a spiral. PRESENTS WELL.
Sprinkle with almonds. Bake for 75 minutes or until golden.
CHILL 8 HOURS --- a must!
Lots of great desserts at #12677
http://eat.at/swap/forum1/100136_Going_to_DS_for_Thanksgiving-_about_60_miles_away_Looking_for_a_light
http://eat.at/swap/forum1/100136_Going_to_DS_for_Thanksgiving-_about_60_miles_away_Looking_for_a_light
One of my very favorites: Mexican Chocolate Icebox Cake (also listed in T&T):
MEXICAN CHOCOLATE ICEBOX CAKE
"There's a hint of cinnamon in the chocolate filling and the whipped cream topping."
INGREDIENTS:
60 sponge-cake-type ladyfingers (from three 3-ounce packages - use the ones that are split in half) (*Note: Some reviewers brushed the ladyfingers with liqueur, such as Kahlua, or with strong coffee - I brush them with milk)
2 3/4 cups chilled whipping cream (heavy cream), divided
4 ounces unsweetened chocolate, chopped
1/4 cup granulated sugar
1 cup plus 2 tablespoons powdered sugar (divided)
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon (*Note: I suggest using a mild cinnamon)
1 ounce semisweet chocolate, grated (I use 1 1/2 - 2 ounces)
DIRECTIONS:
Line bottom of 9-inch-diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out.
Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. (I use a double boiler). Remove saucepan from heat and cool to room temperature.
Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture.
(My note: Chill clean, dry beaters and a second large mixer bowl in freezer or refrigerator until cold before whipping cream. Make sure cream is cold).
Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in chilled large mixer bowl. Using clean dry beaters, beat until firm peaks form.
Fold half of whipped cream mixture into chocolate mixture.
Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling.
Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.
Refrigerate until firm, at least 3 hours. (Note: I recommend chilling overnight). (Can be made 1 day ahead. Cover and keep refrigerated.)
Remove pan sides from cake and serve. (I prefer serving this cake at room temperature or a cool room temperature - the chocolate filling is creamier).
Serves 12.
Bon Appetit
August 1999
http://www.epicurious.com/recipes/food/views/101955
MEXICAN CHOCOLATE ICEBOX CAKE
"There's a hint of cinnamon in the chocolate filling and the whipped cream topping."
INGREDIENTS:
60 sponge-cake-type ladyfingers (from three 3-ounce packages - use the ones that are split in half) (*Note: Some reviewers brushed the ladyfingers with liqueur, such as Kahlua, or with strong coffee - I brush them with milk)
2 3/4 cups chilled whipping cream (heavy cream), divided
4 ounces unsweetened chocolate, chopped
1/4 cup granulated sugar
1 cup plus 2 tablespoons powdered sugar (divided)
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon (*Note: I suggest using a mild cinnamon)
1 ounce semisweet chocolate, grated (I use 1 1/2 - 2 ounces)
DIRECTIONS:
Line bottom of 9-inch-diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out.
Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. (I use a double boiler). Remove saucepan from heat and cool to room temperature.
Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture.
(My note: Chill clean, dry beaters and a second large mixer bowl in freezer or refrigerator until cold before whipping cream. Make sure cream is cold).
Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in chilled large mixer bowl. Using clean dry beaters, beat until firm peaks form.
Fold half of whipped cream mixture into chocolate mixture.
Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling.
Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.
Refrigerate until firm, at least 3 hours. (Note: I recommend chilling overnight). (Can be made 1 day ahead. Cover and keep refrigerated.)
Remove pan sides from cake and serve. (I prefer serving this cake at room temperature or a cool room temperature - the chocolate filling is creamier).
Serves 12.
Bon Appetit
August 1999
http://www.epicurious.com/recipes/food/views/101955
amanda_pennsylvania
Well-known member
New Mexico Pecan Bars
New Mexico Pecan Bars
Base:
1 cup flour
1/3 cup firmly packed brown sugar
1/4 cup butter, softened
1/4 cup chopped pecans
1/4 tsp baking powder
Topping:
1/4 cup firmly packed brown sugar
2 tbls flour
1/2 tsp salt
3/4 cup corn syrup
1 tsp vanilla
2 eggs
3/4 cup chopped pecans (I usually use lots more)
Preheat oven to 350 degrees.
In a large bowl, combine first 5 ingredients, mix at low speed until crumbly. Press crumb mixture into ungreased 9x13 pan. Bake 10 to 12 minutes until light brown, remove from oven.
In same bowl, combine all topping ingredients except pecans. Beat at medium speed until well blended.
