Tuesday, October 15, 2013

Nellie’s Nest Fall Pumpkin Cheesecake Recipe - From Nellie's Nest Cage-Free Eggs


Nellie’s Nest Fall Pumpkin Cheesecake Recipe
·         2 cups organic graham cracker crumbs
·         1/2 teaspoon ginger
·         1/2 teaspoon cinnamon
·         1/3 cup melted butter
·         1/4 cup organic sugar
Preheat oven to 425°. Combine ingredients and press into bottom of 10" spring-form pan. Bake for 8-10 minutes. Remove from oven. Reset oven to 325°.

·         2 lbs organic cream cheese softened
·         3 tablespoons Maple Grove Farms organic maple syrup
·         1 teaspoon ginger
·         1 teaspoon cinnamon
·         1/2 teaspoon nutmeg
·         1/4 cup organic whipping cream
·         1-1/4 cups organic sugar
·         3 tablespoons cognac
·         4 Nellie’s Nest Cage-Free Eggs at room temperature
·         1 cup Farmers Market organic canned pumpkin

Beat cream cheese with mixer in a large bowl until smooth. Gradually add sugar, beating until light and fluffy. Add maple syrup, cognac, ginger, cinnamon and nutmeg. Blend thoroughly. Add eggs, one at a time, beating thoroughly after each one. Add whipping cream and pumpkin. Mix well. Pour onto cooled piecrust in spring-form pan. Bake at 325° for 45 minutes, then turn oven off but do not remove cheesecake.
Do not open door during baking time or for one hour after oven is turned off!

·         2 cups organic sour cream
·         1 tablespoon Maple Grove Farms organic maple syrup
·         1 tablespoon cognac
·         1/4 cup organic sugar.

Preheat oven to 425-degrees. Blend ingredients, spread over cheesecake and bake 10 minutes. Allow to cool at room temperature. Chill for at least 3 hours before removing sides of pan.

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