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Spicy Cheese Breadsticks

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Spicy Cheese Breadsticks. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Heather of Heather Christo Cooks.

 
Who can resist buttery, flaky breadsticks made of puff pastry? Not me! And you thought puff pastry was only for tarts and pies.

If you can use a rolling pin, mix a few spices together, sprinkle some cheese, and twist strips of dough together, you will love this recipe for Spicy Cheese Breadsticks by Tasty Kitchen member Heather Christo.

 
 
 
Tasty Kitchen Blog: Spicy Cheese Breadsticks. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Heather of Heather Christo Cooks.

I have a feeling most of you have some if not all of these ingredients in your kitchen: puff pastry, flour, shredded cheddar cheese, fennel, cayenne pepper, poppy seeds, and kosher salt.

 
 
 
Tasty Kitchen Blog: Spicy Cheese Breadsticks. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Heather of Heather Christo Cooks.

Heather’s blend of spices is what makes these breadsticks yummy!

 
 
 
Tasty Kitchen Blog: Spicy Cheese Breadsticks. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Heather of Heather Christo Cooks.

First you will need to generously flour a clean surface for rolling dough. Unfold the puff pastry and roll it as thin as you can. Make sure to retain the square shape as closely as possible. Periodically check to make sure the dough is not sticking to the surface by adding more flour when necessary.

 
 
 
Tasty Kitchen Blog: Spicy Cheese Breadsticks. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Heather of Heather Christo Cooks.

Look at this beautiful sheet of buttery goodness!

 
 
 
Tasty Kitchen Blog: Spicy Cheese Breadsticks. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Heather of Heather Christo Cooks.

Add all your spices to a small bowl.

 
 
 
Tasty Kitchen Blog: Spicy Cheese Breadsticks. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Heather of Heather Christo Cooks.

Give the spices a quick stir. This will make it easier for you to sprinkle and spread on the puff pastry.

 
 
 
Tasty Kitchen Blog: Spicy Cheese Breadsticks. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Heather of Heather Christo Cooks.

Evenly sprinkle the spices over the puff pastry. Use your hand to make sure you get it as even as possible from edge to edge.

 
 
 
Tasty Kitchen Blog: Spicy Cheese Breadsticks. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Heather of Heather Christo Cooks.

Using a rolling pin, roll over the spice so they embed themselves into the puff pastry. This is a critical step in making sure the spices remain on the puff pastry without rubbing off.

 
 
 
Tasty Kitchen Blog: Spicy Cheese Breadsticks. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Heather of Heather Christo Cooks.

Similar to a previous step, sprinkle the spiced puff pastry evenly with the cheese, edge to edge, using your hands if necessary. Using a rolling pin, roll over the spiced puff pastry to embed the shreds of cheese into the pastry.

 
 
 
Tasty Kitchen Blog: Spicy Cheese Breadsticks. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Heather of Heather Christo Cooks.

Cut the puff pastry into 8 even strips. You can use a pizza cutter or a knife. I like to make one cut down the middle of the pastry, then two more cuts down the center of each half, and then one last cut to halve each strip so I have 8 perfectly even strips.

 
 
 
Tasty Kitchen Blog: Spicy Cheese Breadsticks. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Heather of Heather Christo Cooks.

With both hands on each end of a strip, gently begin to twist each strip until it will not twist any further. Do this with all eight pieces.

 
 
 
Tasty Kitchen Blog: Spicy Cheese Breadsticks. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Heather of Heather Christo Cooks.

Carefully transfer the breadsticks to baking sheet lined with parchment paper.

 
 
 
Tasty Kitchen Blog: Spicy Cheese Breadsticks. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Heather of Heather Christo Cooks.

Bake the breadsticks in a preheated oven for 15 minutes. You’ll know they’re done when they look nice and golden brown with cheese oozing out of them.

 
 
 
Tasty Kitchen Blog: Spicy Cheese Breadsticks. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Heather of Heather Christo Cooks.

