Spiced Cheesecake Food

SPICED APPLE CHEESECAKE

Steps:

• Butter and line the base of a 23cm loose-bottomed cake tin. Whizz the biscuits to a rough crumb in a food processor, or put them in a sandwich bag and crush with a rolling pin. Tip the crumbs into a bowl with the melted butter, stem ginger and spices, and stir well. Press the mixture into the tin, pushing up the sides a little (putting your hand in a food bag makes this easier). Leave the base to set for 30 mins in the fridge.
• For the cheese layer, whisk all the ingredients together until smooth, then pour over the base. Chill in the fridge overnight.
• The next day, make the topping. Mix the cinnamon, ginger and mixed spice in a large bowl. Cut each apple into 12 wedges, then toss the wedges in the spice mixture. Heat the sugar and 4 tbsp water in a saucepan and bubble to a caramel. As soon as the sugar becomes a dark caramel, take off the heat and carefully toss through the apples. Pour in the brandy, and the whole lot will bubble and seize. Return the pan to the heat and simmer gently to re-dissolve the caramel and cook the apples in the syrup. Remove from the heat and set the apples aside to cool in the syrup.
• Ease the cheesecake out of the tin. Spoon the apples over the top with a slotted spoon. Serve the sticky brandy syrup on the side as a sauce.

SPICED CHEESECAKE

Steps:

• Oven to 325 degrees F.
• Wrap the bottom of the springform pan tightly in foil.
• CRUST: Finely grind the nuts and sugar in a food processor- be careful- don't overprocess.
• Just until the nuts are in very, very small pieces, not a paste!
• Turn out into a bowl, add the melted butter and mix until it comes together.
• Press the mixture into the bottom of the pan and bake for about 10-15 minutes, or until it looks"dry".
• Cool to room temperature.
• FILLING: In your mixer bowl, combine the cream cheese, mascarpone and sugar.
• Using the paddle attachment on med-low speed, beat just until smooth.
• Add the remaining ingredients and mix on low speed until well combined.
• Pour the filling over the crust.
• Place the cheesecake in the larger pan, and place that pan on the middle rack of your oven.
• Pour water into the baking pan until it comes half-way up the sides of your springform pan.
• Bake until the sides of the cheesecake are set, but the center is still a little jiggly (like fresh jello).
• This should take about 45-55 minutes.
• Do not overbake!
• Don't worry about the jiggle- the cake will firm up while chilling.
• Carefully remove the cheesecake from the larger pan, and run a very thin knife around the edge of the pan to prevent the cake from sticking to the sides.
• Let cool completely to room temperature, then refrigerate for several hours, or overnight before serving.
• NOTE: This cheesecake freezes very well for several months if you wrap it tightly in a double layer of plastic wrap.
• It is best if if made the day before you serve it.

ORANGE-SPICED CHEESECAKE

Steps:

• Cut the cheesecake into quarters and thaw according to package instructions. In a large saucepan over medium-high heat combine the marmalade, orange liqueur, orange juice concentrate, and orange slices. Simmer until thick and syrupy, about 10 minutes.
• To serve, spoon warm orange spice mixture over the top of cheesecake slices.

SPICED EGGNOG CHEESECAKE

Steps:

• Preheat oven to 350 degrees F.
• For crust combine crumbs, sugar, ginger, nutmeg, cinnamon, and butter in small bowl until well blended. Press over bottom of 9-inch springform pan.
• Bake 10 minutes, transfer pan to wire rack to cool, leave oven on.
• For filling, beat cream cheese in medium bowl until smooth.
• In small bowl mix sugar, flour, nutmeg, cinnamon, and cloves.
• Add cream cheese, beat until smooth.
• Beat in egg, then add eggnog slowly, beating continuously, finally beat in vanilla.
• Pour onto crust in assembled pan. Tap lightly to release air bubbles.
• Bake in preheated oven 1 hour.
• Remove, spread sour cream over top and bake for 5 more minutes. Let cool on rack until cake is cool to touch, refrigerate.
• For curls, line loaf pan with foil, leaving overhangs.
• Melt chocolate in top of double boiler over barely simmering, not boiling water, stirring until smooth. Stir in nutmeg, then pour into pan spreading evenly.
• Refrigerate until firm.
• Lift Chocolate bar out of pan. Then using veggie peeler scrape into loose curls and arrange on top of cake!
• ENJOY!

SPICED PUMPKIN-CHOCOLATE SWIRL CHEESECAKE

Steps:

• Heat oven to 325°F.
• Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 10 min.
• Meanwhile, beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add pumpkin; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Measure 2 cups batter into separate bowl. Add chocolate and cayenne; mix well. Add pumpkin spice to remaining batter; mix well.
• Pour half the pumpkin batter into crust; cover with half the chocolate batter. Repeat layers; swirl gently with knife.
• Bake 1 hour 20 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Microwave caramels and water in microwaveable bowl on HIGH 45 sec. or until caramels are melted; stir until blended. Drizzle over cheesecake just before serving. Top with COOL WHIP.

