sweet course > time to indulge
Pumpkin Cheesecake
with Ginger Cream
Prep: 35 minutes plus cooling and chilling
Bake: 1 hour • Serves: 12
Graham Cracker Crust
4 tablespoons Schnucks unsalted butter
1¼ cups graham cracker crumbs, or
9 whole graham crackers processed
until crumbs form
2 tablespoons Schnucks granulated sugar
¾ teaspoon ground ginger
Schnucks nonstick cooking spray
Pumpkin Filling
1 cup packed Schnucks light brown sugar
3 tablespoons cornstarch
2 teaspoons pumpkin pie spice
¼ teaspoon salt
3 packages (8 ounces each) Schnucks
cream cheese, softened
6 Schnucks large eggs
1 can (15 ounces) solid pack pure pumpkin
1 container (8 ounces) Schnucks sour cream
1½ teaspoons Spice Islands® pure
vanilla extract
Ginger Cream
2 teaspoons grated peeled fresh ginger
¾ cup 40% whipping cream
2 tablespoons Schnucks light brown sugar
2 tablespoons finely chopped crystallized
ginger, divided
1. Fill 17 x 11-inch roasting pan with 1-inch hot tap
water. Place pan on middle rack in oven. Preheat
oven to 325°F.
2. Wrap 9-inch springform pan twice in heavy-duty
aluminum foil so that at two ends foil is extended
over side of pan. Crush foil at both ends so that
they are compact and can serve as handles to lift
cheesecake out of water bath at the end of baking.
3. Prepare Graham Cracker Crust: In microwavesafe medium bowl, heat butter in microwave
oven on high 30 to 40 seconds or until melted. In
small bowl, mix graham cracker crumbs, sugar and
ground ginger until well blended. Add butter and
stir until crumbs are moistened. Spray pan with
nonstick cooking spray. Press crust mixture firmly
onto bottom of springform pan. Bake on oven rack
12 minutes; cool completely on wire rack.
4. Prepare Pumpkin Filling: In small bowl, combine
brown sugar, cornstarch, pumpkin pie spice and
salt. In large bowl, with mixer at medium speed,
beat cream cheese 2 minutes or until smooth,
occasionally scraping bowl with rubber spatula.
Gradually add brown sugar mixture and beat
2 minutes or until smooth; occasionally scraping
bowl. Add eggs, 1 at a time, beating well after
each addition and occasionally scraping bowl.
Add pumpkin, sour cream and vanilla and beat 1
minute or until well combined.
5. Pour batter over graham cracker crust. Carefully
place springform pan in water in roasting pan in
oven. Bake 1 hour to 1 hour 10 minutes or until
edges of cheesecake are set and center jiggles
slightly. Run a small, sharp knife around edge
of pan to loosen cheesecake. Remove foil from
pan; cool cheesecake in pan on wire rack 1 hour.
Cover cheesecake with plastic wrap and refrigerate
at least 3 hours or up to overnight.
6. Prepare Ginger Cream: Press grated ginger
through small fine-mesh strainer set over small
bowl to collect juice; discard pulp. In medium
bowl, combine whipping cream and brown
sugar. With mixer at medium-high speed, beat
2 minutes or until stiff peaks form. With mixer at
low speed, beat ginger juice into whipped cream.
If not serving right away, cover and refrigerate
up to 4 hours.
7. Remove side of springform pan. Cut
cheesecake into slices. Serve each slice with
a dollop of Ginger Cream sprinkled with
½ teaspoon crystallized ginger.
Each serving: about 517 calories, 34 g total fat
(21 g saturated), 211 mg cholesterol, 391 mg sodium,
40 g carbohydrate, 2 g fiber, 9 g protein
Mocha-Almond Truffles
Prep: 35 minutes plus chilling
Cook: 10 minutes • Makes: about 36 truffles
1
½
6
2
bag (12 ounces) Ghirardelli® semi-sweet
chocolate chips
cup Schnucks whipping cream
tablespoons Schnucks unsalted butter,
cut into ½-inch pieces
tablespoons Schnucks classic roast
instant coffee
½
¾
1
cup Schnucks powdered sugar
teaspoon almond extract
cup sliced almonds
1. In medium microwave-safe bowl, add chocolate
chips, cream, butter and instant coffee. Heat in
microwave oven on high 1½ to 2 minutes, stirring
every 20 seconds until mixture is smooth. Add
powdered sugar and almond extract and stir until
mixture is smooth. Pour mixture into pie plate;
cover with plastic wrap and refrigerate 3 hours.
2. Meanwhile, in 12-inch skillet, cook almonds over
medium-low heat 8 to 10 minutes or until golden
brown, stirring frequently. Transfer almonds
to dinner plate or second pie plate to cool
completely. In food processor with knife blade
attached, pulse almonds until very finely chopped.
Transfer chopped almonds to same dinner plate.
3. Line rimmed baking pan with parchment
or waxed paper. With the larger end of melon
baller with about 1 teaspoon capacity (or use
1 teaspoon measuring spoon), scoop chocolate
mixture and place in single layer on prepared
baking pan; refrigerate at least 1 hour or up to
overnight. With hands, roll chocolate into balls,
then roll in almonds to evenly coat; place in single
layer on same baking pan. Cover with plastic wrap
and refrigerate at least 1 hour before serving.
Each truffle: about 104 calories, 8 g total fat (4 g saturated),
10 mg cholesterol, 3 mg sodium, 8 g carbohydrate,
1 g fiber, 1 g protein
> Cook’s Wisdom
Truffles can be refrigerated in an airtight container
up to 1 week.
Schnucks Cooks > Holiday 2010
31