FALL FAVORITE RECIPES: PUMPKIN SPICE CHEESECAKE WITH SOUR CREAM TOPPING

My niece has a birthday in October and this became her requested birthday cake after she had it at California Pizza Kitchen. Here’s my version; it’s creamy and spicy from the ginger and the gingersnap crust. I think it’s better than the original. It may seem complicated to make but it is not hard- just takes some time but worth it, especially for a special girl!  

My Pumpkin Spice Cheesecake is spicy, creamy, and tastes better than those lattes we look forward to all year long!

Prep Time: 45 minutes

Cook Time: 1 hour plus 10 minutes and 10 hours to chill

 INGREDIENTS

35 gingersnap cookies

5 tablespoons unsalted butter, melted

1/4 cup granulated sugar

4 bricks cream cheese, 8 ounces each

1 cup brown sugar

2 tablespoons maple syrup

1 cup canned pumpkin puree

3 tablespoons all-purpose flour

4 large eggs, room temperature

½ teaspoon lemon juice

2 tablespoons pumpkin pie spice

1/8 teaspoon ground ginger

1 tablespoon vanilla extract

1/2 teaspoon salt

2 cups sour cream

1/3 cup Confectioners' sugar

1 teaspoon vanilla

Tiny squeeze lemon juice

Pinch nutmeg

 DIRECTIONS:

Preheat the oven to 350 degrees. Prepare a 9” springform pan by inserting the bottom and then wrapping the bottom with two layers of foil so water from the water bath will not seep in. Get a large baking pan with sides for the water bath.  

For the crust: Melt butter. Put the gingersnaps and sugar in food processor until they are coarse crumbs. Add the melted butter. Toss with a fork to combine together. Press into the bottom and slightly on the sides of a buttered springform pan. Bake the crust for 12 minutes or until golden brown. Don’t let it get too dark. Let cool on a rack. 

For the filling: In a large mixing bowl, cream the cheese and sugar together on medium speed,  just until creamy and light. Add the maple syrup. Reduce the speed to low. Add the flour, a little at a time. Add the eggs, one at a time, making sure the first one is incorporated before adding the next one. Next, add the puree, lemon juice, spices, vanilla, and salt.   

For the topping: Mix together sour cream, sugar, nutmeg, and lemon juice. Set aside for later.

Spoon the filling into the springform pan on top of the crust. Check the foil around the edges of the springform pan to make sure no water leaks in. Place the filled springform pan in the baking pan and put the baking pan in the oven. Carefully pour warm water halfway up the sides of the springform pan. Bake at 350 for 60-70 minutes or until the edges are set but the middle is not quite set; it will set as it cools. Add the topping and bake for an additional 10 minutes. Carefully remove the springform pan from the water bath to a rack and let it cool for 10 minutes. Run a knife around the edge of the pan to loosen but don’t remove the sides. Cool another hour then transfer to the refrigerator and let chill for at least 10 hours. Longer is even better. Remove the sides of the pan and let stand for 20 minutes at room temperature before slicing.

RECIPE: HAM DELIGHTS, THE PERFECT LITTLE PARTY SANDWICHES

I first had ham delights back in the 80′s when my in-laws, Sam & Carolyn, made them for a Christmas party. These were always at their get-togethers and while I’m not 100% sure where the recipe originally came from, I am 100% sure I stole it from them. Or it was given to me but regardless, I will never forget the first time I had them. I’ve made my own adjustment to the spread and sometimes change up the cheese to make it more interesting. These little sandwiches make an appearance for many of my get-togethers… even all these years later. They are so simple and perfect for a party because you can make them in advance and they freeze well so you can make a big batch and have them anytime. I always double the recipe and put a few trays in the freezer for later. Keep this recipe handy for tailgating season, too. Add some spicy chili or tomato soup and your friends will be happy no matter what happens with the game.

