Friday, October 21, 2016

Friday, October 21, 2016

Friday, October 21, 2016

What the Beck???

Recipe Review          NOT A PIONEER WOMAN RECIPE

Today’s Recipe and Location: Pumpkin Chocolate Cheesecake Jars
   Adapted from:  The Hodgenville Herald newspaper 
                  Wednesday, 9/21/16         Author:  Candy D. Vincent

Crust:  1.5 c. Oreos (chopped in food processor)
            6 Tablespoons melted
Filling:  12 oz. softened cream cheese
             1.5 c. real pumpkin puree (not pie mix)
              ½ c. granulated sugar
              ½ teasp. salt
              ½ teasp. cinnamon
              ¼ teasp. ground nutmeg
              1/8 teasp. ground cloves
              1 teasp. vanilla extract
              ¼ c. bittersweet chocolate chips melted

   Combine the chopped Oreos and melted butter in a bowl. Stir it until the cookies are shiny. Divide the crumbs evenly between six jelly jars and flatten (the original recipe called for 12 jars, but they were only half full so I changed the recipe).
    In a medium bowl blend the cream cheese, pumpkin, sugar, salt, cinnamon, nutmeg, cloves, and vanilla until smooth. I am changing the original recipe and layering the ingredients. First, use half the cookie crumbs, them half the pumpkin mix, then repeat the cookies and pumpkin mix and then top it off with a swirl of melted chocolate (Use a toothpick to swirl).  Chill for two hours before serving.

I figured out that there are 478 calories, if 6 servings are made. (Please note that the calorie counts vary depending on the specific brands of ingredients that you choose to use.)

    I tasted all of the ingredients as I went, and I absolutely love this recipe. I shared this recipe with Maddie and Dave, Mom and Ron, and Susan and Rick. Overall, a giant thumbs up!!!

These are the ingredients that I used to create this recipe.

The cookie crust

I divided the cookies between the jars.  This was a 
mistake because the original recipe called for 12 
jars, but they were only half full. So at the end I 
dumped six on top of the other six to make a full jar.

I began with the softened cream cheese.

I added in the pumpkin puree.

In went the sugar

and the salt

and cinnamon

and nutmeg

and ground cloves

and finally vanilla extract.

I used a stand mixer to mix

until it was as smooth as a baby's butt.
Okay, that may be an exaggeration.

I melted the chocolate in the microwave.

Now comes the fun part - spooning it on top of the cookie crumbs.

I knew at this point that I was going to dump half 
of them on top of the others so I just spooned 
in some chocolate instead of swirling.

Here are the final product - as you can see I have the crust at the bottom and near the top. Yours will not look like this dumped mess. They will be evenly layered twice and the pretty swirl will be on top.

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