Best-Ever Pumpkin Cheesecake

Best-Ever Pumpkin Cheesecake

Sure, classic cheesecake is delicious. But PUMPKIN cheesecake? Now that’s a dessert worthy of your Thanksgiving table. The gingersnap and graham cracker crust are actually genius, and that shimmering layer of caramel is the literal icing on the [cheese]cake. It’s one of our all time favorite pumpkin desserts—and that’s saying something, considering we have over 80 recipes.

 

INGREDIENTS

3/4 c. graham crackers, crushed

3/4 c. gingersnaps, crushed

6 tbsp. unsalted butter, melted

2 tbsp. granulated sugar kosher salt

3 (8-oz.) bars cream cheese, softened

1 c. packed light brown sugar

1 c. pumpkin puree

1/4 c. sour cream, at room temperature

1 tsp. pure vanilla extract

3 large eggs, at room temperature

1 tbsp. all-purpose flour

1 1/2 tsp. pumpkin spice, plus more for garnish

Warm caramel, for garnish

whipped cream, for garnish

Chopped, toasted pecans, for garnish

 

DIRECTIONS

1. Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray.
2. Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.

3. Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and ¼ tsp. salt. Pour cheesecake mixture over crust.

4. Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.

5. With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.

6. Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.

Best-Ever Pumpkin Cheesecake
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Best-Ever Pumpkin Cheesecake
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Banana Foster Dutch Baby for Father’s Day

Banana Foster Dutch Baby for Father’s Day

Dutch babySunday is Father’s Day.  Why night surprise dad with this yummy Banana Foster Dutch Baby?

You can serve it for breakfast or brunch or even as dessert after lunch or dinnerr.  It’s absolutely wonderful.  It’s creamy and rich caramel sauce, homemade of course, goes lovely with fresh bananas sliced over a yummy dutch baby pancake.

But first you might ask what exactly is a Dutch Baby.  Well it’s basically a German Pancake; it’s a cross between a crepe and a popover.  Traditionally German Pancakes are small round flat cakes but the American version somehow ended up being a large round pouffy cake best made in a cast iron skillet.

 

My Banana Foster Dutch Baby uses the basic recipe I use for the Dutch Baby with Lemon Curd and Blueberries.  I just use different toppings.  Click here for that recipe.

While you’re making the Dutch Babies in the oven you can make my simple homemade caramel sauce, or you can make the sauce earlier.  I always keep a jar in the fridge because the sauce is yummy on just about everything including ice cream, cakes, and fruit.  It’s great for dipping too!

Anyway once your Dutch Babies are done top it with sliced bananas drizzled with caramel sauce, then top it all off with whipped cream! You can’t possible go wrong!

Banana Foster Dutch Baby

Ingredients:

Dutch Baby or Mini Dutch Babies – Click here for the basic recipe

2 – 3 Bananas, sliced

Caramel Sauce – scroll down for the recipe

Whipped cream

Directions:

Make one large or 2 mini Dutch Babies according to the recipe

Make a batch of caramel sauce

Top with sliced bananas

Drizzle with caramel sauce

Top with whipped cream

Homemade Caramel Sauce
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Homemade Caramel Sauce
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Ingredients
Servings:
Instructions
  1. In a heavy sauce pan combine all ingredients except Vanilla Extract and stir over medium high heat
  2. Bring to a boil
  3. Cook for another 10 minutes or until it thickens - stir constantly
  4. Remove from heat and stir in vanilla extract
  5. Serve warm or store in a container in the refrigerator.
Recipe Notes

Refrigerated sauce may become too thick.  Heat in microwave for 30-60 seconds or until it loosens up enough to use.

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Triple Chocolate Brownies aka Scout’s Brownies

Triple Chocolate Brownies aka Scout’s Brownies

Triple Chocolate Brownies Everyone loves brownies, it’s the ultimate comfort food, rich, chewy, and chocolaty, it triggers all your happy spots.

I have made brownies from box mixes and from scratch, my favorite ones are those that I make using the recipe I found in a mystery novel I read.  I call them Triple Chocolate Brownies, but in the book they’re called Scout’s Brownies.

I’d like to share the recipe I found in  Diane Mott Davidson’s book “Dying for Chocolate”.  I read this book years ago and have been making these amazing brownies since.  They really are “to die for”.  They’ve become a family favorite.

If possible try to use the same brands the recipe calls for.

Ingredients:

1 cup unsalted butter

3 ½ oz. Valrhona or best quality unsweetened chocolate squares

3 tbs. Valrhona or European style cocoa powder

1 ½ cups all-purpose flour

½ tsp. baking powder

1  tsp. salt

4 eggs

2 cups sugar

1 tsp. vanilla extract

1 cup Ghirardelli chocolate chip morsels

Directons:

  • Preheat oven 350 degrees
  •  Melt butter and unsweetened chocolate squares in a double boiler; set aside to cool
  • Sift together cocoa, flour, baking powder, and salt
  •  Beat eggs until creamy
  • Beating constantly slowly add sugar
  • Add vanilla and cooled chocolate mixture
  • Stir in dry ingredients until just combined
  •  Spread batter into buttered 9”x13” baking pan
  •   Sprinkle chocolate chips over surface
  •    Bake 30-35 mins.  or until center is set

Cool completely before cutting into 32 brownies.  Serve with a glass of ice cold milk for an awesome treat.                                                                                                                                        

Triple Chocolate Brownies
Triple Chocolate Brownies aka Scout's Brownies
Print Recipe
Rich and chocolaty these brownies are to die for!
Servings Prep Time
32 Pieces 30 Minutes
Cook Time
35 Minutes
Servings Prep Time
32 Pieces 30 Minutes
Cook Time
35 Minutes
Triple Chocolate Brownies
Triple Chocolate Brownies aka Scout's Brownies
Print Recipe
Rich and chocolaty these brownies are to die for!
Servings Prep Time
32 Pieces 30 Minutes
Cook Time
35 Minutes
Servings Prep Time
32 Pieces 30 Minutes
Cook Time
35 Minutes
Instructions
  1. Preheat oven 350 degrees
  2. Melt butter and unsweetened chocolate squares in a double boiler; set aside to cool
  3. Sift together cocoa, flour, baking powder, and salt
  4. Beat eggs until creamy
  5. Beating constantly slowly add sugar
  6. Add vanilla and cooled chocolate mixture
  7. Stir in dry ingredients until just combined
  8. Spread batter into buttered 9”x13” baking pan
  9. Sprinkle chocolate chips over surface
  10. Bake 30-35 mins. or until center is set
  11. Cool completely before cutting into 32 brownies.
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