In the last 24 hours, I successfully used an entire carton of eggs on pumpkin bars with cream cheese frosting and pumpkin cheesecake with ginger snap crust.
Here’s the recipe for the Pumpkin Cheesecake:
3 packages cream cheese (8oz each)
1 cup sugar
1 tsp vanilla
1 cup canned pumpkin
1 tsp cinnamon
1/4 tsp ground nutmeg
1 dash ground cloves
2 cups finely crushed ginger snaps
6 tbs melted butter
For the Crust: Mix the ginger snap crumbs and butter. Press onto bottom and sides of 9″ springform pan.
Pressing Ginger Snap Crust into Bottom of Pan
For the Filling:
- Beat cream cheese, 3/4 cup of the sugar and vanilla with an electric mixer until well blended.
- Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
- Reserve 1 1/2 cups of the plain batter.
- Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter.
- Spoon 1/2 of the pumpkin batter over crust; top with spoonfuls of 1/2 of the reserved plain batter.
- Repeat layers. Cut through batters with knife several times for marble effect.
Stirring in the Pumpkin & Spices
- 325 degrees for 55 minutes or until center is almost set if using a silver pan.
- Or, bake at 300 degrees for 55 minutes if using a dark nonstick pan.
- Let cool completely, then refrigerate for four hours before serving.
Baking....See the Swirl on Top...Just Drag a Knife Through the Layers
Just a few tips….you will want to take out just when the top of the cheesecake has set. It will seem a little jiggly still…that’s okay. Take it out and set it on a cooling rack for a few hours until it is completely cooled. Then, pop it into the refrigerator. I don’t take the springform off until it is cooled. I have learned the hard way!
Last, but not least…make sure your helpers are at your feet:
Baja...Hoping for a Crumb
Oh…and a picture of the finished pumpkin bars:
Pumpkin Bars w/ Cream Cheese Frosting
Enjoy and have a great Thanksgiving….
Just a quick post to show my work today. I have had this Sandy Gervais fall fabric forever. I love the intensity of the colors and just couldn’t think about actually cutting the fabric up. But, today was the day even though it doesn’t feel a bit like fall outside. It was cool this morning and had a hint of fall, but now it is over 80 degrees. I am not so sure I am in love with this quilt just yet…like the colors, but not sure about the pattern. Still have some work to do on the borders and they may change the entire look. For now, today’s progress:
Started with 2 1/2" strips of fabric....
I always struggle with arranging the colors. I tend to want everything matchy matchy and I think my quilts suffer for it. So, I tried something different this time. Still some matching, but complementary colors. Still not so sure….
Figuring Out the Color Sequence - Decided on Color Grouping
I strip pieced all the 2 1/2 inch strips together.
Sewing Into Strips
Then cut against the original sewing lines into 2 1/2 ” strips again. Then laid out some ideas for the quilt top and went for it.
For now, here is my progress….it didn’t turn out the way I imagined it and I am not so sure that is is pleasing to my eye right now. The quilt is made entirely of 2 1/2 ” squares. I need to add some thicker borders to increase the size of the quilt and to frame the colors and tie everything together. Should be interesting….
Progress So Far....Still not so sure.
I am already thinking of the perfect flannel backing that would make this quilt warm and snuggly. Or even, a great wide border with an applique. Stay tuned.