Allow the breadsticks to slightly cool before serving them. Heather suggests serving them vertically by placing them in a tall cup and fanning them out. They are almost too beautiful to eat!

 
 
 
Tasty Kitchen Blog: Spicy Cheese Breadsticks. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Heather of Heather Christo Cooks.

Thanks so much Heather, our family loves your breadsticks!

For more great recipes and home decorating or entertaining advice, be sure to check out her blog, Heather Christo Cooks.

 
 

Printable Recipe

Spicy Cheese Breadsticks

See the full recipe post on Heather Christo’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 8

8

Description

Flaky, hot and buttery bread sticks with little bits of melting cheese.

Ingredients

  • 1  Sheet Puff Pastry (A Box Typically Contains 2 Sheets)
  • 1 Tablespoon Sesame Seeds
  • 1 Tablespoon Poppy Seeds
  • 1 teaspoon Fennel Seeds
  • 1 teaspoon Kosher Salt
  • ¼ teaspoons Cayenne Pepper
  • ½ cups Finely Shredded Cheddar Cheese
  • Flour, For Rolling Out Dough

Preparation Instructions

Preheat the oven to 400ºF. Prepare a sheetpan with parchment or a Silpat.

On a lightly floured surface, roll out the sheet of puff pastry until it is quite thin.

In a small bowl, mix together all of the seeds and spices. Sprinkle them over the dough. Using a rolling pin, roll them into the dough.

Sprinkle the cheese over the dough. Roll the cheese into the dough.

Slice the dough into 8 even strips. Twist from both ends of each dough strip so that the dough spirals into a breadstick. Lay them on the lined sheetpan.

Bake the breadsticks for 15 minutes until golden. Let cool for a moment then transfer to a tall glass and fan out to serve.

 
 
_______________________________________

Alice Currah is the force behind Sweet Savory Life and Everyday Alice. She and her husband Rob are the proud parents of three children: Abbi, Mimi, and Elli. Alice is the winner of Saveur’s Cover Contest and is on the Forbes.com list of Eight of The Very Best Food Bloggers. She’s also a weekly writer for PBS Parents’ Kitchen Explorers. She’s the best-est.

 

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Hawaiian Ahi Poke

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Hawaiian Ahi Poke. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Sommer of A Spicy Perspective.

 
If you love ahi (tuna) sashimi or sushi, then you are going to love this easy Hawaiian Ahi Poke recipe by Tasty Kitchen member A Spicy Perspective. When served in little bowls, this dish makes a stunning starter for a dinner party.

Let’s get started.

 
 
 
Tasty Kitchen Blog: Hawaiian Ahi Poke. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Sommer of A Spicy Perspective.

Here’s a list of ingredients you’ll need: sashimi-grade ahi steak, soy sauce, sesame oil, chili garlic sauce, shallot, scallions, and sesame seeds.

 
 
 
Tasty Kitchen Blog: Hawaiian Ahi Poke. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Sommer of A Spicy Perspective.

The first thing you’ll need to do is pat the ahi dry with a paper towel on both sides.

 
 
 
Tasty Kitchen Blog: Hawaiian Ahi Poke. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Sommer of A Spicy Perspective.

Using a sharp knife, cut the ahi into 1/2-inch cubes.

 
 
 
Tasty Kitchen Blog: Hawaiian Ahi Poke. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Sommer of A Spicy Perspective.

Places the cubed ahi in a bowl and set a side for a couple of minutes.

 
 
 
Tasty Kitchen Blog: Hawaiian Ahi Poke. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Sommer of A Spicy Perspective.

To make the sauce, start by cutting a shallot into very thin slices. Make a couple of cuts to break up any shallot rings. Place the shallots into a medium mixing bowl.

 
 
 
Tasty Kitchen Blog: Hawaiian Ahi Poke. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Sommer of A Spicy Perspective.

Thinly slice a small bunch of scallions. Add the scallions to the bowl with the shallots.

