Pumpkin Cheesecake Pie by Briwood Staff
Ingredients Biscoff Crust 32 Speculaas cookies (8.8 ounces/250g) 5 tbsp (71g) unsalted butter, melted Filling • 16 ounces (452g) full-fat brick cream cheese, softened to room temperature • 3/4 cup (150g) packed light or dark brown sugar • 3/4 cup (170g) pumpkin puree (canned is best) • 1 tbsp (8g) cornstarch • 2 tbsp (30ml) heavy cream, at room temperature • 1 tsp pure vanilla extract • 1/2 tsp lemon juice (do not omit) • 1 tsp ground cinnamon • 1/2 tsp ground ginger • 1/4 tsp ground nutmeg • 1/4 tsp ground cardamom • Small pinch freshly ground black pepper (optional) • 2 large eggs, at room temperature • Optional for garnish: whipped cream and a sprinkle of pumpkin pie spice Directions Preheat oven to 350°F (177°C). Make the crust: Use a food processor or blender to grind the Speculaas cookies i nto fine crumbs. You can also crush them in a zip- top bag with a rolling pin. In a medium bowl, stir together the Biscoff crumbs and melted butter until combined. The mixture will be thick and sandy. Press the mixture into an ungreased 9-inch pie dish, forming a compact crust. Don’t pack it down too firmly. Use a small flat-bottomed cup to smooth the bottom In a large bowl, beat the cream cheese and brown sugar together on medium-high speed until smooth and creamy (about 3 minutes). Scrape down the sides of the bowl. Add the pumpkin, cornstarch, heavy cream, vanilla extract, lemon juice, and spices, and beat until fully combined and smooth. Scrape down the sides of the bowl as needed. and a spoon to shape the edges. Bake the crust for 10 minutes. Make the filling:
Add the eggs one at a time, mixing after each addition just until blended. If there are any lumps, whisk by hand to smooth the batter. Reduce the oven temperature to 325°F (163°C). Spread the pumpkin cheesecake filling into the warm crust. Bake for 40–45 minutes, or until the filling is almost set with a slight wobble in the center. Tent with foil if the pie is browning too quickly. Cool the pie on a wire rack for 1 hour at room temperature, then refrigerate for at least 2 hours before serving. Optional toppings: Garnish with whipped cream and a sprinkle of pumpkin pie spice if desired. Royal Oak’s Ginger Cookies by Royal Oak Senior Living Ingredients 2¼ cups all purpose flour 2 tsp ginger
1 tsp baking soda 3/4 tsp cinnamon 1/4 tsp cloves 1/4 tsp salt 3/4 cup margarine 1 cup sugar 1 egg 1 tbsp water 1/4 cup molasses
Let’s Make Your Kitchen the Heart of the Holidays We know that the heart of every home is where the cookies are baked, the laughter is shared, and the late-night cocoa is poured. If your kitchen isn’t living up to its full potential, we’d love to help transform it into a space that brings even more joy to your family for seasons to come. Merry Christmas from Our Family to Yours
CHRISTMAS IN PORT STANLEY – 22 – HOLIDAY COOKBOOK
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