I can’t believe the weekend is over and it’s already Monday again…. Blah! My internet was out the entire weekend, so I was unable to share this easy recipe with you all yesterday. If you follow me on instagram, I hope you enjoyed the sneak peek picture last night. I snapped it just before cutting the first delicious slice ;) So as promised, here is the list of ingredients and easy step by step process!
Crust:
1 cup of Walnuts, grinded 1 ½ cup of crushed gram crackers
4 tbsp melted butter
Cheesecake:
2 packets of cream cheese (room temperature) 2 eggs (room temperature)
6 tbsp of brown sugar
1 cup white chocolate chip morsels
½ can pumpkin pie filling
¼ tsp cloves
½ tsp nutmeg
1 tsp cinnamon
Preheat oven to 350 degrees.
Pulse walnuts and gram crackers into food processor until
smooth. Place the mixture into your pie
pan and pour the melted butter on top, mixing them completely. I find it helpful to take the bottom of a
small coffee mug and gently press the mixture around the pan. This will help ensure there are no cracks in
your base and will help apply the mixture evenly throughout the pan. Set aside.
With a mixer, blend the 2 packets of cream cheese and the 6 tablespoons
of brown sugar until the mix is smooth.
Add in the 2 eggs and continue to mix on a slow pace until the eggs have
mixed completely into the cream cheese.
Turn off your mixer once the eggs have completely mixed.
Next, melt the cup of white chocolate until smooth. When mixing such a small amount, I don’t
bother pulling out a double broiler. If
you use a wide coffee mug and heat the chocolate slowly in the microwave, it
should melt just fine. My perfect
chocolate melting instructions in the microwave are: 30 seconds, take out and
stir; 15 seconds, take out and stir; 10
seconds, take out and stir. At this
point, my cup of chocolate always comes out perfectly smooth and melted. Each
microwave will vary, so take with precaution and ensure you do short heating
intervals so the chocolate doesn’t scorch.
Pour the melted chocolate into your mixer, and turn the
mixer on low to medium speed. Then add ½
a can of pumpkin pie filling and continue mixing. Follow by adding in your seasonings – the
cloves, nutmeg and cinnamon. Allow this
mixture to set for 10 minutes until pouring into your pie pan.
Carefully pour the mixture into your pie pan, and once
complete, slightly giggle the pan back and forth in a turning motion to help
level out the mixture.
Bake the pie for 30 minutes, or until the center is firm to
the touch. Allow the cheesecake to cool
to room temperature, then refrigerate. I
allowed mine to refrigerate for approximately 3 hours – and it was
perfect!
Since I had left over white chocolate, I decided to get creative and make heart shaped white chocolate appliques to apply to the cheesecake… of course, with rainbow sprinkles ;) This is such an EASY way to add décor to any of your baked goods. Simply melt the chocolate and carefully pour into a small Ziploc bag. Snip one of the corners and outline onto wax paper whatever shape your heart desires. I find hearts to be the easiest and they are always a sweet adder. Get really creative by typing letters or outlines of more challenging figures, print and lay underneath your wax paper. It will serve as a guide and help you make your pieces perfecto!
Next step.... Enjoy!
'til next time my friends.
kara.michelle
"Adopt the pace of nature. Her secret is patience." ~ Ralph Waldo Emerson
No comments:
Post a Comment