I love Cheesecake. I always have. I don't know that I have a favorite cheesecake. And I am always open to trying a new one. This is one of "those". A new one. After being called by one of my piano students last week and being asked to buy cheesecakes and danishes...I have been in the cheesecake mood. Now, one of her options to me was Pumpkin Cheesecake. And I debated it...and though what if I don't like it? Really?? I mean have I ever come across a cheesecake that I did not like?? But I did not want to part with that $20 to buy something that I would not eat. So, I went the safe route and ordered the sampler. But Pumpkin Cheesecake has stuck in my head. So today I did a bit of online searching for Pumpkin Cheese cake and found a recipe that I thought looked good.
Now, I have a sick child who likely has the H1N1 virus, and today my husband went down...his fever is almost 103 and he is currently snoozing away on the couch. So as I was making this, all I could think is...who can I share this with? There is no way that I am eating this whole thing. I only wanted to try it! WELL.....the family came through. Half, yes I said HALF of the cheesecake is gone. Miss B ate a great big piece, so did her little sister and her DAD! I was the only one who had a small piece of this cheesecake, which is good. I did not need any more than that...okay, did not need that either buy boy was it GOOD!!
I am including in this recipe the recipe that I got from Food network as well as what I changed....
www.foodnetwork.com
Ingredients
Crust:
* 1 3/4 cups graham cracker crumbs
* 3 tablespoons light brown sugar
* 1/2 teaspoon ground cinnamon
1 stick melted salted butter
*****I used....1 3/4 cups gingersnap cookies, 1 heaping tablespoon brown sugar, 1/2 tsp cinnamon and 4 tablespoons unsalted butter.
Filling:
* 3 (8-ounce) packages cream cheese, at room temperature (i used 2 regular one light)
* 1 (15-ounce) can pureed pumpkin
* 3 eggs plus 1 egg yolk
* 1/4 cup sour cream (I used light)
* 1 1/2 cups sugar
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon fresh ground nutmeg
* 1/8 teaspoon ground cloves
* 2 tablespoon all-purpose flour
* 1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
*****Oh yea, and because I am not patient and did not plan far enough in advance, I stuck this in the freezer for 2 hours instead of the fridge for 4!!
NOW....onto dinner itself. We used the leftover sweet dinner rolls from last night, but I have been attempting to expand my dinner ideas. Tonight we had Grilled apple chicken. It is cold out. I mean...COLD. By the time I was done grilling I could actually see my breath. Ahhh, gotta love fall. At least....at the very least, the sun was out! So....here it is. Grilled Apple Chicken
Ingredients
* 3/4 cup unsweetened apple juice or apple cider
* 1/3 cup lemon juice
* 3 tablespoons reduced-sodium soy sauce
* 3 tablespoons honey
* 1/4 teaspoon garlic powder
* 1/4 teaspoon ground ginger
* 4-1/2 teaspoons canola oil
* 6 boneless skinless chicken breast halves (4 ounces each)
Directions
* In a small bowl, combine the first six ingredients. Set aside 1/3 cup juice mixture. Add oil to the remaining juice mixture; pour into a large resealable bag. Add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate reserved juice mixture.
* Coat grill rack with cooking spray before starting the grill. Drain chicken and discard marinade. Grill, covered, over medium heat for 5-7 minutes on each side or until juices run clear, basting occasionally with reserved juice mixture. Yield: 6 servings.
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