Today I wanted to share some appetizers...or as my family calls them: I-need-something-to-eat-while-that-entoxicating-smell-is-in-the-air.....tizers....? Anywho....I have one easy appitizer for you that received 5 star ratings and 1 A-MAZing dessert that's seasonal at Olive Garden.
Savory Party Bread
(sorry the picture is so small)Ingredients
1 (1 pound) loaf round sourdough bread, unsliced
1 pound Monterey Jack cheese, sliced (honestly, I use shredded cheese)
1/2 cup butter, melted
1/2 cup chopped green onions
2 teaspoons poppy seeds
my personal take: I've had people want to add bacon, not here...I do like to add minced garlic and parsley, though.
Directions
Cut the bread lengthwise and crosswise without cutting through the bottom crust. Insert cheese between cuts. Combine butter, onions and poppy seeds; drizzle over the bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees F for 15 minutes. Unwrap; bake 10 minutes longer or until the cheese is melted.
Simple enough, eh? There were no bad things said about this easy appitizer...I bet you could get fun with it for Christmas. Maybe instead of cheese add melted chocolate or icing and instead of poppysead add Christmas sprinkles? Ooohhh and some cinniman!! OK...now that I'm obviously leaning toward dessert...moving on!
Olive Garden Pumpkin Cheescake
Crust
Use an 8-inch spring-form pan
Use an 8-inch spring-form pan
1 1/2 cups graham cracker crumbs
1 cup ginger snap cookies
1/4 cup sugar
1/2 teaspoon cinnimon
8 tablespoons melted butter
Cheesecake Filling
3 8-ounce packages cream cheese
Cheesecake Filling
3 8-ounce packages cream cheese
1 15-ounce can pure pumpkin
2/3 cups light brown sugar
3 eggs1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
Sour Cream Layer
1 cup sour cream
Sour Cream Layer
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg **freshly ground if available
Whipped Cream
2 pints heavy cream
Whipped Cream
2 pints heavy cream
1/4 cup sugar
1/2 teaspoon vanilla
Additional toppings: Caramel sauce, gingersnap crumbs
Additional toppings: Caramel sauce, gingersnap crumbs
my personal take: This is a lot....and if you're lazy like me, I'm willing to bet that a frozen pie crust and cool whip would suffice. If you are brave enough to make it all yourself, let me know how that works out!
Crust preparation
In a medium sized bowl combine graham cracker crumbs, ginger snap crumbs, sugar, and butter, mix well. Press crust into a springform pan. Press the crust about halfway up the side of the springform pan. Refrigerate crust while you continue to prepare the cheesecake.
Filling preparation
Allow extra time for mixing up this filling. Remove the pure pumpkin puree from the can and place into a couple of large paper towels. Wrap the pumpkin puree with the paper towels, this will soak the excess water in the pumpkin puree. Continue to remove excess water from the pumpkin puree for about 60 minutes before making cheesecake mixture. Bring the remaining ingredients for the filling to room temperature while the pumpkin puree is having the water removed. With a mixer beat cream cheese until smooth, and add eggs one at a time, and then combine all ingredients for the filling in a mixer. Blend until very smooth. For best results allow all ingredients to reach room temperature before mixing the filling. