Caramelized Banana Pudding Cheesecake with Salted Cashew Praline – Vanilla Wafer Crust, for My Guest Post at The Gingered WhiskMay 24, 2012 at 10:56 am | Posted in Cakes, Dessert, Fruit | 41 Comments
Tags: baking, Banana Cheesecake, Banana Pudding, Bananas, caramel, Cashew Nuts, Cheesecake, Guest Post, The Gingered Whisk, Vanilla Wafers
Last March, Jenni, of the beautiful blog, The Gingered Whisk, asked me to do a guest post. Naturally, I jumped in, and wanted to get to work on it immediately. Jenni and I have been friends since 2009, and we hosted the Daring Cooks Cassoulet Challenge together at the end of 2010. Then, some not so great stuff happened on my end, and Jenni found out she was moving. Several times, between us, the date changed. Now that things have calmed down here, and Jenni is all settled into her new home..it’s finally happening.
I made a lot of commitments prior to life semi-combusting, and now, those commitments are all coming at me at once! I like it, though – it feels great to get back into the kitchen a little more. I still don’t have much time due to work, but I squeeze it in as best I can.
SO, do you love banana pudding, the kind with the vanilla wafers (is there any other kind?)? Do you love caramel? If so, you’ll love this twist on banana pudding and vanilla wafers in a cheesecake. It’s gooey, it’s rich, it’s sinful, it’s worth the calories. Portion control are my key words for this cheesecake. In this case, TWO big slices equals one portion, k? Bananas are good for you! Potassium!
To get the recipe and see more photos, although I really couldn’t gussy it up due to rain and muggy weather melting ev-er-y-thing, click HERE to see my post and check out Jenni’s blog. This chick can cook and bake like nobody’s business. She could make the tar on a beaten path in NYC, on a 98 degree day, taste good!
On another note, I was nominated for a Food Stories Award by Maureen of The Orgasmic Chef. To say I’m surprised is an understatement. I’ve just been journaling a memory from a happy, innocent time to soothe my aching grown-up soul during a difficult period the past few months – I guess you could call it my own personal therapy. Glad some have enjoyed it. However, before my Bad Boy First Love memoir, there are loads of mile long food stories, so I hope those are taken into consideration. Who could forget the squirrels that ate my joconde paste?
As part of this nomination, they’d like a random fact about me. Here goes …..
As much as I wax poetic about baking and cooking from scratch, I’m a slave to the occasional fluffernutter sandwich, and it must be marshmallow cream from a jar. Also, sometimes I scrape the cream from the oreos with my teeth, and ditch the cookies. Lovely, huh? I’m a vanilla gal to the bone.
They’d also like me to nominate 5 other food bloggers for this award. This was so tough to narrow down because there are SO many great food story writers out there, but I finally managed to choose 5. Here they are…
Lifes a Feast – Her memories intertwine with the food effortlessly. Not only can Jamie tell a story , but she does it with such flair, amazing imagery and love..happy or sad. A fabulous, gifted writer in every way.
Bibberche – Lana’s stories have made me laugh, cry, literally feel her every emotion. A beautiful writer and story teller.
Creative Culinary – I love reading Barb’s posts because she flows….her writing is breezy, not to mention, she never holds back when it comes to controversial issues. She tells it like it is – no sugar-coating.
A Few Rotten Vegetables and Moldy Cheese – A friend linked me to her site, and I read the whole damn blog in one sitting. I can identify with most everything she talks about – been there/done that. She doesn’t know me, so I guess I’m her stalker – huge crush. I wish she would post more. Oh, she is NOT a food blogger, just a chef who writes – she makes that very clear.
La Mia Cucina – Lis, the founder of Daring Bakers, doesn’t blog anymore, but I wish she would. Go read her blog now. You will be spewing all kinds of matter all over your computer screen. Not only great writing/story telling, but ‘effin HILARIOUS! THIS post still brings on wheezing, tearing laughter.
To accept your nominations, click HERE to read about it.
Oh, one more thing. My 4-year Blogiversary is coming up on the 28th. I’ll be celebrating it with a HUGE giveaway. Be sure to check back – since you won’t want to miss this one – seriously.
Tags: Buttermilk, Cheesecake, Farmers Cheese, First Love, Graham Crackers, Skinny Cheesecake, Weight Watchers Fresh Meals
For this months Secret Recipe Club, I decided to keep it skinny, since I also happen to be reviewing a few new Weight Watchers Fresh Meals in this post. When I saw this Cheesecake with Sour Cream at Cook Book of Trial and Error, the blog I was assigned for March, I knew I had to try it. Look at how creamy and decadent it looks! Would you believe it has almost 5 times less calories than a full fat cheesecake? Trust me, you’d never know it. It’s lighter in texture, more like a a mix between a ricotta cheesecake and full fat cheesecake, but the flavor is so close to fatty the cheesecake, I was pleasantly surprised.
I was a bit devious, though. I had a few questions about the recipe, and since it’s supposed to be a ‘secret’ when you have someone’s blog, I left an innocuous comment asking those questions. When she quickly responded with the answers (less butter and crumbs in lieu of powder), she asked me to let her know how it turns out. I told I would definitely let her know – 100%. Now, I’m letting her know – It turned out amazing and people who tried it cannot believe it’s a skinny cheesecake!
Then again, I didn’t post as Guest or Anonymous, so I’m sure she put two and two together and figured it out. Also, I tried to emulate the cinnamon zigzag in her photo, freehand, but it didn’t quite work out – so excuse the strip that looks like dirt.
