Pumpkin Orange Cheesecake

, No Comment Pumpkin Orange Cheesecake

This is by far the best pumpkin cheesecake I have ever made. Recipe is courtesy of Sunset Magazine, with only a few minor spice changes on my end. Simply Fantastic!!! Now you know why we like to cook in Lake Chelan.

 

Pumpkin-Orange Cheesecake with Chocolate Crust and Salted Caramel

 

  • YIELD: Serves 16
  • PREP TIME:3 Hours
  • CHILL:5 Hours
  • COURSE: Desserts

Ingredients

  • CRUST
  • 1 package (9 oz.) chocolate wafer cookies
  • 1/2 cup melted unsalted butter
  • FILLING
  • 3 packages (8 oz. each) cream cheese, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 tablespoon flour
  • 4 large eggs, at room temperature
  • 1 cup canned pumpkin
  • 1/4 cup heavy cream
  • 1/4 cup sour cream
  • 1/4 cup maple syrup
  • Zest of 2 medium oranges
  • 2 teaspoons pumpkin pie spice
  • TOPPING
  • 6 tablespoons store-bought caramel topping
  • 1/8 teaspoon table salt
  • 1/2 cup coarsely chopped toasted pecans
  • Flaked salt* (such as Cyprus sea salt flakes or Maldon salt), for garnish

Preparation

1. Make crust: Preheat oven to 350°. Whirl cookies in a food processor until finely ground. Whirl in butter just until incorporated. Pour crumbs into a 9-in. springform pan and press over bottom and about 1 in. up inside of pan. Bake 7 minutes, then let cool on a rack. Reduce oven heat to 300°.

2. Make filling: In a large bowl, with a mixer on medium speed, beat cream cheese, sugars, and flour until smooth. Beat in eggs on low speed 1 at a time. Add remaining filling ingredients and beat until just blended. Wrap bottom of pan with foil, pressing it up the outside.

3. Set springform pan in a roasting pan and pour filling into crust. Pour enough boiling water into roasting pan to come about halfway up side of springform pan. Bake until cheesecake barely jiggles in the center when gently shaken, about 1 1/4 hours. Let cheesecake cool on a rack 1 hour, then chill until cold, at least 5 hours.

4. Whisk caramel topping and table salt in a bowl and spoon over cheesecake. Arrange pecans around rim and sprinkle flaked salt over pecans.

*Flaked salt has large, hollow, crunchy crystals. Find it at well-stocked grocery stores and online.

Note: Nutritional analysis is per slice.

Nutritional Information

Amount per serving

  • Calories: 429
  • Calories from fat: 60%
  • Protein: 6g
  • Fat: 28g
  • Saturated fat: 14g
  • Carbohydrate: 40g
  • Fiber: 1.5g
  • Sodium: 318mg
  • Cholesterol: 116mg

 

More Lake Chelan Recipes Coming!

Weckworth Burger

No Comment Weckworth Burger

The Famous Weckburger!

Recipe: Anne Rose

Everyone who knows us has a one time been treated to a “Weckburger”. This easy and timeless recipe is the family and friend favorite when it comes to hamburgers. These should always be grilled for the best flavor. Just handle them enough to mix the ingredients.

Ingredients:

1 lb lean ground beef ( we grind our own own from chuck roast)
1 egg
1/4 cup of coarse bread crumbs
pinch of salt and pepper
4 slices of your favorite cheese

Directions:

Combine all ingredients just until blended (don’t over mix)

Divide into four equal portions and make into patties. Grill for approximately 4 to 5 minutes on first side with grill lid open (if you close the lid they will cook to fast and dry out), turn over, add cheese immediately, close lid on grill and cook just until cheese melts. Remove from grill, let stand a couple of minutes and serve. Be careful not to over cook.

Tip: Make patties a little thicker in the middle, then indent with your thumb before cooking. This will help them cook evenly.

George’s Grilled Salmon

, No Comment George’s Grilled Salmon

Grilled Salmon

This great salmon recipe brings the perfect tastes for summer grilling. Flavor combinations are right in balance. For less calories just use margarine instead of butter. If you really like ginger you can add more to taste. Great with grilled corn on the cob, green salad or coleslaw. Always a crowd favorite!!

 

 

Ingredients:

 

¼ cup butter
2 tbls. Chopped ginger root
1 clove garlic
¼ cup lime juice
1 tbls. Dijon mustard
1 tea. Sesame oil
1 tbls. Brown sugar
pinch cayenne
Toasted sesame seeds.

Combine ingredients except sesame seeds. Baste on salmon. Place on foil, bast as cooking on grill at low heat, approximately 20 minutes. When cooked put on remaining sauce. Garnish with sesame seeds. Be careful not to overcook salmon.