Winter & Holiday – Aubrey About Town http://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Tue, 27 Apr 2021 19:53:05 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32 Winter & Holiday – Aubrey About Town http://aubreyabouttown.com 32 32 58900657 Coconut Cake with Coconut-Rum Pastry Cream and Vanilla Cream Cheese Buttercream http://aubreyabouttown.com/recipe/coconut-cake-with-coconut-rum-pastry-cream-and-vanilla-cream-cheese-buttercream/ http://aubreyabouttown.com/recipe/coconut-cake-with-coconut-rum-pastry-cream-and-vanilla-cream-cheese-buttercream/#respond Tue, 27 Apr 2021 19:53:02 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3792 Quintessentially Southern, everything coconut. An American classic perfect for any occasion where only extra special will do.

Creating a buttercream retaining wall for pastry cream cake filling.
Coconut Cake with Coconut-Rum Pastry Cream & Vanilla Cream Cheese Buttercream
Three layers of super-moist coconut sponge, layered with coconut rum crème pâtissière, vanilla cream cheese buttercream, glittered in sweetened flake coconut.
Servings12 slices
Prep Time1 hour
Cook Time30 mins
Passive Time6 hours
Ingredients
Coconut Cake
Coconut-Rum Pastry Cream (Easy Method)
Vanilla Cream Cheese Buttercream
Instructions
Prepare Coconut Cake
  1. Preheat oven to 350 degrees.
  2. Grease the sides and bottoms of three 8-inch round cake pans with vegetable shortening. Line the bottoms with an 8-inch parchment round and lightly grease the parchment then dust the pans with flour. Set aside.
  3. In the bowl of a stand mixer, sift together, cake flour and baking soda.
  4. Whisk in bakers sugar and kosher salt. Set aside.
  5. Fit stand mixer with the paddle attachment, and mix flour mixture and softened butter on LOW speed for 45 seconds, or until mixture resembles wet sand.
  6. With the mixture on LOW, add buttermilk and coconut milk, mix 1-1/2 minutes, scrapping the bottom and sides of the bowl with a rubber spatula halfway through, continue to mix until we’ll combined.
  7. Add egg whites, vanilla and coconut extracts to mixture, beat on MED-HIGH for 2 minutes, scraping the bottom and sides of the bowl with a rubber spatula after the first minute, continue until no lumps are visible.
  8. Remove bowl from stand mixer, with rubber spatula, mix in sweetened flaked coconut.
  9. Evenly distribute cake batter between the 3 greased and floured cake pans. Using a kitchen scale to weigh out the batter will insure even layers. (Mine usually weigh out to approximately 1lb and 6 grams each)
  10. Bake on the oven’s center rack for 25 minutes until evenly risen, golden brown, and a skewer comes out clean when inserted into the center of the cake.
  11. Allow cakes to cool in the pans for 15 minutes, then invert cakes from pans onto cooling racks, and allow to cool completely.
  12. Loosely individually wrap cake layers in plastic wrap, and refrigerate to chill. This can be done the day ahead.
Prepare the Coconut-Rum Pastry Cream
  1. In a medium size bowl, hand whisk egg yolks until foamy (about 30 seconds), set aside.
  2. In a saucepan, whisk together the packet of Coconut Pie Filling Mix, cornstarch, and whole milk until dissolved.
  3. Place over MED heat, and stir constantly for 12 or so minutes, until filling mixture has thickened and begins to bubble.
  4. Remove from heat.
  5. While whisking vigorously, add approximately 1 cup of the hot filling mixture to the yolks. This will “temper” the yolks, so they won’t scramble.
  6. Whisk in remaining hot filling mixture.
  7. Return mixture to the saucepan, and whisk constantly over MED heat for 2 minutes.
