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Old 10-04-2014, 09:42 PM   #11
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Quote:
Originally Posted by Zhizara View Post
I wonder if I could order a cheesecake at the grocery bakery, with gingerbread crust. You all have me drooling all over my keyboard. Slurp!

I love gingerbread and cheesecake!!!!!
My crust is made with ginger snap cookies. But the worst thing they can say is no. So ask.
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Old 10-04-2014, 10:05 PM   #12
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A 9 inch pan is too much for me to have tempting us around here. Any ideas how it would turn out if I used a 4 1/2 inch springform instead? Mr. Math Guy (aka Himself) said even though the smaller one is 1/4 the volume of the larger pan, the surface-to-volume ratio might make it fail. Help from the real bakers, please? Remember, I like cooking better than baking since there is a wider margin for error.
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Old 10-04-2014, 10:10 PM   #13
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CG, there is no leavening, etc. in this recipe, it's safe to divide everything by 2 or 4 to fit your pan.
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Old 10-04-2014, 10:15 PM   #14
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Thanks PF! You just saved us a lot of yummy calories. Now, can I use Neufchatel cheese? I usually use that instead of full-fat Philly.
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Old 10-04-2014, 10:19 PM   #15
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Of course! You can even use walnuts for the crust if you want to...
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Old 10-04-2014, 11:06 PM   #16
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Decisions, decisions...
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Old 10-11-2014, 04:44 PM   #17
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Originally Posted by bakechef View Post
YES! This might be my new pumpkin cheesecake recipe!
bc, a question for you. I know you bake for a supermarket kitchen. Do you ever get to create your own recipes? And do they make a pumpkin cheesecake at this time of year? Everyone I know that loves cheesecake, loves pumpkin cheesecake. So it seems to me that it would be a big seller for your store. A perfect addition to their holiday offerings.
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Old 11-19-2014, 05:48 PM   #18
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Originally Posted by PrincessFiona60 View Post
I adjusted this recipe when Shrek and I were doing the Atkins Diet, hence the pecan crust. It did have Splenda in it in place of the sugar, but I have since returned to sugar. Can't believe I haven't posted this before, but i sure can't find it.

Pumpkin Cheesecake
Crust:
1 c fine chopped pecans
3 tbsp. sugar
3 tbsp. butter, melted

Crust: Mix chopped pecans, 3 tablespoons sugar and melted butter; press firmly into 9-inch spring-form pan.

Bake at 325°F for 10 minutes. Allow to cool.

Filling:
5 (8 oz.) pkg. cream cheese, softened
1 c. sugar
3 tbsp. flour
2 tsp pumpkin pie spice
1 c. Pumpkin Puree
4 eggs

Whipped Cream

Beat cream cheese, 1 cup sugar, flour and pie spice until well blended. Add pumpkin. Mix well. Add eggs, 1 at a time, mixing well after each one. Pour over crust.

Bake at 325°F for 1 hour and 5 minutes or until center is set. Loosen rim of pan, but let cool before removing. Refrigerate at least 4 hours or overnight.

Top with Whipped Cream just before serving.
I think that I've found my new pumpkin cheesecake! Made this last night for my work luncheon today and it was fantastic! I usually don't make a recipe for the first time, and serve it a function, but something told me that this would be a winner.

Loved that it was nice and thick, loved that it was just pumpkiny enough and for me it was spiced perfectly.

I used a spiced graham cracker crust.
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Old 11-19-2014, 05:56 PM   #19
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Quote:
Originally Posted by Addie View Post
bc, a question for you. I know you bake for a supermarket kitchen. Do you ever get to create your own recipes? And do they make a pumpkin cheesecake at this time of year? Everyone I know that loves cheesecake, loves pumpkin cheesecake. So it seems to me that it would be a big seller for your store. A perfect addition to their holiday offerings.
Sorry I missed that question!

In the grocery business, many things come in already done, a very small percentage is produced in store anymore. It's pretty rare to find a grocery store that does anything from scratch, and if they do, there would be recipes that are strictly followed, since there has to be all of the ingredients listed on the labels, any additions or substitutions would make the label incorrect causing all kinds of problems.
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Old 11-19-2014, 08:38 PM   #20
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Oh, thank you so much for bringing this back up Bakechef, and for another TNT testimonial. I saved princess's recipe back when it was posted, it sounds wonderful. I'm for sure going to make this for the holidays.
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cheesecake, cream cheese, pecans, pumpkin, recipe

Pumpkin Cheesecake I adjusted this recipe when Shrek and I were doing the Atkins Diet, hence the pecan crust. It did have Splenda in it in place of the sugar, but I have since returned to sugar. Can't believe I haven't posted this before, but i sure can't find it. Pumpkin Cheesecake Crust: 1 c fine chopped pecans 3 tbsp. sugar 3 tbsp. butter, melted Crust: Mix chopped pecans, 3 tablespoons sugar and melted butter; press firmly into 9-inch spring-form pan. Bake at 325°F for 10 minutes. Allow to cool. Filling: 5 (8 oz.) pkg. cream cheese, softened 1 c. sugar 3 tbsp. flour 2 tsp pumpkin pie spice 1 c. Pumpkin Puree 4 eggs Whipped Cream Beat cream cheese, 1 cup sugar, flour and pie spice until well blended. Add pumpkin. Mix well. Add eggs, 1 at a time, mixing well after each one. Pour over crust. Bake at 325°F for 1 hour and 5 minutes or until center is set. Loosen rim of pan, but let cool before removing. Refrigerate at least 4 hours or overnight. Top with Whipped Cream just before serving. 3 stars 1 reviews
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