Pumpkin Cheesecake Brulee

I've always wanted to 'brulee' something with a real kitchen torch.  I think I made something before and used my husband's blow torch......and it scared me!  I think I need to practice a little more on my technique, but the outcome was delicious!!  Made kind of a crunchy sugar topping on this scrumptious pumpkin cheesecake.  It's really easy and has a wonderful flavor. I always have pumpkin on hand and am always looking for new pumpkin recipes.  This one is definitely a keeper!!!

PUMPKIN CHEESECAKE BRULEE

Makes 8 Servings = 7 PointsPlus® OR

Makes 10 Servings = 6 PointsPlus® OR

Makes 12 Servings = 5 PointsPlus®

8 sheets low-fat honey graham crackers
1 TBSP light butter, melted
12-oz Neufchatel cream cheese, room tempreature
½ cup light brown sugar
1/3 plus 1 TBSP Splenda granulated
½ tsp salt
2/3 cup fat-free plain Greek yogurt
2 eggs, room temperature
2 egg whites, room temperature
1 (15 oz) can pumpkin puree (NOT pie filling)
2 TBSP all-purpose flour
1 TBSP pumpkin pie spice
1 TBSP vanilla
2 TBSP sugar

Forgot to put the real sugar in this picture. Ugh!

Place your oven racks: 1 in the lower part of your oven and 1 in the center. Fill a roasting pan/dish about ¾ full of water and place on the lower rack. This will prevent the cheesecake from cracking. Preheat the oven to 325º. Lightly spray a 9-inch springform pan. Set aside.

Don't forget to spray your pan on the dishwasher door.....saves cleaning overspray!



Put the graham crackers in a plastic bag that zips closed. Use a rolling pin or meat mallet or even the side of a can to finely crumble the crackers. Pour into a small bowl. Add 1 TBSP Splenda, the melted butter and 2 TBSP water and mix until well combined. Press into the bottom of the sprayed springform pan. Bake @10 minutes. Cool completely on a wire rack.

I used my Mom's rolling pin.....believe it's an antique now!

In a large mixing bowl, combine the cream cheese, brown sugar, 1/3 cup Splenda granulated and salt. Beat with an electric mixer on medium speed until smooth. Add the yogurt, egg and egg whites with the mixer speed reduced to low; mix until well blended. Add the pumpkin, flour, vanilla and pumpkin pie spice. Continue to mix on low speed until combined. You may have to scrape the sides/bottom with a spatula to be sure all the ingredients are fully incorporated.

Pour the batter onto the crust. Rap the pan against the countertop a few times to bring any air bubbles to the top. Place the cheesecake on the center rack in the oven. Bake for 60 – 70 minutes until it's just set and the center wiggles slightly. Turn off the oven and crack open the door. Let sit in the oven for 15 minutes and then place on a wire rack to cool. If the edges look like they're 'sticking' to the sides of the pan, run a thin sharp knife between the cake and the pan to release the sides. Cool completely and then chill at least 4 hours.

 

 

Before serving, remove the cheesecake from the refrigerator and release the sides of the pan. Sprinkle the 2 TBSP of sugar over the top of the cheesecake and brulee the sugar with a kitchen torch (or under the broiler for a few seconds).

MY SPIN: You MUST use real sugar to brulee.....Splenda granulated won't work. This can be served 'as is' or with a dollop of fat-free whipped topping. You can also use fat-free egg substitute in place of the 2 eggs, but you'd have to re-figure the P+ value. I had eggs in the fridge for a change and decided to use them.

As is

With fat-free whipped topping



Enjoy!!

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving life!
Jan

Beef Stew

A friend of mine issued a 'challenge' on one of her Facebook pages to make something using 2 locally grown/produced ingredients.  I immediately knew I was going to make my version of Beef Stew using stew beef from CG Farms in Dayton, TN, and mushrooms from Monterey Mushrooms in Loudon, TN.

 

Everyone has their own way to make beef stew, but Ginger's 'challenge' was a good excuse to finally post my version. When we're done with dinner, if there are any veggies left over, I put them in a freezer bag......when the bag is full, it's time to make stew! There was even some potatoes & carrots & gravy in the bag from a crockpot roast! A great way to use leftovers (instead of tossing them....like when you have 5 or 6 green beans left) and make a hearty, delicious meal.