Pour over partially baked crust. Sprinkle with pecans. Bake 20 to 25 minutes until golden brown. Cool; cut into bars.
New Mexico Pecan Bars
Base:
1 cup flour
1/3 cup firmly packed brown sugar
1/4 cup butter, softened
1/4 cup chopped pecans
1/4 tsp baking powder
Topping:
1/4 cup firmly packed brown sugar
2 tbls flour
1/2 tsp salt
3/4 cup corn syrup
1 tsp vanilla
2 eggs
3/4 cup chopped pecans (I usually use lots more)
Preheat oven to 350 degrees.
In a large bowl, combine first 5 ingredients, mix at low speed until crumbly. Press crumb mixture into ungreased 9x13 pan. Bake 10 to 12 minutes until light brown, remove from oven.
In same bowl, combine all topping ingredients except pecans. Beat at medium speed until well blended.
Pour over partially baked crust. Sprinkle with pecans. Bake 20 to 25 minutes until golden brown. Cool; cut into bars.
Traca posted one that sounded elegant, easy and make ahead. Nick Malgieri's Frozen Chocolate Mousse
Sounds like it would be spectacular with some whipped cream, raspberries, etc. I have not yet made it, but it is my short list of sweets to try.
(Thanks Traca for the rec!)
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=99233
Sounds like it would be spectacular with some whipped cream, raspberries, etc. I have not yet made it, but it is my short list of sweets to try.
(Thanks Traca for the rec!)
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=99233
amanda_pennsylvania
Well-known member
This might have to be my Christmas dessert this year. Looks divine.
REC: Dulce de Leche Cheesecake Squares...
Dulce de Leche Cheesecake Squares
Serving Size : 64
For crust:
3 1/2 ounces graham crackers -- crumbled (1cup)
2 tablespoons sugar
1 pinch salt
3 tablespoons unsalted butter -- melted
For filling:
1 teaspoon unflavored gelatin -- (from a 1/4-ounce envelope, about half of envelope)
1/4 cup whole milk
8 ounces cream cheese -- softened
2 large eggs
3/8 teaspoon salt
1 cup Dulce de Leche (Milk Caramel) -- 12 1/2 ounces (See Recipe)
For glaze:
3 ounces bittersweet chocolate -- (not unsweetened) coarsely chopped
1/2 stick unsalted butter -- (1/4 cup) cut into pieces
2 teaspoons light corn syrup
Make crust: Put oven rack in middle position and preheat oven to 325°F. Line bottom and sides of an 8-inch square baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides.
Finely grind crackers with sugar and a pinch of salt in a food processor. With motor running, add butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then cool in pan on a rack 5 minutes.
Make filling: Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften. Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes, then stir in dulce de leche gently but thoroughly. Pour filling over crust, smoothing top, then bake in a hot water bath (I was able to fit mine in a 9×13-inch baking pan) in oven until center is just set, about 45 minutes. Cool cheesecake completely in pan on rack, about 2 hours. Chill, covered, at least 6 hours.
Glaze cake within 2 hours of serving: Heat all glaze ingredients in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring until smooth, then pour over cheesecake, tilting baking pan to coat top evenly. Chill, uncovered, 30 minutes.
Lift cheesecake from pan using foil overhang and cut into 1-inch squares with a thin knife, wiping off knife after each cut. (Don’t skip this step! A clean knife is essential for uber-neat squares.)
Source:
"Gourmet, December 2003"
Yield:
"64 (1-inch) petits fours"
NOTES : Cheesecake (without glaze) can be chilled up to 3 days.
If you’re looking for a strong dulce de leche flavor in a baked good, this unfortunately isn’t it. Oh, it’s there, but it’s not front and center. It has to share the spotlight with cream cheese, and, well, I’m not sure that it wants to. But, it lingers subtly in the background and, honestly, if there was ever a way to make cheesecake more heavenly, this would have to be it.
I’m sure you’ll notice that there is some gelatin in this recipe, and think it’s odd. Heck, even Alex did, which really just made me beam with pride that he knows so much about baking right now that he knows that gelatin is atypical in (baked) cheesecakes. But, if you think about it, it makes a lot of sense. The reason why most cheesecake recipes don’t fare well as squares is that they’re too soft to easily pick up; the gelatin fixes addresses this perfectly.