  8. Immediately remove from heat, pour mixture back into the bowl, mix in dark rum and butter, stir until butter has completely melted, set aside 5 minutes to cool.
  9. Stir mixture every 10 minutes, until it reaches room temperature.
  10. Place plastic wrap directly on to the Coconut-Rum pastry cream so a skin doesn’t form. Refrigerate 4 hours, or overnight to thicken completely.
Prepare the Cream Cheese Buttercream:
  1. In a stand mixer outfitted with the paddle attachment, beat cream cheese and butter on MED-LOW speed until smooth (about 30 seconds), scraping the bottom & sides of the bowl with a rubber spatula.
  2. Stir in vanilla extract and heavy whipping cream. (This recipe uses salted butter, if using unsalted, add 1/2 tsp salt here.) Beat on MED speed 1 minute, scrapping the bowl in between.
  3. With the mixer on LOW speed, gradually add confectioners sugar by heaping spoonfuls, mixing to incorporate after each addition.
  4. Remove the paddle and bowl from mixer, and scrape the paddle, and bottom & sides of the bowl to loosen any confectioners sugar that may be on the bottom.
  5. Return bowl & paddle to the stand mixer.
  6. Increase speed to MED-HIGH, and beat until fluffy, 1-1/2 to 2 minutes.
  7. Cover with plastic wrap and set in a cool spot until ready to use.
Assemble Cake:
  1. Fit a pastry bag with a 5/8 inch round piping tip, fill with 1-1/2 cups buttercream, tighten opening by twisting to create pressure towards the tip.
  2. Center 1 chilled cake layer top down on to a 9-inch cardboard cake round; gently peel off parchment paper.
  3. Pipe a 5/8 inch border around the top circumference of the edge of the cake layer to create a parameter wall to hold in pastry cream.
  4. Top center with 1 cup of the coconut-rum pastry cream, and spread to the buttercream parameter with an offset spatula or dinner knife, spread from center-out to the edge of the buttercream.
  5. Repeat with second layer.
  6. Top with third layer as before, now spreading the buttercream on the sides of the cake from the bottom in an upwards motion to the top, filling any spaces between layers as you go.
  7. Top cake with 1 cup of the buttercream, again, spreading from the center out.
  8. Using a cake smoother or pastry scraper, hold the smoother vertical against the side of the cake, and slowly turn the cake to smooth the sides.
  9. Refrigerate cake for 30 minutes to firm up buttercream.
  10. Repeat the previous 4 steps to add another layer of buttercream, refrigerating the cake for another 30 minutes to set the buttercream.
  11. Repeat icing the cake once more to create a sticky layer to adhere coconut.
  12. Place a large can on to a cookie sheet and place cake on top of the can.
  13. Gently press sweetened flaked coconut around the sides of the cake, pressing slightly to embed coconut into the sticky layer of buttercream. Allow excess coconut to fall on to cookie sheet. Dust top with coconut.
  14. Refrigerate cake 30 mins longer to set.
  15. Serves 12.
]]> http://aubreyabouttown.com/recipe/coconut-cake-with-coconut-rum-pastry-cream-and-vanilla-cream-cheese-buttercream/feed/ 0 3792 Chicken Matzo Ball Soup http://aubreyabouttown.com/recipe/chicken-matzo-ball-soup/ http://aubreyabouttown.com/recipe/chicken-matzo-ball-soup/#respond Fri, 29 Jan 2021 05:51:03 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3544 I couldn’t think of a better soup to nourish the body and soul, but that of Matzo Ball Soup. And this recipe doesn’t disappoint with the addition of plenty of chicken! Make some for someone you love, even if that someone is You!

