Cynthia Ferich

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Pumpkin Cheesecake on WCNC TV Charlotte Today

October 26, 2016 By Cynthia Ferich

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As demonstrated on WCNC-TV’s Charlotte Today

It’s National Pumpkin Day!  And, what better way to celebrate with, yet, another ‘sweet’ treat this week, as we roll into Halloween only days away!

As a personal chef, tis’ the season for pumpkin, sweets, cheesecakes and candy.  Well, you know…  This is a recipe that you can transform into two recipes, if you like – love those kinda recipes!  It’s a pumpkin cheesecake recipe that can be prepared with or without a topping.  I like the sour cream topping idea if you would like to create a ‘spider web’ to decorate the top.  The pumpkin cheesecake bar is amazing, as well with a ‘crumble’ topping.  Great for a crowd if you are especially busy and easy to prepare.

For the VIDEO Click HERE

Enjoy and Happy Halloween!

Pumpkin Cheesecake Cupcakes

Crust:

1 cup of Moravian Cookie Crumbs (or Gingersnap Cookie Crumbs)

¼ cup packed light brown sugar

5 tablespoons sweet cream butter, melted

½ cup finely chopped pecans

Filling:

8 oz. Mascarpone Cheese

½ cup sugar

½ cup pumpkin

2 eggs, lightly beaten

1-1/2 teaspoon ground cinnamon

1 teaspoon ground allspice

1 teaspoon vanilla extract

Topping:

1 cup sour cream

1/3 cup sugar

1 teaspoon vanilla

Preheat oven to 350 degrees for 15 minutes.

Combine crumbs and brown sugar in medium bowl.  Cut in butter with a pastry cutter to make a crumb mixture.  Stir in nuts.  In a cupcake pan, line each cup with a cupcake liner and add 1 heaping teaspoon of the crumb mixture and firmly press into the bottom of each cup, forming the crust.  Bake for approximately 5-7 minutes.  Cool slightly.

Reduce oven temperature to 300 degrees and bake ‘low and slow’.  Meanwhile, to prepare the filling, combine mascarpone, sugar, pumpkin, eggs, cinnamon, allspice and vanilla in a large mixer bowl and blend until smooth.  Pour over baked crust.  Bake for an additional 30-40 minutes at 300 degrees, depending on your oven, until set and done.

Remove from oven, combine topping ingredients, and spoon enough to cover the top of the cupcake (approximately 1 tablespoon).  Bake an additional 5-7 minutes.  Remove from the oven and cool completely. Refrigerate. Decorate, if you wish.  Makes approximately one dozen.

Note:  To make cheesecake bars, instead of cupcakes, combine cookie crumbs and brown sugar in a medium bowl, cut in butter to make a crumb mixture. Stir in nuts.  Set aside ¾ cup mixture for topping.  Press remaining mixture into bottom of an 8 x 8 x 1-1/2-inch baking pan.  Bake in a preheated 350-degree oven for 15 minutes.  Cool.  (omit topping) Cut into bars after cooled and refrigerated.                                                                     @ 2016 Cynthia Ferich All Rights Reserved

 

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About Cynthia Ferich

After writing and self-publishing “MaMa Mia Cucina” in 2007, Cynthia's writing, cooking and culinary teachings evolved into being as an entity surrounding food, fun, family and friends.

In an effort to capture her family’s ‘old world’ Italian recipes for future generations to enjoy, her grandmother, ‘Noni’, and Cynthia joined forces. "She measured, I wrote, and we cooked."

During her grandmother's latter 80 years, she traveled in memory through her life, as they shared in stories of a lifetime and long ago. As they shared this final chapter in her life, what Cynthia soon discovered through all of the measuring, cooking, sharing in the love of a family, and in the love of a friendship, was the passion for cooking, and a love that nourishes us all… It’s all about the FOOD!

MaMa Mia Cucina Cookbook

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Recent Blog Posts

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I met Cynthia and was immediately taken in by her charm and passion for cooking. She presented me … Read More

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