How To make Spirited Pumpkin Cheesecake
PECAN CRUST:
1 tb Butter room temp
1 1/4 c Finely chopped pecans
1/4 c Fine dry bread crumbs
2 tb Sugar
2 tb Butter: melted & cooled
:
CHEESECAKE 2 1/4 lb Cream cheese :
room temp
1/4 c Brandy or cognac
3/4 c Cooked pumpkin pureed
1 1/2 c Lt brown sugar :
packed
1/3 c Sugar
1 1/2 ts Cinnamon
3/4 ts Ground ginger
1/4 ts Ground nutmeg
1/8 ts Ground cloves
1/8 ts Ground mace
3 Lg eggs room temp
2 Lg egg yolks :
room temp
Pecan Crust: Heat oven to 350, place rack in center. Coat bottom and sides of 9" spring form pan evenly with unmelted butter and set aside. Mix dry ingredients in med. bowl. Drizzle melted butter over dry mix and stir and toss to coat until slightly darkened and uniform. Press crust evenly on sides and bottom of pan and refrigerate 5 minutes. Bake until crust is slightly dry, 8 - 10 minutes, cool on wire rack to room temp. Cheesecake: Cut cream cheese into 1" chunks, place in large mixer bowl and beat at med speed until completely smooth. Continue beating while slowly adding brandy. Add pumpkin and mix well. Continue beating while very slowly adding sugars, scraping sides of bowl as needed. Beat until smooth, add spices blend well. Beat whole eggs with the yolks in small bowl at med speed until blended. Add eggs, about 1/4 c at a time to cheese mix, beating well and
scraping sides of bowl after each addition. Pour batter into cooled Pecan Crust, spread top smooth. Gently rotate pan several quarter-turns to settle batter. Bake until sides of cake are well set and center is just set, about 1 hour and 25 minutes. Turn oven off. Let cake stand in oven with door propped open 8" for 30 minutes. Place on wire rack away from drafts, let cool undisturbed until sides and bottom are completely cooled. Remove sides of pan and refrigerate uncovered overnight or at least 8 hours. Cover loosely with plastic wrap and refrigerate until serving time. from " The Perfect Cheesecake" by editors of Consumer Guide
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Tigger’s Pumpkin Pudding recipe【ティガーのかぼちゃプリン】作り方
Tigger is the best friend of Winnie the Pooh, and I made Tigger’s simple pumpkin pudding! Pumpkins are delicious during this season, so I recommend it! かぼちゃが美味しい季節になってきましたね(-ω-)/ 今回はプーさんの親友、ティガーくんの【かぼちゃプリン】を作ってみましたよ^^ しっとり濃厚なかぼちゃの味がクセになるお味です♪
※今回もディズニーツムツムスイーツレシピから選抜して作ってみましたが、作り方、材料は自分なりに作りやすいよう少々変更させて頂いております。気になった方は是非書籍をお求めくださいね☆
ココット皿2個分
(直径7~8㎝・高さ3㎝)
・かぼちゃ(100g)
・牛乳(100ml)
・生クリーム(50ml)
・砂糖(25g)
・粉ゼラチン(小さじ2)
・ハチミツ(15g)
・マシュマロ(1つ)
・チョコペン
(ノーマル・オレンジ・ホワイト・ピンク・)
Two cocotte dishes
(8cm in diameter, 3cm tall)
・Pumpkin (100g)
・Milk (100ml)
・Fresh cream (50ml)
・Sugar (25g)
・Powdered gelatin (2 tsp)
・Honey (15g)
・marshmallow
・Chocolate pen
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You may be tempted to use straight vodka, but don't! By using flavored vodka instead of regular, you can create delicious flavors that actually make Jello Shots taste good! Imagine that.
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1, 3-ounce package gelatin
1 cup boiling water
1/2 cup flavored vodka
1/2 cup cold water
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