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Always be joyful, Never stop praying, Be thankful in all circumstances, for this is God's will for you who belong to Christ Jesus.
1 Thessalonians 5:16-18
Commentary:A sense of helplessness and despair may be a sign you need to pray. Having an awareness of your helplessness without Him is a real indicator that God wants you to commune heart to heart with Him. He knows before you ask what your need is, but He wants to hear the sincerity of your heart cry for help.
Dr.Lawrence Kennedy
Thanks to Charlotte and Ginger for hosting Spiritual Sundays.
Tuesdays at the Table

Tasty Tuesday

OK, Friends. I have not made this. I have never made a real cheesecake...with a springform pan. I'm afraid of springform pans. But this recipe will help me overcome my springform fear. Are you kidding...gingersnap crust...cinnamon whipped cream. This is my official Thanksgiving dessert. Say a cheesecake prayer for me.
The Recipe:
Crust: 30 gingersnap cookies
6 tablespoons unsalted butter, melted
Filling:
4 (8oz) packs cream cheese, room temp
1 (15oz) can pumpkin
5 lg eggs
1 1/2 teas ground cinnamon
1/2 teas ground ginger
1/4 teas freshly grated nutmeg
1/4 teas ground cloves
1/2 teas salt
1 tablespoon vanilla extract
Cinnamon Whipped Cream
1 cup heavy cream
1/4 cup confectioners' sugar
1 teas vanilla extract
1 teas ground cinnamon
Directions
Crust:
Preheat the oven to 350
Add gingersnaps to the bowl of food processor and pulse until crumbly. Transfer to a large bowl and add melted butter. Stir until evenly mixed. Press the mixture into the bottom of a 9 in springform pan with 3 in sides. Bake crust until golden brown, about 10 min
Remove from the oven and let cool completely while preparing the filling.
Filling:
Put a tea kettle filled with water on the stovetop, over med heat and bring to a boil.
In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2-3 minutes.Add the pumpkin and beat until incorporated.
Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan and put it in a small roasting pan. Pour the hot water from the tea kettle into the roasting pan, filling halfway up the sides of the springform pan, about 1 1/2 inches. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes. Remove the cake from the water bath and let it cool on a wire rack.
Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hrs before serving. Serve with Cinnamon Whipped Cream.
Cinnamon Whipped Cream:
Pour the heavy whipped cream into a large bowl and beat withan electric mixer until thick and frothy. Add sugar, vanilla, and cinnamon and beat until medium peaks form.

Photo courtesy of Food Network.
Thanks to Cole at All the Small Stuff for hosting Tuesdays at the Table.
Thanks to Jen at Balancing Beauty and Bedlam for hosting Tasty Tuesday.

But in your hearts set apart Christ as Lord. Always be prepared to give an answer to everyone who asks you to give the reason for the hope that you have. But do this with gentleness and respect.
1 Peter 3:15 NIV
Commentary:When true believers are awed by the greatness of God and by the privilege of becoming His children, then they become sincerely motivated, effective evangelists.
Bill Hybels
Thanks to Charlotte and Ginger for hosting Spiritual Sundays!