We’re back at that time of year again, I’ve been going thru recipes deciding what to bring this year.
There’s a few already mentioned that are solid contenders for this year’s dessert. But figured I’ll resurrect this thread. Anyone have anything new this year?
I thought I had posted this recipe, but I didn't find it here.
Double Layer Pumpkin Cheesecake
Requires no special treatment -- no springform pan, no water bath.
As published, the filling fits in a standard packaged 9-inch graham cracker crust. When I bake it, I make 2 changes:
Gingersnap crust: 1 1/2 cups ground gingersnaps, 1/3 cup butter, and 1/4 cup finely chopped pecans. Mix those together and press into pie plate.
- increase all ingredients by 50% and bake it in a 9-inch deep dish glass pie plate for 50% longer
- make a gingersnap crust, as recommended by a reviewer
Flavor gets better as it sets, so it can be made a day or two before needed.
I thought I had posted this recipe, but I didn't find it here.
Double Layer Pumpkin Cheesecake
Requires no special treatment -- no springform pan, no water bath.
As published, the filling fits in a standard packaged 9-inch graham cracker crust. When I bake it, I make 2 changes:
Gingersnap crust: 1 1/2 cups ground gingersnaps, 1/3 cup butter, and 1/4 cup finely chopped pecans. Mix those together and press into pie plate.
- increase all ingredients by 50% and bake it in a 9-inch deep dish glass pie plate for 50% longer
- make a gingersnap crust, as recommended by a reviewer
Flavor gets better as it sets, so it can be made a day or two before needed.
That sounds yummy. I was pretty set on getting supplies for the peanut butter pie, but this might have changed my mind.
Question though, does it have a think pumpkin flavor like pumpkin pie, or more cheesecake with a hint of pumpkin?
For my taste, some pumpkin pies are way overspiced, leaving them dense in both flavor and texture. I always add extra milk/cream to pumpkin to lighten and soften the filling. This goes a step further in toning down the pumpkin.
I just did pumpkin pie vs sweet potato pie side by side and found the texture of the sweet potato pie much lighter, at least in the brand I tried.
And, yes, please to the dessert party!
Gingersnap crust: 1 1/2 cups ground gingersnaps, 1/3 cup butter, and 1/4 cup finely chopped pecans. Mix those together and press into pie plate.
I was just listening to a Milk Street podcast with the author of Bravetart where she talked about why pumpkin was an inherently bad filing for a pie, and how other winter squashes with the same spices were a much better idea. I know sweet potato isn't a squash but it reminded me of that.
I was just listening to a Milk Street podcast with the author of Bravetart where she talked about why pumpkin was an inherently bad filing for a pie, and how other winter squashes with the same spices were a much better idea. I know sweet potato isn't a squash but it reminded me of that.
No. Just press it into pan and gently spoon filling into it. I've never had an issue with the crust wanting to crumble.Do you bake/cool the crust before adding filling?
I listened to this one too! I made this several years in a row to rave reviews, the citrus really brightens up the butternut squash...
https://www.foodnetwork.ca/recipe/citrus-squash-tart/8278/