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. 🙂

German Chocolate New York Cheesecake

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Welcome to day 4 of #Choctoberfest!!

First I need to start with a huge Thank You to Imperial Sugar for being a gold sponsor of #choctoberfest this post was sponsored by Imperial Sugar , In return for a post I received product from Imperial Sugar. All the opinions in this post are all my own.

By now many of you know that I love to make cheesecakes. Sometimes I think I can make them in my sleep. Awhile back I started a list of cheesecake flavors that I need to try, so I pulled out that list that to others looks like a bunch of scribbles because many nights I wake up and write down an idea. Yes, I dream about cheesecakes, doesn’t everyone?? At the top of the list was German Chocolate which worked out since it is #Choctoberfest.

Preheat oven to 325 degrees. Line the bottom of one 9 inch springform pan with parchment paper and lightly spray with nonstick spray, set onto a cookie sheet lined with foil.

Crust:

2 cups (2 packages out of a box of grahams) chocolate graham cracker crumbs

1/4 shredded sweetened coconut

1/4 cup of pecan halves

2 Tbsp Imperial Sugar

1/2 cup butter melted

In your food processor add graham cracker, sugar, coconut and pecans and pulse until you get a fine consistency of crumbs. Stir in Imperial Sugar. Add butter and stir until all crumbs are moistened. Press crumbs in and 1/4 up the sides of your already prepared spring form pans. Once you have your crust all pressed into your pan place in freezer while you make your filling.

German Chocolate Filling:

8 ounces Baker’s German chocolate, melted and cooled

32 ounces cream cheese, room temperature

1-1/3 cups Imperial Sugar

2 Tbsp cornstarch

1 Tbsp vanilla

3 eggs, room temperature

1 cup sour cream

Rough chop your German chocolate and then place in a microwave safe bowl, melt your chocolate in the microwave in 30 second increments, stir after each 30 seconds until melted and smooth. Let cool for at least 15 minutes.

In bowl of mixer place cream cheese and beat (speed 4) until fluffy. Add melted, cooled chocolate and continue to beat (4) until combined well. Add Imperial Sugar, cornstarch and vanilla and continue to beat (4) until combined and smooth. Turn mixer down to lowest setting (stir) and add each egg one at a time, just until eggs are combined. You do not want to over stir after adding eggs. With a rubber spatula fold in sour cream.

Pour filling into already prepared crust and bake at 325 degrees for 75-80 minutes. Your cheesecake should be slightly jiggly in the middle and will set completely during cooling and refrigerating.

Once cheesecake is out of the oven let cool on a cooling rack for 15 minutes, then run knife carefully around edges. Let cool another 45 minutes and then place cheesecake in fridge for at least 6 hours but overnight is best.

Coconut Pecan Topping

1- 12 ounce can evaporated milk

4 egg yolks

2 tsp vanilla

3/4 cup butter

1-1/2 cups Imperial Sugar

3 cups sweetened flake coconut

1-1/2 cups chopped pecans

In a large sauce pan whisk evaporated milk. egg yolks and vanilla over medium heat until combined and smooth. Add butter and Imperial Sugar stirring constantly on medium heat for about 15 minutes, until golden and color and thick. Remove from heat and stir in coconut and pecans. Place in a 9×13 pan and let cool completely. Once cooled and your cheesecake has been in the fridge for at least 6 hours, top your cheesecake with the coconut pecan frosting.

Ganache Drizzle

2 ounces chopped German chocolate

1/4 cup heavy whipping cream

1/2 Tbsp butter

Place chocolate in a heat safe bowl. In a small sauce pan place heavy cream and butter heat over medium until it just begins to boil, remove from heat and pour over your chocolate. Stir until becomes a smooth chocolate. Let cool to room temperature. Once cooled using the back of a fork, a spoon, a squeeze bottle or whatever you find in your kitchen drizzle chocolate over top of your German Chocolate Cheesecake! 🙂


I would like to Thank Imperial Sugar one last time for being a Gold sponsor for #choctoberfest!! Thank you Thank you Thank you!! ❤ Crumbs in my Mustachio

 

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German Chocolate Brownies

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Preheat Oven to 350 degrees. Place parchment paper on the bottom of an 8×8 square pan and lightly spray with nonstick spray and set aside.

BROWNIES

12 ounces or 2 Cups of German Chocolate, rough chopped

1/2 cup butter

1-1/4 cups flour

1 cup sugar

1 tsp vanilla

1/2 tsp baking powder

1/2 tsp salt

3 eggs, beaten

In a saucepan melt the German chocolate (I used the bakes German chocolate) and the butter over low heat, stirring. Remove from heat and stir in flour, sugar, vanilla, baking powder, salt and eggs. Place in already prepared pan and bake at 350 degrees for 30-35 minutes or until toothpick inserted 1 inch from the edge comes out clean. Let cool

Toffee German Chocolate Cake

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Preheat oven to 350 degrees. Grease and flour two 9 inch round pans and set aside.

 

CAKE

4 ounces German sweet chocolate

1/2 cup water

4 eggs separated, room temperature

2 cups flour

1 tsp Baking soda

1/4 tsp salt

1 cup butter, softened to room temperature

2 cups Sugar

2 tsp vanilla

1 cup milk, room temperature

 

In a microwave safe bowl, add chocolate and water. Microwave in intervals of 30 seconds at a time stirring in between until chocolate is melted. Set aside and let cool.

Beat egg whites until still peaks form and set aside.

Mix flour, baking soda and salt in a small bowl and set aside.

In bowl of mixer with paddle attachment cream together Butter and sugar till light in color and fluffy.

Add melted chocolate and vanilla and beat until combined with creamed butter and sugar.

Alternate flour mixture and milk beat until just combined after each addition starting and ending with flour.

Gently stir in egg whites.

Pour into prepared pans and bake at 350 degrees 25-30 minutes. Or until toothpick inserted in center comes out clean. Remove from oven and still in pans let cool 10 minutes. Flip out of pans and let cool completely on racks.

FILLING

1 can dulce de leche

1/2 bag Heath English toffee bits

In a small bowl mix dulce de leche and toffee bits

COCONUT PECAN FROSTING

1- 12 ounce can evaporated milk

4 egg yolks

2 tsp vanilla

3/4 cup butter

1-1/2 cups sugar

3 cups coconut

1-1/2 cups chopped pecans

In a large sauce pan whisk evaporated milk, egg yolks and vanilla over medium heat until combined and smooth.

Add butter and sugar stirring constantly on medium heat for about 15 minutes, until golden in color and thick.

Remove from heat and stir in coconut and pecans. Place in a 9×13 pan and let cool completely before you frost your cake.

CHOCOLATE CARAMEL FROSTING

1 cup Butter, softened

1/2 cup unsweetened cocoa powder

4 cups powdered sugar

1/4 caramel sauce

6 Tbsp heavy whipping cream

Place butter in bowl of mixer add cocoa powder, powdered sugar, caramel and whipping cream. Beat with paddle attachment until smooth and creamy.

 

ASSEMBLY

Place one layer of cake on cake board. Fill with your dulce de leche and toffe bit filling. Stack Second layer of cake on top. Frost completely with Coconut pecan frosting. Use the chocolate caramel frosting to decorate and then top with the other half of bag of English toffee bits.

ENJOY!! 🙂