Key Lime Cheesecake with Key Lime Custard

One of my chicas from work walked in with a huge bag full of what she called 'Mexican limes' (a.k.a. key limes). I'm not talking about one of those plastic bags from the grocery store. I'm talking about a huge thick plastic bag. I have no idea how many pounds it was (multiple) but I do know that I ended up with more than 6 cups of juice!

Her request? "Can you make a key lime cheesecake?"

I'm thinking....Ummm...sure. But I've never even tasted, let alone made a key lime pie. How will I know if it ends up right? I have nothing to compare it with.

There begins the challenge. I searched through several recipes. Read numerous reviews. Omitted any recipe that called for flour. Is that weird? I've just never made a cheesecake with flour. I don't understand why it would even be required. In my mind, something isn't right. Am I being a cheesecake snob? Do I need to be enlightened here? Please fill me in if I'm being ignorant about this.

Anyways....I came across a recipe that not only had a good solid cheesecake recipe, but included a delicious surprise inside.......

Key Lime Custard!! Yes, there is a layer of amazing key lime custard underneath all that cream cheese deliciousness.

There's also a layer of sour cream on top. In the reviews, several people whined about it. How it's not needed. They didn't understand why it was even in the recipe. I personally add this particular layer to just about every cheesecake I make. If it's not your thing...by all means, don't worry about it. just leave it off and bake the cheesecake an extra 10 minutes.

Key Lime Cheesecake with Key Lime Custard

Inspired by: Key Lime Cheesecake
Serves 10-12

Key Lime Custard
6 large egg yolks
3/4 cup sugar
6 TB key lime juice
1 tsp key lime zest

Crust
1 3/4 cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter

Filling
2 - 8oz packs of cream cheese, room temperature
2/3 cup plus 3 TB sugar, divided
2 large eggs
3 TB key lime juice
1 TB key lime zest, plus more to garnish if desired
16 oz sour cream
Thin key lime slices to garnish

Key lime custard:
In a heavy sauce pan, over medium heat, whisk together all of the custard ingredients. Continue whisking until it boils and let boil, while whisking, for 30 seconds. This will take about 8 or 9 minutes.

I cannot stress enough how important it is to whisk! Not stir. Whisk!! You do not want the egg yolks to scramble. Scrambled custard would just be nasty.

Cool to room temperature, stirring occasionally, keeping in mind that it will thicken more as it cools. Set aside.

Crust:
Preheat the oven to 350'

Wrap the outside of a 8' or 9" springform pan with 3 layers of aluminum foil. You need the foil to go up the sides about 3".

In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until well combined.

Press the mixture inside your prepared springform pan, and up the sides about 2 inches.

Bake for about 5 minutes and allow to cool completely.

Filling:
Cream the cheese and 2/3 cup of sugar until almost smooth (don't stress about the lumps. They'll go away while baking). Mix in the key lime juice and zest. Add the eggs one at a time and blend until just combined. Don't over blend. You don't want air bubbles in your cheesecake. Air bubbles help create cracks.

Assembly and Baking:
Spoon the custard into your crust, making it as even as possible and smooth it over.

Spoon the filling over the custard, carefully.

Using a roasting pan that's big enough to hold the springform pan, place the springform pan into the roasting pan. Pour enough water in the roasting pan so that the water comes 1" up the sides of the springform pan.

In your already 350' heated oven, bake for about 45 minutes, or until just set. Just set means that it's still a slightly jiggly and the center is not all puffy.

While the cheesecake is baking, in a medium bowl, mix together the sour cream and 3 tablespoons of sugar.

When the 45 minutes is up, spoon the sour cream mixture over the top and bake for an additional 10 minutes.

Place on a cooling rack and let cool for about 10 minutes. Remove the foil and remove the springform pan siding. If needed, run a knife around the edge. Let cool completely then cover and refrigerate over night, allowing it to completely set.

Garnish with lime slices and zest if desired.

It is tart and sweet and absolutely delicious!

This was the first time I had done the whole foil with the pan in water thing. I almost didn't. I typically just place a pan of water on the rack below which creates steam and helps with the whole cracking thing. But because of the custard, I chose to do as I'm told. It worked and the 'mmmm' sound that came from my chica's as she ate it, told me that it was a success.

Thank you for the key limes, Nancy! 

