Spring Bouquets and Blueberry Snack Bars

.  So, I'm a little disappointed in myself.

This post was originally supposed to be a giveaway for my dear readers (i.e., $10 off a stunning floral bouquet) but because of this or that, it took me way too long to get this post completed.

Therefore, I'm just going to have to promote the bejeezus out of FTD bouquets.  And Lucky Leaf Pie Fillings [the sponsor of this post].

And I can vouch that the FTD bouquets are lush, gorgeous, and the perfect centerpiece to give your home the most lovely Spring touch because FTD sent me a complimentary arrangement of my choice, of which I just could not pass up the Lavender Fields Mixed Bouquet... can you blame me?

The flowers [and vase] came with a packet of flower 'food', so the beautiful arrangement lasted a good week or so on our kitchen counter.  It was always so refreshing turning the corner from coming in to our apartment and seeing bright, luscious flowers that you don't get too often living in the city.

But in addition to the free bouquet,  Lucky Leaf also sent along four pie fillings and three very Spring recipe cards.

So let me speak of one of the most delicious bars I have ever made.  I kid you not.  These things were gone in a flash at work and I didn't stop hearing about them until long after.  They were goOooooOOOooood.

Blueberry Snack Bars.

Sweet, moist, dense cake-like bars topped with a creamy cheesecake middle, rich blueberry pie filling, and finished with crunchy walnuts.  Pa-LEASE.  Makes my mouth water.

And you know what slays me?  

The fact that they weren't completely homemade. 

I can hear the gasps from the true bakers of the world but you know what?  Sometimes you do what you gotta do.  And that's that.  This time around the quick and dirty method was just what I needed though, because I made these late at night after a work event.  But I guarantee you no one would have guessed how easy peasy these were!

Hopefully by this time I've convinced you to at least take a gander at the lovely products FTD has to offer, I do believe a very special Mother's Day happens to be tomorrow...

Or at the very least, I hope you're already gathering together the ingredients for these bars.  Oh you are?  Happy baking!  .

P.S. you've probably noticed I don't have any of my own pictures on this post, huh?  Well I had a bit of a snafoo with my camera and they were deleted from my memory card.  So...this post...just needs to be done.  Sowwy guys.

A Lucky Leaf GIVEAWAY and {No Bake} Blueberry Lemon Cheesecake Trifles

.  You've probably noticed that I've done a number of Lucky Leaf Giveaways and baked the same number of their delicious recipes [e.g., Cherry Cheesecake Pie, Mini Fruit Pies, and Cherry Coconut Squares].  And seemingly, each giveaway has been better the prior!  Lucky me and you, eh? 

But folks.  This is easily my favorite Lucky Leaf recipe to date.  It's absolutely scrumptious, the simplest to put together, and undoubtedly bears the cutest presentation.  See, getting better every time!

So let's get into this summa' time treat because we both know you just want to get to that giveaway, huh?

For this round, Lucky Leaf focused on crowd-pleasing summer time goodies that also gives us bakers some relief from the hot kitchen.  I mean really, who wants to sweat over a scorching stove and/or oven when it's 95+ and humid out?  My hand is firmly down.

Tilly reaaaaaaaally wanted a trifle!

So in addition to three [no bake] summer recipes, Lucky Leaf also sent me a package of four [too cute] mason jars, two mason jar carriers, and three different flavors of Lucky Leaf pie fillings.  And because I couldn't get enough of those dang mason jars, I had to make the [No Bake] Blueberry Lemon Cheesecake Trifles.  And I'm telling everyone right now who plans on visiting us any time soon, I will be shoveling these into your face because they are that good.  For the life of me, I still can not figure out why I had never tried these types of adorable desserts before?  Shame on me.  But now [thanks to Lucky Leaf], I have a nice collection of mason jars.  So let the layering begin!

This decadent [yet fluffy and light] dessert includes layers and layers of summery yummyness.  Let's start with a cinnamony almond streusel nestled under a layer of fresh blueberries, topped with a [finger-dipping, addicting] smooth lemon cheesecake filling, and finished with buttery pound cake pieces.  Oh yeah, x2.  Yep, if you're using a mason jar you'll have enough room for double the layers.  And you'll still be coming back for more!