Dulce de Leche Cheesecake Squares
Serving Size : 64
For crust:
3 1/2 ounces graham crackers -- crumbled (1cup)
2 tablespoons sugar
1 pinch salt
3 tablespoons unsalted butter -- melted
For filling:
1 teaspoon unflavored gelatin -- (from a 1/4-ounce envelope, about half of envelope)
1/4 cup whole milk
8 ounces cream cheese -- softened
2 large eggs
3/8 teaspoon salt
1 cup Dulce de Leche (Milk Caramel) -- 12 1/2 ounces (See Recipe)
For glaze:
3 ounces bittersweet chocolate -- (not unsweetened) coarsely chopped
1/2 stick unsalted butter -- (1/4 cup) cut into pieces
2 teaspoons light corn syrup
Make crust: Put oven rack in middle position and preheat oven to 325°F. Line bottom and sides of an 8-inch square baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides.
Finely grind crackers with sugar and a pinch of salt in a food processor. With motor running, add butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then cool in pan on a rack 5 minutes.
Make filling: Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften. Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes, then stir in dulce de leche gently but thoroughly. Pour filling over crust, smoothing top, then bake in a hot water bath (I was able to fit mine in a 9×13-inch baking pan) in oven until center is just set, about 45 minutes. Cool cheesecake completely in pan on rack, about 2 hours. Chill, covered, at least 6 hours.
Glaze cake within 2 hours of serving: Heat all glaze ingredients in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring until smooth, then pour over cheesecake, tilting baking pan to coat top evenly. Chill, uncovered, 30 minutes.
Lift cheesecake from pan using foil overhang and cut into 1-inch squares with a thin knife, wiping off knife after each cut. (Don’t skip this step! A clean knife is essential for uber-neat squares.)
Source:
"Gourmet, December 2003"
Yield:
"64 (1-inch) petits fours"
NOTES : Cheesecake (without glaze) can be chilled up to 3 days.
If you’re looking for a strong dulce de leche flavor in a baked good, this unfortunately isn’t it. Oh, it’s there, but it’s not front and center. It has to share the spotlight with cream cheese, and, well, I’m not sure that it wants to. But, it lingers subtly in the background and, honestly, if there was ever a way to make cheesecake more heavenly, this would have to be it.
I’m sure you’ll notice that there is some gelatin in this recipe, and think it’s odd. Heck, even Alex did, which really just made me beam with pride that he knows so much about baking right now that he knows that gelatin is atypical in (baked) cheesecakes. But, if you think about it, it makes a lot of sense. The reason why most cheesecake recipes don’t fare well as squares is that they’re too soft to easily pick up; the gelatin fixes addresses this perfectly.
sandy-in-baltimore
Well-known member
Maybe they would prefer CHOCOLATE & Pumpkin
This is spectacular , both in appearance and taste
PUMPKIN & CHOCOLATE CHEESECAKE
Serving Size : 12
Amount Measure Ingredient -- Preparation Method
Pecan Cookie Crust
1 Cup Pecans -- Pieces
6 Chocolate Fudge Cookies
1 Teaspoon Unsalted Butter, Melted
Chocolate Cheesecake
8 Oz Semisweet Chocolate-Break In 1/2 "Pieces
1/4 Cup Brewed Coffee -- Full Strength
3/4 Pound Cream Cheese -- Softened
3/4 Cup Sugar
1/2 Teaspoon Salt
3 Large Eggs
1 Teaspoon Vanilla
Pumpkin Cheesecake
2 Teaspoons Unsalted Butter, Melted
1 Pound Cream Cheese -- Softened
3/4 Cup Sugar
2 Tablespoons Flour
1/2 Teaspoon Salt
3 Large Eggs
1 Teaspoon Vanilla
1 Cup Pumpkin, Solid Pack
1/2 Teaspoon Cinnamon
1/2 Teaspoon Allspice
1/4 Teaspoon Cloves
Semisweet Chocolate Ganache
1 Cup Whipping Cream
2 Tablespoons Butter
2 Tablespoons Sugar
12 Ounces Semisweet Chocolate -- 1/2 Inch Pieces
Topping
3/4 Cup Sour Cream
2 Tablespoons Light Brown Sugar
12 Pecan Halves
1. Preheat oven to 325°
Toast pecan pieces on baking sheet in preheated oven for 6-8 minutes. Remove from oven & allow to cool to room temp.Lower oven temp to 300°. In food processor chop cookies & pecans (20-30 seconds)til they are crumbs (yield 2 cups).Set aside til needed.
Coat bottom of 9x3-inch springform pan with 1 teaspoon melted butter. Use hands to press 1 cup crumbs to a uniform & level thickness on the buttered bottom of the pan. Set aside.