 
 
 
Tasty Kitchen Blog: Hawaiian Ahi Poke. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Sommer of A Spicy Perspective.

Add the soy sauce, sesame oil, chili garlic sauce, and sesame seeds to the bowl.

 
 
 
Tasty Kitchen Blog: Hawaiian Ahi Poke. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Sommer of A Spicy Perspective.

Look at how pretty all those ingredients are together!

 
 
 
Tasty Kitchen Blog: Hawaiian Ahi Poke. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Sommer of A Spicy Perspective.

Give the sauce (which also serves as a marinade) a quick stir.

 
 
 
Tasty Kitchen Blog: Hawaiian Ahi Poke. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Sommer of A Spicy Perspective.

Add the ahi to the marinade or add the marinade to the ahi.

 
 
 
Tasty Kitchen Blog: Hawaiian Ahi Poke. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Sommer of A Spicy Perspective.

Gently stir the ahi until it is coated with sauce.

 
 
 
Tasty Kitchen Blog: Hawaiian Ahi Poke. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Sommer of A Spicy Perspective.

Spoon the ahi into 8 individual bowls and serve immediately.

 
 
 
Tasty Kitchen Blog: Hawaiian Ahi Poke. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Sommer of A Spicy Perspective.

Thank you, Sommer. My husband, mother, and I enjoyed indulging ourselves in your yummy appetizer!

For more great recipes, please check out Sommer’s blog, A Spicy Perspective.

 
 

Printable Recipe

Hawaiian Ahi Poke

See the full recipe post on aspicyperspective’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 8

8

Description

A fresh seafood salad popular all over the islands. Poke makes a splash at any holiday party served in shot glasses!

Ingredients

  • 2 whole Sashimi Grade Ahi Tuna Steaks
  • 1 whole Shallot, Sliced
  • ½ cups Chopped Green Onion
  • 3 Tablespoons Soy Sauce
  • 1 teaspoon Seasame Oil
  • 1 teaspoon Chili Garlic Paste Or Sriracha
  • 1 Tablespoon Sesame Seeds

Preparation Instructions

Pat the ahi dry, then neatly cut it into small 1/2-inch cubes. Place in a bowl.

Add the shallots, green onion, soy sauce, sesame oil, chili garlic sauce, and sesame seeds.

Gently toss. Serve immediately or cover and refrigerate.

Makes 6- 8 appetizer portions.

 
 
_______________________________________

Alice Currah is the force behind Sweet Savory Life and Everyday Alice. She and her husband Rob are the proud parents of three children: Abbi, Mimi, and Elli. Alice is the winner of Saveur’s Cover Contest and is on the Forbes.com list of Eight of The Very Best Food Bloggers. She’s also a weekly writer for PBS Parents’ Kitchen Explorers. She’s the best-est.

 

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Rocky Road Rice Krispie Treats

Posted by in Step-by-Step Recipes

We’re so happy to have our good friend Alice back on the Tasty Kitchen Blog. She couldn’t have picked a more delicious recipe to prepare than Chrissy and Lauren’s Rocky Road Rice Krispie Treats. Great to see you, Alice!

 
 
 
Tasty Kitchen Blog: Rocky Road Rice Krispie Treats. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK members Chrissy and Lauren of From the Yellow Kitchen.

 
Just when I thought I had seen every variation of Rice Krispie treats, Tasty Kitchen members Chrissy/Lauren (Chrissy and Lauren of From the Yellow Kitchen) delightfully prove me wrong with their fun and creative Rocky Road Rice Krispie Treats made with chocolate, Nutella, peanut butter, marshmallows, pecans, and rice cereal. These bars are a chocolate lover’s best friend, especially since no baking is required and they only take minutes to prepare. For the record, I’m partial to these types of recipes because of the “easy factor” with a huge chocolate payoff. Who is with me?!

Let us begin.

 
 
 
Tasty Kitchen Blog: Rocky Road Rice Krispie Treats. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK members Chrissy and Lauren of From the Yellow Kitchen.