So I know mason jars aren't typically a staple in anyone's house, so it must be your lucky day!  As part of this go-around's giveaway, Lucky Leaf will send a winner a a package containing a Lucky Leaf pie filling, a mason jar, and a recipe card, so you can get going on your [no bake] summer time treats!

All YOU have to do is leave a comment on this post telling me about your favorite summer time recipe, savory or sweet!  The giveaway will be only be open until July 12th, so leave your comment today!  Then, I'll randomly select a winner and announce the lucky reader soon after!  Easy peasy, if I do say so.  So get commentin'!  .

Adapted from Lucky Leaf

Ingredients:

Graham Cracker Streusel:

9 cinnamon graham crackers, crushed

1/2 c. packed light brown sugar

1/2 c. slivered almonds

1 pinch of salt

1/2 c. unsalted butter, melted

 

No-Bake Lemon Cheesecake Filling:

24 oz. cream cheese, softened

3/4 c. sugar

1-1/2 c. frozen whipped topping, thawed

1-1/2 c. Lucky Leaf Premium Lemon Pie Filling

 

1 (10.75 oz.) frozen pound cake, thawed and cut into 1/2-inch cubes

18 oz. fresh blueberries

6 mason jars (optional)

 

Directions:

1. For streusel, toss crushed graham crackers, light brown sugar, almonds, salt, and melted butter in a small bowl until butter is evenly distributed.
2. For cheesecake filling, beat together cream cheese and sugar in a medium bowl until light and fluffy.  Gently fold in whipped topping and pie filling until evenly combined.
3. To layer, sprinkle streusel in bottom of jar until bottom is covered (about 3/4-inch thick).  Follow with blueberries, cheesecake mixture, and pound cake cubes.  Repeat steps until mason jar is filled. 

 

Yield: 6 servings

Musselman's Giveaway Winner, a Lucky Leaf Pie Filling Giveaway, and Cherry Cheesecake Pie

.  One giveaway ends and another begins. 

But who's complainin'?!

Can you believe this?  LSM has NEVER had one giveaway.  Not even one in it's almost two years of existance.  Yet in the past month, we've had three!  Weird how things work, huh?

So first things first.  The Musselman's Apple Butter Package giveaway winner!

Drum rolllllll, please...

Cyndi Hamm!

Congratulations, Ms. Hamm, you are officially LSM's second giveaway winner!  You should be receiving [or already received] an e-mail from myself to get some of the info I'll need to get you your Apple Butter package, which I can't wait for you to get because I had such an amazing time with it!



And now on to some more exciting news!

I have for you both another giveaway and a stupidly [outrageously delicious] festive holiday pie that you will not want to pass up.  I kid you not.

So let's get into the details for this giveaway.  Like the Musselman's giveaway, I was contacted to see if I would like to test out some Lucky Leaf Premium Pie Fillings and offer up a package to one of my readers.  And like Musselman's, I said heck yes! 

My BFF.  She makes me proud.

If you've read any LSM pie posts, you know that I adore pies pretty much more than anything.  Seriously.  Flaky, buttery crusts and sweet fillings will never be passed over by me.  No, sirree.  So there was no way I was skipping this opportunity.

After my acceptance, I received a substantial package in the mail a few days later filled with ALL sorts of goodies, including peach, blueberry, and cherry pie filling, a [SUPER ADORABLE] handmade warming towel, and three recipes demonstrating the various ways you can use the filling!  Hmm...AWESOME.

So what to do with all of these options?!  Well, make a pie, of course!  And that I did.  But not just any ol' pie.  Nah, I had to go for something a bit more creative.  A bit more sinful.  And, of course, holiday-ish.

And here's what I [a.k.a Woman's Day] came up with: Cherry Cheesecake Pie.

Yes, it's as good as it sounds.  And probably more decadent.

