PUMPKIN CHEESECAKE

Servings: 8+

I found this sinful pumpkin cheesecake on the Pioneer Woman’s ever so popular food blog! I’d never ever baked a cheesecake or pumpkin pie in my life so I was VERY happy with the end product! The recipe is a bit time consuming but very ez to make and believe me when I say this delicious slice of heaven is so worth it!

Ingredients:

CRUST

12 oz of gingersnaps [store bought is fine]

1/2 cup chopped pecans

6 tbsp melted butter

2 tbsp brown sugar

1 tsp salt

FILING

4  (8 0z. packages) of cream cheese

1-½ cup sugar

1 [15oz] can pumpkin puree

1 tsp ground cinnamon

1 tsp allspice

½ tsp nutmeg

4 eggs

2 tbs heavy cream

1  (12 oz.) jar caramel topping

GARNISH

extra chopped pecans

Directions:

1.  Make CRUST:

• In a food processor (or large ziploc bag) crush gingersnps.
• Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined.
• Press into bottom and sides of a 10-inch springform pan.
• Chill for 20-30 minutes.

2. Make FILING:

• In a mixing bowl, beat cream cheese and sugar until light and fluffy.
• Add pumpkin and spices and mix again.
• Add eggs one at a time, mixing between each addition.
• Add cream and mix until just combined.

3.  Put this baby together:

• Remove crust from fridge.
• Pour 1/2 jar of caramel topping on crust. [this step can be omitted, but why would you?!]
• Sprinkle caramel with chopped pecans.
• Gently pour cheesecake filling into pan, even out the top with a flat spatula.

4.  BAKE it!

• Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly.
• Cool on counter for 30 minutes, after 30 minutes, pour the rest of the caramel topping over the top.
• Smooth with a flat spatula until evenly smooth.
• Cover and chill cheesecake for another four hours or overnight.

5. EAT it!

• When ready to serve, remove rim from pan and slice.
• Sprinkle each slice with extra chopped pecans.
• ENJOY!!!!

NO Bake Oreo Cake

Servings: 6-8

I found this decadent cake recipe while flipping through my mom’s Spanish gossip magazine!  The picture caught my eye right away and well it didn’t help that Oreos are my FAVORITE cookie   I tore the page, took it home and was happily surprised by how ez it was to make .

Ingredients:

4 Baker’s semi-sweet chocolate squares

14 Oreo cookies

8oz  soften Philadelphia Cream Cheese

1/4 cup sugar

1/2 tsp  good vanilla

-WHIP CREAM-

1 cup heavy whipping cream

3 tbsp confectioners sugar

Directions:

1 . Whip cream with confectioners’ sugar at medium-high speed  over a bowl of ice until it reaches stiff peaks. cover, store in fridge.

2. Cover inside of 8×4 loaf pan with aluminum paper; place 6 whole Oreo cookies on the bottom of tray, then take the rest of Oreos and mash them in a bag to make junky pieces, set aside.

3. Melt Baker’s chocolate as indicated on box, set aside.

4.  Beat cream cheese, sugar and vanilla  in large bowl, once mixture is creamy fold in whipped cream and  divide cream mixture into 2 batches.

5. Mix melted chocolate into one batch of cream cheese mixture.

6.  Put it ALL together:

• Spread [white] cream cheese mixture over Oreo cookies as evenly as possible
• Add smashed Oreo pieces over cream cheese mixture
• Top with chocolate cream cheese mixture
• Cover pan with plastic and set in freezer for at least 3 hours

7.  After cake is set, turn pan upside down on platter and carefully peel off aluminun papper! IF you want this already decadent dessert even better melt another Baker’s square and pour a bit of it on each plate and top with a slice of this heavenly no bake Oreo cake!

Coconut Rice Pudding

Serves: 12

Ingredients:

2 cups rinsed short grain rice

2 cups water

1 cup coconut milk

1 cup condensed milk [La Lechera]

1/2 cup sweetend coconut flakes

1 cinnamon stick

Directions:

1. Rinse rice until water run clear and drain.

2. In sauce pan combine water, rice and cinammon stick. Cook over medium heat until rice has cooked through about 25 minutes, stirring occasionally.

3.  Once rice is cooked add coconut and condensed milk, keep stirring until rice creamy and thick, about 15 minutes.  Add coconut flakes at the end.

4. Transfer to serving plate, let it cool to room temperature then transfer to refrigerator.

5.  Serve chilled and top with cinnamon.