TO PREPARE CHOCOLATE CHEESECAKE:
*************************************************
Heat 1" of water in bottom of double boiler over medium-high heat. Place semi-sweet chocolate & coffee in top of double boiler. Tightly cover the top with Saran & allow to heat for 6-8 minutes. Remove from heat & stir til smooth.
Put 3/4 pound softened cream cheese,3/4 cup of sugar & 1/2 teaspoon salt in mixer bowl fitted with paddle. Beat on low for 1 minute,on medium for 2 minutes. Scrape down the bowl,then beat on medium for 2 more minutes & on high for 2 mins. Scrape down bowl. Add eggs,1 at a time beating on high for 20 seconds & scraping bowl after each addition. Then beat the mixture for 1 min more on high. Add 1 teaspoon vanilla & beat on medium for 15 seconds. Melted chocolate,then beat on medium for 30 seconds. Remove bowl. Use rubber spatula to finish mixing batter til smooth & thoroughly combined. Pour cheese cake mixture into prepared springform pan spreading evenly. Keep at room temperature while preparing pumpkin cheesecake layer.
TO PREPARE PUMPKIN CHEESECAKE:
************************************************
Coat inside of a 9 x 1 1/2-inch cake pan with 1 teaspoon butter. Line the pan with an 8-inch square of parchment paper. Coat parchment paper with remaining teaspoon of butter. Set aside til needed.
Place 1 pound of softened cream cheese,3/4 cup sugar,flour & 1/2 teaspoon salt in bowl of mixer with paddle. Beat on low for 1 minute,on medium for 2 minute. Scrape down bowl, then beat on medium for 2 more minutes & on high for 3 minutes . Scrape down bowl. Add eggs, 1 at a time,beating on high for 20 seconds, scraping down bowl after each addition. Add teaspoon vanilla & beat on medium for 15 seconds, then beat on high for 2 more minutes. Add pumpkin, cinnamon, allspice & cloves, then beat for 30 seconds. Remove bowl. Use rubber spatula & finish mixing til smooth & thoroughly combines. Pour pumpkin cheesecake into prepared cake pan, spreading evenly.
Place a 9 x 1 1/2-inch cake pan partially filled with 4 cups of hot water on the bottom rack of the 300° oven (the bottom rack should be at least 3-inches below center rack), Place both cheesecakes on the center rack of the oven & bake for 1 hour and 10 minutes, until the internal temperature of cheesecake fillings reaches 170°. Turn off oven & allow cheesecakes to remain in oven for an additional 20 minutes. Remove from the oven & cool at room temperature for 20 minutes. Refrigerate the chocolate cheesecake for 1 hour, but keep pumpkin cheesecake at room temperature (Do not remove either cake from the pan)
PREPARE CHOCOLATE GANACHE:
*********************************************
Heat the whipping cream, butter and sugar in a 2 1/2 quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir til smooth. Allow to cool to room temperature.
Pour 1 cup of semisweet chocolate ganache over the top of the chilled chocolate cheesecake. Spread the ganache evenly over the top of the cake. Invert pumpkin cheesecake onto the layer of ganache. Gently press down on the cake to set in place. Wrap the entire springform pan with Saran wrap & refrigerate for 3 hours to set.
The cheesecake can now be released from springform pan. Remove the Saran & wrap a damp,hot towel around the sides of the pan (the towel should be large enough to completely wrap around & cover the sides of the pan) & hold around the pan for about 1 minute. Carefully release & remove springform pan. Using cake spatula,smooth the sides of the cake with 2 to 3 tablespoons of ganache. Spread the remaining amount of ganache evenly across top of the cake. Press the remaining cookie/pecan crumbs into the side of the cake,coating evenly. Refrigerate for at least 30 minutes before cutting and serving.
Heat the blade of a serrated slicer under hot water before cutting & run under hot water after making each slice ***FOR SPECIAL TOUCH****
Decorate the top of uncut cake with 3/4 cup sour cream mixed with 2 tablespoons light brown sugar; whisk together in stainless steel bowl, pour mixture in center area of cake. Using spatula,spread sour cream to within 2-inches of outside edge of top of cake, then evenly space 12 pecans, halved - 1/2 inch from outer edge of top of cake. Refrigerate 1 hour before cutting and serving.
NOTE: ****THIS CAKE CAN BE MADE AHEAD AND FROZEN****
I made this cake up to the point of releasing it from the springform pan and wrapping it in Saran or freezer wrap. At that point I froze it without putting the ganache on the top. I then thawed it in the refrigerator,slightly warmed the remaining ganache and then proceeded with icing the cake and doing the topping on the morning that I was going to serve the cake.
