Mon Sep 19, 2011 7:33 pm
#51574
Pumpkin Swirl Cheescake with Dulce de Leche and Pralines
The cake
2 cups Ginger cookies crushed
1/4 cup chopped pecans or waluts
1/4 cup butter, melted
3 pkg. (250 g each) Cream Cheese, at room temp
3/4 cup sugar
1/2 tsp. vanilla
1/2 tsr rum
3 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash ground cloves
Preheat oven to oven to 350°F.
Mix cookie the crumbs, nuts and butter; press onto bottom of 9-inch springform pan. Beat the cream cheese, 1/2 cup sugar and vanilla and rum with mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1 cupof the plain batter and stir the remaining sugar, pumpkin and spices into remaining batter. Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers swirl with knife. Bake for 45 min. or until centre is almost set. Cool completely. Refrigerate 3 to 4 hours. when ready to serve top with Dulce de leche caramel and pralines
Pralines
1/2 cup granulated sugar
2 Tbsp. water
1/2 cup chopped pecans or walnuts
Boil sugar and water in small saucepan on medium-high heat, stirring constantly. Continue boiling, without stirring, about 6 min. The syrup should be thick and golden. Remove from heat. Stir in the nuts. Spread onto parchment-covered baking sheet. Let cool and break into bite-size pieces.
Dulce de leche
1 can of condensed milk
Remove to lid from the can of condensed milk and cover it tightly with aluminum foil and place it in the slow cooker.
Add water to reach almost the top edge of the can.
Cook for 6 hours on low or 3 hours on high.
** if you want a thicker caramel cook for 8 hours on low or 4 on high heat.
The cake
2 cups Ginger cookies crushed
1/4 cup chopped pecans or waluts
1/4 cup butter, melted
3 pkg. (250 g each) Cream Cheese, at room temp
3/4 cup sugar
1/2 tsp. vanilla
1/2 tsr rum
3 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash ground cloves
Preheat oven to oven to 350°F.
Mix cookie the crumbs, nuts and butter; press onto bottom of 9-inch springform pan. Beat the cream cheese, 1/2 cup sugar and vanilla and rum with mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1 cupof the plain batter and stir the remaining sugar, pumpkin and spices into remaining batter. Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers swirl with knife. Bake for 45 min. or until centre is almost set. Cool completely. Refrigerate 3 to 4 hours. when ready to serve top with Dulce de leche caramel and pralines
Pralines
1/2 cup granulated sugar
2 Tbsp. water
1/2 cup chopped pecans or walnuts
Boil sugar and water in small saucepan on medium-high heat, stirring constantly. Continue boiling, without stirring, about 6 min. The syrup should be thick and golden. Remove from heat. Stir in the nuts. Spread onto parchment-covered baking sheet. Let cool and break into bite-size pieces.
Dulce de leche
1 can of condensed milk
Remove to lid from the can of condensed milk and cover it tightly with aluminum foil and place it in the slow cooker.
Add water to reach almost the top edge of the can.
Cook for 6 hours on low or 3 hours on high.
** if you want a thicker caramel cook for 8 hours on low or 4 on high heat.
And the angles, all pallid and wan,
uprising, unveiling, affirm
That the play is the tragedy "Man"
and its hero the Conqueror worm.
uprising, unveiling, affirm
That the play is the tragedy "Man"
and its hero the Conqueror worm.