Saffron And Cointreau Cheesecake On Gingerbread Food
GINGERBREAD CHEESECAKE
I received this recipe in an email from Food Now. I love cheese cake and this sounds like it would be just rich enough to satisfy any sweet tooth. *Cooking time does not include chilling time overnight*
Provided by AZPARZYCH
Categories Cheesecake
Time 1h15m
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 300°F.
- Combine all crust ingredients in medium bowl.
- Press into bottom and halfway up sides of 9-inch springform pan.
- Wrap outside of pan with piece of heavy-duty foil.
- Refrigerate at least 30 minutes.
- Process cream cheese, brown sugar and 1/2 cup sugar in food processor 30 seconds or until smooth and creamy.
- Add eggs one at time, processing after each addition.
- Add all remaining filling ingredients; pulse to combine.
- Pour into crust
- Place pan in large baking or broiler pan.
- Add enough hot water to baking pan to come halfway up sides of springform pan.
- Bake 1 hour 15 minutes to 1 hour 25 minutes or until edges are puffed and top is dry to the touch.
- Center should move slightly when pan is tapped but should not ripple as if liquid.
- Remove cake from water bath; remove foil.
- Cool on wire rack 1 hour.
- Refrigerate, uncovered, overnight.
- Beat whipping cream and powdered sugar in large bowl at medium-high speed until soft peaks form.
- Beat in rum until firm but not stiff peaks form.
- Spread over top of cake.
Nutrition Facts : Calories 536.6, Fat 34.7, SaturatedFat 19.1, Cholesterol 144.5, Sodium 376.8, Carbohydrate 51.4, Fiber 0.8, Sugar 31.8, Protein 7.1
GINGERBREAD CHEESECAKE
This is my twist on Christmas gingerbread...cheesecake-style! I like to garnish it with small gingerbread men all the way around the sides and a dollop of whipping cream on each slice. -Cindy Romberg, Mississauga, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cookie crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-12 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the molasses, vanilla, cinnamon, ginger, nutmeg and cloves. Add eggs; beat on low speed just until combined. Pour into crust., Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° until center is just set and top appears dull, 45-55 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly, stirring occasionally. Pour over cheesecake. Refrigerate overnight., Remove sides of pan. If desired, sprinkle with pecans and drizzle with additional melted chocolate.
Nutrition Facts : Calories 451 calories, Fat 33g fat (20g saturated fat), Cholesterol 139mg cholesterol, Sodium 295mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 1g fiber), Protein 7g protein.
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