Autumn Spiced Pumpkin Pie Cheesecake

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Preparation time: 10 minutes

Baking time: 70 minutes

Yields: 6-8 servings

Cheesecake Recipe Ingredients:

8 ounces (1 package) softened cream cheese

3 tablespoons sugar

1 teaspoon vanilla

9 inches pastry shell (unbaked)

Filling:

1-2/3 cups whipped cream

2 slightly beaten eggs

1-1/2 cups pumpkin puree (canned)

¾ cup sugar

1-1/2 teaspoons pumpkin pie spice

Cheesecake Recipe Directions:

1. In a small bowl, beat the cream cheese until smooth. Add 3 tablespoons sugar and vanilla extract. Further, beat the mixture until soft and smooth. Chill it for 30 minutes, and then pour it into unbaked pastry shell.
2. In a separate small bowl, whisk filling ingredients- cream, pumpkin puree, beaten eggs, sugar, and pumpkin pie spice. Mix thoroughly until smooth. Pour this mixture over cream cheese layer in the pastry shell. Cover the edges loosely with aluminum foil.
3. In a preheated oven, bake at 350 degrees for approximately 70-80 minutes 0r until a knife comes out clean from the center. Bring to room temperature on a wire rack and then store in the refrigerator.
4. Perfect for an autumn treat, this pumpkin cream cheese pie will surely be one of the biggest hits on your dessert table. For best results, serve it within a day of baking.

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When it comes to food, healthy and decadent put together sound like an oxymoron. But healthy calories, creatively whipped together can be an indulgent, healthy treat for the whole family, especially in a delicious french toast recipe. I prefer using fresh, seasonal fruits and vegetable rather than canned, frozen ones whenever possible. Fresh is always the healthier option, organic is even better. Sink your teeth into this indulgent apple french toast with cranberries and pecans from the Food Network, perfect for fall.

Fall Apple French Toast with Cranberries and Pecans

Image via: Food Network

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Ingredients

French toast:

4 eggs

1 cup whole milk

1 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

1/2 loaf challah bread, cut into 1 inch-thick slices

1/2 stick unsalted butter, cut into small cubes

1 cup light brown sugar, plus more for sprinkling, divided

4 Granny Smith apples

1/4 cup heavy cream

1/2 cup pecans

1/2 cup dried cranberries

Confectioners’ sugar, garnish, optional

Image via: Gozamos

Directions

Preheat oven to 350 degrees F.

1. In a flat dish, crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay challah slices in mixture to coat and absorb it all, turning occasionally.

2. Set a 10-inch skillet, seasoned cast iron if you have, over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly, until the sugar has melted and caramelized, about 8 minutes.

3. While the sugar is melting, peel apples, core and cut into halves. Remove from heat and gently whisk in the heavy cream. Sprinkle in the pecans, dried cranberries and gently press in the apple halves so there is a flat surface.

4. Lay soaked slices of challah over the top so it is completely covered – you should be able to arrange the large slices and small slices so there are no gaps. Sprinkle the top with some brown sugar and place into the preheated oven.

5. Bake in the middle of the oven for 40 to 45 minutes until the top is golden and puffy.

6. When done, allow to cool for 2 to 3 minutes then invert onto a large plate. Dust with confectioners’ sugar, if desired, and serve.

Chef’s Note: FYI – if your cast iron skillet is not seasoned, the cranberries will react with the skillet and turn black.

For more recipes on Stagetecture, click here.