That said, please be sure to visit her blog, she’s got some really fantastic recipes and photos!
On another skinny note..
Remember last September when I reviewed Weight Watchers Fresh Meals and Deli Salads? Well, Catherine Bowen Brophy of Greencore/Weight Watchers sent me 5 new fresh meals to try and tell you about. Like I mentioned in the previous review, I like Weight Watchers because it’s a sensible way to diet and the food is delicious and filling. The meals I received, in order from favorite to least favorite, are;
Photos above courtesy Weight Watchers
Beef Steak Tips with Potatoes and Vegetables - This was my favorite of the 5. I wanted to lick the carton clean when I was finished. 20 minutes later I realized I was full and satisfied. This is what I love about Weight Watchers.
Southwestern Style Turkey Chili - I loved the heartiness and flavor of this chili, but it needed a bit more spice. Again, it filled me up, so that’s a gold star,
Teryaki Chicken - The sauce was really good, and it tasted pretty close to what you might get at a good Japanese restaurant. However, it needed salt and teryaki should never,ever need salt.
Chicken Curry - Again, like with the chili, I felt it needed more kick, but I love hot and spicy food, so maybe it’s just me. Nice flavor and the sauce was silky.
Wild Alaskan Salmon - This was the least of my favorites. The salmon was bland, dry and the texture not pleasing at all, but, what do you excpect from pre-frozen packaged fish? That’s a tough one to pull off. I wanted to dredge each side in cajun seasoning and give it a quick sear, THEN, smother it with some kind of sauce, but that kind of defeats the purpose, doesn’t it? They seriously need to rework this one.
You can always add extra spice to kick up the heat, so I’m giving these 5 new Fresh Meals a 7.5 out of 10, the main caveat being the salmon. You won’t get 5-star caliber food here, but you will get tasty food that fills you up, without deprivation . My favorite diet plan out there, by far.
I kept walking to the left, around and all the way to the other side of where the Tilt-A-Whirl was located. I was hoping they would all go on some rides to give me more time,while I waited. If I even set foot on any ride, apple wine and the slice of pizza I had would be whipping through the air like a torrential down pour with 95 mph winds.
But, NOO…no one was setting foot on any ride until my mission was complete. They were all voyeurs..rubberneckers, my plight was more exciting to them than the roller coaster with the almost 90 degree angle drop.
Great, who was going to hold my hair back when the inevitable purge came? No one, they’d be whooping it up on the Centrifuge, and find me lying in a pool of love lost when they got off.
I was walking very slow, looking down at my fingernails, picking at a hangnail. My hands were trembling slightly, my mouth dry as cotton. Soon I was surrounded by my ’troop’, words of encouragement coming at me from every angle, but they were like shrapnel at this point..I wanted it to stop.
“Thanks, guys, but I’ll be ok” Yeah right. Will our new hometown besties attend my funeral? What would they say? We knew Lisa for 30 minutes, but she was a really great girl!
Soon we were facing the Tilt-A-Whirl diagonally as we rounded the circle. Hmm..I never knew the pier was circular when you walked completely around it instead of right to left, left to right, straight through, like we always did in the past. Uninteresting little factoid. It’s funny how you notice such insignificant things when you’re about to do or take on something nerve-wracking and/or possibly life changing.
We all stopped and looked. I saw some tall guy with a mustache running from car to car closing them, then going back into what looked to be a DJ/ride operating booth. HA! He wasn’t working tonight! I was scot-free until tomorrow!
Then I saw him come out of the booth to say something to the tall guy. They laughed and went back in. My heart started fluttering. I turned to one of my friends…
“Can you give me a squirt?” I was referring to breath spray, being the breath psycho I am. Plus, my mouth was in a serious drought. Tumbleweeds were gently careening all over my tongue.
Before I knew it, I was being primped. My squirt friend started futzing with my hair..while another friend scribbled lip gloss all over my lips. Well, at least my lips would remain moist and supple upon rejection. Soon a pocket mirror was in my face. OK, I looked presentable.
The cacophony started again..
“You go girl!!. he is going to fall in love with you all over again!” Huh? He never said he loved me..but nice sentiment, new hometown bestie girlfriend.
The stench of pot was soon in my face…I mean, Mr, Words of Wisdom who coerced me into this with that one simple, but true statement.
“He’s gonna go nuts when he sees you..I can feel it” OK, he’s cool as a cucumber, not the type who goes nuts, but nice try new hometown bestie guy.
I looked to my left, one of my local girlfriends was making out with her new BF from upstate NY. Gee, thanks for the support..but, hey, I bet your parents would never make you leave your guy with no word at 4 am. Keep on kissing..I pray that’s me on this vacation, with Dreamboat, at some point.
I started walking toward the ride – then looked back. There they were..all 16 of them, standing and watching..a few fist pumps and shouts
‘Yaay, keep going, Lisa!’
“Don’t turn around! Forge ahead!”
Now I was walking with my head down, picking at my hangnail again, it started bleeding. Great. I turned back to look again, Now there were like 20 people standing there. They must have wondered what this large group was looking at.
I could hear it now..
“Hey, man..what’s going on here?”
One of the new hometown male besties would probably answer – since he knew me SO well..
“See that chick in the ratty red t-shirt and ripped shorts walking toward the Tilt-A-Whirl? She’s going to be blowing chunks in about 5 minutes after she talks to some guy! Keep watching – it’s gonna be good!”