  • Matzo meal & seasonings, schmaltz & eggs
  • Chicken, onion, celery, parsley stems, and peppercorns
  • Matzo balls simmering
  • Pack some for a friend

Chicken Matzo Ball Soup
A classic and hearty soup to warm the spirits for even on the gloomiest of days!
Ingredients
Chicken Stock
Matzo Balls
Chicken Matzo Ball Soup
Instructions
To Prepare Chicken Stock
  1. Rinse one whole chicken (inside & out) under cold water.
  2. Add whole chicken to a large stock pot, cover with one gallon cold water. Add onion, celery, parsley stems, bay leaves, peppercorns & salt.
  3. Turn heat to MED-HIGH, cover, and bring to a boil.
  4. Gently boil for 5 minutes, lower heat to MED, and simmer 50 minutes.
  5. Remove from heat, and allow to cool to room temperature.
  6. Carefully remove chicken from stock, and transfer to a bowl. Cover with plastic wrap, and refrigerate 6 hours or overnight.
  7. With a sieve, strain chicken stock into a large pitcher or bowl, cover with plastic, and refrigerate 6 hours or overnight.
  8. When the stock has completely chilled, carefully skim or spoon off the chicken fat (schmaltz) from the top of the stock, and set aside.
To Prepare Matzo Balls
  1. In a small mixing bowl, lightly beat eggs. Whisk in schmaltz, and set aside.
  2. To a medium size mixing bowl, blend to combine: matzo meal, baking powder, granulated onion and garlic, ground white pepper, chicken bouillon & kosher salt.
  3. Add egg-schmaltz mixture to matzo meal mixture, mix to combine, stir in minced parsley.
  4. Cover with plastic wrap or damp kitchen towel, refrigerate 30 minutes.
To Prepare Chicken Matzo Ball Soup
  1. Pull chicken breast, legs, and thighs meat from the bones. Cut into 1-inch cubes, set aside.
  2. With a 1-ounce quick-release scoop, scoop matzo mixture into 1-inch portions (this recipe should make 14). Roll in between your hands to form a small ball, place onto a dinner plate, cover with plastic wrap, and refrigerate until ready to use.
  3. In a large stock pot over MED-HIGH heat, bring chicken stock to a boil, lower heat to MED and let simmer 5 minutes.
  4. Add celery and carrots, and simmer on MED for 10 minutes.
  5. Gently, one at a time, lower matzo balls into simmering soup - cover with lid, and gently simmer for 8 minutes (the balls should float to the top). Gently add cubed chicken and parsley leaves. Simmer 2 minutes longer to heat-through chicken. Serves 6-7 (2 matzo balls per serving).
Recipe Notes

Alternatively: For a quicker method in the instructions for Prepare Chicken Stock (in steps 5 thru 8). Step 5, Remove from heat, and allow to cool until it’s safe to touch. Step 6, Remove chicken from stock, and transfer to a bowl, set aside. Steps 7 & 8, With a sieve, strain chicken stock into a large pitcher or bowl and allow chicken fat to separate and settle on the top, carefully skim or spoon off the chicken fat (schmaltz) from the top of the stock, and set aside.

 

The addition of English peas, chopped cabbage, or chives instead or in addition of parsley are delicious alternatives.

]]> http://aubreyabouttown.com/recipe/chicken-matzo-ball-soup/feed/ 0 3544 Classic Soft Dinner Rolls http://aubreyabouttown.com/recipe/classic-soft-dinner-rolls/ http://aubreyabouttown.com/recipe/classic-soft-dinner-rolls/#respond Thu, 24 Dec 2020 00:43:53 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3369 Soft, buttery, warm, and spongey, this quick version of the nostalgic American roll beckons the moment you smell the aroma from the oven. 

The Classic Soft Dinner Roll & Whipped Butter.


Synonymous with Thanksgiving and Christmas, this classic special occasion family favorite takes only 90 minutes to prepare, so you can enjoy them fresh on any day of the week. No special occasion necessary!