So what we have is exactly what you think.  The easiest, butteriest [word?], flakey crust you'll ever meet encasing an outrageously smooth, almond cheesecake, topped with the thick and creamy Lucky Leaf Cherry Pie Filling [seriously, it's impressive], and finished with a stunning pie crust lattice.

And even with all of those layers, this pie is actually quite simple.  And to make your life even easier, you can always use a store brought crust.  Though [like I'll say time and time again], it will never get any easier than this pie crust right here.

So what do you have to do to get the chance to make this very pie free of charge?  Leave a comment below, silly! Just tell me what creative recipes you'd try using the Lucky Leaf Pie Filling.  And to get some additional entries, follow Lucky Leaf on Facebook, Twitter, or Pinterest and leave an extra comment below for each one telling me you did so.  Sweet and simple.  You have until November 24, 2012, so get commenting!

And just to recap, the winner will win the following:

1 (21 oz.) can Lucky Leaf Cherry Pie Filling

1 Seasonal Towel

1 Recipe Card

And lastly, I leave with you the recipe for this mouthwatering pie I made with the Lucky Leaf Filling.  Fo reals, it's pretty dyaaaaamn good.  That is all  .

 Adapted from Woman's Day

Ingredients:

1 recipe Easy Peasy Crust

1/2 c. sugar

1 tbsp. cornstarch

2 (8 oz. each) packages cream cheese, softened

1 large egg

1/2 tsp. almond extract

1 (21 oz.) can Lucky Leaf Premium Pie Filling

1 egg white

1/3 c. sliced almonds

Directions:

1. Prepare crust.  Roll one half of dough to fit a 9-inch pie pan and place into pan.  Crimp as desired.  With second half of dough, roll to fit a 9-inch pie pan.  Cut strips of dough for lattice.  Place pan and strips into refrigerator while preparing filling.
2. Mix sugar and cornstarch in a medium bowl.  Add cream cheese and beat on medium speed until smooth.  On low speed, beat in egg and almond extract just until blended.
3. Spread batter evenly into crust; spoon pie filling evenly over top. 
4. Beat egg white with fork until foamy.  Brush pastry strips with egg white and arrange strips across pie as desired.  Trim and press ends to bottom crust.  Brush rim with egg white; press on almonds.
5. Bake 55 to 65 minutes or until crust is golden brown and cherries bubble (you may need to place foil or a pie crust shield on crust to keep from burning for the 15 minutes or so).  Remove to wire rack to cool for several hours or over night.

Yield: 8 servings

Tried & True Tuesday: Blueberry Cheesecake Bars

.  Hey guys!

I know, we're still doing Tried & True Tuesdays?  And my response?  Heck yes we are, I think I just forgot about them briefly.  But they're back in action.

15,000+ runners and one hot, fun day!

However, before I get into our recipe for the day, I have a little update from this past weekend.  And what a colorful update it is.

Has anyone heard of The Color Run?  Well if you haven't, click that link I've provided just for you.  Basically The Color Run involves a little running [no shock there] and way too much fun!  During the 5k jog, all of the white-wearing participants run through designated 'coloring' zones where volunteers throw colored powder all over the racers.  Hence, The Color Run.  I no doubt had the most absolute best time at this race and it's easily the most unique one I've ever done.  I know The Color Run is happening all through out the country, so regardless if you're a runner or not, SIGN UP!  It's not about how fast you go [a lot of people just walked it], but about how colorful you can get.  So.  Very.  Worth.  It.

Before and After!

Robbie's sister, Kelli, and brother-in-law, Brett, [from The Lauritsen Life], traveled to Omaha for a wedding and to also take part in The Color Run.  Hollyann and I planned on doing the race together but also made the trek to the racing grounds with Kelli and Brett, who met up with a group of their friends.  Seriously, even though it was scorching hot, I know we all had an amazing time.  Sign me up for next year!