I instinctively sucked my hangnail finger. The coppery taste was not pleasant, but it was a distraction, and better than grossing him out with a bloody digit.
As I got closer, I surveyed the area around the ride. Of course there were girls standing around to catch a glimpse of him in hopes he’d catch a glimpse of them. It was the girls standing alone that worried me..one in particular, a really cute platinum blonde, standing with both hands clasped behind her back, legs crossed, back arched, her rather large chest jutting out. Pure, unadulterated confidence. She might be his girlfriend. *Stop it, Lisa, just do what you need to do or if she isn’t already, she just might become his girlfriend!*
My stomach started to gurgle. I could feel the apple wine and pizza strapping on their chutes for instant ejection. in case my plane was hit. I walked past her, I could feel her give me the once over. I looked back briefly at my friends..now there were more people standing there. What the…? Had my story spread to everyone on the pier? I was waiting for some kind of announcement on the loud speaker/intercom system;
Gather ’round the Tilt-A-Whirl, ALL, have we got a show for you!!!
I turned away quickly and stepped up to the side of the Tilt-A-Whirl, near the DJ booth as the cars whipped around furiously. Since it was kind of high up..I had to stand on my tippy toes a bit. The tall guy with the mustache looked over at me and smiled. *NO, not you!* I thought, as I motioned toward Dreamboat with my hangnail finger.
He nudged Dreamboat to get his attention. Dreamboat was looking down at something. His head rose in what felt like slow motion (to me, anyway), he looked at his mustachioed amigo..and then me. Our eyes met..those blue, blue eyes were scorching and beautiful, even from that distance. I shivered..my legs were turning to JELLO again.
Welcome back JELLO legs, you’ve been missed.
He stood up rapidly and came rushing out the side of the booth, right over to me. It was mere seconds. He got down on one knee, his arm resting up on the railing to steady himself. For a few seconds, I couldn’t take my eyes off the underside of his naturally muscled, creamy smooth bicep. I wanted to kiss it.
He looked deep into my eyes, and in the softest, sweetest tone, one that always turned me to goo the previous summer, he asked the million dollar question..
“What happened to you last summer?”
I started to speak, but no words were coming out. I had to clear my throat and compose myself.
“I..I..my mother…umm..we had to leave suddenly, Wait, I mean, my father made us leave….”
I was stammering.
He never took his eyes off of mine for one second as I tried to get my voicebox working properly. How did he do that? I bet he’d won quite a few staring contests in his life. I was awful at them, always the first to laugh and look away. I felt searing heat building. Dammit, the second big blush of my life was coming on. NOOOO.
“Umm..they made us leave at 4 in the morning because…..”
He interrupted me, still not taking his eyes off of mine. He looked so amazing. Sparks were flying everywhere – I think. I know I felt them.
“What are you doing tonight? Do you have plans?”
OK, I think that might mean he’s feeling them too – but don’t get ahead of yourself, Lisa!
“NO..no plans at all”
“Want to meet me after work? Unless you want me to pick you up some place?”
Alrighty, maybe one small step ahead
“I’ll meet you..no problem at all!” I’d walk to meet you even if it was 1000 miles in sleet, snow, rain, whatever.
“Meet me at the carousel at midnight?”
“Of course” *OMG – YESS!* (remember, I’m a teenager)
He flashed me his gorgeous smile, but it was kind of shy, different. I loved it. I blushed more (STOP!) and smiled back. I was beaming and no doubt it showed. Time stopped, but then the damn ride stopped, he had to go back to work.
“See you in a few hours”
I desperately needed someone to glue me to the damn ground because I swear to god, I felt like I was about to fly away, I was as high as a kite, as high as one of twelve, crazy, colorful, high-tech kites this family would bring to the beach every day at 5 pm the summer before and fly obsessively. I’d never seen kites fly so high in my life. I remember saying to my friend…
“I guess someone told them to go fly a kite and they took it seriously”
I was so high, I was Lisa in the Sky with
Diamonds Dreamboat. Who needs alcohol or drugs when you just might have a Dreamboat again?
I walked back to my crowd of friends, temporary friends, and complete strangers, who were starting to disperse, Thank God. I tried to remain neutral faced, I didn’t want to let on anything until I reached them. Of course that didn’t work, because they knew me too well, they knew my ‘about to cry’ face. They were already smiling and getting ready for a hug fest. Of course, I didn’t want it to happen there..I walked right past them to the other side of the pier. Then I let loose..
“He asked me to meet him after work tonight!!!”
During the hug fest and the numerous ”I told you so’s”, I realized my eyes were welling up. Next – a few tears were running down my face. Wow, could those be happy tears? This was the first time I ever experienced them. I’d heard of them, seen it happen to others, but could never understand how anyone could cry when they were happy. If I’d had a vile on hand, I think I would have bottled them – sort of like a parent keeps the clippings of a their child’s first haircut.
“Awww, Lis..you’re so happy you’re crying! Look she’s crying!”
What was happening to me? The effect Dreamboat had on me was crazy. This wasn’t just puppy love, this was serious.
It was 10:30, I decided I wanted to go back to our luxury pad and freshen up a bit..not change or do my hair, just brush my teeth again, maybe run a razor with some lotion up and down my legs to nip any stubble – in case they accidentally rubbed against his hand, or umm, vice versa. He use to occasionally put his hand on my knee while driving. I couldn’t chance it.
