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Now here’s one delicious sounding cheesecake recipe with an interesting twist
on the crust! Yum, yum!!
Oven, 325 F
Serves 16
1 pkg (6 ozs) Zwieback Crackers, crushed (to yield about 1 ½ cups crumbs).
Do
you even know what these are? Wow, they are tasty, crunchy,
little toast-like snacks invented years and years ago, and they come in plain
or cinnamon & sugar varieties, maybe others by now. I
even remember hearing them referred to as “rusks” around the barnyard, since
any time there were leftover Zwieback remains, the geese were privy to
receiving them, which was a rare treat! Lucky birds………
Ok, so now we have the crust main ingredient down, guess I’ll continue:
½ Cup Granulated Sugar
6 tablespoons Melted Butter
You need to blend the zwieback crumbs with ¼ cup of the sugar above, along
with the melted butter in a medium sized bowl. Then press
this mixture on the bottom and up the sides of a lightly buttered 9 inch
spring form pan. Again, here we go with the spring form pan
if you want to get fancy, but use your old favorite pie tin or baking dish if
you wish! Put the completed crust in the refrigerator.
Now for the cream cheese filling, ya' know, the delicious, creamy, to-die-for
stuff that gets baked into the crust, and that we all like to snitch from the
beaters and spoons!
Filling ingredients:
3 – 8 oz packages cream cheese, and you can substitute that low-fat version if
you wish, but what for? – this is suppose to be a treat, remember, so indulge,
but I’ll forgive you if you want to use one of those versions, it’s alright!
¾ Cup Granulated Sugar, this is the white kind, ok?
¾ Cup Light Brown Sugar, firmly packed
5 Eggs, yes, five chicken eggs – this is a big cheesecake, serves 16 hungry
cheesecake lovers!
1 Can, 16 oz pumpkin, or whatever the standard can is
1 ¾ teaspoons Pumpkin Pie Spice
¼ Cup Heavy Cream, yum, MooMoo can dig that!!
Time for the cream cheese to be punished, cuz it’s so sinfully delicious!!
So now you can beat the cream cheese in a large bowl, but please use an
electric mixer on medium speed to do this, ok? -- until it’s nice and smooth
and stops crying. Add the white sugar and brown sugar, then
beat it all again until it’s mixed well. Add eggs one
at a time, mixing after each, and then until the whole batter is light and
fluffy. Oh, by the way, be sure to crack the eggs out of their shells before
you put them in the batter. Now lastly, add the pumpkin,
spice, and heavy cream and mix at a low speed just until nicely blended.
Pour this great creamy batter into your chilled crust, but you can remove the
crust from the refrigerator before attempting this, ok?
Bake at 325 degrees Fahrenheit for 1 hour and 35 minutes, total 95 minutes,
got it?
We’re not quite done yet………….while the cheesecake is baking, you need to stay
busy, so you can put together the following ingredients for the Walnut Topping:
6 tablespoons softened butter, this is just softened, not melted.
1 Cup Light Brown Sugar, packed firmly.
Mix the butter and brown sugar together in a small bowl until it’s crumbly,
then stir in 1 Cup of coarsely chopped walnuts.
When your timer goes off, don’t turn your oven off, cuz that cheesecake is
ready to come out of the oven only to be put back in after you gently sprinkle
the Walnut Topping over the top! Now it’s another 10
minutes back in the fire, ‘er I mean, oven.
When your timer goes off a second time, you now have my permission to turn
that oven off. But you must not forget to remove your
exquisite cheesecake creation from the oven and set it on a wire rack to cool
to room temperature, which probably will take another couple hours. This
beautiful Vermont Pumpkin Walnut Cheesecake (or you can call it My Beautiful
Pumpkin Walnut Cheesecake, or you can call it whatever you want, it’s yours!)
will be ready to serve after several hours in the refrigerator, or overnight,
if you can wait – good luck with that! Either way, at
serving time, you may also want to top it with whipped cream and maybe
sprinkle with some more chopped walnuts or pecans!
Many recipes like this seem to call for a good measure of mixing, blending,
beating, and so on, but baking in the comfort of your own kitchen is a
blessing, and now that I think about it, it’s just good common therapy, too!
No wonder grandmas and moms worldwide generally are smiling and happy!
They’ve got it figured out.
Wow, my mouth is watering, and my writing is starting to slur just thinking
about indulging this cheesecake! It’s gonna be
moo-moo-licious! Happy Holiday Baking, or any time of year,
from MooMooCheesecakes!
Have you run out of time, but absolutely what a decadent gourmet dessert for
your festive occasion, holiday or not? You know where to
go, it’s all right within reach and just a few mouse clicks away at www.moomoocheesecakes.com.
Or grab your phone and call the ever so helpful customer service lady, and
she’ll make your wishes come true with her lightening fast fingers!