Unfortunately I have no story to tie The Color Run to these Blueberry Cheesecake Bars I have for you today.  All I can say is that these are one of my most favorite, easiest bars I've made.  Yes, they call for a boxed cookie mix [gasp!] but it definitely comes in handy when you're in a bind.  Especially during a busy week.  And what's even more great is that you can swap in any type of fruit you have on in hand into these bars.  You can thank me [and Betty Crocker] after you take your first bite of these chewy cookie, fruity filling, and indulgent cheesecake topping bars.

Enjoy ☺  .

Adapted from Betty Crocker

Ingredients:

Cookie Base:

1 pouch (1 lb. 15oz.) Betty Crocker Oatmeal Chocolate Chip Cookie Mix

1/2 c. butter, softened

1 egg

Cheesecake Topping:

3 (8 oz. each) packages cream cheese, softened

3/4 c. sugar

1/2 c. heavy whipping cream

3 eggs

Fruit Filling:

1 jar (12 oz.) blueberry preserves

1-1/2 c. fresh or frozen blueberries

Directions:

1. Heat oven to 350°F.  Spray bottom and sides of 13x9-inch pan with cooking spray.  In a large bowl, beat cookie mix, butter, and egg with electric mixer on low speed until soft dough forms.  Press dough into bottom of pan.
2. Bake 15 minutes and let cool for 10 minutes.  Meanwhile, in another large bowl, beat cream cheese and sugar with mixer on medium speed until fluffy.  Add heavy whipping cream and eggs; beat on low speed until well blended.
3. Spread blueberry preserves over cooled crust.  Sprinkle with blueberries.  Pour cream cheese mixture evenly over blueberries, spreading gently to cover.
4. Bake 40 to 45 minutes or until center is set.  Let bars cool for 30 minutes.  Refrigerate at least 2 hours.

Serving: 2 dozen bars

Improv Cooking Challenge: Strawberry Banana Cheesecake Bars

.  These are legit.

Too legit to quit.

Ha, just kidding.  About the second part.  Not about how scrumptious these [thick] fruity bars turned out.  And boy [or girl], are they thick, uber creamy, and strawberry banana fruity.  Very reminiscent of a banana split...particularly one from Dairy Queen.  Not that I would know though ☺

But I must give credit where credit is due.  First, a shout out goes to Kristen from Frugal Antics of a Harried Homemaker for choosing the wonderful combination of strawberries and cream for May's ICC ingredients.  Second, I must thank Bakers Royale for coming up with a recipe that I could in no way resist [no matter how hard I tried...or didn't].

So as you can tell, I had a lot of fun with the ICC ingredients this month.  I mean, who wouldn't?  And the major plus about this go around was that I got to include bananas!  WITH STRAWBERRIES!  If you know me at all, you would know that strawberry banana used to [or still is] one of my favorite combinations.  I vividly remember buying Strawberry Banana smoothies from Orange Julius every time I stepped inside the Mall of America.  Now that I think about, maybe I only went 'shopping' so I could get my usual smoothie.  Yes, I would do that.

And like I said, these bars are a strawberry banana fiesta.  The cheesecake itself is packed with a strawberry banana pureed mixture as well as hunks of fresh bananas and strawberries!  GAH!  Oh, and the cheesecake is sandwiched between a thick traditional graham cracker crust and a layer of sugary-buttery streusel.  Hello, heaven.

So if you're feeling that Spring mood, and I'm betting those local farmer markets will be rolling out the strawberries soon, then I highly recommend you try these bars out.  Actually, I demand it .

My Notes:

• According to Bakers Royale, the addition of the pureed banana is the key to making these bars extra creamy.  And I'll admit, these bars are creamy deliciousness.  
• Also like Bakers Royale, I added chunks of strawberries AND bananas throughout the cheesecake before baking.  However, feel free to skip this step.  But I wouldn't recommend that.
• These are best cold, so keep them refrigerated until you're ready to eat.  Which may be all of the time...