The single local pal sister and one of my real besties volunteered to go with me while the rest stayed to play on the rides. I bid adieu to my now hometown acquaintances, unless we ran into them again and became besties once more, and off we went.
I barely remember the walk back because I wasn’t walking..I was floating again. I didn’t even feel the boardwalk.
I didn’t even feel the splinter that shot up into my foot, embedding deep – initially.
Half of my freshening up period was spent crying out as my friend tried and finally succeeded in removing it. A bloody hangnail, a splinter, what was next? A small chunk of meteorite to the head on the walk to meet him?
Excuse the fact that I don’t know why I’m here, and I can’t remember your name, I had a little celestial accident.
The walk to meet him was just as exhilerating as that first walk to meet him the summer before. Same deal..the salt air blowing my already messy hair all over the place, the scent of popcorn and cotton candy increasing as we got closer, the bright lights and music getting louder. We were now at the carousel, but he wasn’t there. I looked around, getting more and more nervous as the minutes ticked by.
What if I my sudden disappearance last year hurt him so much that this was his revenge? Maybe I looked so hideous with my rat’s nest hair, he changed his mind about meeting me? I knew I should have waited until the next night when I had a tan and looked nicer!
It was now 10 after midnight.
Then I saw him, behind the closing gate of the pier, talking closely to the cute platinum/bleach blonde with the tremendous confidence and tremendous ta-ta’s. She had her hand on his arm. OH.NO. I felt the apple wine reintroduce itself to my esophagus..
Keep checking back for Part 8, coming soon!
Before I get to the cheesecake recipe, I’d like to thank my friend, Mandy, from What the Fruitcake?! - for converting the measurements in this recipe from metrics to US for me. Also, to see all the delicious dishes my fellow SRC’ers made from their assigned blogs, click on the blue frog below.
Skinny Sour Cream Topped Cheesecake
Recipe from Cooking with Trial and Error, via her friend’s Mom, with my revisions for an 8-inch springform pan
Approximately 2950 calories, 12 servings, 245 calories per serving
4.6 ounces animal or graham cracker crumbs (I forgot to measure after I weighed, but I will do that later with remaining crumbs)
3 to 5 tablespoons melted butter (it could get too greasy with 5, so start with 3, which worked for me)
1 3/4 cups Farmers Cheese *
1/3 cup + 1 tablespoon + 1 teaspoon Buttermilk or Yogurt *
1 teaspoon vanilla extract
2/3 cup sugar
1 1/3 cups sour cream
1/3 cup sugar
* The Farmer’s Cheese plus buttermilk amounts can be substituted with all Quark or Greek Yogurt – 500 grams total. Next time I’m going to make yogurt cheese with the Greek yogurt, and try this recipe with that instead of the farmer’s cheese and buttermilk. I’m pretty sure it will be closer in texture to full fat cheesecake since it’s creamy. Strain about 600 to 700 grams low-fat or regular Greek Yogurt so you end up with 500 grams yogurt cheese, which is about 2 cups.
UPDATE - I made it with the yogurt cheese and it’s exactly like a full-fat creamy cheesecake. If you use cottage or farmer’s cheese, you get more of a ricotta cheesecake, which is also delicious, of course.
1. Place the animal or graham crackers in a food processor and pulse until you get fine crumbs. Transfer the crumbs to a clean bowl and drizzle in the melted butter, stirring, until it holds together somewhat. As mentioned above, you shouldn’t need all 5 tablespoons, the cheesecake filling will bind it together when baking.
2. Press the crumbs into a greased 9-inch cake pan – just the bottom. Use the bottom of a glass to really pack it in. Place in the freezer while you make the filling. You can also use a 5”x7” square Pyrex pan, if you want to make cheese cake squares. *I used an 8-inch springform pan, which doubled the baking time. Preheat the oven to 400 degrees F.
2. In a food processor, combine all the ingredients for the cheese filling until uniform and silky. Remove the graham cracker crust from the freezer, and pour the filling on top of it.
3. Place in the preheated oven and bake for 5 minutes. Lower the oven temperature to 350 degreees F and bake for 15 minutes.
4. Combine the sour cream with the sugar. After the cheesecake has baked for 15 minutes at 350F, remove it from the oven and spread the sour cream on top evenly – be gentle, as it will be slightly jiggly in the middle. Bake for another 5 minutes.
5. Let the cheesecake cool to room temperature, then chill in the fridge for at least 2 hours before serving. I topped my mini cheesecakes (I cut them out of the leftover large cheesecake with a round biscuit cutter) with a melange of cut up fruits and honey.
* As i mentioned above, I used a 7 1/2 to 8-inch round springform pan. The baking time was 10 minutes at 400 degrees F, then 30 to 35 minutes at 350 degrees F, and another 10 minutes with the sour cream topping.
I was not compensated monetarily for my Weight Watchers Fresh Meals review, only sent the meals free of charge. All opinions expressed are my own.
Tags: baking, Cheesecake, Chocolate, chocolate ganache, Muffins, Pumpkin, Pumpkin Cheese Muffins, streusel, Toffee, Toffee Streusel
Once again I come armed with pumpkin, cheesecake and a squeeze bottle of chocolate ganache, which is a combination you’ve seen on my blog twice in the past month, from pie to these muffins. Not to mention pumpkin nutella snickerdoodle bars, pumpkin povitica, and pumpkin gnocchi. Five pumpkin recipes in a little over a month.
Pumpkin, Sage and Sweet?