Classic Soft Dinner Rolls
Though, best served right from the oven, these are a perfect do-ahead the day before, just store in gallon-sized zipper bags once cooled. Warm on a sheet pan 3 minutes in a 325 degree oven; they also freeze beautifully, and go from freezer-to oven-to table in just eight minutes, so they’re always on hand!
Servings20 rolls
Prep Time10 mins
Cook Time14 mins
Passive Time70 mins
Ingredients
Instructions
  1. To the bowl of a stand mixer outfitted with the dough hook attachment, on LOW speed, mix together 3 cups of the flour, instant yeast, dried milk powder, sugar, and salt until combined (about 30 seconds).
  2. Continuing on LOW, to the flour/yeast mixture, add warm milk, beaten egg, and cubed butter, mix until combined, and butter has melted and has fully incorporated - being sure to scrape the bottom and sides of the bowl with a rubber spatula.
  3. Increase mixer speed to MED, and knead dough for 3 minutes.
  4. In the meantime, with the butter for greasing, butter a large mixing/bread bowl, set aside.
  5. Lower mixer speed to LOW, and slowly add the remaining 1 cup of flour, scraping the bottom and sides of bowl with a rubber spatula.
  6. Return speed to MED, and continue to knead dough for 3 minutes, and the dough forms a soft ball, and pulls away from the bowl. The dough should be elastic, and tacky to the touch.
  7. Transfer dough to the large buttered bowl, cover with a kitchen towel, and place in a draft-free room temperature place to proof (rise) for 40 minutes, and the dough has doubled in size (I use the cooled oven for this).
  8. Line the bottom of a 15-1/2” x 12” sheet pan with parchment paper.
  9. Punch down dough to deflate, form 20 golf ball-sized balls (about 2-ounces each). Roll in between hands to form a perfect ball, pulling smooth to a pinch
  10. Place dough ball pinched-side down on to the cookie sheet, spacing 1-inch apart - 5 balls lengthwise, 4 across. Cover lightly with plastic wrap, allow to proof 30 minutes longer, or until dough balls have doubled in size.
  11. Preheat oven to 350.
  12. Bake on middle rack for 14 min, or until tops have turned a rich golden brown.
  13. Immediately, and generously spoon or brush the top of each roll with melted salted butter.
  14. Serve hot.
  15. If freezing, allow to cool completely before storing in airtight zipper storage bags. Keeps 3 weeks. To warm frozen rolls, place frozen rolls on a baking sheet, and loosely cover with foil (to keep in moisture), warm in a preheated 325 oven for 8 minutes.
Recipe Notes

For a welcomed addition to breakfast or brunch, serve rolls with Strawberry Butter. To make, whisk together 1 cup (8oz/2 sticks) softened unsalted butter with 1/2 cup strawberry jam or preserves (or any flavor you like) until fully combined and fluffy (about 2 mins). Serve over hot rolls. Keep Strawberry Butter refrigerated. Makes 12 ounces. 

]]> http://aubreyabouttown.com/recipe/classic-soft-dinner-rolls/feed/ 0 3369 Ham-Bone Split Pea Soup http://aubreyabouttown.com/recipe/ham-bone-split-pea-soup/ http://aubreyabouttown.com/recipe/ham-bone-split-pea-soup/#respond Tue, 01 Dec 2020 01:55:03 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3229 Always a staple for the week following Thanksgiving or Easter, this cozy and nostalgic classic is a must for that leftover holiday ham. But no need to wait for the ham, a large smokey ham hock does the trick just fine!

Ham-Bone Split Pea Soup
A rich, cozy, and nostalgic repurposing of that left-over Easter & Thanksgiving spiral-cut ham bone. This recipe uses the bone from a 7-pound half ham, just double the recipe if using a full/whole ham. You didn’t have a ham?... A large split smoked ham hock is a fabulous substitution. This recipe makes about 2-1/2 quarts.
Servings2-1/2 quarts
Prep Time10 mins
Cook Time2 hours
Ingredients
Ham-Bone Broth
Ham-Bone Split Pea Soup
Instructions
To Prepare Ham-Bone Broth
  1. From the bone of a half ham, cut off any good ham, leaving ham scrapes attached to the bone. Cube the good ham, and set aside for later; you should have 2 cups ham.
  2. To a stockpot , add olive oil, onions, crushed garlic, ham bone, and bay leaves.
  3. Heat over MED heat until onions begin to turn translucent, occasionally stirring.
  4. Add chicken stock and water, and (stirring occasionally) continue to simmer over MED heat for 1 hour, or until liquids reduces to 8 cups.
  5. With a sieve or kitchen strainer, strain onions, garlic, ham bone & meat scraps, and bay leaves from broth. Reserve broth. Recipe should yield 8 cups of broth; if shy, adjust with water to yield 8 cups (2 quarts).
To Prepare Ham-Bone Split Pea Soup
  1. To a stockpot, add dried split peas, ham-bone broth, thyme and bay leaf.
  2. Simmer over MED heat for 1 hour, until the split peas have softened, and begun to break apart - and the liquid has reduced by a third.
  3. Add 2 cups water, carrots and celery, and 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer over MED heat 20 minutes longer until the carrots have softened, and can be easily smashed in between your fingers, and the soup has thickened. Add a bit more water, if a thinner consistency is desired.
  4. To serve, garnish top of soup with remaining cubed ham, and minced chives, if desired.
Recipe Notes

In addition to cubed ham, try topping your HAM-BONE SPLIT PEA SOUP with a dollop of sour cream, bacon bits, scallions, or cheddar. 