Mushroom and Gruyere Cheesecake #SundaySupper

Summer is in full swing! We have bbq's and picnics to plan and attend, with the promise of great food and good times ahead, and memories to be made.

Some of our best memories have been made during the summer months when we gather with our closest friends and family, spending hours around the pool, eating, drinking, playing games and then finishing the night off gathered around the fire pit as things wind down.

One of my dearest friends gave me wonderful cookbook several years ago called What Can I Bring by Anne Byrn. This book is a great resource for bbq's and picnics. Some time ago (as in a few years ago) this savory cheesecake recipe really caught my eye. I've been wanting to make it but was having a difficult time wrapping my head around a cheesecake that wasn't dessert.

Silly me!!

Think of it as a cheese frittata of sorts. The crust is made with bread crumbs, although I think crackers would work wonderfully. Of course there's no sugar involved. It's just creamy cheesy deliciousness that seriously makes you wish that it wasn't so high in calories cuz you really want another slice. 

Mushroom and Gruyere Cheesecake
recipe from What Can I Bring by Anne Byrn
Printable Recipe

The Crust
1 tablespoon unsalted butter, room temperature
1 1/3 cups fine bread crumbs (I used plain)
5 tablespoons unsalted butter, melted
1/4 to 1/2 teaspoon garlic powder (optional)

The Filling
3 tablespoons unsalted butter
8 oz mushrooms, finely chopped (about 2 cups). I used cremini
3 8oz packagers of cream cheese, room temperature
1/4 cup heavy whipping cream
Salt
1/2 to 1 tsp powdered garlic (optional)
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
4 large eggs
4 oz shredded Gruyere cheese (about 1 cup)
1 10oz package of frozen chopped spinach, thawed and well drained
2 tablespoons chopped green onions
Ground Pepper

The Crust Instructions
Preheat the oven to 350'F. Prepare a 9" springform pan by rubbing the tablespoon of butter on the bottom and around the side. Set aside.

Spread the bread crumbs on a baking sheet and allow them to toast in the oven for about 8-10 minutes. Place toasted crumbs in a small bowl. Add the melted butter and optional 1/4 teaspoon to 1/2 teaspoon (depending on taste) and stir to combine.

Transfer the buttered bread crumbs to the springform pan and press firmly along the bottom and about 1/2 way up the sides.

Place the springform pan back into the over for an additional 8-10 minutes or until the crust is a nice golden brown. Remove from oven and set aside to cool.

The Filling Instructions
Reduce the oven temperature down to 325' F

In a large skillet, melt 3 tablespoons of unsalted butter over medium-high heat. Add the chopped mushrooms and saute, stirring often until the mushrooms release their liquid. This should take about 8-10 minutes. Season with salt and pepper to taste. Set aside to cool.

In a mixing bowl cream the cream cheese, 1/2 teaspoon of salt, the option 1/2 to 1 teaspoon of garlic (depending on taste), the nutmeg and cayenne pepper and mix until smooth. Add the eggs one at a time, mixture until just combined before adding the next egg. 

Divide the cream cheese mixture evenly between two bowls. In one bowl, add the spinach and green onions, stirring to combine. Spoon into the bottom of the crust.

Spoon the sauteed mushrooms over the spinach filling.

In the second bowl cream cheese mixture, stir in the Gruyere cheese and carefully spoon over the mushrooms.

Place the springform pan onto a cookie sheet and bake for about 1 hr and 15 minutes, or until just set.

Turn the oven off and open the oven door slightly (you can use a kitchen towel to keep the oven door slightly ajar) and let the cheesecake sit in there to rest for an hour. Then place it on a cooling rack and allow to cool to room temperature before serving (about 30 - 40 minutes).

If you're making this ahead of time, by all means store it in the fridge over night.

Here's the beauty of this magnificent beast....it tastes best at room temperature. It's good cold too. Warmed up? It loses something. The texture is altered and the flavors aren't as predominant. This is what makes it such a great picnic food! No worries about keeping it hot or cold....its best as is!!