First you’ll need the following ingredients: chocolate chips, peanut butter, Nutella, mini marshmallows, pecans, and Rice Krispies. The recipe calls for semi-sweet chocolate, but you could easily substitute milk bittersweet, or dark chocolate depending on your personal preferences.

 
 
 
Tasty Kitchen Blog: Rocky Road Rice Krispie Treats. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK members Chrissy and Lauren of From the Yellow Kitchen.

Mix the chocolate chips, peanut butter, and Nutella together in a microwave safe bowl. Heat the mixture in the microwave by cooking it in 30-second intervals, making sure to stir the mixture immediately after every interval until the chocolate chips have melted and the mixture is completely smooth.

 
 
 
Tasty Kitchen Blog: Rocky Road Rice Krispie Treats. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK members Chrissy and Lauren of From the Yellow Kitchen.

Stir in the pecans, marshmallows, and rice cereal until all the ingredients are well coated with chocolate.

 
 
 
Tasty Kitchen Blog: Rocky Road Rice Krispie Treats. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK members Chrissy and Lauren of From the Yellow Kitchen.

I added an additional cup of cereal to mine because I thought it could use a bit more. Use your own judgment in deciding to add more cereal, pecans, or marshmallows.

 
 
 
Tasty Kitchen Blog: Rocky Road Rice Krispie Treats. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK members Chrissy and Lauren of From the Yellow Kitchen.

Transfer the mixture to an 8×8 pan or small baking dish coated in non-stick spray.

 
 
 
Tasty Kitchen Blog: Rocky Road Rice Krispie Treats. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK members Chrissy and Lauren of From the Yellow Kitchen.

Spread the mixture until it is evenly distributed.

 
 
 
Tasty Kitchen Blog: Rocky Road Rice Krispie Treats. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK members Chrissy and Lauren of From the Yellow Kitchen.

Add more pecans and marshmallows on the top and press down.

 
 
 
Tasty Kitchen Blog: Rocky Road Rice Krispie Treats. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK members Chrissy and Lauren of From the Yellow Kitchen.

Place the pan in the refrigerator for one hour before cutting into squares. Tip: Forty minutes in the freezer works nicely, too!

 
 
 
Tasty Kitchen Blog: Rocky Road Rice Krispie Treats. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK members Chrissy and Lauren of From the Yellow Kitchen.

The texture on these bars is not like a traditional rice cereal treat. It is more on par with a yummy chocolate bar somewhere between fudge and a haystack. I would also recommend allowing the chocolate mixture to cool to room temperature before adding marshmallows, otherwise they melt and you don’t get those gorgeous (whole) marshmallow chunks in the middle of each bar.

 
 
 
Tasty Kitchen Blog: Rocky Road Rice Krispie Treats. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK members Chrissy and Lauren of From the Yellow Kitchen.

My suggestions and tips are slightly different than the original recipe (based on my preferences). The original recipe is a good base which can easily handle more amounts of the listed ingredients based on your own personal preferences. Check out their original blog post too, for suggested variations.

Thanks ladies!

 
 

Printable Recipe

Rocky Road Rice Krispie Treats

See the full recipe post on LittleYellowKitchen’s site!
5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 9

9

Description

All the ingredients for a sweet and crispy Rocky Road treat with a little peanut butter and Nutella to top it all off.

Ingredients

  • 1 cup Semi-Sweet Chocolate Chips
  • ½ cups Peanut Butter
  • ½ cups Nutella
  • ½ cups Mini Marshmallows
  • ¼ cups Pecans
  • ¾ cups Rice Krispies

Preparation Instructions

Melt the chocolate chips, peanut butter and nutella for 2 minutes in the microwave. Stir.

Mix in the marshmallows and pecans. Fold in the Rice Krispies.

Pour mixture into a well-greased 8×8 glass baking dish. Refrigerate for 1 hour.

Optional: top with extra pecan pieces and marshmallows.

