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Pumpkin Swirl Cheesecake ~Revisited

Here it is again, by request, everyone’s favorite dessert…  Pumpkin Swirl Cheesecake, and just in time for the holidays. What’s better than pumpkin pie? A fancy, pumpkin marbled cheesecake with a crunchy, ginger-pecan crust, that’s what.

If this photo doesn’t inspire you, then the warm holiday scent of cinnamon certainly will. Oh, and this luscious cheesecake isn’t reserved only for the holidays either. Now, you can indulge in this decadent dessert anytime…

No time to cook? To order e-mail Lisa @bakedinmaine.com, shop/Baked in Maine or Baked in Maine on Facebook

 

 

Please comment below if you LOVE pumpkin cheesecake, and don’t forget the contest below..

Bon Appétit!

~Lisa xo

 

Pumpkin Swirl Cheesecake

Ingredients:

Crust:

  • 1 1/2 cups crushed ginger-snap cookies.
  • 1/2 cup finely chopped pecans.
  • 1/2 teaspoons of cinnamon
  • 1/3 cup butter, or (Smart Balance) melted.

Filling:

  • 2 (8 ounce) packages cream cheese, or low-fat (Neuchâtel) softened.
  • 3/4 cup sugar, divided.
  • 2 teaspoon vanilla extract.
  • Zest of one lemon (because it tastes good).
  • 3 eggs
  • 1  (15 ounce) can of pumpkin puree (or fresh).
  • 2 teaspoon ground cinnamon.
  • 1 teaspoon ground nutmeg.
  • 1/2 teaspoon allspice (optional).
  • Whipped cream for topping.
  • 1 festive red cherry (optional).

 

Directions:

Pre-heat oven to 350 degrees.

  1.  In a medium bowl, mix together the crushed ginger snaps, and butter. Press into the bottom, and about 1 inch up the sides of a 9-inch spring-form pan or regular round cake pan. I use the bottom of a measuring cup to press evenly. Bake the crust 10 minutes or so in the preheated oven. Set aside to cool. If you plan to bake the cheese cake in a water bath and use the spring-form pan, don’t forget to wrap the bottom of the pan in foil.
  2. In a mixing bowl, blend together the cream cheese, ½ cup sugar, vanilla and lemon zest until smooth. Mix the eggs in one at a time, blending well after each.
  3. *Set aside 1 cup of the mixture. Then blend ¼ cup of the sugar, pumpkin, cinnamon, nutmeg and allspice into the mixing bowl.
  4. Spread the pumpkin flavored batter onto the crust, and drop the plain batter by spoonfuls onto the top. Use a butter knife to get that cool swirly, marbled effect.
  5. Bake about 1 hour in the oven, or until filling is set. *If it starts to darken on top you can cover loosely with foil. You can run the butter knife around the edge of the cake in the pan. Allow the cake to cool before removing it from the pan. Chill for at least 2-3 hours before serving. This luscious cheese cake will keep 3-4 days in the fridge, it freezes beautifully.  ~ Lisa, (lover of cheesecake)
ENJOY!

Roasted Butternut Squash Soup Recipe

 

Just in time for the holidays… a Roasted Butternut Squash Soup. Here’s my very own interpretation, with just a bit of influence from Mom and Martha (Stewart). You won’t be disappointed. This is such a rich, delicious healthy soup that you’ll be tempted to make it year ’round. Always a holiday hit at my house, even the kids enjoy its fragrant and festive holiday flavors (or maybe it’s just the sour cream). Anyway, my mother serves this awesome appetizer while we’re waiting for the turkey and it’s always different (she likes variety). Sometimes she stirs in some milk or cream at the end, try it if you like a rich creamy soup. She always adds toasted chopped pecans right before serving to keep them crunchy of course. Feel free to add some curry, cayenne, cream or whatever else floats your boat. There’s nothing like a warm, spicy seasonal soup. Martha would so proud.

* Please feel free to ask any questions or add your comments, I do love to read them!

 

Ingredients

For the Soup:

  • 2 1/2-3 pounds butternut squash, peeled.
  • 1 Large onion.
  • 2 Celery stalks.
  • 2 Carrots.
  • 3 Tablespoon olive oil.
  • 2 Cloves of fresh garlic, chopped.
  • 2 Inches of fresh ginger chopped.
  • 2 Bay leaves.
  • a few pinches of nutmeg, to taste.
  • Sea salt and lots of freshly ground black pepper.
  • 2 to 4 cups chicken stock, low sodium.
  • 2 Tablespoons of butter. (optional)
  • 2 Tablespoons of brown sugar.
  • Sour Cream a (dollop for each)
  • Garnish with toasted pecans, chopped green onions, parsley or whatever.

Directions

Pre-heat the oven to 425 degrees F. Cut the butternut squash, onions, celery and carrots into 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon sea salt and 1/2 teaspoon cracked pepper and spread it all out in a single layer. Roast for  about 45 minutes, until very tender.

Meanwhile, in a large soup pot, add more olive oil and the garlic, ginger (chopped) and bay leaves. Heat the chicken stock to a simmer. When the vegetables are done, place them in a food processor or blender (in two batches) Add some of the chicken stock and puree until smooth. Place the pureed vegetables back in the large pot and add the rest of the chicken stock (you can make this super soup as thick as you like!). Check your seasonings again to be sure everything is to your liking. Heat on low and serve with your garnishes: sour cream, herbs, toasted pecans etc. One word here: awesomeness!!!

Bon Appétit!