For more wonderful picnic food ideas, take a look at what some of the others have made:
Beverages

• Orange Blossom Iced Tea by girlichef
• Red, White, and Blue Sangria by Hezzi-D's Books and Cooks
• Rosemary Nectarine Sparkling Cocktail by Food Lust People Love
• Best Picnic Wines by ENOFYLZ Wine Blog

Appetizers

• Baked Garlic Parmesan Wings by Cindy's Recipes and Writings
• Buffalo Chicken Spring Rolls by Daily Dish Recipes
• Peppadew Dip by Confessions of a Culinary Diva
• Savory Red, White, and Bleu Truffles by Culinary Adventures with Camilla

Mains

• Asparagus and Cheddar Quiche by Mess Makes Food
• London Broil with Caramelized Red Onions by Crazy Foodie Stunts
• Stilton Potato and Stilton Pies by Jane's Adventures in Dinner
• Waffle Batter Fried Chicken Tenders with Maple Mustard Dipping Sauce by Kudos Kitchen by Renee

Sides

• Mushroom and Gruyere Cheesecake by Peaceful Cooking
• Scotch Eggs by Small Wallet, Big Appetite

Salads

• Caprese Pasta Salad by La Bella Vita Cucina
• Farro & Walnut Salad by Foxes Love Lemons
• Fruit Tortellini Salad by Jelly Toast
• Gluten Free Potato Salad by Gluten Free Crumbley
• Japanese Noodle Salad by Noshing With The Nolands
• Kale and Quinoa Tabbouli by Healthy. Delicious.
• Layered Chicken Salad by Nosh My Way
• Lightened Up Macaroni Salad by Peanut Butter and Peppers
• Loaded Potato Salad by Granny's Down Home Sassy Southern Cooking
• Mexican 3 Bean Salad by Bobbi's Kozy Kitchen
• Old Fashioned Potato Salad by Life Tastes Good
• Orzo Salad with Kale Pesto by Cooking Chat
• Pizza Pasta Salad by Curious Cuisiniere
• Red, White and Blue Fruit and Cheese Salad by Shockingly Delicious
• Tomato Bean Salad by Family Foodie
• Tuna Noodle Salad by Hot Momma's Kitchen Chaos
• Vegetable Salad by Magnolia Days
• Veggie Pasta Salad by Pescetarian Journal
• Watermelon and Feta Salad with Verjus by The Wimpy Vegetarian

Sandwiches and Wraps

• Pan Bagnat by A Kitchen Hoor's Adventures
• Panino con la Salamella by Manu's Menu
• Roast Beef Wraps by Cookin' Mimi

Sweets

• Banana Pudding Cheesecake by Serena Bakes Simply From Scratch
• Berry Cheesecake Chocolate Chip Cookie Cups {#glutenfree option} by Cupcakes & Kale Chips
• Cherry Chip Blossom Cupcakes by NinjaBaking.com
• Cherry Pie Crumb Bars by The Girl In the Little Red Kitchen
• Chocolate Chunk Brownies by What Smells So Good?
• Chocolate Syrup Brownies by That Skinny Chick Can Bake
• Chocolate Zucchini Cake by Killer Bunnies, Inc
• Coconut Oil Chocolate Chip Cookies by Alida's Kitchen
• Flag Cake by Pies and Plots
• Peanut Butter Frosted Brownies by Feed Me, Seymour
• Red, White, and Blue Berry Angel Food Cake Parfaits by Neighborfood
• S'mores Crumb Bars by The Redhead Baker
• Stained Glass Jello with Coconut Milk Panna Cotta by Simply Gourmet
• Strawberry Banana Oat Muffins by Sue's Nutrition Buzz

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Cheesecake with Strawberry Balsamic Glaze Topping, and then some

Where to start with this one (besides with a fork).

Sometimes one random ingredient can be the catapult to multiple delicious results. That was the case when I received a bottle of Mandarano Balsamic Glaze & Sauce,

I love balsamic vinegar. Having a whole bottle of the glaze on hand? Oh yes....I was in a little bit of heaven. The tangy sweetness beckoned to me on so many levels. From sweet to savory and somewhere in between.

The first thing I did when I got home from work and opened the box was to make a drink. Not just any drink...I mean...a real drink. And yes, I used the Mandarano Balsamic Glaze & Sauce in it.

Think...Arnold Palmer gone wild.

Grab a shaker, filled almost to the top with ice. Fill half way with some good limoncello. Add a teaspoon or two (depending on your preference) of Mandarano Balsamic Glaze & Sauce. Shake vigorously. Strain into a cocktail glass and top off with some club soda. (If I had had a lemon on hand, I would've garnished my cocktail with a wedge.)