Instead of making cookies for the crust I always used Nabisco's Chocolate Icebox Cookies and added the pecans when I ground the cookies. No one ever noticed the difference.
****NOTE; THIS CAN BE SPREAD OVER 3 DAYS***
DAY 1:Make chocolate fudge cookies
DAY 2:Bake cheesecakes.Allow cake to cool & refrigerate til assembling day
DAY 3
repare the ganache & assemble cake.After assembly,this cake may be kept in the refrigerator for 2 to 3 days.
This isn't as king as it seems. It is just the MOST DETAILED INSTRUCTIONS I have ever seen.Read it over & you will see what I mean. It is well worth the effort.
This is spectacular , both in appearance and taste
PUMPKIN & CHOCOLATE CHEESECAKE
Serving Size : 12
Amount Measure Ingredient -- Preparation Method
Pecan Cookie Crust
1 Cup Pecans -- Pieces
6 Chocolate Fudge Cookies
1 Teaspoon Unsalted Butter, Melted
Chocolate Cheesecake
8 Oz Semisweet Chocolate-Break In 1/2 "Pieces
1/4 Cup Brewed Coffee -- Full Strength
3/4 Pound Cream Cheese -- Softened
3/4 Cup Sugar
1/2 Teaspoon Salt
3 Large Eggs
1 Teaspoon Vanilla
Pumpkin Cheesecake
2 Teaspoons Unsalted Butter, Melted
1 Pound Cream Cheese -- Softened
3/4 Cup Sugar
2 Tablespoons Flour
1/2 Teaspoon Salt
3 Large Eggs
1 Teaspoon Vanilla
1 Cup Pumpkin, Solid Pack
1/2 Teaspoon Cinnamon
1/2 Teaspoon Allspice
1/4 Teaspoon Cloves
Semisweet Chocolate Ganache
1 Cup Whipping Cream
2 Tablespoons Butter
2 Tablespoons Sugar
12 Ounces Semisweet Chocolate -- 1/2 Inch Pieces
Topping
3/4 Cup Sour Cream
2 Tablespoons Light Brown Sugar
12 Pecan Halves
1. Preheat oven to 325°
Toast pecan pieces on baking sheet in preheated oven for 6-8 minutes. Remove from oven & allow to cool to room temp.Lower oven temp to 300°. In food processor chop cookies & pecans (20-30 seconds)til they are crumbs (yield 2 cups).Set aside til needed.
Coat bottom of 9x3-inch springform pan with 1 teaspoon melted butter. Use hands to press 1 cup crumbs to a uniform & level thickness on the buttered bottom of the pan. Set aside.
TO PREPARE CHOCOLATE CHEESECAKE:
*************************************************
Heat 1" of water in bottom of double boiler over medium-high heat. Place semi-sweet chocolate & coffee in top of double boiler. Tightly cover the top with Saran & allow to heat for 6-8 minutes. Remove from heat & stir til smooth.
Put 3/4 pound softened cream cheese,3/4 cup of sugar & 1/2 teaspoon salt in mixer bowl fitted with paddle. Beat on low for 1 minute,on medium for 2 minutes. Scrape down the bowl,then beat on medium for 2 more minutes & on high for 2 mins. Scrape down bowl. Add eggs,1 at a time beating on high for 20 seconds & scraping bowl after each addition. Then beat the mixture for 1 min more on high. Add 1 teaspoon vanilla & beat on medium for 15 seconds. Melted chocolate,then beat on medium for 30 seconds. Remove bowl. Use rubber spatula to finish mixing batter til smooth & thoroughly combined. Pour cheese cake mixture into prepared springform pan spreading evenly. Keep at room temperature while preparing pumpkin cheesecake layer.
TO PREPARE PUMPKIN CHEESECAKE:
************************************************
Coat inside of a 9 x 1 1/2-inch cake pan with 1 teaspoon butter. Line the pan with an 8-inch square of parchment paper. Coat parchment paper with remaining teaspoon of butter. Set aside til needed.
Place 1 pound of softened cream cheese,3/4 cup sugar,flour & 1/2 teaspoon salt in bowl of mixer with paddle. Beat on low for 1 minute,on medium for 2 minute. Scrape down bowl, then beat on medium for 2 more minutes & on high for 3 minutes . Scrape down bowl. Add eggs, 1 at a time,beating on high for 20 seconds, scraping down bowl after each addition. Add teaspoon vanilla & beat on medium for 15 seconds, then beat on high for 2 more minutes. Add pumpkin, cinnamon, allspice & cloves, then beat for 30 seconds. Remove bowl. Use rubber spatula & finish mixing til smooth & thoroughly combines. Pour pumpkin cheesecake into prepared cake pan, spreading evenly.