Spicy Pumpkin Pecan Praline Cheesecake
Say this 3 times really fast!! – Ok, now you’re ready to begin!
Serves 8 very hungry cheesecake lovers!
Oven Temp: 325 F
Ingredients:
¾ Cup Graham Cracker Crumbs, could be honey flavored, chocolate flavored
or I think they even make chocolate chip ones now, OR Vanilla Wafer Crumbs OR
Shortbread Cookie crumbs OR whatever leftover cookies you can find (even with
frosting in them)…..break them up, crush as best you can.
½ Cup Walnuts, or any kind of nut meats you desire! (could even be
mixed nuts, like me and you!)
6 Tablespoons Melted Butter, just melted, not boiled!
2 Pounds Cream Cheese, softened. Equivalent to 4-8oz packages, and yes,
they can be the lower fat version if you wish! But remember, you’re making a
cheesecake, it’s suppose to be rich and fattening because it’s a treat, not a
staple! You can cut the cream cheese blocks in chunks, then put in a 2 cup
glass dish in the microwave for 1-2 minutes on 20 or 30% to soften, watch &
check by stirring with rubber spatula every 30 seconds after the 1st
minute, just to be sure.
You’ll be fine, you can do this.
1 ½ Cups of White Sugar, I suppose brown sugar could be used here, too,
but best if you stick to the recipe.
1/3 Cup Flour, just regular baking flour, nothing fancy!
2 Teaspoons Cinnamon
1 Tsp Nutmeg
½ Tsp Ground Cloves
¼ Tsp Ground Allspice
Aren’t you in the baking mood now??!! Yes, yum, smell those spices!
6 Large Eggs, and I’m quite sure you need chicken eggs here, ok?
1 ½ Cups Pumpkin Puree (14 ½ oz can), you know, the good ‘ole canned
stuff you can find anywhere. If you’re a real gardener, maybe you can pull
one from the vine outback and start from scratch………well, forget that, just
open the can!
Topping Ingredients
1/3 Cup Brown Sugar, firmly packed
1/3 Cup Whipping Cream, there are various forms of this, so take your
pick, rich gourmet style, heavy whipping cream, light whipping cream, reduced
fat whipping cream, etc., but I don’t believe the frozen forms of those named
brand “toppings” should be considered here, but I suppose you could fudge a
little and get the spray cans of whipped topping and make it work for the
“topping” portion of this recipe…….read on, you’ll see.
½ Cup Pecans, roasted and chopped fine, or slightly coarse, whatever you
prefer!
Now, you’ve got everything ready to this point, so we must prepare for
the long baking process, but it certainly is worth it!
Prepare a 9” springform pan (butter sides and bottom), and refrigerate
it. Ya know, if you don’t have a spring form pan, that’s o.k., cuz they’re
expensive! You could just use a regular round deep pie tin, too. I purchased
a springform pan years ago and someone “borrowed” it before I had a chance to
use it, so since I never got it back, what do you call that? It’s another
story for another page, but anyway, I have not bothered to invest in another
one!
Combine graham, vanilla wafer, leftover cookie crumbs, whatever you
ended up using, and the walnuts and melted butter. Press this mixture up the
sides and bottom of your pan. Chill…..take a short break if you want, but
please put the prepared crust in your refrigerator! Then in a large bowl,
beat the cream cheese until it’s kind of light and fluffy looking. To the sad
and sore cream cheese, gradually add the white sugar, flour and spices. Add
eggs one at a time, beating after each, blending well until it screams. Now
add the pumpkin puree to your mixture and blend that well, too. Pour this
well blended batter into your chilled pan, place it in the center of your oven
at 325 F, and let ‘er go for 90 minutes. When your timer goes off, turn the
oven off (the one with the cheesecake in it), open the oven door, and just
allow the cake to stay in there another 30 minutes, just so it can think about
what it’s been doing, I guess. After all the correct amount of time has
passed, like 2 hours since you put this beauty in the oven, take it out and
cool it on a wire rack, probably another hour or so. Locate a safe spot in
your refrigerator so your cheesecake creation can chill for another 2 hours.
You’re ready to top it with the Nutty Praline Topping! In a small
saucepan, combine brown sugar and whipping cream (so this is why you probably
better stick with the whipping cream varieties that are in cartons found in
the refrigerated section of your favorite grocery store). With the stove top
burner set on medium heat, cook and stir this mixture until the sugar
dissolves. Turn heat down, maybe a notch or two, and simmer this for 5
minutes, or until it thickens, occasionally stirring. Remove the pan from
heat, in other words, take the pan off the stove top! Stir in the nuts. You
must continue stirring this mouth-watering praline topping until it becomes a
bit stiff, and has cooled down some, then pour it carefully over the top of
your chilled cheesecake. Return the whole beautiful creation to your
refrigerator until you are ready to serve. Now is when you can add already
whipped cream to the top as you serve each piece, so it’s o.k. to use the
frozen type or even the spray can type. If you want to spend even more time,
use whipping cream from a carton, add a touch of vanilla, maybe a dash of
cinnamon, and beat it to a nice, fluffy texture, until it has peaks. You will
impress any one in the neighborhood, let alone, town!
