Spiced Pumpkin Cheesecake

Once again, I apologize for not updating my blog more often, but the semester is almost over and I will soon have more posts up.  I have many I want to post, but I just haven't had the time, I'm making the time now because this one is just too good to wait.  I usually bake my Pumpkin Pound Cake for my aunt's annual Thanksgiving dinner, but this year I wanted to be different.  I decided I wanted to bake a cheesecake, I got the idea from out of all places, The Cheesecake Factory.  I know every year in the fall they have a pumpkin cheesecake on their menu, so I went onto epicurious.com and found a few recipes there.  I decided to use Bon Appetit's October 2002 recipe.  It came out great, and it was a real hit at Thanksgiving. 

You will need a springform pan and a roasting pan.  Make sure the springform pan is at least 9", the recipe calls for a 10" one, but I used a 9" and it just fit all the ingredients. 

For the crust you'll need:

• 9 whole graham crackers (about 4 ounces), broken
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/4 cup (1/2 stick) butter, melted

For the filling you'll need:

• 4 8-ounce packages cream cheese, room temperature
• 1 1/2  cups sugar
• 3 large eggs
• 1 15-ounce can pure pumpkin
• 1 cup whipping cream
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves

First position rack in center of oven and preheat to 350 degrees.  Wrap double layer of heavy duty foil around outside of springform pan.  Combine graham crackers, sugar, and cinnamon in processor, blend until graham crackers are very finely ground.

Drizzle butter over.  Using on/off turns, blend until crumbs begin to stick together.  Press crumbs onto bottom (not sides) of springform pan.

Bake until crust is slightly golden, about 10 minutes.  Transfer to rack and cool while preparing filling.  Maintain oven temperature.

Now, onto the filling.  Using an electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy.

Beat in eggs one at a time.

Add pumpkin and remaining 7 ingredients.  Beat just until blended.

Pour filling into prepared crust.  Place springform pan in a large roasting pan.  Add enough water to come halfway up sides of springform pan.

Bake cheesecake until slightly puffed and softly set and top in golden, about 1 1/2 hours.  Transform springform pan to rack and cool.  Cover and refrigerate cake overnight.

Using a knife, cut around sides of pan to loosen cake.  Release pan sides.  Cut and serve, and enjoy!

Annie's Granola with Coconut from Penzeys

Today is another Penzeys recipe and it was submitted by a woman named Ann W.  I've never made my own granola before and honestly never really knew what was in it.  I knew some things were in it, but not how it's made or how it gets stuck together.  This recipe was a little time consuming but the end result was delicious.  Ann W. suggests sprinkling it on some vanilla yogurt with some fresh in-season fruit or dried fruit.  As you can see, I topped my Greek yogurt with it.

Here's what you'll need:

• 3/4 cup safflower or olive oil (I used olive oil)
• 1/2 cup pure honey
• 2 teaspoons of Penzeys Cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 2 cups quick-cooking oats
• 2 cups old-fashioned oats (don't worry if you only have one, you can use it in place of the other)
• 2 cups unsweetened coconut flakes (I used shredded coconut, and if you use sweetened coconut cut the honey by 2 tablespoons)
• 1/2 cup chopped peanuts
• 1/2 cup slivered almonds
• 1/2 cup cashew halves (I think I used walnuts in place of the cashews since I didn't have any cashews lying around)

Preheat oven to 300 degrees.  In a large mixing bowl, combine the olive oil and honey and mix well.

Add the cinnamon, nutmeg, and salt, and mix thoroughly.  Add the oats, coconut, and nuts and mix on the lowest setting of your mixer or by hand until combined.

Spread the mixture onto a jellyroll pan or an 11"x17" baking pan with sides (or use 2 smaller pans).

Bake for 10 minutes then stir, especially getting the mixture in the corners.  Continue to bake, stirring every 10-15 minutes so as not to burn.  Remove from oven after 40-45 minutes so the mixture is browned but not burned.  Cool completely in the pan, about 1 hour.  Keep in an airtight container.

Enjoy!

St. James Coffee Cake from Penzeys

I made this coffee cake Labor Day weekend to bring to my aunt's house, who was hosting a small get together at the Jersey shore.  It's from a Penzeys catalog, so you know it's going to be good.  :)

Here's what you'll need:

• 3 cups flour
• 2 cups sugar
• 1/2 teaspoon Penzeys Cinnamon (best cinnamon ever!)
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 3/4 cup butter
• 2 cups buttermilk
• 1 teaspoon baking soda
• 1 cup raisins (or currants)
• 1 cup chopped nuts, I believe I used hazelnuts

Preheat oven to 350 degrees.  In a medium bowl, combine the flour, sugar, and spices.  Cut or rub in the butter until the mixture resembles corn meal.

Reserve 1/2 cup of the mixture.  In a second bowl, combine buttermilk and baking soda.  Pour this into the remaining crumb mixture in halves, beating thoroughly after each addition.

Stir in the raisins and nuts.  Spread the batter into a greased and floured 9"x13" pan.  Sprinkle the reserved crumb mixture over the top.

Bake at 350 degrees for 1 hour until brown and springy when touched or until a toothpick inserted into the cake comes out clean.

Enjoy!

Spice Cookie Bars (Penzeys')

Wow it's been so long since I blogged! I have been very busy at work.  I was in charge of the annual holiday event, which went great.  Also our after school program ended on the 21st;  and the holidays are always busy for us all.  My job ended today, so I start the new year off without a job, but that's alright because I'm going back to school full time to get a certificate at my local community college.

This recipe was made on Christmas morning and I got it from the Penzeys' store.  They are from a woman named Sally K. Field who just wanted to make a healthier snack for her kids when they came home from school, as opposed to brownies.  They turned out to be very yummy and were a hit with the family.

Here's what you'll need:
1 cup seedless raisins
1 cup water
1/2 cup vegetable oil
1 cup sugar
1 egg
1 3/4 cups flour
1/4 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon (the recipe called for Penzeys' China Cinnamon, but I used their regular one)
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/4 tsp. ground cloves
1/2 cup chopped nuts (I used walnuts, but pecans would work well too.)

Preheat oven to 375 degrees.  Grease and flour a 9"x13" pan and set aside.  Place the raisins and water in a saucepan and bring to boil over medium-high heat.  Remove from heat and let cool for 10 minutes.

Pour into a roomy bowl and add the vegetable oil, sugar and egg.

Mix well with an electric mixer.

In a separate bowl, sift together the flour, salt, baking soda, and spices.  Add to the raisin mixture and mix well.  Stir in the nuts, if using.  Press into the pan and bake at 375 degrees for 20 minutes.

Let cool before cutting, and enjoy!