Place a 9 x 1 1/2-inch cake pan partially filled with 4 cups of hot water on the bottom rack of the 300° oven (the bottom rack should be at least 3-inches below center rack), Place both cheesecakes on the center rack of the oven & bake for 1 hour and 10 minutes, until the internal temperature of cheesecake fillings reaches 170°. Turn off oven & allow cheesecakes to remain in oven for an additional 20 minutes. Remove from the oven & cool at room temperature for 20 minutes. Refrigerate the chocolate cheesecake for 1 hour, but keep pumpkin cheesecake at room temperature (Do not remove either cake from the pan)
PREPARE CHOCOLATE GANACHE:
*********************************************
Heat the whipping cream, butter and sugar in a 2 1/2 quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir til smooth. Allow to cool to room temperature.
Pour 1 cup of semisweet chocolate ganache over the top of the chilled chocolate cheesecake. Spread the ganache evenly over the top of the cake. Invert pumpkin cheesecake onto the layer of ganache. Gently press down on the cake to set in place. Wrap the entire springform pan with Saran wrap & refrigerate for 3 hours to set.
The cheesecake can now be released from springform pan. Remove the Saran & wrap a damp,hot towel around the sides of the pan (the towel should be large enough to completely wrap around & cover the sides of the pan) & hold around the pan for about 1 minute. Carefully release & remove springform pan. Using cake spatula,smooth the sides of the cake with 2 to 3 tablespoons of ganache. Spread the remaining amount of ganache evenly across top of the cake. Press the remaining cookie/pecan crumbs into the side of the cake,coating evenly. Refrigerate for at least 30 minutes before cutting and serving.
Heat the blade of a serrated slicer under hot water before cutting & run under hot water after making each slice ***FOR SPECIAL TOUCH****
Decorate the top of uncut cake with 3/4 cup sour cream mixed with 2 tablespoons light brown sugar; whisk together in stainless steel bowl, pour mixture in center area of cake. Using spatula,spread sour cream to within 2-inches of outside edge of top of cake, then evenly space 12 pecans, halved - 1/2 inch from outer edge of top of cake. Refrigerate 1 hour before cutting and serving.
NOTE: ****THIS CAKE CAN BE MADE AHEAD AND FROZEN****
I made this cake up to the point of releasing it from the springform pan and wrapping it in Saran or freezer wrap. At that point I froze it without putting the ganache on the top. I then thawed it in the refrigerator,slightly warmed the remaining ganache and then proceeded with icing the cake and doing the topping on the morning that I was going to serve the cake.
Instead of making cookies for the crust I always used Nabisco's Chocolate Icebox Cookies and added the pecans when I ground the cookies. No one ever noticed the difference.
****NOTE; THIS CAN BE SPREAD OVER 3 DAYS***
DAY 1:Make chocolate fudge cookies
DAY 2:Bake cheesecakes.Allow cake to cool & refrigerate til assembling day
DAY 3
repare the ganache & assemble cake.After assembly,this cake may be kept in the refrigerator for 2 to 3 days.This isn't as king as it seems. It is just the MOST DETAILED INSTRUCTIONS I have ever seen.Read it over & you will see what I mean. It is well worth the effort.
Made this last night REC: Caramelized Pear Upside-Down Cake----sip a glass a tawny port alongside---
Caramelized Pear Upside-Down Cake
Recipe By :Tish Boyle
Serving Size : 8
unsalted butter -- softened, for the pan
For the topping:
2 medium Bosc pears -- firm-ripe (about 1 pound)
1 recipe Basic Caramel -- (See Recipe)
2 ounces unsalted butter -- (4 Tbs.) cut into 4 pieces
For the cake:
6 3/4 ounces unbleached all-purpose flour -- (1-1/2 cups)
1 3/4 teaspoons baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
1/2 cup whole milk
1 1/2 teaspoons pure vanilla extract
4 ounces unsalted butter -- (8 Tbs.) softened
1 cup packed light brown sugar
2 large eggs
Position a rack in the center of the oven and heat the oven to 350°F. Butter the bottom and sides of a 9x2-inch round cake pan (don't use a springform pan, as the caramel might leak out during baking). Line the bottom of the pan with a round of parchment and butter the top of the paper.
