PUMPKIN CHEESECAKE WITH GINGER SNAP CRUST by Woodley
Ingredients:
1 package of Ginger Snaps
1 cup ground pecan pieces
1 stick melted butter
2 pounds cream cheese, softened and cubed
1 cup light brown sugar
6 eggs
1/2 cup heavy cream
1/2 cup all-purpose flour
Pinch salt
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 cups pumpkin puree
2 cups sweetened whipped cream
Dash bourbon
1 cup semisweet chocolate sauce, warm, recipe follows
Preheat the oven to 350 degrees F. Combine the ginger snaps, pecans and the butter together in a food processor and process until crumbs. Mix well and press into a 12-inch spring-form pan.
In a mixer, preferably with a paddle attachment, mix the cream cheese until smooth. Add the brown sugar and blend. Add the eggs 1 at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the mashed pumpkin and blend until smooth.
Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set. Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from splitting down the center. Completely cool the cake before cutting.
If desired make whipped cream and combine the whipped cream and 1 oz. of bourbon, blend well. Garnish each piece of cake with the Bourbon Whipped Cream and a drizzle of chocolate sauce.
Yield: 12 servings
Optional Chocolate Sauce
Ingredients:
3/4 cup half-and-half
1 tablespoon butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract
Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool.
Yield: 1 1/2 cups
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AGNES' MOCHA VELVET by Gli
Ingredients:
1/2 c Butter, softened
3/4 c Sugar
1 Square unsweetened chocolate, Melted
1 tsp Vanilla
2 T espresso grounds
2 Eggs
Cream butter in medium-size bowl and gradually add sugar, creaming well after each addition.
Cool melted chocolate; blend into butter-sugar mixture, with espresso grounds and vanilla.
Add eggs, one at a time, beating VERY WELL after each addition. (Use an electric beater or mixer, for you'll need to beat in each egg 5 minutes to make mixture creamy, thick and fluffy.)
Turn into baked pastry shell [I recommend an all-butter crust]; chill 1 - 2 hours. Just before serving, garnish with whipped cream.