Wow, now this is one good recipe, at least it sounds terrific! As a
cow, I have done very little baking, other than basking myself in the bright
sunshine outdoors! However, the recipes you will see on these pages have been
gathered and glorified by all my loved ones, friends and fans, so they are
pretty tried and true, and oh-so-good for you! Hm-m-m, that’s MooMoo Poetry!
If the hours you have to spend on a delicious home baked pumpkin cheesecake
like this are just not an option, then you know what you can do, as you do
have other options……….
Favorite Fruit & Juice
Cheesecake
MOO-wow, this one makes my big
ole’ tongue water just reading it! A
fruit lovers cheesecake, simply easy to make and simply scrumptious to devour!
Here we go again with the spring
form pan, but you decide, either spring form or regular pie tin will work.
But if you like
cheesecake making and baking as much as I like partaking, then invest in a
spring form one and enjoy – (it will impress those folks you serve it to!)
Ingredients:
1 cup graham cracker crumbs, not
the whole box!
3 Tbsp. sugar, white sugar is
what you need.
3 Tbsp. butter or margarine,
melted.
1 pkg. (8 oz.) cream cheese,
softened. Now
you can buy this in a tub already softened, but it’s so easy to break it in a
few chunks and pop it in the microwave on a low setting, couple minutes, just
don’t overdo, stirring after each 45 to 60 second, and you’ll know when it’s
soft enough!
3/4 cup sugar, the white kind
again.
1 & 1/3 cups fruit juice, any
kind you like!
2 cups sliced, fresh
strawberries, blueberries or raspberries, YUM!
1 tub (8 oz.) whipped topping,
thawed.
Preparation:
Mix the crumbs, 3 Tbsp. sugar
and butter; press onto bottom of 9 inch spring form pan. Bake at 325°F for 10
minutes if using a
BEAT that sassy cream cheese and
3/4 cup white sugar with electric mixer on medium speed until well blended.
Add fruit juice; mix until blended. Gently stir in berries and whipped
topping……….oh boy, oh boy, big mouth watering big time now!
POUR the creamed mixture over
your prepared crust. Freeze 6 hours or until firm. Six
hours?!! – You’ll go crazy waiting, but yes, well, you better do it right, 6
hours in the freezer, or until firm, ok? When
you take it out of the freezer and are ready to devour it, you only have to
let it set at room temperature for 15 minutes before cutting to serve and
diving in! It
will be well worth the wait, believe moo, I mean, me.
MooMoo
Wonderful White Chocolate & Perfect Peppermint Cheesecake
Just thought I’d throw this one in the ring, since it is so quick and easy, you’re going to love it, but the flavor is truly a blue ribbon winner in my barn! This cheesecake dessert is a perfect menu item for the holidays, but a wonderful one to serve any time of year!
Oven 325F
Ingredients:
1 & ½ Cups Graham Cracker Crumbs 3 Tbsp. sugar ¼ Cup (1/2 stick) butter, melted 4 pkgs. (8 oz each) cream cheese, softened (you can use the light version if you must!) 1 Cup white sugar ¼ tsp. peppermint extract 1 Cup sour cream (you can use the light stuff here, too, if you wish!) 4 Squares white baking chocolate, melted 4 eggs (I don’t think I tried the fake eggs here, though!) 1 Cup thawed whipped topping (you know, the kind in the plastic tubs, from the freezer section) 16 miniature candy canes
Crust: Line a 13 x 9 inch baking pan with foil, with ends of foil extending over sides of pan. Mix together the graham cracker crumbs, 3 Tbsp. sugar, and the melted butter. Press firmly onto the bottom of the prepared pan. Bake 10 minutes, let cool.
Whip the softened cream cheese, 1 cup sugar, and peppermint extract together in a large bowl on medium speed, until it’s all nicely blended. Add sour cream and white baking chocolate, and mix well. Add eggs, one at a time, mixing on low speed after each addition, just until blended. Pour this mixture over the baked crust.
Bake 40 minutes, or until center is almost set. Cool thoroughly. Refrigerate at least 4 hours or overnight before serving. Lift cheesecake from pan, using foil “handles” (edges you left hanging over the sides of the pan, remember?)
You’re ready to cut and serve! Try topping each piece with a dollop of whipped topping and a candy cane just before serving. Where did that “dollop” word come from, it’s SO corny, don’t you think?!
Store any leftover cheesecake in refrigerator, but I doubt there will be much for leftovers, at least not for long, when you present this taste bud pleaser of a dessert to family and guests! |
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