Make the topping:
Peel, core, and cut the pears lengthwise into 1/4-inch-thick slices. Arrange the pear slices on the bottom of the pan in a circle around the edge, overlapping them slightly, with the pointed ends towards the center. If necessary, cut a little off the pointed ends to make the slices fit better. Or if the pear slices don't reach all the way to the middle, arrange a few of the shorter slices in the center to cover the bottom of the pan.
Make the Basic Caramel according to the directions. Immediately remove the pan from the heat and whisk in the 4 Tbs. of butter one piece at a time, until they are completely melted. Carefully pour the hot caramel evenly over the pears (it should spread over the pears and onto the bottom of the pan).
Make the cake batter:
Sift the flour, baking powder, ginger, cinnamon, and salt into a medium bowl. Stir to combine. In a small bowl, stir together the milk and vanilla.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy, about 1 minute.Turn the mixer to medium and slowly add the brown sugar. Increase the speed to high and continue to mix until lightened in texture and color, 2 to 3 minutes total. Reduce the speed to medium and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Reduce the speed to low and alternate adding the flour mixture and milk mixture in five additions, beginning and ending with the flour. Mix each addition just enough to incorporate, as overmixing will lead to a tougher cake. Scrape down the sides of the bowl one last time and mix briefly to blend well.
Bake the cake:
Spoon the batter in large dollops over the pears and smooth it into an even layer with an offset spatula. Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, 35 to 45 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edge of the pan. Turn a cake plate upside down on top of the cake pan and, using pot holders, carefully invert the cake pan onto the plate.
Source:
"Fine Cooking September 1, 2008"
Caramelized Pear Upside-Down Cake
Recipe By :Tish Boyle
Serving Size : 8
unsalted butter -- softened, for the pan
For the topping:
2 medium Bosc pears -- firm-ripe (about 1 pound)
1 recipe Basic Caramel -- (See Recipe)
2 ounces unsalted butter -- (4 Tbs.) cut into 4 pieces
For the cake:
6 3/4 ounces unbleached all-purpose flour -- (1-1/2 cups)
1 3/4 teaspoons baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
1/2 cup whole milk
1 1/2 teaspoons pure vanilla extract
4 ounces unsalted butter -- (8 Tbs.) softened
1 cup packed light brown sugar
2 large eggs
Position a rack in the center of the oven and heat the oven to 350°F. Butter the bottom and sides of a 9x2-inch round cake pan (don't use a springform pan, as the caramel might leak out during baking). Line the bottom of the pan with a round of parchment and butter the top of the paper.
Make the topping:
Peel, core, and cut the pears lengthwise into 1/4-inch-thick slices. Arrange the pear slices on the bottom of the pan in a circle around the edge, overlapping them slightly, with the pointed ends towards the center. If necessary, cut a little off the pointed ends to make the slices fit better. Or if the pear slices don't reach all the way to the middle, arrange a few of the shorter slices in the center to cover the bottom of the pan.
Make the Basic Caramel according to the directions. Immediately remove the pan from the heat and whisk in the 4 Tbs. of butter one piece at a time, until they are completely melted. Carefully pour the hot caramel evenly over the pears (it should spread over the pears and onto the bottom of the pan).
Make the cake batter:
Sift the flour, baking powder, ginger, cinnamon, and salt into a medium bowl. Stir to combine. In a small bowl, stir together the milk and vanilla.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy, about 1 minute.Turn the mixer to medium and slowly add the brown sugar. Increase the speed to high and continue to mix until lightened in texture and color, 2 to 3 minutes total. Reduce the speed to medium and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Reduce the speed to low and alternate adding the flour mixture and milk mixture in five additions, beginning and ending with the flour. Mix each addition just enough to incorporate, as overmixing will lead to a tougher cake. Scrape down the sides of the bowl one last time and mix briefly to blend well.
Bake the cake:
Spoon the batter in large dollops over the pears and smooth it into an even layer with an offset spatula. Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, 35 to 45 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edge of the pan. Turn a cake plate upside down on top of the cake pan and, using pot holders, carefully invert the cake pan onto the plate.
Source:
"Fine Cooking September 1, 2008"
This is one of my favorites...Butterscotch Creme Brulee. Another great do ahead dessert.
http://seattletallpoppy.blogspot.com/2007/03/one.html
http://seattletallpoppy.blogspot.com/2007/03/one.html
amanda_pennsylvania
Well-known member
I am caramel-challenged, but I might have to try this. The port sounds heavenly.
gayle-mo
Well-known member
I don't see the caramel recipe....?
