Great Recipes 4 You

1 cup crushed gingersnaps (15 cookies)
1/4 cup ground pecans
1/4 cup butter, melted
24 ounces cream cheese (at room temperature)
1 1/2 cups granulated sugar
3 eggs
3 cups canned pumpkin
1 1/2 teaspoon ground cinnamon
1 1/2 teaspoon rum flavoring
3/4 teaspoon ground allspice
3/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup whipping cream
1/4 teaspoon rum flavoring

Method:

• Preheat oven to 350 degrees F.
• Combine gingersnaps, 1/4 cup pecans and melted butter.
• Press onto bottom of a 9−inch springform pan.
• In large mixing bowl, beat together cream cheese and sugar.
• Add eggs, pumpkin, cinnamon, 1 1/2 teaspoons rum flavoring and the spices, beating just until mixture is smooth. Pour into the prepared spring−form pan.
• Sprinkle with additional nutmeg.
• Bake for 70 minutes or until almost set (center will jiggle slightly). Cool in pan on wire rack for 10 minutes.
• Loosen sides; cool completely. Chill for at least 4 hours.
• To serve, remove sides of pan. Beat cream and 1/4 teaspoon rum flavoring until stiff peaks form.
• Pipe over cheesecake and sprinkle with additional pecans.

Note: Serves 12 to 16.

Crust:

24 gingersnaps
3 tablespoons granulated sugar
1/4 cup (1/2 stick) melted butter

Method:

• Grind gingersnaps finely; add sugar and mix well. Add butter and mix well.
• Then press into bottom of 9−inch springform pan. Refrigerate until ready to use.
• Position rack in middle of oven.
• Then preheat oven to 350 degrees F.

Filling:

16 ounces cream cheese (room temperature)
1 (16 ounce) can unsweetened solid pumpkin
5 eggs
3/4 cup firmly packed brown sugar
1/2 cup Frangelico
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon fresh nutmeg
1/4 teaspoon ground cloves

Method:

• Blend all ingredients until completely smooth.
• Pour filling into pan.
• Bake until edges of cake begin to pull away from sides of pan and cake begins to brown, almost 55 minutes.

Sour Cream Topping:

16 ounces sour cream
1/4 cup granulated sugar
1/4 cup Frangelico

Method:

• Blend items for topping well.
• Without removing cake from oven, pour evenly over cake, starting at
  edges, spread if necessary.
• Bake 10 minutes. Remove and cool on rack. Refrigerate for 12 hours.
• Let stand at room temperature for 30 minutes before serving.

Crust:

3 cups graham cracker crumbs
1/2 cup granulated sugar
1/2 cup (1 stick) melted butter

Method:

• Preheat oven to 375 degrees F.
• Combine graham cracker crumbs, sugar and butter, work mixture up sides of a large springform pan.

Filling:

24 ounces cream cheese
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
6 eggs
1 (29 ounce) can pumpkin

Method:

• Using electric mixer in a large bowl, blend cream cheese and sugar, adding sour cream, vanilla extract, spice, eggs and pumpkin.
• Spoon mixture into crumb crust and bake at 375 degrees F for 30 minutes, then lower heat to 350 degrees F and bake for 20 minutes, or until firm.
• Let cool, then refrigerate overnight.

Topping:

1 (16 ounce) can whole cranberries
1 tablespoon juice from fresh lemon
1/4 cup amaretto liqueur

Method:

• Purée cranberries, lemon juice and amaretto in blender.
• Serve some sauce over each slice.

Note: Makes 20 to 25 servings.

Crust:

3/4 cup graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/4 cup unsalted butter, melted and cooled

Method:

• In a bowl combine the cracker crumbs, pecans, brown sugar and sugar.
• Stir in the butter. Press the mixture into the bottom and 1/2 inch up side of a buttered 9−inch springform pan.
• Chill the crust for 1 hour.
• Preheat oven to 350 degrees F.

Filling:

1 1/2 cups canned pumpkin
3 eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup firmly packed light brown sugar
24 ounces cream cheese, cut into bits and softened
1/2 cup granulated sugar
2 tablespoons whipping cream
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 tablespoon bourbon liqueur or bourbon (optional)

Method:

• In a bowl whisk together the pumpkin, eggs, cinnamon, nutmeg, ginger, salt and brown sugar.
• In a large bowl with an electric mixer beat together the cream cheese and the granulated sugar until fluffy, then beat in the cream, cornstarch, vanilla extract, bourbon liqueur and the pumpkin mixture until smooth.
• Pour the filling into the chilled crust. Bake the cheesecake in the middle of the oven for 50 to 55 minutes, or until the center is just set.
• Let it cool in the pan on a rack for 5 minutes.

Topping:

2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon, or to taste
16 pecan halves (for garnish)

Method:

• In a bowl whisk together the sour cream, sugar and bourbon liqueur.
• Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more.
• Let the cheesecake cool in the pan on a rack and chill it, covered, overnight.
• Remove the side of the pan and garnish the top of the cheesecake with the pecans.

Crust:

2 cups crushed graham cracker crumbs
2 1/2 tablespoons granulated sugar
1/2 cup melted butter
1/2 cup piñon nuts, finely chopped

Method:

• Mix graham cracker crumbs, sugar, butter and nuts together.
• Press firmly on the bottom and sides of a 9−inch springform pan.

Filling:

32 ounces cream cheese, softened
1 1/2 cups granulated sugar
4 eggs
1 1/2 teaspoons vanilla extract
1 cup whipping cream
1/4 teaspoon lemon juice
2/3 cup prickly pear preserves
Whipped cream (optional)

Method:

• With an electric mixer, cream together cream cheese and sugar until smooth.
• Add 1 egg at a time, beating well, blend in vanilla extract.
• By hand, add sour cream, whipping cream and lemon juice.
• Pour half this mixture into the crust. Spoon half the preserves over the batter. Add remaining batter and repeat with remaining preserves.
• Swirl with a knife for a marbled effect. Bake at 325 degrees F for 1 hour and 15 minutes.
• Turn oven off and leave in oven 1 hour. Remove from oven and let cool. Chill overnight.

Glaze:

1 cup prickly pear jelly
2 tablespoons Grand Marnier

Method:

• Melt jelly and Grand Marnier over low heat.
• Pour atop chilled cheesecake. Spread evenly and let set.
• Decorate edges with whipped cream piping.

Note: Makes 8 to 12 servings.