Wellll…I told you I wasn’t done with pumpkin. Actually, I made these back in October, but was going to make them again because I made a small mistake which led to an aesthetic issue with me. This is the life of a food blogger, if it ain’t pretty, you hem and haw, and sometimes make it again, even if it’s absolutely perfect in the palate department and the last thing you need is another batch of whatever you made hanging around for you to consume.
People eat with their eyes when they look at food blogs, so it’s up to the food blogger to put out as pretty and mouth-watering a photo as he/she can get.
In my case, that’s not an easy task. The cheaper artificial lighting is not kind to the details that make one’s mouth water. BUT, I do my best..and I do have that small, patch of dim sunlight I just found, As I mentioned above, these photos were shot weeks ago, before my mediocre ‘light patch’ discovery – which needs a lot of futzing with before I decide that either A) The small amount of light is not worth the blur since I can’t fit a tripod in that area, and it needs a tripod even more than my artificial lighting! or B) I start to experience physical pain from twisting my body into unnatural positions just to get the shot in this small nook.
Having said all that, my mistake, which I will get to in a moment, led to messy muffin tops, except for one.
I finally decided not to make a new batch and post as is. I just couldn’t have another few of these tempting me, all in the name of perfectly beautiful muffins for my blog.
I cobbled these muffins together using a recipe for Jumbo Pumpkin Pecan Streusel muffins from Taste of Home that I like – minus the pecans in the muffin batter, but doubled the streusel and added chopped chocolate covered toffee to it. I used some homemade toffee in the freezer, from this recipe, but you can use chopped Skor or Heath bars if you like.
We all love muffin tops. It’s the stumps that get the raw end of the deal. If there’s nothing in the stumps (chocolate chips, nuts..fillings), they’re usually kind of boring and, I’m sure there’s been times your stumps have ended up in the trash. The big, fluffy muffin tops are always the star, and usually pretty filling..so the stumps are a 50/50 deal. Eat or chuck – unless you can wrangle up a ‘Cleaner’.
Here’s the part I really love. I filled my stumps, but not only filled them, REALLY filled them. You don’t just get that usual one bite circle of filling in these – every bite of the stump contains creamy cheesecake. There’s one full-proof, fantastic way to do this, that doesn’t involve a spoon, which leads to a messy batter ‘plop and splatter’, and not that much filling once baked. OR – you don’t bake them first, then cut a gaping hole in the bottom, basically emptying out the stump, piping in a cooked or eggless cheesecake whip, and plugging with the jagged, crumbly part you cut out. Annoying.
Kind of looks like bacon streusel, doesn’t it? Although I think that’s an idea waiting to happen, it’s the chocolate toffee melted on the streusel crumb.
This is what you do, and I got this brilliant idea from Chef Dennis from A Culinary Journey via his exquisite Black and White Muffins. You fill a pastry bag with the infamous 1 bar of cream cheese ‘cheesecake recipe’ of no known or definitive origin. Next, you fill your jumbo muffin cups half way with the pumpkin batter and then, stick that cheesecake batter filled pastry bag with a plain tip, or ziplock bag with an end snipped off, smack dab in the middle of the pumpkin muffin batter and squeeeeeze…
…squeeeeze until that pumpkin batter rises in the muffin well until it’s about 2/3 to 3/4′s full.
Here’s where I messed up, but didn’t really mess up because it’s a question of…
To dome or not to dome?
Do you see that little white circle of cheesecake in the middle of the pumpkin batter in the demo photos? If you do not cover it with more pumpkin batter, the toffee streusel will sink into it, as you see in most of my photos. BUT, this is not a bad thing. What you lose aesthetically as far as a big, fat, fluffy, streusel topped domes go, you make up for with extra gooey melted toffee streusel in part of the cheesecake filling.
On the flip side, you cover up that little hole with pumpkin batter, and the streusel topping remains on top, along with a beautiful dome, like you see in the first photo with the black background.
I did not cover the cheesecake batter circles on 7 out of 8 of my muffins. The last one I did because there was only enough cheesecake batter to rise it to a little less than 2/3′s full – so I scraped out every last bit of pumpkin batter, and filled it the rest of the way.
SO, your choice, big, beautiful ‘impress your guests/recipients’ domed jumbo muffins with a crumbly, crunchy toffee streusel, or a flatter topped muffin with melted, gooey streusel inside-out. You can’t lose either way..unless it’s a beauty contest.
Muffins and Tiaras.
If you find gooey, muddled, flat top muffins ‘too ugly’ to present to guests or for gifting, just drizzle melted chocolate on top of them. I think that hikes the beauty quotient up quite a bit. Melted, chocolate drizzle is one of the most beautiful things in the world.
Hmm..but then the same can be done to hotty dome queen and it’ll look even more gorgeous. Who said the life of a muffin was fair?
Finally, I think my giant, rough and tumble looking muffins would have a mad crush on these beauties. So delicate and tea party with white gloves, ready – the antithesis of my scruffy, muscled blue-collar workers with calloused hands. The Muffin Notebook.