Repeat as necessary.

The balsamic cuts the edge off the sweetness of the limoncello and adds a little something extra while the club soda takes the intensity levels down (as both balsamic and limoncello have very strong flavors). It was interesting to see how they all worked together rather than fighting each other to see who would overpower whom. Mmmm mmmm mmmm. Good stuff!

Next up...since I was in the height of tomato picking and I had mounds of basil... my taste bud senses and cravings where on a caprese level. Of course I used Mandarano Balsamic Glaze & Sauce on a standard caprese salad. That's a no-brainer. But what about a pizza? With some chicken that's been marinating in balsmic? No you're talking!

Instead of a marinara sauce, just drizzle the dough with olive oil. Add lots of mozzarella cheese, some tomato slices, the chicken, throw in some red onions for good measure, sprinkle on some roughly chopped fresh basil and bake. Just before serving, drizzle some of that Mandarano Balsamic Glaze & Sauce over the top and there you go. 

Btw....did you know that you can buy fresh pizza dough from Whole Foods? Don't go looking in the refrigerator or freezer section. Go to the "food court" section...right up to the pizza counter and they'll bag up a nice ole wad of dough for you. For a price of course...but hey....if you're there already and you don't have time to make your own when you get home...its way better than anything you can get at the other markets. 

And now for the ultimate balsamic glaze application of all.....strawberries. There's just something deliciously...I dunno, complete? that happens when you combine those two. Take it to another level by injecting a bit of scotch whiskey blend....then heap that whole hot mess on top of cheesecake....and......I have no words. 

I'll just tell ya what to do....

My cheesecake recipe is always the same as this is "the best cheesecake ever!" All I do is change the topping to whatever fits the mood. 

Cheesecake

Printable Version

Preheat your oven to 325'. Place a baking dish on the rack below where you plan on baking your cake. 

Crust:
1 1/4 cup graham cracker crumbs
4 - 5 tablespoons melted butter
4 tablespoons sugar

Filling:

3 - 8oz packs of cream cheese at room temperature
4 eggs
1 cup of sugar
2 tablespoons vanilla
1/2 teaspoon lemon juice

Sour Cream Topping:

16 oz sour cream
1/3 cup plus 1 tablespoon sugar
1 tablespoon vanilla

For the crust:

Combine ingredients. Pat on the bottom of a spring form pan and up the sides a little. Place in the refrigerator while mixing the filling together.

For the filling:

Beat the cream cheese until smooth. Blend in remaining ingredients. Pour into your graham cracker crust. Place in the middle rack in your oven. Pour 1 cup of hot water into a dish (such as a roasting pan) on a rack below your cheesecake. Bake for 1 hour, turning the cake 180' halfway through. If needed, add another cup of hot water to the baking dish. This helps prevent big cracks by providing a humid atmosphere within your oven.

For the Sour Cream Topping:

Combing the ingredients and pour on top of the cheesecake. Bake for an additional 10 minutes. Cool and refrigerate for several hours or over night.

A few hours before serving, make the ultimate Strawberry Balsamic Glaze as follows:

1 1/2 TB cornstarch

1/2 water plus 3 TB

2 TB scotch whiskey blend

1 TB orange liqueur 

2 TB sugar
2 cups crushed strawberries
1 TB Mandarano Balsamic Glaze & Sauce
Whole strawberries for garnishing

In a small bowl, dissolve the cornstarch in the 3 TB water.

In a saucepan, over medium heat, bring the remaining 1/2 cup water,  the scotch whiskey blend, orange liqueur and sugar to a boil.  Stir in the cornstarch mixture and heat, stirring constantly until everything thickens.  If too thick, add a bit of water (1 TB at a time). If too thin, add a bit of cornstarch (1/2 tsp at a time). Stir in the crushed strawberries and balsamic glaze. If you want a stronger balsamic presence, add another TB. 

Pour everything into a bowl and set the bowl inside a larger bowl that contains ice water. Stir to cool. Spread over the top of your chilled cheesecake. Chill an additional 2 hours.

Or....just pour the whole thing over the top...and serve as is....one big beautiful hot nirvana-ish mess. 