 
 
_______________________________________

Alice Currah is the force behind Sweet Savory Life and Everyday Alice. She and her husband Rob are the proud parents of three children: Abbi, Mimi, and Elli. Alice is the winner of Saveur’s Cover Contest and is on the Forbes.com list of Eight of The Very Best Food Bloggers. She’s also a weekly writer for PBS Parents’ Kitchen Explorers. She’s the best-est.

 

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Perfect Pumpkin Cheesecake

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Perfect Pumpkin Cheesecake. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Brenda of A Farmgirl's Dabbles.

 
While living in New York City, I made every effort to stay hush-hush about my apathy for cheesecake. Getting a decent apartment in Manhattan was difficult enough. I certainly wasn’t going to ‘fess up to my dessert inadequacies when it came to one of the pride and joys of my adopted city. To compensate for my shortcoming, I made a big show of folding my slice of pizza in half, honking the car horn at least once every 3 blocks, and talking about walking my dawg while drinking my cawffee. I had them fooled, right up until the point when I told someone to “Take off, eh?”

My Canadian roots gave me away every time.

It wasn’t until I moved west again that my acceptance, and eventual affection, for cheesecake blossomed. As much as I came to appreciate the silky, tangy filling that defines this dessert, there was nary a homemade cheesecake to be found in my kitchen. To be honest, I was intimidated as heck to make one. So I started with the easy stuff: cheesecake bars. They turned out to be some of my family’s favorite desserts.

When I saw this recipe for Perfectly Perfect Pumpkin Cheesecake by Tasty Kitchen member Brenda (afarmgirldabbles), I knew it was time to step out of my comfort zone for the sake of some serious Thanksgiving indulgence. Did it turn out as beautifully as the one in afarmgirlsdabbles’ photo? Nope. Was it irresistibly creamy and worthy of a place in my holiday feast? Heck yeah. I strongly encourage you to give this recipe a shot because if a Canuck can do it, then so can you.

 
 
 
Tasty Kitchen Blog: Perfect Pumpkin Cheesecake. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Brenda of A Farmgirl's Dabbles.

First, let’s make the crust.

Preheat oven to 350 degrees F. Prepare a 9″ springform pan by lightly spraying with cooking spray.

 
 
 
Tasty Kitchen Blog: Perfect Pumpkin Cheesecake. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Brenda of A Farmgirl's Dabbles.

Place gingersnap cookies in the bowl of a food processor and pulse until the crumbs are uniform.

 
 
 
Tasty Kitchen Blog: Perfect Pumpkin Cheesecake. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Brenda of A Farmgirl's Dabbles.

Add brown sugar, cinnamon, and salt. Pulse to combine.

 
 
 
Tasty Kitchen Blog: Perfect Pumpkin Cheesecake. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Brenda of A Farmgirl's Dabbles.

Pour the crumbs into a medium bowl and toss with melted butter.

 
 
 
Tasty Kitchen Blog: Perfect Pumpkin Cheesecake. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Brenda of A Farmgirl's Dabbles.

Toss until the mixture is evenly moist and clumps together when squeezed between your fingers. It is dry as the Sahara where I live, so I had to add 2 additional tablespoons of melted butter to coax the crumbs to stick together.

 
 
 
Tasty Kitchen Blog: Perfect Pumpkin Cheesecake. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Brenda of A Farmgirl's Dabbles.

Press the crumbs into the bottom and slightly up the sides of the springform pan. Chill for 5 minutes, then bake for 10 minutes. Cool completely on a wire rack.

While the crust is cooling, prepare a water bath. Bring a pot of water to a gentle boil and have a large baking or roasting pan ready to place the springform pan in when it is time.

When the crust is cooled, place the springform pan on a double thickness of heavy duty aluminum foil and wrap the foil around the outside of the pan.

Now let’s make the filling.

 
 
 
Tasty Kitchen Blog: Perfect Pumpkin Cheesecake. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Brenda of A Farmgirl's Dabbles.

