Pumpkin Spice New York Cheesecake with a Cognac Praline Sauce

Preheat oven to 325 degrees. Line the bottom  a 9 inch spring form pan with parchment paper and lightly coat with nonstick spray.

CRUST

1-12 ounce box Ginger snap, crumbs

2 Tbsp sugar

1/2 cup butter melted

Crush ginger snap cookies until fine crumbs and place in a bowl, stir in sugar. Add melted butter and combine until crumbs are moistened. Press crumbs into the bottom of prepared spring form pan and 1/4 inch up sides of pan. once your have your crust form place spring form pan in freezer while you make your filling.

Pumpkin Spice Filling

32 ounces cream cheese, room temperature

15 ounces pure pumpkin puree

1-1/3 cups sugar

2 Tbsp corn starch

2 tsp cinnamon

1 tsp ground ginger

1/2 tsp nutmeg

1/2 tsp allspice

1/4 tsp cloves

2 tsp vanilla

3 eggs, room temperature

1 cup heavy whipping cream

Place cream cheese into bowl of mixer and beat on medium speed (4) until fluffy.  Add pumpkin to cream cheese and beat until combined well. Add sugar, cornstarch, cinnamon, ginger, nutmeg, all spice cloves and vanilla continue to beat until smooth. Turn mix down to lowest setting (stir) add eggs one at a time beating just until incorporated, you do NOT want to over beat here and add too much air or else it will cause your cheesecake to crack, but don’t worry if it does crack it will still taste delish!! 🙂 By hand stir in whipping cream. Pour filling into your prepared crust and set on a foil lined cookie sheet, place in oven. bake at 325 degrees for 75-80 minutes or until your cheesecake is set on the outside and slightly jiggly in the middle. Once baked remove from oven and set on a cooling rack for 15 minutes. After 15 minutes carefully run knife around edge and then continue to cool for another 45 minutes. After 45 minutes place in fridge and let “set” at least 6 hours overnight is best.

Cognac Praline Sauce

1/2 cup chopped pecans

2 Tbsp butter

1/2 cup dark brown sugar, packed

1/2 cup heavy whipping cream

2 Tbsp milk

2 Tbsp cornstarch

1 Tbsp Cognac

1 tsp vanilla

1 dash salt

Place pecans and butter in medium sauce pan over medium heat, cook for 4 minutes or until nuts are toasted, stirring frequently. Add brown sugar and cream stir until smooth. In a small bowl blend milk and cornstarch together and then stir into mixture in sauce pot. Turn heat up to medium high and bring mixture to a boil, stirring constantly. Boil 2 minutes, stirring, or until thickened. Remove from heat, stir in cognac, vanilla and salt. Once cooled to room temperature top cheesecake. 🙂

Store in fridge until ready to serve. 🙂

Easy Cinnamon Roll Bread

Preheat Oven to 350 degrees. Spray one loaf pan with nonstick spray.

4 rolls  of Refrigerator Cinnamon Rolls (8 count in each roll)

Open the cans of cinnamon rolls and set aside the icing you will use it to top your bread . Layer the cinnamon rolls in your loaf pan (2 rows of eight on the bottom and then 2 more rolls of eight on top)

Place in your preheated oven and bake at 350 degrees for 60-65 minutes. After your bread has been in the oven for about 40 minutes, cover loosely with foil so that the top of your bread doesn’t get burnt and continue to bake the rest of your time left.

Remove from oven and let cool about 20 minutes. While cooling place icing in a ziplock bag or a piping bag whatever you prefer. Turn bread out of loaf pan onto a cooling rack and then set cooling rack over a baking sheet that has been lined with parchment paper. Cut Corner off of ziplock bag or tip off of pastry bag and frost the top of your loaf. Slice and enjoy!! 🙂

This recipe has been adapted from http://www.ohbiteit.com

Bacon Cheese and Green Onion Corn Bread

Grease sides and bottom of one 9 inch round deep dish pie pan. Preheat oven to 400 degrees

 

1/4 cup butter,melted

1 cup milk

1 egg

1-1/4 cups yellow corn meal

1 cup flour

1/2 cup sugar

1 tbsp baking powder

1/2 tsp salt

4 pieces of bacon, cooked crispy

1/4 cup shredded sharp cheddar cheese

3 green onions, diced

Melt butter and place in a small mixing bowl, Add milk and egg. Whisk until combined well.

In a small bowl place corn meal, flour, sugar, baking powder and salt. stir till combined and then add to wet ingredients. Stir until dry ingredients are moistened, Batter will be lumpy. Stir in bacon, cheese and green onion.

Pour into prepared pan and bake at 400 degrees for 20-25 minutes. ENJOY