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Delicious moist pumpkin spiced cheesecake with spicy gingersnap crust. Recipe adapted from Paula Deen.
Preheat oven to 325ºF. Line springform pan tightly with foil. Butter foil. Wrap outside of pan tightly with foil (to create a watertight seal during baking), pressing wrinkles flat.
For the crust:
Stir together crust ingredients and press onto bottom and up the sides, stopping 1 inch shy of the top rim of the buttered 9 -inch springform pan. Place in the freezer while you prepare the filling.
For the filling:
Cream the cream cheese until smooth. Add sugar and continue to cream until combined. Add pumpkin and eggs until fully incorporated. Finally add ricotta, spices, flour and vanilla and mixed until combined.
Pour filling into the crust. Put the uncooked cheesecake into a deep baking dish. Fill the baking dish with hot water 1/3 of the way up. This will prevent cracking.
Bake for 1 hour and 30 minutes but check on the cheesecake every 15 minutes after an hour, as all ovens are different.
Once finish baking, turn off oven and let the cheesecake rest in the oven for 1 hour. Remove and cool completely. Chill for 4-6 hours before serving.
Note: This can be made a day ahead of time.
The ‘pots’ for pots de crème au chocolat are not a requirement for making this dark chocolate cream. The dessert may very well be made in ramekins and it will taste every bit as good.
In taste and texture the baked cream resembles a dark chocolate truffle which is why a small ‘pot’ goes a long way. However the special charm of the dessert is in the tubby little lidded ceramic ‘pots’ in which it traditionally is baked.
I chose to use semi-sweet chocolate instead of milk chocolate, so that the chocolate flavor would really punch through. This provided the perfect balance of chocolate to make the whole frosting completely “milk chocolate” in flavor.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!