HAM DELIGHTS

Difficulty: Easy    Category: Party Food

Prep Time: 35 minutes     Cook Time: 20 minutes

INGREDIENTS

3 trays Pepperidge Farms Party Rolls or any mini party rolls (in the bread aisle of the store)

1 pound ham, shredded (use leftover ham or deli ham of any kind)

1/2 pound Swiss cheese, finely grated

1/2 pound butter, softened

3 tablespoons prepared yellow mustard

1 small white or yellow onion

1 1/2 tablespoons poppy seeds

1 teaspoon Worcestershire

Salt and pepper

Dash cayenne pepper

DIRECTIONS

Preheat the oven to 400 F.

Prep the rolls by removing them from the tray. Using a serrated knife, slice through the middle so you have a top and a bottom half. Do not separate the individual rolls. Put the bottom back in the tray. Cover until later.

Next, grate the Swiss cheese if you did not buy the already grated kind.

Prep the ham by putting it into the food processor to shred it. Remove to a bowl.

Put the onion the food processor and finely chop. Add the butter, mustard, Worcestershire, S&P, cayenne, and the poppy seeds; whir until it is a spreadable consistency.

Leaving the bottom half of the rolls in the tray, spread the top and the bottom of the rolls with the mixture. Add a layer of ham and a layer of cheese. Put the top on. Dab a little butter here and there on top. Cover the entire tray with foil and wrap tightly. Bake until toasty and cheese melts…. about 20 minutes.

Slice the rolls with a serrated knife and serve warm.

If you want a decadent variation on this classic, try my ham and cheese in puff pastry. Flaky, buttery, divine! Get the recipe...

FAVORITE BRUNCH RECIPES: SUNDAY MORNING POPOVERS

I'm not a big breakfast person. That's not exactly true... let's just say I don't always make time for breakfast so I skip it most days. But on Sunday morning, when I try to stop for a bit and have a word with God about all my many blessings, I often cook while God and I chat. One of the things I often make is Popovers. I first fell in love with them while living in Chicago; the little restaurant inside Neiman Marcus on Michigan Avenue had them on the menu. One of my friends, a woman named Gwendolyn Watson who I have long ago lost but will never forget, told me about the Neiman's Popovers. These light, airy little puffs are so delicious- plus they are fast and SO easy. I don’t have a popover pan;  I just make them in muffin tins and so dang what if they are not perfect? They are still perfectly delicious. The secret? Pour the batter in a hot pan much like you do for cornbread. Trust me.

Fast and simple, elegant and delicious: make Sunday Morning Popovers for breakfast or brunch... a great little vehicle for almost anything you want to stuff in there. Plate by my friend Tena Payne of Earthborn Pottery.

 Prep Time: 10 minutes    Cook Time:  35 minutes

SUNDAY MORNING POPOVERS

3 tablespoons unsalted butter, melted

1 ½ cups all purpose flour

½ teaspoon kosher salt

4 large eggs, room temperature

1 ½ cups whole milk

 Directions:

Preheat the oven to 450°F. Place an oven rack so that the popovers will be in the middle of the oven once they rise. If the rack is too close to the top of the oven, the tops of the popovers will burn.

Brush a standard 12-cup metal muffin tin with softened butter. Grease thoroughly including the area between the cups as well as the cups themselves. Put the pan in the oven to heat.

In a bowl, add the eggs, milk, and salt. Whisk till the egg and milk are well combined, with no streaks of yolk.

Add the flour all at once, and beat with a whisk till frothy with no lumps in the batter. Stir in the melted butter, combining quickly.

Pour the batter into the hot muffin cups, filling them half full.

Make sure the oven is at 450°F. Place the pan on the lower rack.

Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F and bake for an additional 10 to 15 minutes, until they're a deep, golden brown. Resist the urge to open the door as the popovers will deflate easily.

Remove the pan and let the popovers cool slightly. Take a knife and run around the cups to release. Serve hot with butter, whipped cream, berries, honey or your favorite filling. In the fall, I like to go all Autumn and saute some not quite ripe apples in butter. Add some sugar, some cinnamon, nutmeg, maybe a little vanilla. Let the sugar begin to dissolve. Pull it off the heat, pour on some Calvados or brandy and light the thing on fire. Swirl the pan until the brandy burns off. Don't catch yourself or the house on fire. Pour over the Popovers. Count your blessings. #blessed