Adapted from Bakers Royale

Ingredients:

Crust:

1-1/2 c. graham cracker crumbs

1/2 c. sugar

1/2 c. butter, melted

Cheesecake Filling:

6 oz. strawberries (about 1 c. whole strawberries)

4 oz. banana (about 1 banana)
12 oz. cream cheese, softened
1/3 c. sugar
1 egg
1-1/2 tsp. vanilla extract
2 tbsp. all purpose flour
Additional strawberries and 1/2 banana, chopped (optional)

Streusel:
3/4 c. all purpose flour
1/2 c. brown sugar
1/4 tsp. ground cinnamon

1/4 tsp. salt

4 tbsp. butter

Directions:

1. Heat oven to 350F.  Line 8x8-inch pan with parchment paper, leaving a 2-inch overhang.  For the crust, place graham cracker crumbs and sugar in a bowl and toss to combine.  Add in melted butter and mix to combine.  Press mixture onto bottom of prepared pan.  Bake 7 to 10 minutes or until edges are golden brown.  Remove from oven and set aside to cool while making cheesecake.
2. For cheesecake, place strawberries and banana in a blender or food processor and pulse until pureed; set aside.  
3. Place cream cheese in the bowl of standing mixer and beat until smooth.  Add sugar, egg and vanilla extract and beat until fully combined and smooth.  Add in pureed strawberry mixture and mix to combine.  Add flour and mix to combine.
4. Pour mixture over crust.  If desired, place chopped strawberries and banana throughout the cheesecake and gently press in.  Bake 30 to 35 minutes.
5. Meanwhile, for streusel, place flour, brown sugar, ground cinnamon, and salt in a small bowl and using a pastry blender or a fork, cut butter into dry ingredients until mixture resembles crumbled wet sand.  Set aside.
6. Once cheesecake is done baking, remove from oven and sprinkle over streusel.  Bake an additional 12 to 15 minutes or until golden brown.  Let bars cool completely before cutting.

Yield: 16 bars

Tried & True Tuesday: Cheesecake Truffle Bombs

.  Don't judge a book by it's cover.  An important lesson in life, no?  Well the same goes for this post.  Don't judge the cheesecakey deliciousness of this recipe by the oh-so-crap picture below.  Remember, my Tried & True Tuesday posts are of [quality] recipes I've made long before I ever knew the blogging world existed.  Hence, my photography is terrible [not that it's good in the first place!].

These Cheesecake Truffle Bombs are actually quite simple but fabulous nonetheless.  What we have is creamy cheesecake encased in the rich chocolate of your choice.  That's it?  That's it.  Sometimes the simple things in life are all we need.

I made these for a graduation party some years ago and I figured this Tried & True Tuesday post should highlight a treat perfect for the big night.  The big New Years Eve night, that is.  These goodies have it all: wonderful flavor, easy assembly, bite size [gotta make sure we fit in those dresses ladies ;) ], and wow-factor presentation fit for either a party or casual gathering.

So now that we have New Years covered, how was everyone's Christmas?!  Mine?  Well.  Lovely.  In every way.  As I mentioned before, my Christmas weekend began with the arrival of my parents in Omaha Friday afternoon, followed by a gathering of former softball friends and families.  Christmas Eve was very laid back, filled with football, some last minute shopping [cough, Tyler, cough], and our traditional pizza making.  Onto Christmas, we began the day with gift openings, which was followed by lots of eating, lounging, and basketball.  Overall, a very memorable couple of days with my loved ones.  Don't worry, I'll be getting some pictures up after our upcoming weekend in Arizona.  Yes, we're taking another trip.  More to come on that one though.

Happy Tuesday!  .

My Notes:

• Shape wise, you can cut the cheesecake into circles, squares, rectangles, or whatever other shape you can think of.
• It's best to make sure that the cheesecake is very firm and cold before dipping into the chocolate.  Otherwise the cheesecake bits can be hard to work with.
• Remember that you can use whatever combination of chocolate to dip the cheesecake in that you'd like.  One fun suggestion is dipping the cheesecakes into one chocolate and then dipping half of the cheesecake bit into another type of chocolate.  Pretty and yummy!