BEEF STEW

Makes a lot

Did not figure up the P+**

@3 lbs stew beef
@5 potatoes, peeled & cut into bite-sized pieces
1 lb carrots, peeled & cut into bite-sized pieces
1 container from a 4-pack of Knorr Homestyle beef stock (or 2 beef bouillon cubes)
1 onion, chopped
mushrooms, either sliced or 'chunked'
bag of leftover veggies from past meals
1 can diced tomatoes, undrained
1 can crushed tomatoes
couple of bay leaves
garlic powder, to taste
Lea & Perrins Worcestershire sauce
Olive oil
salt & pepper, to taste
Italian seasoning, to taste
Canned/boxed broth you have leftover in the fridge

In a HUGE stew pot, pour in some olive oil and Worcestershire sauce. Let this get hot over medium heat and add the stew beef and garlic powder to taste. Let the beef brown.

Add carrots, onion and potatoes.

Add the veggies leftover from past meals.

Add the diced tomatoes. Add the mushrooms. Add the beef stock and bay leaves. Add the crushed tomatoes.

Add water to about an inch or 2 over all the ingredients and cook for at least 4 hours on medium heat, stirring frequently.

Enjoy!

Loving Life!

Jan

**I did not figure up the P+ for this because it would depend on how much of what ingredient ended up in your bowl/on your spoon/in your mouth! Sometimes you just HAVE TO make a recipe without P+ values and be aware of what/how much you're eating!

Lemon Yogurt Bread

Just because!  No special reason except that the original recipe sounded pretty good and pretty easy. It was a day I *needed* Kitchen Therapy. That's it!

LEMON YOGURT BREAD

Makes 10 Servings

1 Serving = 2 PointsPlus®

1 ½ cups white whole wheat flour
2 tsp baking powder
1/4 tsp fine salt
¾ cup Splenda granulated
Finely grated zest of 1lemon
½ cup plain fat-free Greek yogurt
¼ cup fat-free milk
¼ cup unsweetened applesauce
½ tsp vanilla
2 large egg whites
1 large egg

Preheat oven to 350°. Spray a loaf pan with baking spray. Set aside.

In a medium bowl, whisk together the flour, baking powder and salt.

In another medium bowl, put the Splenda and lemon zest and rub it together with your fingers or a spoon.

Add the yogurt, milk, applesauce, vanilla, egg whites and egg. Whisk vigorously until well blended.

Add the flour mixture to the egg mixture and fold together until just incorporated.

Transfer to the loaf pan. Bake @45 minutes or until a wooden toothpick (or cake tester) inserted into the center comes out clean.

Cool on a rack in the pan for 5 minutes and then on the rack out of the pan to cool to room temperature.

MY SPIN: I think if I make this again I would add a little of the juice from the lemon to make it a little moister and 'lemonier'.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving life!

Jan

Peach Cream Cheese Crumble

I have these cans of fruit......bought them when they were on sale......you know how that goes! I figured it was time to start using them before they expire.  We all know I have tons of canned pumpkin that never, ever gets to the expiration date, but I seem to bypass the rest. Well, today was the day to use up 2 cans of peaches. What a great flavor! My friend, Connie, came down off the mountain to visit which is really why I baked. I sent a 'hunk' of this home with her because it's so good I could just sit with a fork and eat the whole thing (oink oink)!!!!!

PEACH CREAM CHEESE CRUMBLE

Makes 12 Servings

1 Serving = 6 PointsPlus®

1 box sugar-free white or yellow cake mix

1/3 cup light butter, room temperature
½ cup fat-free egg substitute
2 (15 oz.) cans of sliced peaches, drained*
1 (8 oz) pkg cream cheese**
1/3 cup Splenda granulated
1 tsp vanilla

Preheat oven to 350°. Spray a 13x9-inch pan.

In a large bowl, combine the cake mix, light butter and ¼ of the egg substitute. Mix until crumbly. Set aside 1 ½ cups of the crumbs for the topping. Press the remaining crumbs in the bottom of the sprayed pan. Bake 10 minutes.

Cut the peach slices into 1 inch pieces. Spoon onto the crust in the pan.

In a large bowl, beat together the cream cheese, Splenda ¼ cup egg substitute and vanilla until creamy. Spread carefully over the peaches with a spatula. 

Sprinkle the reserved crumbs over the cream cheese mixture.

Bake 30 minutes.

Allow to cool on a rack to room temperature and then refrigerate for at least 30 minutes before serving.

Refrigerate leftovers.

MY SPIN: *I used peaches in heavy syrup so I not only drained them, but rinsed them. Try to find peaches in their own juice or light syrup which will lower the P+ value. ** I used this awesome cream cheese from Kroger: Cream Cheese & Greek Yogurt. If you use a different cream cheese, double check on the P+ value for it.

YUMMY



Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving life!
Jan