]]> http://aubreyabouttown.com/recipe/ham-bone-split-pea-soup/feed/ 0 3229 Aubrey’s ‘San Francisco Style’ Barbary Coast Sourdough & Oyster Stuffing http://aubreyabouttown.com/recipe/aubreys-san-francisco-style-barbary-coast-sourdough-oyster-stuffing/ http://aubreyabouttown.com/recipe/aubreys-san-francisco-style-barbary-coast-sourdough-oyster-stuffing/#respond Wed, 25 Nov 2020 05:26:52 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3196 As a native San Franciscan, I’m proud of the local delicacies that the San Francisco Bay Area has to offer. From the best Chinese food, Dungeness crab, Pacific Ocean oysters, and of course, sourdough bread, just to name a few. And this stuffing highlights two of these local delights wonderfully

The “Barbary Coast” was a nine block area of San Francisco, in-between the Financial District, Jackson Square, and North Beach neighborhoods, and was centered on a three-block stretch of Pacific Street (now Pacific Avenue), between Montgomery and Stockton Streets, and my residence is right-smack in the middle! Known to be a colorful neighborhood, full of jazz clubs, gambling, and lawlessness, I couldn’t think of a better name…so my “Barbary Coast Sourdough & Oyster Stuffing” was born, and I’ve been serving it for years, and I’m delighted to share it with you.

Aubrey’s ‘San Francisco Style’ Barbary Coast Sourdough & Oyster Stuffing
This recipe is also delicious with lump crabmeat as an addition or substitution for oysters.
Servings15-20 servings
Prep Time20 mins
Cook Time45 mins
Passive Time1 hour
Ingredients
Instructions
  1. Preheat oven to 360 degrees.
  2. Cut the sliced sourdough bread into 1/2 inch cubes by stacking three slices of bread at a time and slicing lengthwise, then across.
  3. Place cubed bread onto two 1/2 sheet pans, drizzle with olive oil, and toss to coat.
  4. Bake for 10 minutes.
  5. Rotate sheet pans, toss bread cubes, and bake for an additional 10 minutes or until lightly golden in colour, and crisp.
  6. Remove from oven, and allow to cool in the pans completely - giving them a toss now and then.
  7. Transfer toasted bread cubes to a very large bowl, add chopped parsley. Set aside.
  8. Heat a large skillet on MED-HIGH, add cubed bacon.
  9. Render fat from bacon, until bacon is just cooked and is golden brown.
  10. Drain, all but 2 tablespoons of the bacon fat.
  11. Add chopped onions and chopped celery to the cooked bacon and reserved bacon fat, sauté until onions turn translucent.
  12. To the onion-bacon mixture, add dried & fresh sage, dried & fresh thyme, ground black pepper, chicken bouillon, granulated garlic, and salt. Mic to combine.
  13. Add the chicken stock, dried cranberries, and dried apricots.
  14. Turn heat down to MED and allow to simmer 15 minutes, or until the dried cranberries plump up.
  15. Add 8 ounces butter, stir until butter has melted.
  16. Remove oysters from packing liquid (oyster liquor), and pat to dry with paper towels - patting off as much moisture as possible. Add oyster liquor to the chicken stock mixture.
  17. Salt & pepper the oysters with the 1/4 tsps of salt & pepper. Dredge seasoned oysters in all-purpose flour to evenly coat, shaking off any excess.
  18. Preheat a small skillet to MED-HIGH heat.
  19. Add olive oil, then oysters, being sure they’re spaced apart.
  20. Brown oysters for 2 minutes per side, or until they just begin to turn golden brown. Transfer to a plate to cool enough to handle (5 mins).
  21. Select 2 or 3 nice oysters, set aside for garnish. Rough chop remaining oysters. Set aside.
  22. Slowly mix chicken stock mixture into toasted bread cubes, fold in until the bread cubes have absorbed the stock.
  23. Cover bowl of stuffing with plastic wrap or aluminum foil, and allow to rest 10 minutes to absorb completely.
  24. Fold in chopped oysters.
  25. Butter the bottom and sides of a large casserole dish or a 13”x9”x2” pan. Evenly distribute stuffing in buttered casserole dish, cover with foil - poking one vent hole in top. The stuffing can be kept this way for two up to two days prior to the next step.
  26. In a 325 degree oven, bake stuffing for 20 minutes. The top should begin to brown.
  27. Garnish with additional whole sage leaves (as pictured) or parsley sprigs, and with the reserved oyster in the middle to denote the oyster stuffing.
  28. Serves 15.
]]> http://aubreyabouttown.com/recipe/aubreys-san-francisco-style-barbary-coast-sourdough-oyster-stuffing/feed/ 0 3196 Thanksgiving: Grand Marnier Cranberry Relish http://aubreyabouttown.com/recipe/thanksgiving-grand-marnier-cranberry-relish/ http://aubreyabouttown.com/recipe/thanksgiving-grand-marnier-cranberry-relish/#respond Mon, 23 Nov 2020 09:39:18 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3127 With Thanksgiving, and with the recipes we love, holds traditions that nurture nostalgia within us all. One Thanksgiving tradition I honour year after year, is making this cranberry relish to start off the Thanksgiving cooking.