From A Passion for Baking

Ingredients:

Cheesecake:

1 lb. cream cheese, softened

3/4 c. sugar

3 large eggs

2 tsp. vanilla extract

1/3 c. heavy whipping cream

Pinch of salt

Chocolate Casing:

12 oz. milk chocolate

10 oz. semisweet chocolate

10 oz. white chocolate

Directions:

1. Heat oven to 350°F.  Line baking sheet with parchment paper.  Line 8- or 9-inch square pan with parchment paper or aluminum foil and spray with non stick cooking spray.  Place pan on prepared baking sheet.
2. In food processor, blend together cream cheese, sugar, eggs, vanilla extract, heavy whipping cream, and salt.  Pour batter into pan.  Bake 30 minutes or until set (cake should be firm to the touch but not dried out or curling in at the sides).  Cool well in refrigerator.  Cut cheesecake into desired shapes.  Place on parchment-lined baking sheet and freeze for 1 to 2 hours.
3. When cheesecake bits are ready for dipping, melt chocolate(s) in individual bowls.  Using a fork, dip and turn each cheesecake in chocolate to evenly coat and place on parchment-lined baking sheet.  Decorate as desired.  Freeze briefly to set.

Yield: 24 to 32 servings

The Improv Cooking Challenge: Mini Pumpkin Pie Cheesecakes

. You all know how much I absolutely adore the baking/cooking challenges I am a part of (i.e., SRC and ICC), right?  Well I am, they're something I look forward to every month because it's a chance for me to really dive into the baking world.  Both being introduced to fellow bloggers and getting to tap into my creative side (no matter how hidden it may be!).

But this time around, I bring you a post I am oh-so-happy about but in the meanwhile, a little gray cloud also hangs.  In my first ICC post, I introduced you all (if you didn't happen to already know her) to Sheryl from The Lady Behind the Curtain.  She was the founder of ICC and the passion she held for the idea simply radiated from her blog.  However, due to personal circumstances, Sheryl had to leave behind both her blog and ICC.  It was a sad moment when I received her e-mail, letting all of the participants know that ICC would no longer be.

So what the heck am I doing with a second ICC post?  Fortunately, Kristen, from Frugal Antics of a Harried Homemaker, swooped in to save the day.  Later that same morning, Kristen sent out an e-mail to the ICC participants, offering to continue ICC through her own blog.  WHAAT!?  YESSSS!  As much as we will all miss Sheryl's amazing words, I think I can say for most bloggers that we are so ecstatic that Kristen decided to keep ICC in the mix.

So here I am with my November ICC post, and the secret ingredients?

Pumpkin and Cream Cheese 

Gosh dang it, those are some fab ingredients, huh?  The possibilities are endless and I can't even begin to tell you how many ideas flashed through my mind when attempting to decide what to bake.  But to help myself out, I narrowed down the options to something that would serve a dual purpose: a pumpkin/cream cheese treat for ICC and a goodie that would be perfect in anyone's Thanksgiving spread.  Which brings us to the shining star of this post, my very own Mini Pumpkin Pie Cheesecakes.

So what are these little guys anyway?  Well, they're a combination of pumpkin pie and cheesecake!  The buttery crust and pumpkin flavors from a traditional pumpkin pie and the wonderful lusciousness we have come to love about cheesecakes.  Pretty straightforward, eh?  But trying to figure out exactly how to make these was definitely not straightforward.  I'll tell you that I spent a good amount of time Googling and researching exactly how to put together pie crust and cheesecake.

What type of crust should I use?  Flakey?  Shortbread?  Do I pre-bake the crust?  Or will it end up burning since cheesecake bakes for quite awhile?  How big should I cut the pie crusts?  What types and amounts of spices do I use to get that pumpkin pie flavor?  How long do mini cheesecakes bake?  When do you know to take them out of the oven?

These and about, oh, a bajillion more questions rushed through my mind.  It was a lot to think about but I think after nailing down what recipes I wanted to use, everything went rather smoothly.  If I do say so myself ☺

I absolutely love how this recipe gives you individual servings of dessert.  We all know how much we tend to eat on Thanksgiving [or at least I do...], so these will give you the hit ending to a stuff-you-silly dinner without knocking you into a complete food coma.

