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Found 2 results

  1. Recipe: 3 8-oz blocks of softened cream cheese 1 15-oz can pumpkin puree 4 large eggs 3/4 cup sugar 1/2 cup brown sugar 1/4 cup sour cream 2 tsp vanilla extract 2 tbsp all purpose flour 1 tsp pumpkin pie spice 1/2 tsp cinnamon 1/4 tsp sea salt For the Oreo crust: 24 Oreo cookies 6 tbsp melted butter Candied Pecans: 1/2 cup loosely sifted powdered sugar 3/4 tsp sea salt 1/2 tsp cayenne pepper 4 tsp whisky or water Preheat your grill to 350°F. Mix the ingredients for the candied pecan glaze and toss the pecans in the glaze. Arrange the pecans in a pan (preferably on a sheet of parchment paper) and put in the grill for 10-12 minutes until done. Allow to cool completely and set aside. Crush the oreo cookies by hand and melt the butter. Combine the butter and cookie crumbs in a mixing bowl and then form into the bottom of a greased 9" spring form pan. Set aside. Add the softened cream cheese to the bowl of a mixer and cream. Add the rest of the ingredients and mix completely until there are no lumps left. After the mixture gets fairly well combined, it may work better with a wisk attachment. Pour the pumpkin mixture into the spring form pan. Place on the grill and cook at 350°F for 60-75 minutes just until the center of the cheesecake is barely 'jiggly' and not completely cooked. Remove and cool on a wire rack for one hour. Refrigerate to completely cool for four hours or as long as needed up to overnight. Slice your cheesecake and garnish with chocolate and caramel sauce and shaved dark chocolate if desired and top with the candied pecans. Enjoy!
  2. Crust: Enough Vanilla Wafers to crumble to get 2 cups 1/2 stick of melted butter 1/4 cup sugar 1 tsp cinnamon (optional) 2 tablespoons cocoa powder (optional) Pulse the vanilla wafers in a food processor until you have 2 cups of crumbs. Add 1/2 stick (4 tablespoons) of melted butter, 1/4 cup sugar, 1 tsp cinnamon (optional), and 2 tablespoons of cocoa powder (optional). Pulse the food processor several more times to mix the ingredients. Press the crumbs into the bottom of a 9" spring form pan and set aside. Cheesecake: 24oz softened cream cheese 1 1/4 cup sugar 1 tablespoon vanilla extract 1 cup sour cream 1/2 cup ricotta cheese 4 large eggs In a mixer, add the softened cream cheese, sugar, sour cream, and ricotta cheese and mix until smooth and creamy. Add the eggs and fold in until completely mixed. Add the vanilla and mix on low for about one more minute. Pour the cheesecake mixture on top of the crust in the spring form pan. Cook on the grill or in the oven at 350° for about one hour or until done. Remove from the grill or oven and cool for one hour on the counter and then for two more hours in the refrigerator. Serve with whatever toppings you like!
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