Daytime Pumpkin Praline Cheesecake and More - WFLA News Channel 8

Daytime Pumpkin Praline Cheesecake and More

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On Set:

Toasted Pecan Pumpkin Soup

Yield: 8 servings

I love to serve this flavorful soup in the spring as well as the fall. You can use squash if pumpkin is out of season.

6 cups                         chicken stock

32 ounces                  pumpkin puree

1 cup                           onion, thinly sliced

1 clove                        garlic, minced

1-1/2 tsp                     sea salt

1/2 tsp                        dried thyme

1/2 tsp                        freshly ground white pepper

1/2 cup                       pecans, toasted                   

1/2 cup                       heavy cream, room temperature

            Fresh parsley (optional)

            Sour cream (optional)

1.    In a covered saucepan, heat all ingredients except cream to a high simmer.  Reduce heat to a low simmer, uncovered 20 minutes.

2.    Stir warm cream into soup.  Place in warmed soup bowl. Swirl a little sour cream on top. Garnish with parsley.

Pumpkin Cheesecake Muffins

 

Yield: 12 muffins

350°F

I love making this for fall brunches and breakfast. Very flavorful and full of fall goodness!

Muffin Batter

1-1/2 cups     flour, all-purpose

1/2 cup                       flour, cake

1/2 tsp                        baking powder

1 tsp                            baking soda

1-1/2 tsp                     ground cinnamon

1 tsp                            ground nutmeg

1/2 tsp                        ground clove

1-1/2 cups     granulated sugar

1/2 cup                       brown sugar, light packed

3/4 cup                       unsalted butter, softened

2 large                        eggs

2 cups                         pumpkin puree

1.    In a large bowl, blend together, the flours, baking powder, baking soda, cinnamon, nutmeg, and cloves. Set aside.

2.    In a mixing bowl, beat the sugars and butter until well blended.

3.    Add the eggs one at a time beating well, until fluffy.

4.    Add the dry ingredients slowly, until well combined. Add the pumpkin pack continuing the mixing.

5.    Divide evenly into 12 papered muffin tins. Make the cheesecake filling.

Cheesecake Filling

8 oz                             cream cheese, softened

1/4 cup                       granulated sugar

1 large                        egg

1 tsp                            pure vanilla extract

1/2 tsp                        freshly squeezed lemon juice

1.    In mixing bowl, combine cream cheese and sugar. Add egg and mix until smooth. Add vanilla and lemon juice.

2.    Place a teaspoon full into the top of each muffin batter. Try putting a little of the filling underneath the unbaked batter.

3.    Bake until a toothpick inserted into the center comes out with only a few crumbs, about 20-25 minutes.

4.    Cool in pans for 10 minutes and then remove until cooled completed.

To make on Camera:

Pumpkin Praline Cheesecake

You will be delighted at the nutty taste of the pecans mixed with rich pumpkin.

Preheat the oven to 350°F

10-inch cheesecake pan

Serves 18 to 20

Crust:

2-1/2 cups      crushed ginger snaps

1/3 cup           unsalted butter, melted        

1.    In a bowl mix the cookie crumbs and butter, press into the cheesecake pan, and freeze.

Filling:

2-1/2 lb           cream cheese, softened     

1 cup               sour cream    

2-1/4 cups      granulated sugar      

6 large            eggs

1/2 cup           all-purpose flour        

1 cup               solid pumpkin           

1 tbsp             vanilla

 2 tsp               ground cinnamon

1/2 tsp            ground nutmeg         

1/4 tsp            ground allspice         

1/4 tsp            ground cloves           

1 cup               toasted pecans, chopped

1.    In a large mixing bowl, beat the cream cheese, sour cream and sugar on medium high for 5 minutes. Add the eggs, one at a time, beating after each addition. Add the flour, pumpkin, vanilla, cinnamon, nutmeg, allspice, cloves and pecans mixing until blended. Pour the batter over the crust, smoothing it out to touch the sides of the pan. Bake in preheated oven for 65 to 75 minutes or until it starts to pull away from the sides of the pan, but is still a bit loose in the center and looks puffy. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least two hours before decorating or serving.

Decorating:

1 cup               heavy cream 

1/4 cup           granulated sugar

1 tsp                ground cinnamon

18-20  pecan halves 18-20

1.    In a well-chilled bowl, on medium high, whip the cream until soft peaks form. With the mixer still running, sprinkle sugar into the cream and continue whipping until firm peaks form.  Pipe a boarder around the edge of the cake. Sprinkle with cinnamon and pecan halves.

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