Crème Brûlée Cheesecake

Crème Brûlée Cheesecake

Makes 1 (9-inch) cheesecake

Crust:
2 cups firmly packed vanilla wafer crumbs
1⁄3 cup sugar
6 tablespoons butter, melted
1 large egg white, lightly beaten

Filling:
4 (8-ounce) packages cream cheese, softened
1 1⁄2 cups plus 1⁄4 cup sugar, divided
6 large egg yolks
2 tablespoons all-purpose flour
1 cup sour cream

Garnish: sugared fresh raspberries

Preheat oven to 300°.

For crust: In a small bowl, combine vanilla wafer crumbs, 1⁄3 cup sugar, melted butter, and egg white, stirring to combine well. Press firmly on bottom and up sides of a 9 1⁄2-inch springform pan. Bake for 8 minutes; set aside to let cool.

For filling: In a large bowl, beat cream cheese and 1 1⁄2 cups sugar with a mixer at medium speed until fluffy. Beat in egg yolks, one at a time, beating well after each addition. Add flour, beating just until combined. Stir in sour cream. Spoon batter into prepared crust. Bake for 1 hour and 15 minutes; turn oven off. Leave in oven with door closed for 4 hours. Remove cheesecake from oven. Gently run a knife around edge of pan to release sides. Let cool completely in pan. Cover, and refrigerate for 8 hours.

Evenly sprinkle remaining 1⁄4 cup sugar on top of cheesecake. Caramelize sugar with kitchen torch until sugar is melted. Remove sides of pan to serve. Garnish with sugared fresh raspberries, if desired.

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Pumpkin Trifles

Pumpkin Trifles

Makes 8 Servings

  • 1 cup canned pumpkin
  • 1 (8-ounce) container frozen nondairy whipped topping, thawed and divided
  • 1 cup confectioners’ sugar, divided
  • 11⁄2 teaspoons pumpkin pie spice
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄4 teaspoon salt
  • 1 (8-ounce) package cream cheese, softened
  • 2 teaspoons vanilla extract
  • 1 cup gingersnap cookie crumbs
  • Garnish: whipped cream, pumpkin pie spice, gingersnaps

 

In a medium bowl, combine pumpkin, 1⁄2 container whipped topping, 1⁄2 cup confectioners’ sugar, pumpkin pie spice, cinnamon, and salt. Beat with a mixer at medium speed until well combined; set aside.

In a medium bowl, combine cream cheese, remaining 1⁄2 container whipped topping, remaining 1⁄2 cup confectioners’ sugar, and vanilla extract. Beat with a mixer at medium speed until smooth.
In small glasses, layer cream cheese mixture, gingersnap cookie crumbs, and pumpkin mixture. Garnish with whipped cream, pumpkin pie spice, and gingersnaps, if desired.
 

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Sweet Potato–Sage Soup

Sweet Potato–Sage Soup

Makes 1 1/2 Quarts

  • 4 slices thick-cut bacon, cut into 2-inch pieces
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 (32-ounce) container chicken broth
  • 6 sage leaves
  • 4 medium sweet potatoes, peeled and
  • chopped
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 1⁄2 teaspoon freshly ground black pepper
  • Garnish: cooked bacon, sage leaves

 

In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon, and set aside. Add onion to Dutch oven and cook until tender, about 10 minutes. Add garlic, and cook for 1 minute. Add broth, sage, potatoes, and curry; cover, and cook until potatoes are tender, 20 to 25 minutes. Remove from heat, and let cool for 30 minutes. Puree potatoes with an immersion blender, or in 3 batches with a regular blender. Return to heat, and add salt and pepper to taste. Garnish with bacon and sage, if desired.
 

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