And there you have it. Balsamic Glaze all over the place....from cocktail, to pizza to cheesecake. Hmm...I wonder how it would taste to have the balsamic glaze directly in the cheesecake. Well shoot...after all this...and my daughters dipping into the goods...I have none left to test that out. 

I think I need more. 

I want to thank Mandarano for sharing their delicious Balsamic Glaze with me. It has been a pleasure to play with and enjoy.  

Chocolate Chip & Cookie Cheesecake and a Tate Bake Shop Winner!

This is a very busy time of year in my house. Not only do we Thanksgiving, Christmas and New Years, we have to fit in 3 birthdays. And this was the first on the time line. My baby daughter turned 19. Yes, no matter her age, she will always be my baby girl.

I bought my first ever (I think) Taste of Home magazine last week. I couldn't resist. The title is Cheesecakes and More! And it bragged 160 rich and creamy favorites. I didn't stand a chance. It was destined to be mine. Jacquie has a sweet tooth that was possibly positively inherited by me and so she went "birthday cake shopping" in my new magazine. Then informed me that she wanted a combo. I guess she couldn't make up her mind between the Frosted Chocolate Chip Cheesecake and the Chocolate Chip Cookie Cheesecake.

How could I not grant the wishes of the birthday girl?

(btw...yes, I will announce the Tate's Bake Shop Giveaway winner in a minute. Hold your horses. The birthday girl gets first billing)

So, without further ado....let me introduce you to a fabulous, rich but not too sweet, delicious Chocolate Chip & Cookie Cheesecake.....

(Ingredient picture only shows what's in the filling. Does not include crust and topping ingredients)

Chocolate Chip & Cookie Cheesecake
Printable Version

Preheat oven to 325' F

Crust
1 cup chocolate wafer crumbs (or chocolate graham cracker crumbs like I used)
1 cup chocolate chip cookie crumbs
6 tablespoons melted butter

Filling
3- 8oz packages of cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla
3 eggs, room temperature, lightly beaten
6 oz mini semi-sweet chocolate chips
4 oz milk chocolate chips (or milk chocolate candy bar, chopped)

Topping
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla
2 (or more) tablespoons chocolate chip cookie crumbs
6 chocolate chip cookies cut in half for garnish

In a small bowl, combine wafer and cookie crumbs with melted butter. Press into the bottom and up the sides 1 1/2" of a greased 9" springform pan. Chill in the fridge for 15 minutes.

Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until nice and smooth. Add the eggs and beat on low speed until combined. Do not over beat. Stir in the semi-sweet and milk chocolate chips.

Pour into prepared crust

Place the cheesecake on a baking sheet (this is a must unless you want a mess), and bake for 55 - 60 minutes or until the center is almost set.

I recommend placing a roasting pan on another rack in the oven and pour a cup of water inside to create humidity which will help in preventing your cheesecake from cracking. You should also rotate the cake halfway through baking and add more water to the roasting pan.

Set aside while you mix together the topping: In a small bowl combine the sour cream, sugar and vanilla. Spread over the top of the baked cheesecake. Return the cheesecake to the oven and bake for about 8 minutes.

Cool on a wire rack.

 

Chill overnight. Just before serving, run a knife around the edge of the pan to loosen. Garnish with cookie crumbs and cookie halves if desired.

And serve to your favorite chocolate lover and watch them fall in love with this fabulous, fun, rich cheesecake.

Btw....can anyone tell me how to remove the bottom of the springform pan without messing up the cake? Or are you suppose to leave it there until it's all gone?

And noooooow.....the moment you've all been waiting for. The winner of the Tate's Bake Shop Cookbook and 3 boxes of delicious homemade cookies....is....

Rachel (Meeyeehere) from The Dalai Mama. Congrats!!! Send me an email and we're work out the details :)

One more thing...this is my entry this week in the Hearth 'n Soul Blog Hop

Pomegranate Cheesecake and a Willow House Giveaway

This post is going to be one sweet deal after another. Not only are you getting the recipe for one of the best cheesecakes ever to have passed my lips....but you also have a chance at a fantastic giveaway!

How many of you have heard of Willow House? Come on....raise up those hands.....1, 2, 3, 4, 10, 15....niiiiice. So then you already know about their products and how classy they are. I mean, really there are some beautiful collections. If you're here, it's because you're into food. If my guess is right, you're probably into what you serve your food in, on and around. Which is what Willow House is all about. Beautiful dining, entertaining and accent pieces as well as food! Talk about perfect for us food crazed individuals.