In a large bowl, or the bowl of a mixer, beat the cream cheese until light and smooth.

 
 
 
Tasty Kitchen Blog: Perfect Pumpkin Cheesecake. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Brenda of A Farmgirl's Dabbles.

Add pumpkin puree and beat to combine. Is everyone as messy as I am when baking? I could have wiped off the mixer blade for the photo, but I was going for the au naturel look. That’s the story I’m sticking to.

Add eggs and egg yolk, one a time, beating and scraping down the sides between each addition.

 
 
 
Tasty Kitchen Blog: Perfect Pumpkin Cheesecake. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Brenda of A Farmgirl's Dabbles.

Add sour cream and beat to combine.

 
 
 
Tasty Kitchen Blog: Perfect Pumpkin Cheesecake. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Brenda of A Farmgirl's Dabbles.

Add sugar, cinnamon, ginger, nutmeg, cloves, salt, and flour. Beat until just combined, then mix in the vanilla.

Scrape the filling into the cooled crust. Do not miss any of this creamy goodness.

 
 
 
Tasty Kitchen Blog: Perfect Pumpkin Cheesecake. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Brenda of A Farmgirl's Dabbles.

Place the springform pan into the roasting pan and pour hot water into the pan until it reaches halfway up the sides of the springform pan.

Bake until the top of the cheesecake is a deep golden brown and the center is set, about 1 hour 30 minutes to 1 hour 40 minutes. I don’t know if my oven was having issues on this day, but it took an additional 30 minutes to reach this stage. So, focus on the consistency of the filling, rather than the cooking time.

As afarmgirlsdabbles reminds us in the recipe, it is okay if there is still a slight jiggle to the filling. The lady knows what she’s talking about.

Remove the cheesecake from the water bath and run a small, sharp knife between the cheesecake and the pan to avoid cracking. Okay, so I will admit that I had cracking problems while the cheesecake was baking. Cut this first-timer some slack!

 
 
 
Tasty Kitchen Blog: Perfect Pumpkin Cheesecake. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Brenda of A Farmgirl's Dabbles.

Let the cheesecake cool in the pan, set on a wire rack. Cover and chill for at least 4 hours or overnight. Do not skip this step. It is torture to wait, but delayed gratification can be a very good thing.

 
 
 
Tasty Kitchen Blog: Perfect Pumpkin Cheesecake. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Brenda of A Farmgirl's Dabbles.

Perfect indeed.

Thank you to Brenda (who blogs at A Farmgirl’s Dabbles) for this truly addictive cheesecake. It will certainly be gracing my Thanksgiving table this year.

 
 

Printable Recipe

Perfectly Perfect Pumpkin Cheesecake

See the full recipe post on afarmgirlsdabbles’s site!
4.90 Mitt(s) 22 Rating(s)22 votes, average: 4.90 out of 522 votes, average: 4.90 out of 522 votes, average: 4.90 out of 522 votes, average: 4.90 out of 522 votes, average: 4.90 out of 5

Prep Time:

Cook Time:

Difficulty: Intermediate

Servings: 16

16

Description

With a crisp gingersnap crust and a creamy pumpkin spice filling, this pumpkin cheesecake is perfectly perfect!

Ingredients

  • FOR THE CRUST:
  • 1-¾ cup Gingersnap Cookie Crumbs (from About 40 Gingersnap Wafers)
  • 3 Tablespoons Brown Sugar
  • ½ teaspoons Ground Cinnamon
  • ½ teaspoons Salt
  • 4 Tablespoons Unsalted Butter, Melted And Slightly Cooled Down
  • _____
  • FOR THE FILLING:
  • 24 ounces, weight Regular Cream Cheese (not Low Fat Or Nonfat), At Room Temperature
  • 15 ounces, weight Pureed Pumpkin (not Pumpkin Pie Filling)
  • 3 whole Large Eggs
  • 1 whole Egg Yolk
  • ¼ cups Sour Cream
  • 1-½ cup Sugar
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoons Ground Ginger
  • ⅛ teaspoons Ground Nutmeg
  • ⅛ teaspoons Ground Cloves
  • ¼ teaspoons Salt
  • 2 Tablespoons All-purpose Flour
  • 1 teaspoon Vanilla

Preparation Instructions

Preheat oven to 350°. Prepare a 9″ springform pan by lightly spraying with cooking spray.

