It's MSU versus U of M kick off time. In my house, this means we dress in Sparty Green and White, my husband gets feisty and yells at the TV, and I bake to deal with the chaos. It's a healthy family system.
In the drizzle, wet, and yet beauty of fall, it's a perfect time to enjoy the full tastes of fall favorites like Pumpkin, Apple, and Gingersnap cookies. YUM! I covered some recipes here that include some amazing fall flavors. Hope you enjoy.
Pumpkin Cheesecake with Gingersnap Cookie Crust
Please try to argue and tell me that doesn't sound like a dream come true! This stuff was not the most easy dessert to make, but totally worth it. I was proud with how it turned out and enjoyed consuming it even more. This would be the perfect fall dessert with some cappuccino or hot cocoa after a meal. Delish!
How to make this deliciousness...
For the Crust:
2 cups of gingersnap cookie crumbs
6 tablespoons of unsalted butter, melted
1/4 cup granulated sugar
1 tsp of pumpkin pie spice
For the Cheesecake:
4 - 8 oz packages of cream cheese, softened
1 cup of granulated sugar
1/4 cup packed light brown sugar
3 large eggs
1 can of pure pumpkin puree (15 oz)
1/3 cup heavy cream
2 tsp vanilla extract
1 tbs pumpkin pie spice
Preheat your oven to 350 degrees. Line a 9 inch circular spring-form pan with foil and spray lightly with non-stick cooking spray.
Take your crushed gingersnaps and combine with crust ingredients. Mix well in medium sized mixing bowl.
Place gingersnap mixture into the pan. Use your fingers or a spoon to smooth out and create the desired thickness for the crust. I did not have enough cookie mixture to make high sides for the crust.
Boil water for your "water bath" for the cheesecake. See this video for steps and the "why" to this step is needed. It's not hard, but does help the cheese cake keep from cracking after baking.
I used about 3/4 of the batter into the cheese cake. I had leftovers, which I incorporated into the next recipe on the blog (Apple Pumpkin Cheesecake Muffins).
Place batter in the pan and your pan within a pan (I used a baking pan). Place your boiled water in the pan around the tin-foiled pan.
So here is my finished cheesecake. It did crack, as you can see, but the batter settled after cooling and storing in the refrigerator. Let it cool out of the water bath an hour. Place it in the fridge covered with plastic wrap over top tightly covering. It should set in fridge for about 6 hours. I added cool whip for a topping. Perfection. Even with the cracks.
Apple, Pumpkin, Cheesecake Muffins (w/ White Chocolate Chips)
Ingredients
1/4 cup unsalted butter
1/2 cup of sugar
1/2 cup brown sugar
2 cups of chopped and peeled apples
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp nutmeg
1 tsp ginger spice
2 cups of flour
1/4 tsp of salt
1 tbs cinnamon
(Cheesecake leftovers batter - about 4 cups worth)
1 large egg
3/4 cup white chocolate chips (optional)
If you're making this without having made the cheesecake before, there is an alternative recipe to follow at: http://www.bakedbyrachel.com/2013/10/apple-pumpkin-gingerbread-muffins/
Preheat oven to 350 degrees. You'll need 2 muffin pans (12 count cups) or make 1 batch at a time. You can expect 24 muffins total.
Cream together butter with 2 sugars. Add in wet ingredients including the cheesecake mix. Slowly mix in flour with electric mixer. Add in the baking powder and baking soda to the mix. Once the mix is smooth and the chunks are out, add in the apple pieces. Mix these in with a spatula or by hand.
Place large scoops into each liner. Bake at 350 for about 25 - 30 minutes. The cupcakes will be moist, but test them after baking with a toothpick down the middle. If it comes out clean, you're good to go.
Allow them to cool in the pan about 1 minute, then remove and store uncovered. No need to refrigerate.
These were a delicious snack, breakfast, or dessert. They're good at room temperature and warmed. The apple chunks are a cool addition to the texture and moistness of the muffin.
Happy Baking! Go Green ;)
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