What does this have to do with you and me? Well, a few years back I met a gal named Michele over in BakeSpace.com. What a sweetheart she is. She made me feel welcome, she introduced me to FaceBook and she aided in my decision to start a blog. Oh, and she's also the one who helped me figure out what to do with my centerpiece for my Pom Wonderful Dinner Party. Well, not long ago, Michele went on a new venture and joined the Willow House family. She loves it! She loves the company, she loves the product and being the little social butterfly that she is....I'm sure she's loving that aspect of it too. Which all happens to tie in beautifully with her food blog...My Italian Grandmother. 

Michele bbm'd me the other day and asked if I'd be interested in doing a give away. Well, YA!! I mean, food, entertaining, and a little decorating....thats right up our alley! It's almost as if this company was tailor made for people like us. With that said, Michele is offering one lucky reader their choice of any item in the Willow House catalog, $30.00 or less for FREE!

Here's the deets....

US Residents only
Contest ends 11:59 p.m. pacific standard time, Sunday, November 29, 2010
Winner will be announced Tuesday, November 30th

And what you need to do to win......

1. Go to Michele's Willow House page, browse the catalog and leave a comment here telling me which item ($30.00 or less) you'd like to own.

2. Follow Michele's Willow House Facebook Fan page. This way you'll get to enjoy her entertaining and decorating tips and special company events and sales.

3. Don't forget to leave a way for me to contact you in case you win! email address or something...or email me separately with your address if you don't want to leave it here. Of course if your name links to a way to contact you, then it's all good :)

I know it's the beginning of the holidays so I won't make you jump through anymore hoops.

Here's a little something to wet your whistle though....

Talk about some beautiful stuff..right?!

BONUS!!! Anyone who decides to place an order during the month of November and puts Peaceful Cooking as the host during checkout will also be entered into a drawing for another free gift from Michele!

Ok....now for some dessert! Who's ready for Cheesecake?!

Cheesecake is the one dessert that I remember as a favorite since childhood. I was first introduced to it by my aunt who makes an incredible cheesecake (I still need to get her recipe) and of course I fell in love with the crust. Sure, I liked cookies and ice cream....but cheesecake is my earliest memory of experiencing food lust. 

Pomegranate Cheesecake
Printable Version

Preheat your oven to 325'. Place a baking dish on the rack below where you plan on baking your cake.

Crust
1 1/4 cup graham cracker crumbs
4 - 5 tablespoons melted butter
4 tablespoons sugar

Combine ingredients

 
Pat on the bottom of a springform pan and up the sides a little.

I like to use the bottom of a glass to get up along the edges....works wonderfully.

Place in the refrigerator while mixing the filling together.

Filling
3 - 8oz packs of cream cheese at room temperature
4 eggs
1 cup of sugar
2 tablespoons vanilla
1/2 teaspoon lemon juice

Beat the cream cheese until smooth. Blend in remaining ingredients. Pour into your graham cracker crust.

Place in the middle rack in your oven. Pour 1 cup of hot water into a dish on a rack below your cheesecake. Bake for 1 hour, turning the cake 180' halfway through. If needed, add another cup of hot water to the baking dish. This helps prevent big cracks by providing a humid atmosphere within your oven.

Sour Cream Topping (btw...this cheesecake as 2....yes TWO toppings)
16 oz sour cream
1/3 cup plus 1 tablespoon sugar
1 tablespoon vanilla

Combing and pour on top of the cheesecake.

Bake for an additional 10 minutes. Cool and refrigerate.


Pomegranate topping
1 1/2 tablespoons cornstarch
1/2 cup plus 3 tablespoons pomegranate juice
2 tablespoons sugar
1 1/2 cups pomegranate arils
2 tablespoons orange liqueur
1/2 teaspoon orange zest (more to garnish if desired)

Dissolve the cornstarch in 3 tablespoons of pomegranate juice.

In a saucepan, over medium heat, bring the remaining 1/2 cup pomegranate juice, orange liqueur and sugar to a boil Stir in the cornstarch mixture and heat, stirring constantly until everything thickens. Stir in the pomegranate arils and orange zest. Pour everything into a bowl and set the bowl inside a larger bowl that contains ice water.