Jumbo Cheesecake Stuffed Pumpkin Muffins with Toffee Streusel
Adapted from Taste of Home, with my revisions
YieldL About 8 – 10 jumbo muffins – 18-20 standard size muffins
2 1/2 cups all-purpose flour
1/2 cup sugar
1/4 cup packed brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup roasted pumpkin puree (If using canned, strain puree overnight in a colander)
1/2 cup buttermilk
1/4 cup canola oil
1 teaspoon pure vanilla extract
8 oz cream cheese, softened
1/4 cup sugar
pinch of salt
1 teaspoon pure vanilla extract
2/3 cup packed brown sugar
1/3 cup finely chopped pecans
2/3 cup finely chopped chocolate covered toffee
1/2 cup all-purpose flour
1/2 cup cold butter, cubed
1. In a large bowl, combine the first seven ingredients.
2. In another bowl, combine the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened – do not overdo it, you’ll get tough muffins. Just a few folds until no flour remains.
3. Make the filling. Combine the cream cheese, sugar, egg, salt and vanilla beat until smooth. Do not over beat. Spoon the cream cheese filling into a pastry bag with a medium plain tip or a zip-lock bag with one end snipped off. Set Aside.
4. Make the streusel topping. In a small bowl, combine the brown sugar, pecans, chopped toffee and flour; cut in butter until crumbly. Place in fridge, covered, until ready to use.
5. Grease the top of the jumbo muffin tins lightly, making sure the area around each muffin well is greased. These babies rise a lot and spread a bit. If you don’t use jumbo muffin liners, grease each well too.
6. Fill the 8 to 10 greased or paper-lined jumbo muffin cups half way with pumpkin batter. Place cheesecake batter filled pastry bag in the middle of each half filled muffin well, and squeeze in the filling until the batter rises and fills the lined muffin wells 2/3 to 3/4ths full. Tap the pan on the counter a few times to release air bubbles, which I forgot to do, hence some of the holes in my cheesecake filling.
7. Cover white circles of cheesecake on top with any extra pumpkin batter, or just scoop from the sides or underneath. If you don’t care about a big, muffin dome, skip this step.
8. Dump large handfuls of toffee streusel over muffin batter. Make sure to keep it contained in the muffin well -mounding it like little mountains. Any that spills onto muffin pan, wipe off or brush into one of the wells. Ignore my raw streusel photos…I wiped all that extra crumb off ;D
9. Bake at 375° for 25-30 minutes (about 15-18 minutes for standard sized muffins) or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Tags: Cheesecake, Communal Table, cream cheese, Cyber Monday, Cyber Monday Deals, Food Network Virtual Thanksgiving, Pecan Pie, Pecans, pie, Pumpkin, Pumpkin Pecan Cheesecake Pie, Pumpkin Pie, Thanksgiving
Whenever I think of Thanksgiving, I think of pie. Bulging golden apple pie, deep orange, custardy pumpkin pie, gooey sweet, toasty pecan pie, luscious, rich…well, you get the picture. Don’t get me wrong, visions of stuffing and candied sweet potatoes dance through my head too, but for some reason, since I started food blogging – PIE is the Footloose Kevin Bacon doing the handsprings on the dance floor of my cerebral cortex.
Pumpkin pie has always been a favorite of mine, a pie I crave when the weather starts to cool and the leaves start falling. The reason it became a favorite might have been because it was the bad boy pie, the elusive pie, the pie I wasn’t allowed to date or hang out with because my parents didn’t approve.
My family hated pumpkin pie.
As a child and young teen, how I craved a taste of those smooth, burnt orange, shiny surfaced pies, beckoning me with a whiff of pumpkinny goodness every time I saw one, whether it be at the supermarket, when I tried to sneak one into my Mother’s shopping cart, or the Fall bake sale at school, where I was only given enough money to buy some chocolate chip cookies.
I’ll never forget the day I got to finally sink my teeth into the creamy, spiced custard in a buttery, flaky crust, that is pumpkin pie. I was about 15, and the Fall bake sale at my HS was in full bloom, packed with kids and teachers vying for that last rice krispie treat, almost stampeding over each other to grab a bunch of the ‘good’chocolate chip cookies that one Mom was known for (I always felt sorry for the other chocolate chip cookie Mom’s, who’s plates of cookies remained untouched). I took baby steps toward a pumpkin pie, cut into slices, at the edge of the table. I couldn’t just steal a slice…I needed to do this in a somewhat civilized manner, as in errr…
“I’m doing a report on pumpkin pie, and I’ve never tasted one. I wish I could buy a slice, but I don’t have enough money”
The PTA Mom winked at me and slyly slid a slice my way, ignoring the fact that my parents could probably afford to buy me a slice of pumpkin pie.
One bite and I was in heaven. I knew we were meant to be. From that day forward, even though pumpkin pie was still met with grimaces come Thanksgiving, my parents were nice enough to buy me a pumpkin pie. Of course, I couldn’t eat it all, and had to endure the “Yuck, how can you eat that?” barbs and jokes, but it was well worth every bite.
To this day…my family still hates pumpkin pie or anything pumpkin in general. To quote my father – from a very recent conversation we had about Thanksgiving this year;
“I just hate the smell of raw pumpkins”
“Have you ever tried it cooked?”
“NO, and I don’t want to, so don’t try to push pumpkin pie on me, my stance hasn’t and never will change”
Oh, wow..all these years, and no pumpkin gene has kicked in – no moment of discovery when finding out something he ate contained pumpkin. Does that mean I’m not bringing one to Thanksgiving dinner? A big HELL no. For years, coconut custard pie was the ‘pumpkin pie’ replacement at our Thanksgiving dessert table, and I do love me a nice slice of coconut custard pie, but once adulthood set in, no one could stop me from placing a gorgeous, homemade pumpkin pie beside it. Someone always found a way to push it to the side, the dark corner of the gymnasium during the HS dance – a total dessert outcast – shunned, blackballed…a scarlet P on its shiny surface. I was the ‘friend’ who stood by it, the one who would never leave it to stand alone – in other words, I slid it back into the rotation every time I passed the dessert table, IN FRONT of the coconut custard. Ha ha.