Finally, I just want to say thanks again to Kristen for picking up ICC.  I had a great time with this months' ingredients and can't wait for December! .

My Notes:

• The pie crust recipe below yields four individual pie crusts or two double-crust pies.  That's a lot of crust!  But don't worry, you can freeze the remaining dough you don't use [mine is definitely in the freezer] for 2 to 3 months and use it later for something else.
• If you don't have any shortening around, you can use 1 cup of unsalted butter.
• To me, cutting shapes out of pie crust was very intimidating.  But I attempted leaves this go around and I can vouch that it's not hard in the least!  It's actually rather simple and makes any dessert look extra special!
• Since I created this recipe from several sources, you'll have a lot of cheesecake filling left over.  However, you can always use the left over dough and filling to make more mini pumpkin pie cheesecakes.  
• If you don't have the time to make these individual cups, the entire recipe will make enough for a 9-inch pumpkin pie cheesecake.  Make the crust, place it in the pan, pour in the entire cheesecake mixture, and bake at 325°F for 1 hour.
• I initially baked these yummies for 30 minutes at 325°F and thinking they were done, took them out.  But, they definitely were still a little underdone so I popped them back in the oven for 20 additional minutes at 350°F.  So, please note!, my time stated in the recipe is a guesstimate, so make sure to check on your pies around 40 minutes or so just to be safe.

Ingredients:

Crust:

3 c. all purpose flour

2 tsp. sugar

3/4 tsp. salt

1/2 c. unsalted butter, cut into chunks

1/2 c. butter-flavored shortening

1 large egg

4 to 8 tbsp. ice water

1 tbsp. lemon juice

Pumpkin Cheesecake:

3/4 lb. (one and a half 8 oz. packages) cream cheese, softened

3/4 c. sugar

3/4 c. firmly packed light brown sugar

5 large eggs, at room temperature

1-1/2 c. canned pumpkin puree

3/4 c. heavy whipping cream

1-1/2 tsp. ground cinnamon

1-1/2 tsp. ground ginger

Pinch of ground cloves

Pinch of nutmeg

Garnish:

Whipped cream (homemade or store-bought)

Directions:

1.  For crust, place flour in food processor (or large bowl).  Add sugar and salt and process for 20 seconds to combine.  Cut in butter by pulsing (or using pastry blender or fingers) until mixture looks crumbly.

2.  Add egg and drizzle ice water and lemon juice on top.  Turn on food processor for 15 seconds (gently mix crust with fingertips) until mixture just holds together.  Turn out dough onto lightly floured surface and gently knead for a few seconds to smooth out dough.

3.  Divide dough in half and pat into flattened disks.  Wrap well in plastic wrap and chill for at least 1 hour or overnight (this is when the dough can be frozen until you need it for something else).

4.  Grease a standard muffin pan with non-stick cooking spray.  Take one disk from the refrigerator and roll out to about 1/8-inch thick.  Cut out circles of dough roughly 1-inch wider than the muffin tin (using a cookie cutter or top of glass).  

5.  Place cut outs into muffin pan, using fingertips to gently form the crust to the pan.

6.  If desired, use the second dough disk to cut out shapes to adorn the cups.  You can also use the remainder of the second disk to make additional mini crusts to fill.

7.  Heat oven to 325°F.  For cheesecake, in a large bowl beat cream cheese with electric mixer on low speed until very smooth.

8.  Gradually add sugar and brown sugar.  Add eggs, one at a time (scrape down sides of bowl as needed).  Add the pumpkin puree and mix until just blended.

9.  Stir in heavy whipping cream, cinnamon, ginger, cloves, and nutmeg.

10.  Fill crusts with cheesecake mixture until just barely full.  Bake 45 minutes or until cheesecakes are set and crusts are golden brown.

11.  When cheesecakes are done, turn off heat and prop open oven door to let the cheesecakes cool for 1 hour before removing from oven (do this step, it will help avoid cracks in the top of the cheesecakes).

12.  Garnish cheesecakes with whipped cream before serving.

Yield: 9 mini cheesecakes