Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Brandied Pumpkin Cheesecake
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- #46474
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
Crust
1 1/2 cup graham cracker crumbs
1/2 cup butter or margarine, melted
1/4 cup granulated sugar
Filling
19 ounces cream cheese (at room temperature)
1 cup granulated sugar
4 medium eggs
1 can (14 ounce size) pumpkin puree (no spices added)
2 1/2 teaspoons ginger
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/3 cup brandy
whipped cream
preserved ginger
directions
For Crust: Combine crumbs, sugar and butter in a bowl and mix well. Press crumb mixture firmly into bottom of 10-inch springform pan and 2 inches up sides. Bake at 350 degrees F for 10 minutes.
For Filling: Beat together cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition until smooth and creamy. Add pumpkin, ginger, cinnamon, nutmeg, cloves and brandy and mix until well blended.
Pour cheese mixture into crust and bake at 325 degrees F for 50 or 60 minutes, or until well risen. Turn off heat and let cheesecake cool in oven. When cold, decorate top with whipped cream and sliced ginger.
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nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
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