Now, you can use the leftover or frozen cookies from yesterday's recipe to make the crust for this cheesecake.
Everything will turn out better if all ingredients are at room temperature.
1 1/2 cups gingersnap crumbs
1/2 cup finely chopped nuts
1/2 cup melted butter
two 8 oz packages cream cheese
1/2 cup maple syrup, plus 1/4 cup
1 tsp vanilla
3 eggs
1 cup squash puree (I used butternut but pumpkin would work too)
1 tsp cinnamon
pinch nutmeg
pinch ginger
Preheat the oven to 350 degrees - mix crumbs, nuts, and butter with a fork - press into a 9 inch spring form pan - bake for 10 minutes - turn oven down to 325 degrees
Mix cream cheese, 1/2 cup syrup, and vanilla until well-blended - add eggs and blend - set one cup aside for marbling - to the remaining batter, add 1/4 cup syrup, puree, and spices and blend well
Spoon batter alternately on top of the crust. Using a knife, swirl the batter...until lovely looking
When cake is thoroughly cooled, chill.
This is a little more involved, but it's the holidays. And...it freezes well.
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