Recipes For 2010

Pumpkin Cheesecake

Holidays2010/images/300/PumpkinCheesecake.jpg

Pumpkin should always be eaten this way.

  • 8 oz gingersnap cookies, crushed
  • 2 tbsps sugar
  • salt
  • 2 tbsps unsalted butter - softened
  • 12 oz cream cheese softened
  • 1 cup canned pumpkin puree
  • 2/3 cup sugar
  • 1/2 tsp vanilla
  • 2 large eggs
  • 1/4 cup flour
  • 1/8 tsp cinnamon
  • pinch nutmeg
  • pinch slat

Preheat the oven to 350. In a food processor, process the cookies with 2 tbsps sugar and salt. Add the softened butter and process until moistened. Press the crumb mixture into the bottom of a 9" springform pan in an even layer.

Bake for 10 mins. Let the crust cool slightly, then wrap the springform pan in foil and put in a water bath

Meanwhile in a clean food processor bowl, add the softened cream cheese, the pumpkin puree, vanilla and 2/3 cup sugar for about 30 seconds or until smooth. Add the eggs and pulse to blend and then add the flour, cinnamon, nutmeg and a pinch of salt.

Bake for about 55 minutes or until center is barely jiggly.

Let the cheesecake cool to room temp and then remove the foil and refrigerate for at least 4 hours or overnight before removing the sides.

Brown Butter Pears

  • 4 tbsps unsalted butter
  • 3 large Bartlett pears, peeled, cored and cut into thin wedges
  • 1 tsp sugar

In a large skillet, cook the butter until it is melted and slightly browned and nutty smelling. Add the pears and cook, turning, for about 4 mins or until they are soft and slightly browned. Add the sugar and cook for about 2 min. Serve with cheesecake.