For the crust, pulse the cookies in a food processor until the crumbs are uniform. Add the brown sugar, cinnamon, and salt and pulse to combine. Transfer to a medium bowl and add the melted butter. Combine thoroughly with a fork. When the mixture is evenly moist, crumbly, and holds together when you squeeze a handful, it’s ready. Press the mixture evenly over the bottom, and very slightly up the sides, of your springform pan. Chill for 5 minutes, then bake for 10 minutes. Let cool completely.

Prepare a water bath while the crust cools. Heat a kettle or pan of water to a soft boil. Have a larger baking dish or roasting pan ready to set the springform pan inside it. Once the crust is cooled, set the springform pan on a double layer of heavy duty aluminum foil and wrap the foil up around the outside of the pan.

For the filling, beat the cream cheese until smooth. Add the pumpkin puree and combine. Add the eggs and egg yolk, one at a time, incorporating each egg thoroughly before adding the next, and scraping down the sides of the bowl after each one. Beat in the sour cream. Then add the sugar, cinnamon, ginger, nutmeg, cloves, salt, and flour. Beat just until combined, then beat in the vanilla.

Scrape the filling into the cooled crust and spread evenly. Set the springform pan in the larger roasting pan and add enough hot water from the kettle to come about halfway up the sides of the springform pan.

Bake until the top of the cheesecake is a deep golden color and the center is set, about 1 hour 30 minutes to 1 hour 40 minutes. It’s ok if there is a slight jiggle to the filling. Remove the cheesecake from the oven and run a thin-bladed knife between the crust and the pan sides, to prevent the cake from cracking as it cools. Let the cheesecake cool to room temperature in the pan on a wire rack. Cover and chill for at least four hours or overnight before serving. Top individual slices with fresh whipped cream.

 
 
_______________________________________

Dara Michalski is a doll and a sweetheart who clearly knows her way around the kitchen. She blogs at Cookin’ Canuck, where she shares her flavor-packed recipes and fun, engaging writing. The photography’s pretty incredible, too.

 

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Streusel-Topped Pumpkin Bread

Posted by in Baking, Step-by-Step Recipes

  Fall has arrived with all her glory and I guarantee there is an oven somewhere baking a scrumptious pumpkin treat. Today I’m sharing a really … really … REALLY awesome Streusel-topped Pumpkin Bread which I absolutely love, submitted by TK member Shaina of Food For My Family.       The recipe has two […]

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Hot Chocolate Triple Chocolate Chip Cookies

Posted by in Baking, Step-by-Step Recipes

Note: The wonderful Alice strikes again, selecting a fantastic cookie recipe from among Tasty Kitchen’s (almost) 20,000 recipes (wow!) and taking photos for us, step-by-step. These look so incredibly delicious.     What exactly is a hot chocolate triple chocolate chip cookie? This cookie addict just had to find out! Browsing through all the delicious…

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Nutella and Banana Wontons

Posted by in Step-by-Step Recipes

Our good friend Alice of Sweet Savory Life is back with another fun recipe, this time from Tasty Kitchen member Miss Mischief. She also patiently shows us how to properly fill, seal and fry wontons, so you can take this idea and run with it! But please listen to Alice and don’t run where there’s […]

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Banana Split Ice Cream Cake

Posted by in Step-by-Step Recipes

Today is a special day because we’re welcoming the brand new PW design. Our little corner here is getting its very own spot in the front page of The Pioneer Woman and if you haven’t been there yet today, check it out! There are tons of new features to play with, and it’s new and […]