Grand Marnier Cranberry Relish
The classic accompaniment to Roast Turkey. I worked out the basics for you; the perfect balance of sweet & tart, and a velvety texture to satisfy everyone - including the die-hard fans of the ‘slop ‘n slice’ jelly variety. You’ve got the basics, so make it your own! Fold in chopped pecans or walnuts for crunch, add mandarin oranges, raisins, currants, or dried cherries if chewy suits your tastes. And a little extra brandy at the end for a bit more sophistication!
Servings1 quart
Prep Time3 mins
Cook Time30 mins
Passive Time1 hour
Ingredients
Instructions
  1. In a 4-quart saucepan, over MEDIUM heat, add: ONE 12-ounce bag fresh cranberries, sugar, orange zest, 1/3 cup orange juice, and water.
  2. Simmer over MEDIUM heat for 10 mins, stirring occasionally, using the back of a wooden spoon or heat-resistant rubber spatula to gently press cranberries against the side of the pan to gently pop them, if they hadn’t popped on their own while simmering.
  3. Stir in cinnamon, and continue to simmer until the natural pectin in the cranberries has thickened, and it coats the back of a spoon.
  4. Stir in the other 1/3 cup orange juice, and the remaining 12-ounce bag of cranberries.
  5. Reduce heat to MED-LOW, and continue to simmer for another 15 minutes, stirring and pressing cranberries, as above.
  6. Simmer 10 minutes longer, or until it’s the consistency of apple sauce.
  7. Stir in Grand Marnier liquor, and simmer 5 mins longer to cook out alcohol.
  8. Remove from heat. Stir in vanilla extract.
  9. Allow to cool to room temperature, store in 32oz plastic container. The natural pectin in the cranberries will further set the relish during refrigeration. Refrigerate at least 1 hour. In a jar or airtight container, the cranberry relish will keep up to a month.
Recipe Notes

Cranberry Relish is also delicious with cheese. Serve a small bowl to accompany your cheese board, as one would chutney.

Slice the top rind from a wheel of Brie to expose the cheese, spread a thick layer Grand Marnier Cranberry Relish on top. Serve with sliced baguette. 

]]> http://aubreyabouttown.com/recipe/thanksgiving-grand-marnier-cranberry-relish/feed/ 0 3127 Aubrey’s Classic Pumpkin Cheesecake http://aubreyabouttown.com/recipe/aubreys-classic-pumpkin-cheesecake/ http://aubreyabouttown.com/recipe/aubreys-classic-pumpkin-cheesecake/#respond Thu, 22 Oct 2020 02:33:25 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2822 I’ve been baking this autumnal classic for years, and it has been a crowd favorite for just as long. It travels beautifully for when you’re called upon to bring the Thanksgiving dessert, and ships effortlessly for those homemade holiday gifts. See notes at the bottom of page for gift giving tips!