Once I learned to bake pies, I tried many variations of pumpkin pie, from pumpkin cheese pie, to pumpkin pie with pecan streusel, to a recipe an ex BF’s Mom gave me where the cream cheese layer was beneath the pumpkin filling. I LOVED that idea, and the pie itself, so that was my go to for many Thanksgivings to come.
Present day – as in today..well, last night. I decided I needed to get at least one Thanksgiving pie favorite of mine up on this blog. At first it was going to be the old pumpkin ‘cheese layer’ pie, but then I had this hankering for pecan pie too, and couldn’t decide which direction I wanted to take. Then it hit me…why not combine all three, as in turning the pecan streusel from one pumpkin pie recipe into a more pecan pie like topping? It worked – crunchy and gooey. Three pies in one. No choosing, no juggling a slice of cheesecake, pecan pie and pumpkin pie on one plate, trying not to look silly as you take bites of each at once.
I almost added caramelized apples to the cheesecake layer to make it a Pumpkin Apple Cheesecake Pecan Pie, but decided that was overkill. What do you think?
The cheesecake layer is your standard formula for swirling into brownies, filling cupcakes or muffins , marbling into cake batters and sweet breads etc, prior to baking. It’s a formula that I’ve had memorized for years and it always works. No specific place where it comes from - it’s all over the net. 1 bar of cream cheese cheesecake creator – do you exist?
Finally, I submitted this Pumpkin Pecan Cheesecake Pie to the Food Network’s Virtual Thanksgiving – A Communal Table. The hashtag on Twitter is #pullupachair – I couldn’t resist. Below is the virtual Thanksgiving menu created by all of us. What a feast, huh? Click on the links and be prepared to drool.
The Food Network Communal Table Thanksgiving Feast
Cocktails, Appetizers, Soups and Salads:
Eat Be Mary: She’s Mulling It Over Wine
Cookistry: Bread With Ancient Grains
Celebrity Chefs and Their Gardens: The American Hotel Peconic Clam Chowder
Picky Eater Blog: Butternut Squash Soup With Thyme and Parmesan
Good Food Good Friends: Mushroom Soup
Examiner.com: Grilled Quail with a Warm Beet, Frisée, and Pistachio Salad
She Wears Many Hats: Mayonnaise Roasted Turkey
Living Mostly Meatless: Vegan-Friendly Corn Casserole
Healthy Green Kitchen: Red Kuri Squash Pie
The Naptime Chef: Crispy Rosemary Fingerling Potatoes
Gluten-Free Blondie: Apple and Cranberry Studded Stuffing
Eat Drink Man Woman Dogs Cat: Blue Cheese and Rosemary Celebration Potatoes
Burnt Lumpia: Turkey, Sweet Potato and Cranberry Empanadas
Panfusine: Pan Fried Polenta Seasoned With Cumin, Ginger & Black Pepper
Homemade Cravings: Warm Brussels Sprouts and Cranberry Slaw
Bakeaholic Mama: Maple Roasted Brussels Sprouts With Crispy Prosciutto
Show Food Chef: Beer-Braised Brussels Sprouts
T’s Tasty Bits: Sweet Empanadas with Pumpkin and Lupini Beans Filling
The Amused Bouche Blog: Braised Kale
The Little Kitchen: How to Make the Perfect Mashed Potatoes
The Macaron Queen: Macaron Tower
Poet In The Pantry: Amaretto Apple Crisp
Farm Girl Gourmet: Pumpkin Coconut Panna Cotta
That’s Forking Good: Cinnamon Chip Pumpkin Blondies
Out of the Box Food: Out of the Box Food Maple Pumpkin Pie
Cake Baker 35: Orange Spiced Pumpkin Pie
Lisa Michele: Pumpkin, Pecan, Cheesecake Pie
Food For My Family: Buttermilk Custard Pear Pie
Simple Bites: Black-Bottom Maple Pumpkin Pie
A Cooks Nook: Swedish Apple Pie
Yakima Herald: Pretzel Jell-O Salad
How Does She: Three of Our Favorite Desserts
Dollhouse Bake Shoppe: Thanksgiving Candy Bar Name Plates
Sweet Fry: Pumpkin Latte
Tasty Trials: Spiced Apple Panna Cotta With Caramelized Apples and Caramel Sauce
An Uneducated Palate: Puff Pastry Apple Tart
Frugal Front Porch: Mini Cheaty Cheesecakes
Cheesecake Pumpkin Pecan Pie
Yield: 10 to 14 servings
Flaky Pie Crust
Adapted from Tish Boyle, with my revisions
2 1/2 cups all-purpose flour, chilled
1 tablespoon granulated sugar
1 teaspoon salt
12 tablespoons unsalted butter, cut into 1/2 inch chunks and frozen
1/4 cup lard or vegetable shortening, frozen
6 to 8 tablespoons ice-cold water ( I add 1 tablespoon apple cider vinegar and remove 1 tablespoon water in all pie crust recipes – it tenderizes the crust)
8 oz cream cheese, softened
1/4 cup sugar
1 teaspoon pure vanilla extract
Pumpkin Pie Layer
1 2/3 cups unsweetened fresh or canned pumpkin puree (If using canned, strain in a fine mesh sieve for several hours to overnight, covered, in the fridge)
1 cup heavy cream (you can use evaporated milk, if you prefer)
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 eggs, lightly beaten
Pecan Pie Topping
1 cup mix of whole and coarsely chopped pecans
1/4 cup granulated sugar
1/4 cup firmly packed dark brown sugar
1/3 cup light or dark corn syrup
1 teaspoon vanilla extract
2 eggs beaten
1/2 teaspoon salt
2 tablespoons melted butter
MAKE AND PARBAKE PIE SHELL:
1. Place the flour, sugar and salt in a food processor fitted with the metal chopping blade and pulse on and off until combined. Scatter the butter pieces and the shortening, in large chunks, over the flour mixture. Pulse the machine on and off until the mixture resembles coarse meal. Add 6 tablespoons of the ice water and process until the mixture just starts to come together. If the dough seems dry, add the remaining 2 tablespoons water as necessary. Do not allow the dough to form a ball on the blade, or the resulting crust will be tough! You want a raggedy mess of crumbly dough, with lumps of butter showing.
