Posted in Favorite Recipes, food

Ginger Snap Pumpkin Cheesecake

We had a great Thanksgiving this year and lots of great food. The menu included two fried turkeys, a honey spiral ham, macaroni & cheese, sausage stuffing, corn, green bean casserole, and of course, desserts, which included this Ginger-Snap Pumpkin Cheesecake. I am told it was quite delicious. Of course, I tasted it my self, but, it is always good to hear feedback on a dessert you made yourself. My daughter contributed an Apple Pie, and Michele, another of our clan made the traditional Pumpkin Pie.

We had a great celebration. It’s always great to be with family on the holidays. I hope you enjoy this recipe. It’s sure to be a big hit at your next special occasion.

Ginger Snap Pumpkin Cheesecake

Ingredients:
12 ounces gingersnaps
1/2 cup pecans, finely chopped
6 tablespoons salted butter, melted
2 tablespoons packed brown sugar
Dash of kosher salt
Three 8-ounce packages cream cheese softened
One 15-ounce can pumpkin puree
3 large eggs, at room temperature
1/4 cup sour cream, at room temperature
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
Salted Caramel Sauce:
1 cup packed brown sugar
1/2 cup heavy cream
4 tablespoons (1/2 stick) salted butter
1 teaspoon vanilla extract
1 teaspoon kosher salt
Whipped cream, for serving (I used canned whipped cream)
Chopped pecans, for serving

Directions:

For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar, and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.

Preheat the oven to 350 degrees F.

To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.

Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.

For the salted caramel sauce: Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5 to 7 minutes. Let cool, then refrigerate until needed. Serve warm or at room temperature.

Slice the cheesecake and top with the salted caramel sauce, whipped cream, and chopped pecans.

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Posted in Diet, goals, Health

Still Hanging On

belly barrow

It is and has been a slow process to try to get back 0n track with my diet. I know it will probably be even more difficult with the Thanksgiving and Christmas holidays coming up, but I am determined. By the new year, I really want to be back on track with my diet & exercise, and feeling better.

Today when I got out of bed I did some stretching because I have been having more back pain than usual. I thought it might be because I had been gaining weight. However, on the scale, I had only gained a pound since the last time I weighed in. So, I suppose it is because I have not been exercising. During the winter months before summer, I had been walking every other day. So the exercise had been helping with the pain.

I need to be in shape anyway. Next summer I plan to audition for a gig onboard a cruise ship as a musician. They have a health standard just like the Navy, but not near as hard to meet. Not that the Navy’s standard was that difficult, but it did involve being able to meet some physical activity requirements. The cruise ship just wants to make sure I don’t fall over dead before my contract is finished.

I have, of course, been practicing the saxophone for about a year and a half. I think I will be ready by summer. I have also promised to play at my church at some point. I will keep my promise. And if possible, I would like to play with some of the musicians in the Charleston area; at least a jam session or something, or, maybe a solo gig in a restaurant or coffee shop.

Anyway, the bottom line is I will not give up. I have a plethora of reasons to keep at it, number one being my health. I’m only 54. I’m too young to quit. I will keep you all informed about the ship thing. For more about playing music, you can follow my music blog tonelovette.wordpress.com.