Going Nuts

I had a request for a Praline Pecan Cheesecake....I have my secret NY Cheesecake recipe so to make it a bit different I added melted caramel in the batter.

The crust was a mixture of gingersnaps,toasted pecans and brown sugar. I topped it with caramel and a nut mixture of toasted salted pecan and brown sugar clusters. Most people have to have some type of topping or covering to hide imperfections. I add topping for flavor {not to hide the top}... Here's a few tips to assure a beautiful cheesecake {No matter what recipe you use}...
1. Don't Rush it..Cheesecakes are delicate and should be treated as such.
2. I love to use a water bath...
3. Don't Over Bake!!! A cheesecake is done when the middle is still a bit wobbly.
4. After taking it out let cool completely before disturbing it. I let mine sit for Hours on a wire rack before opening the spring form pan.{ I don't want to feel any heat before I transfer it!}

I made a guilty pleasure for myself...I toasted some Pecans let them cool and then drizzled them with dark chocolate and sprinkled with Fleur de Sel salt!

I made "want to be" truffles out of them as well....I was very happy Lady!

Fall Pumpkins

My favorite season is coming to an end! So my farewell is oh so sweet... I had a few orders for decorated cookies and a pumpkin cream chesse roll. I wish I had gotten a picture of it but I had boxed it up then realized I forgot :(
For my family I made a Pumpkin Cheesecake the funny thing is that I didn't really have a recipe that appealed to me so I made a morph of my NY cheesecake recipe and added pumpkin and spices. Not too bad. I really love the pecan crust.

{Pumpkin cheesecake with a pecan crust and topped with Chantily Cream}

Oh I can't leave my Savory Pumpkin out...I have been enjoying you as well. We have a Fabulous Thai Pumpkin Bisque at Dean and Deluca. This incredible soup with coconut milk , pumpkin and a whole lotta spice is YUM. This season I came across this tastebud adventure dip at William Sonoma. You have to try it to believe.... so here's the recipe.

16 oz full fat cream cheese
1 jar of Muirhead pecan pumpkin butter
Cream together
Then add
1 cup of toasted salted chopped pecans
1 and 1/2 cup of chopped cooked bacon
and 1 cup finely chopped chives
refrigerate a bit and enjoy with buttery crackers
Promise you'll love it

Well my lovely pumpkin I haven't had time to make more of you this month but I will continue to make wonderful treats with you even through winter or until I turn orange! ;)