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Showing results for tags 'pumpkin'.
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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!
I know this isn't a kamado type recipe, but the holidays are coming and I like to make non-traditional things. Makes approximately 36 cookies. Would be 48 but I have no idea what golf ball size is. 2 sticks butter ¾ cup granulated sugar ¾ cup packed brown sugar 15 oz can pure pumpkin 1 egg 1 teaspoon vanilla 3 cups flour 1 t baking soda 1 t baking powder 2 t pumpkin pie spice 2 cups chocolate chips 5 strips thick cut bacon , crispy - optional but why not! Cream butter and sugar together. Add pumpkin pie filling, egg and vanilla Mix dry goods together. Crumble the bacon strips. Mix with chocolate chips Add dry mix in ⅓ batches butter mixture. With the last ⅓ of dry mix, add chips and bacon to it. Add last of dry mix and chips to batter. Chill batter for 15 minutes. This will help the fat to set and make the dough more firm and easier to work with. Preheat oven to 350. Spoon out batter, bigger than golf balls, and bake until starting to brown. Who keeps golf balls in their kitchen anyway? Return dough to fridge to keep chilled. Bake for approximately 15 minutes. After removing from the oven, I usually let them cool on the sheet for about 10 minutes, then move the cookies to a rack. Let the sheet cool thoroughly before adding new cookie dough.