Stir to cool. Spread over the top of your chilled cheesecake. Chill an additional 2 hours or more.

I sure hope you give this a try. Especially if you're a cheesecake lover. I imagine that you could do the same topping with cranberries for the holidays. But you can't beat pomegranates.

This is my entry this week into the Hearth and Soul Blog Hop. I so enjoy participating in this hop...I think because it's all about what I do anyway....and if you're interested in more of the same...please treat yourself with a visit to other recipes that speak from the hearth to the soul.

Pumpkin Cheesecake

Do you like pumpkin pie?

Do you like cheesecake?

Now I'm reminded of that ooold silly Reeses Peanut Butter Cup comercial

Man #1: "Hey! You got your peanut butter in my chocolate"

Man #2: "YOU got your chocolate in my peanut butter"

Well, just goes to show ya.....somethings are not only worth combining, but are a must. Especially when the result is creamy, rich and so mouth watering yummy.

Ok, I have to confess...I'm not a huge pumpkin pie fan. (have I told you that before?) Anyway.....not that it tastes yucky or anything but it just doesn't "wow" me. Cheesecake, I love! So this was a no-brainer for me. You get the total pumpkin flavor with the added richness and texture of cheesecake.

NOTE: Please make this 1 day in advance to allow the cake to set. Otherwise it'll just taste like plain ole pumpkin pie. (not that that's a bad thing.....but what's the point, right?)

I got the recipe 10 or 15 years ago from a family member who lives up in Sacramento. I think she got the recipe from the newspaper? (Sometimes newspapers have such good recipes)

Before I get started....I want to know....since when do they put tire treads on the back side of the graham crackers?

Never mind....what ever. When it comes to crumbs....they all end up looking the same. At least in my eyes. But since it's officially winter (after all, yesterday was the first day of winter)...do you think crumbs are anything like snowflakes? I mean.....if you put them under a microscope, will they all look different the way snowflakes do?

(Don't mind me....I'm in desperate need of coffee. My coffee maker broke on Sunday)

ok....lets work on the crust first. I'm using graham crackers. I've used gingersnaps before but I was seriously afraid for my food processor blades.....those gingersnaps are so hard and it's so loud! I just never could bring myself to go though that again. It tasted good.....but not as fantastic as I thought it would.

Preheat the oven to 350' F.

Sooo.....combine:

1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/3 cup butter, melted

Once it's all evenly coated and moistened from the butter, press into a 9" spring form pan, along the bottom and up the sides a couple of inches.

I use a the bottom of a glass to help out in this area.....it's so much easier.

Now stick it in the oven for about 7 - 8 minutes. Set it aside

For the filling:

2 8oz packs of cream cheese, softened
1 1/4 cups sugar
2 tsp pumpkin pie spice
1/2 tsp salt
4 large eggs, room temp
1 1/4 cup pumpkin puree

Preheat oven 325' F

In a large mixing bowl, combine the cream cheese, sugar, pumpkin pie spice and salt. Beat until creamy. While beating, add 1 egg at a time....

(don't over beat)

Last but not least, beat in the pumpkin and pour into your prepared crust

Now pay attention here....You are going to need a dish...maybe a casserole dish to place on a rack under the pie. In that dish, you will pour 2 cups of water. This will help prevent your cheesecake from cracking.

Soo....place your cheesecake in the over...place your casserole dish with 2 cups of water on a rack underneath.

Here it gets vague.....bake for 1 to 1 1/2 hours, until done.

(this sounds like something my grandmother would tell me)

Mine took 1 hr 15 mins. I don't like the "clean knife" trick for cheesecakes. You end up with a miniature of the San Andreas Fault. So I kinda jiggled it a bit....and when it stops resembling jell-o, I figured it's pretty close to being done.

This time we only had 1 small minor crack along the edge....which quickly disappeared when everything cooled

I hope that if you get a chance to make this, that you like it as much as I do.

Btw...I would've decked it out with some pretty dollops of cool whip, except when ever I have that stuff around, my daughter eats it all. Every time the refrigerator door opens, I hear that tale-tale muffled hissing sound of the cool whip being sprayed into her mouth.

Gee...I wonder where she learned that from?