2. Turn the dough out onto a work surface, divide it in half, and shape each half into a disk – gently pressing each raggedy mess together, (DO NOT press into each disk or try to squeeze it together so the dough is uniform – it will come together in the refrigerator). Wrap the disks separately in plastic wrap and chill for at least 2 hours. You will only need one disk for this recipe, so you can freeze the other disk for later use.
3. Lightly flour a large work surface. Allow the dough to soften at room temperature just until it is pliable (about 10 minutes). Place 1 disk on the floured surface and sprinkle some flour over it. Roll the dough from the center out in every direction, flouring the work surface as necessary to prevent sticking. You want a round of dough that’s about 1/4 to 1/8 inch and about 3 inches greater in diameter than the pie pan/plate you are using.
4. Transfer the crust to a 9 1/2 to 10-inch deep-dish pie pan (if you don’t use a deep-dish pan, there will be pumpkin filling left over, not to mention you run the risk of overflow) by rolling it loosely around the rolling pin and unrolling it carefully over the pan. Press the dough first into the bottom of the pan and then against the sides. Patch any holes or cracks with dough scraps. Trim the edges of the dough with scissors, leaving about 3/4 inch of overhang. Fold overhang over and crimp as you please. Place shell in the freezer and preheat oven to 400 degrees F.
5. When oven temperature is at 400 F, remove the pie shell from the freezer and line the pie crust with a large sheet of lightly buttered aluminum foil, buttered side down, covering the edge of the crust so that it doesn’t get too brown. Fill the lined crust with pie weights, dried beans, or raw rice. Bake the pie crust for 15 minutes. Remove the weights and foil. Prick the bottom of the crust well with a fork and bake the crust for another 7 minutes, or until the edges are just beginning to turn golden, but the crust is not fully baked. Cool the pie crust on a wire rack while you make the filling. Reduce the oven temperature to 350 degrees F.
DIRECTIONS FOR PIE:
1. Preheat oven to 350 degrees F. In a medium bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla and 1 egg. Beat mixture until smooth.
2. Pour the cream cheese mixture into the bottom of the par baked pie shell, spread evenly, then freeze for about 15 -20 minutes.
3. In the mean time, in a large bowl, combine pumpkin puree, heavy cream, the 2 lightly beaten eggs, vanilla extract, sugar, flour, brown sugar, cinnamon, nutmeg, ginger, allspice and salt. Mix thoroughly until uniform.
4. Remove the pie shell with cream cheese from the freezer and pour the pumpkin mixture on top of it. Freeze for 15 to 20 minutes.
5. Combine the eggs, sugars, melted butter, corn syrup, vanilla extraxt and salt in a bowl. Stir in pecans. Remove pie from freezer and carefully spoon the pecan layer over the pumpkin layer.
6. Place pie on the middle rack of your preheated oven. Cover edges of crust with aluminum foil or a pie crust shield if browning too quickly, but you will eventually have to cover it to prevent excess browning some time toward the end. Keep checking every 20 minutes.
5. Bake in 350 degree F oven for about 60 to 75 minutes (It really depends on your oven. In one oven I used, it took 75 minutes, in another, 60 – so keep checking for it to be sturdy, but still a tad jiggly in the middle). The the pecan pie topping should be dark and bubbling a bit.
7. IMPORTANT - Let cool at room temperature, then refrigerate for several hours before slicing and serving. Also, sometimes some of the cheesecake filling or pecan pie filling affects the color of the pumpkin filling. It may not look a beautiful, dark orange, but rather a yellowish color. No worries, still tastes awesome!
8. Drizzle with melted chocolate or chocolate ganache for extra decadence!
Thanks to Melissa Green for emailing me about some ingredients I left out in steps 3 and 5 for the pumpkin and pecan fillings. The recipe is 100% correct now – no ingredients missing in any of the steps.
Time for the winner of the Cuisinart DLC-2 Mini Prep Plus Food Processor. After I generated the number via random.org, and counted over and over, skipping over a few of my own replies, I wasn’t shocked to see where it landed. There were several entries from people who battled and survived breast cancer, people who’s loved ones battled and survived breast cancer, and sadly, some who lost loved ones to it. Well…random.org chose one of those people, or maybe something/someone else did.
Congratulations, Stephanie! I hope your Mom chops, grinds and purees her heart out Sending you an email to get your mailing info, right now.