Christmas Dessert...

Cherry Cheesecake for the Holiday...
So Apropos!

In keeping with my "healthier eating theme", I decided to go with a light New York style cheesecake. And who would know how to make the "best" light NY style cheesecake? America's Test Kitchen of course!
I do not own the America's Test Kitchens Best Light Recipe cookbook, but I did see this recipe on their tv show on PBS. I usually save the shows that I like on my DVR so that I can go back and watch them over when I want to make something, but this time no such luck. I had to search the internet for the recipe and finally found it.
I don't feel right to post the original recipe since I don't own the cookbook (even though you can find it just like I did) but I will tell you about some revisions that I made.
If you are a fan of America's Test Kitchen, you are probably wondering why I would make revisions to a very well tested recipe.

Well there were 3 simple reasons...

1. I do not own a 9" springform pan which the recipe calls for. I have a 10" pan and I was afraid that if I followed the recipe exactly and used the wrong size pan, something was bound to go wrong.
2. I decided to make this at the last minute and didn't have time to make their version of yogurt cheese which takes 10-12 hours.
3. I wanted to flavor the cheesecake with my own personal touches.

So here are my revisions:

1. Since I was using a 10" springform pan, I increased the amounts in the ingredients for the crust. I used...
11 1/4 whole graham crackers (and I used honey graham)
5 tablespoons of unsalted butter
1 1/2 tablespoons sugar

Also the size of the pan affected the cooking time. It was done in 1 hour and 15 minutes.

2. For the yogurt cheese I used...
12 ounces Greek yogurt and strained it for 3 1/2 - 4 hours
and then measured out 8 ounces or 1 cup

3. For the flavorings I used...
1/2 teaspoon lemon zest
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 can cherry pie topping~ to which I added 2 tablespoons amaretto liquor and 2 teaspoons almond extract

By the way, the cheesecake turned out really well, everyone loved it and I will definately use this recipe again!
P.S. I could email the recipe if it was an emergency ;P

Elegant Pumpkin Cheesecake Walnut Pie

One To Serve~Six To Give (or keep!)

This recipe is a cross between a traditional pumpkin pie and a pumpkin cheesecake. Instead of using a cup and a half of milk, you use one 8 ounce package of cream cheese. The original recipe came from a website called myrecipes.com and it called for 2 refrigerated pie crusts. One was used for the bottom crust and the other was used to make cut-outs of leaves for decorating the top of the pie. It looked really great, but I was not in the mood to fiddle around with leave cut- outs so I opted to use pre-made graham crusts.

I had a feeling there would be extra pie filling left over once the 9" crust was filled, so I also picked up 6 mini graham pie crusts just in case. I was right (as always ;), and I was able to get all six mini crusts filled. It worked out great because I brought the large pie to Thanksgiving dinner and gave away the mini pies to some very lucky people. Of course, I also kept one for myself (I mean I had to make sure it was edible!)

Elegant Pumpkin Cheesecake Walnut Pie

1 (9 ") graham piecrust (or use larger size to make one pie)
6 mini graham piecrusts
1 large egg, lightly beaten
1 1/4 cups firmly packed light brown sugar, divided
1 cup walnuts, finely chopped and toasted
3 tablespoons butter or margarine
1/4 teaspoon vanilla extract
1 (16-ounce) can pumpkin
1 (8-ounce) package cream cheese, softened
2 large eggs
2 tablespoons all-purpose flour
1/8 cup molasses
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
Fat-free cool whip (optional)

Pre-heat oven to 425°.

Combine 1/2 cup light brown sugar, chopped walnuts, butter, and vanilla extract; spread on the bottom of pie crust.

Beat pumpkin, cream cheese, 2 eggs, molasses and remaining 3/4 cup brown sugar at medium speed with an electric mixer. Add flour, cinnamon, ginger, allspice, and nutmeg, beating until blended. Spoon pumpkin mixture over walnut mixture in pie crusts.

Bake at 425° for 15 minutes. Reduce temperature to 350°, and bake 30 more* minutes or until pie is set. Remove pie to a wire rack; cool. Serve warm or chilled decorated with cool whip, if desired.

*Check the mini pies with a toothpick at 20 minutes. Remove if toothpick comes out clean.

Leftover Ricotta? Never.

The Perfect Use For That Leftover Ricotta You Didn't Use In The Lasagna

Even if I don't use an entire container of ricotta cheese in my baked pasta dishes, I never have leftover cheese; and neither will you once you try this cheesecake!

I make two mini cheesecakes, because I have two mini spring pans and they are easy to store. I put one each in a glad lock plastic container. They fit perfectly and the topping will not get messed up with plastic wrap. (That is of course if they make it to the container!)

You don't have to feel too guilty with this recipe, since I use part skim ricotta, non-hydrogenated spread for the graham crust and I reduced the sugar as well. And in my opinion you'd never know!

Mini Ricotta Cheesecakes

6 graham crackers, crushed into crumbs
1/4 cup sugar, plus 4 teaspoons for graham cracker crust (If you like a sweeter cake add another 1/4 cup of sugar to the cheese mixture)
2 tablespoons butter or non-hydrogenated spread
1 cup part-skim ricotta cheese
1 egg
1/2 tsp. almond extract
1/8 - 1/4 cup sliced almonds, toasted in a dry pan
1/4 cup seedless raspberry jam

Heat oven to 375°F.
For the crust, mix the graham crumbs with the butter and 4 teaspoons of sugar. Spray the mini spring pans with nonstick cooking spray. Press the graham mixture into the bottom of the pans . Set aside.

In small bowl, combine 1/4 cup sugar, cheese, egg and almond extract; beat at high speed for 1 minute. Pour the ricotta mixture into the prepared pans.

Bake for about 25-27 minutes, or until firm in the center.

Melt seedless raspberry jam in microwave until easy to stir and spread over the tops of the cheesecakes. Sprinkle with toasted almond slices and enjoy!