Of course I am barely awake after 3 hrs of sleep so could be missing it.
My son-in-law requested a German Choc Cake for Thanksgiving (!) which I plan to make for him because I love him so much, but, oh, this is on my to-try list! As much as he and my daughter love caramel I think he'd be happy with this, instead.
I was just going to make pies. ha
Of course I am barely awake after 3 hrs of sleep so could be missing it.
My son-in-law requested a German Choc Cake for Thanksgiving (!) which I plan to make for him because I love him so much, but, oh, this is on my to-try list! As much as he and my daughter love caramel I think he'd be happy with this, instead.
I was just going to make pies. ha
Darn it--I do that all the time--REC: Basic Caramel...sorry
Basic Caramel
1 cup granulated sugar
1/4 teaspoon fresh lemon juice
Fill a cup measure halfway with water and put a pastry brush in it; this will be used for washing down the sides of the pan to prevent crystallization. In a heavy-duty 2-quart saucepan, stir the sugar, lemon juice, and 1/4 cup cold water. Brush down the sides of the pan with water to wash away any sugar crystals.
Bring to a boil over medium-high heat and cook, occasionally brushing down the sides of the pan, until the mixture starts to color around the edges, 5 to 8 minutes.
Gently swirl the pan once to even out the color and prevent the sugar from burning in isolated spots. Continue to cook until the sugar turns medium amber, about 30 seconds more. (Once the mixture begins to color, it will darken very quickly, so keep an eye on it.)
Source:
"Fine Cooking September 1, 2008"
Yield:
"2/3 Cup"
Basic Caramel
1 cup granulated sugar
1/4 teaspoon fresh lemon juice
Fill a cup measure halfway with water and put a pastry brush in it; this will be used for washing down the sides of the pan to prevent crystallization. In a heavy-duty 2-quart saucepan, stir the sugar, lemon juice, and 1/4 cup cold water. Brush down the sides of the pan with water to wash away any sugar crystals.
Bring to a boil over medium-high heat and cook, occasionally brushing down the sides of the pan, until the mixture starts to color around the edges, 5 to 8 minutes.
Gently swirl the pan once to even out the color and prevent the sugar from burning in isolated spots. Continue to cook until the sugar turns medium amber, about 30 seconds more. (Once the mixture begins to color, it will darken very quickly, so keep an eye on it.)
Source:
"Fine Cooking September 1, 2008"
Yield:
"2/3 Cup"
And here are the tips for making perfect caramel from the same magazine.
5 Tips for Perfect Caramel
Rich Caramel Sauce One of two things can go wrong when making caramel: The caramel burns, or sugar crystals form, so the caramel goes from liquid and smooth to crystallized and solid. Here are a few pointers for making a perfectly smooth caramel every time:
1. Watch bubbling caramel like a hawk. Caramel cooks quickly and will turn from golden amber to a smoking mahogany in seconds. Burnt caramel has an unpleasantly bitter taste.
2. Use clean utensils. Sugar crystals tend to form around impurities and foreign particles.
3. Acid helps. Adding lemon juice to the sugar and water helps break down the sucrose molecules and prevents sugar crystals from forming.
4. Swirl, don’t stir. Stirring tends to splash syrup onto the sides of the pan, where sugar crystals can form. So once the sugar is completely dissolved in water, just gently swirl the pan to caramelize the sugar evenly.
5. A pastry brush is your friend. Keep a pastry brush and some water next to the stove; you’ll need it to wash off any crystals that might form on the sides of the pan.
5 Tips for Perfect Caramel
Rich Caramel Sauce One of two things can go wrong when making caramel: The caramel burns, or sugar crystals form, so the caramel goes from liquid and smooth to crystallized and solid. Here are a few pointers for making a perfectly smooth caramel every time:
1. Watch bubbling caramel like a hawk. Caramel cooks quickly and will turn from golden amber to a smoking mahogany in seconds. Burnt caramel has an unpleasantly bitter taste.
2. Use clean utensils. Sugar crystals tend to form around impurities and foreign particles.
3. Acid helps. Adding lemon juice to the sugar and water helps break down the sucrose molecules and prevents sugar crystals from forming.
4. Swirl, don’t stir. Stirring tends to splash syrup onto the sides of the pan, where sugar crystals can form. So once the sugar is completely dissolved in water, just gently swirl the pan to caramelize the sugar evenly.
5. A pastry brush is your friend. Keep a pastry brush and some water next to the stove; you’ll need it to wash off any crystals that might form on the sides of the pan.