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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Cheesecake ingredients: 1 1/2 pounds (3 8-ounce packages) cream cheese 1 cup light brown sugar 1/4 cup sour cream 5 eggs 1 15-ounce can pumpkin 1 tablespoon cornstarch 1/2 tablespoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon cloves 1 tablespoon dark rum Topping ingredients: 1/2 cup pecans 1/3 cup brown sugar 1 1/2 ounces butter Whipped cream if desired to top Instructions: Preheat oven to 350 degrees. Butter or grease with shortening a 10" springform pan. Line it with greased baking parchment paper. Mix the cheesecake ingredients in the order given and beat until smooth. Pour into the prepared pan. Bake in a hot water bath for about 1 hour, or until almost set. Combine the topping ingredients and process in a food processor until blended. Spread on top of cheesecake and bake an additional 20 minutes until the topping is bubbly brown. Turn the oven off and leave the cake in it for about an hour. Cool on a table until it is room temperature, then chill thoroughly in the refrigerator. Remove from pan when ready to serve, slice and top with whipped cream. The ingredients may be doubled to make two cakes. |
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