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Farm Kitchen:  A new twist on cheescake crust  |
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bramble
True Blue Farmgirl
2044 Posts
2044 Posts |
 Posted - Oct 05 2004 : 06:22:39 AM
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It's that time again when my guys start to bug me for their favorite pumpkin cheesecake. Here's the twist: instead of a graham cracker crust(which I don't like) I crushed up ginger snaps(store or home will do;they just have to be dry ) in the food processor melt a little butter or margarine and add 2-4 TBS brandy. Mix well and press into cheesecake pan and follow the rest of your directions. DELICIOUS!
My husband says I should enter this recipe somewhere but I'm just happy to share! Enjoy! Bramble |
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Eileen
True Blue Farmgirl
1199 Posts
Eileen
USA
1199 Posts |
Posted - Oct 05 2004 : 6:54:15 PM
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Yummy!!!
Eileen
songbird |
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MeadowLark
True Blue Farmgirl
2206 Posts
USA
2206 Posts |
Posted - Oct 05 2004 : 7:03:25 PM
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Bramble this sounds so good! I love ginger snaps and what a great idea to use them for a crust for pumpkin cheesecake. I have got to make this for a weekend fall dessert! Thanks!
Time Flies |
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Aunt Jenny
True Blue Farmgirl
11381 Posts
Jenny
middle of
Utah
USA
11381 Posts |
Posted - Oct 06 2004 : 9:32:17 PM
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oh man...that sounds wonderful..gotta try it!!! I love gingersnaps.
Jenny in Utah
Bloom where you are planted! |
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cecelia
True Blue Farmgirl
497 Posts
cecelia
new york
USA
497 Posts |
Posted - Oct 09 2004 : 6:39:40 PM
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Now this is funny - I just sat down to read the forums, with a cup of tea and some gingersnap cookies!
Cecelia
ce's farm
"Curiosity is one of the forms of feminine bravery" Victor Hugo |
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Idahospud
True Blue Farmgirl
67 Posts
Nikki
Emmett
Idaho
USA
67 Posts |
Posted - Oct 19 2004 : 09:12:50 AM
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I love the gingersnap idea! DH would be wild for it!
My new fave crust for pumpkin pie or pumpkin cheesecake is a Pecan Praline crust. You put 2 cups of raw pecans through the food processor or blender until they are chopped to a medium consistency. Then you dump in 3 T of sugar, 2 t molasses (I like blackstrap), 4 T melted butter, 1/4 t salt, and 2 T of water. Pulse those together in the blender or food processor until it is a soft, sticky mass. Press it into a well-buttered pie plate or cheesecake pan (whatever you are making), and bake for about 18 minutes. Then pour in the pie or cheesecake filling and bake again according to the directions. YUM! |
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bramble
True Blue Farmgirl
2044 Posts
2044 Posts |
Posted - Oct 19 2004 : 10:01:48 AM
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Nikki-- That sounds FABULOUS! And wicked to boot! We make a pumpkin pie w/ regular crust but you pour a pecan pie mixture similar to yours and bake it and you have a layer of pumpkin and of pecan pie all in the same pie. That was my husband's discovery when he lived in Colorado and we have been making it ever since for Thanksgiving.
I'll have to try your version too! Happy canning .... how far along are you( with the baby, not the canning!)? Bramble
with a happy heart |
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Idahospud
True Blue Farmgirl
67 Posts
Nikki
Emmett
Idaho
USA
67 Posts |
Posted - Oct 19 2004 : 5:13:04 PM
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Oh, I think you might have to post the recipe for that bad boy, bramble! It sounds heavenly!
I'm 6 1/2 months along with #6--girl #5--my poor little son is getting another boss! Actually, he seems to have enough testosterone to more than hold his own! LOL |
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ivmeer
True Blue Farmgirl
409 Posts
Amanda
Pawtucket
RI
USA
409 Posts |
Posted - Jul 12 2005 : 08:34:22 AM
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| My great uncle used to make a pumpkin cheesecake with a pecan topping and a gingersnap crust. He had, at one time in his life, been a chef in Las Vegas. Sadly, the recipe died with him. It's rumored to be in one of his hand-written recipe books somewhere, but nobody's found it. |
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bramble
True Blue Farmgirl
2044 Posts
2044 Posts |
Posted - Jul 12 2005 : 10:47:59 AM
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That just sounds delicious! You have to keep trying to figure it out, that's how we finally "found" my Gram's recipe for molasses cookies.
Don't give up! Or maybe someday someone will discover his recipe books! Either way...YUM!! Nice to have you here with us at MJF, hope to hear more from you.
with a happy heart |
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LJRphoto
True Blue Farmgirl
760 Posts
Laura
Hickory Corners
MI
USA
760 Posts |
Posted - Jul 13 2005 : 08:36:14 AM
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ivmeer... we have a wonderful recipe for my grandmother's chocolate pie that we only have because my mom experimented until she got it right. It wasn't that my grandmother didn't want to share I don't think, but that she'd made it so many times and could do it without a recipe that she really just didn't know how to tell someone to make it.
I've made the gingersnap crust before and it is such a pleasant twist. It's a nice surprise for whomever you are plying with your pies! |
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Farm Kitchen: A new twist on cheescake crust |
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A new twist on cheescake crust