Classic Pumpkin Cheesecake
Servings10 slices
Prep Time30 mins
Cook Time45 mins
Passive Time8-10 hours
Ingredients
Cinnamon-Graham Crust
Pumpkin Cheesecake Filling
Vanilla Cheesecake Topping
Instructions
To Prepare Crust
  1. Preheat oven to 350 degrees.
  2. Melt 1/3 cup butter in the microwave, or over the stove in a small saucepan, set aside.
  3. Line the bottom of an 8-inch springform pan with an 8-inch parchment disc.
  4. To a large 1 gallon size plastic zipper bag, add: graham crackers, flour, sugar, and cinnamon. Press air from bag, and seal.
  5. Lay zipper bag flat, and with a rolling pin, wine bottle, are the back of a skillet, roll across the bag to crush graham crackers to a mealy crumb. Shake bag to combine.
  6. Add melted butter, and shake and massage bag until the crust mixture resembles wet sand. Check with your fingertips to ensure butter has fully coated the flour & crumb mixture.
  7. Evenly disperse crust mixture into the bottom of prepared springform pan.
  8. With the bottom of a straight-sided water glass or measuring cup, working from the center-out, gently and eventually press crumbs into the bottom of the pan, working out to the sides, form a 1/2 lip around the circumference to form a short-sided crust up the sides of the pan (about 1/2 an inch).
  9. Bake in preheated 350 degrees oven for 12 mins.
  10. Transfer pan to a rack, let cool completely.
  11. Prepare Pumpkin Cheesecake Filling.
To Prepare The Pumpkin Cheesecake
  1. Adjust oven temperature to 325 degrees.
  2. In a bowl of a stand mixer or a large bowl with a hand mixer, beat together: softened cream cheese, sugar, heavy cream, and vanilla, being sure to scrape the sides of the bowl with a rubber spatula, blend until smooth, and sugar has dissolved.
  3. Mix in pumpkin, flour, and cornstarch, pumpkin pie spice, and nutmeg into cream cheese mixture, combine until no streaks of white batter remain.
  4. Add eggs one at a time, mixing well after each addition.
  5. Place prepared crust on a baking sheet.
  6. Pour cheesecake filling over crust, (1/4 inch from the top to allow for a slight rise) using an off-set spatula to evenly spread out filling.
  7. Place on your oven’s center rack, and bake for 45 minutes or until the edges of the top of the cheesecake begin to puff slightly and the center slightly jiggles (but has not puffed) when gently wiggled.
  8. Turn off heat, and open the oven door slightly, using a rolled-up kitchen towel to keep the door open a jar.
  9. Allow cheesecake to cool in and along with the oven until room temperature (about 4 hours).
  10. Refrigerate cheesecake for at least 4 hours or better, overnight.
  11. Center the Vanilla Cheesecake Topping in on large dollop on top of the center of the cheesecake, from the center out, with an off-set spatula, evenly spread over the top of the cheesecake.
  12. Refrigerate 2 hours longer. Serves 10.
To Prepare Topping
  1. Mix ingredients together until smooth, and sugar has completely dissolved.
  2. To check if the sugar has dissolved, rub a bit of topping between your fingers to check for grittiness.
  3. With an off-set spatula, spread topping evenly over the cheesecake, refrigerate two hours to set.
Recipe Notes

Cheesecake freezes beautifully, and it one of the easiest cakes to ship - and who wouldn’t want to receive one?

These 7-1/4 inch oven-safe paper ‘Panettone‘ pans are perfect for presenting and giving your pumpkin cheesecake. Just use them as you would a springform pan. They even have a pull tab to easily remove the cake. They are available on Amazon. 

7-1/4 inch oven-safe paper Panettone pan

]]> http://aubreyabouttown.com/recipe/aubreys-classic-pumpkin-cheesecake/feed/ 0 2822