SPICED MAPLE-WALNUT CHEESECAKE

Steps:

• Heat oven to 325°F.
• Use pulsing action of food processor to pulse graham crackers, 3/4 cup nuts and 2 Tbsp. sugar until mixture forms fine crumbs. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, pumpkin pie spice and remaining sugar in large bowl with mixer until blended. Add sour cream and 1/2 cup maple syrup; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Bring cream and remaining maple syrup to boil in medium saucepan on medium heat, stirring constantly. Simmer on medium-low heat 10 to 12 min. or until reduced to about 2/3 cup, stirring frequently. Cool completely.
• Drizzle maple-flavored sauce over cheesecake just before serving; sprinkle with remaining nuts.

SPICED PUMPKIN CHEESECAKE

Steps:

• For crust:
• Position rack in center of oven and preheat to 350°F. Wrap double layer of heavy-duty foil around outside of 10-inch-diameter springform pan. Combine graham crackers, sugar, and cinnamon in processor. Blend until graham crackers are very finely ground. Drizzle butter over. Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom (not sides) of springform pan. Bake until crust is slightly golden, about 10 minutes. Transfer to rack and cool while preparing filling. Maintain oven temperature.
• For filling:
• Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in eggs 1 at a time. Add pumpkin and remaining 7 ingredients. Beat just until blended. Pour filling into prepared crust. Place springform pan in large roasting pan. Add enough water to come halfway up sides of springform pan.
• Bake cheesecake until slightly puffed and softly set and top is golden, about 1 1/2 hours. Transfer springform pan to rack and cool. Cover and refrigerate cake overnight.
• Using knife, cut around sides of pan to loosen cake. Release pan sides. Cut cheesecake into wedges and serve.

CHHENA PODA (SPICED CHEESECAKE)

Steps:

• Preheat the oven to 350°F. Butter a 9-inch nonstick metal cake pan with some ghee.
• In a large bowl, stir together the paneer, confectioners' sugar, and cardamom until incorporated but still slightly chunky. Add the semolina, ghee, and milk and whisk until smooth. Stir in the cashews and raisins and set aside.
• Sprinkle the granulated sugar over the bottom of the prepared cake pan. Set the pan on the stove over medium heat and once the sugar just begins to bubble and turn pale golden brown (the sugar will continue to caramelize in the oven, so don't let it get any darker right now), after 8 to 10 minutes, remove the pan from the heat using tongs. (This step is a bit tricky and you might be tempted to move the sugar around with a spoon while it is bubbling, but don't touch it-just let it caramelize on its own.) You will know it's ready for the cake batter when it's bubbling but is still slightly grainy and just turning a pale golden color. Pour the batter into the pan, using a rubber spatula to scrape the bowl clean. It should settle into an even layer on its own, but if it doesn't, use the spatula to create a smooth surface.
• Wearing oven mitts, carefully transfer the pan to the oven and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer to a wire rack and cool in the pan to room temperature. Run a paring knife around the cake's edges and then place a serving platter larger than the diameter of the cake over the cake and gently flip the cake over-it should slide out, with caramel coming out with it like you would see in a flan (though some caramel will be left in the pan-this is fine).
• Slice and serve with freshly whipped cream or sliced almonds, if desired. The cake will keep in a covered container in the refrigerator for up to 3 days.
• Note: To clean the pan, add some boiling water to the pan and let it sit for at least 30 minutes to loosen up the browned sugar sticking to the surface of the pan before cleaning it.

SPICED APPLE CIDER CHEESECAKE

Steps:

• Heat oven to 325°F.
• Combine cookie crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, vanilla, 2 tsp. apple pie spice and 1 cup of the remaining sugar in large bowl with mixer until blended. Add 3/4 cup apple juice concentrate; mix well. Add eggs, 1 at a time, mixing on low speed after each until just blended. Pour over crust.
• Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Meanwhile, bring remaining sugar and apple juice concentrate to boil in saucepan; simmer on medium-low heat 10 to 12 min. or until thickened, stirring frequently. Add whipping cream and remaining apple pie spice; cook and stir 2 to 3 min. or until thickened. Cool completely, then refrigerate until ready to use.
• Pour chilled sauce over cheesecake just before serving; top with apple chips.

PUMPKIN SPICE CHEESECAKE

Steps:

• Heat oven to 325°F.
• Use pulsing action of food processor to process gingersnaps and nuts until finely crushed. Press onto bottom of 9-inch springform pan.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 1 hour 20 min. to 1 hour 30 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate cheesecake 4 hours.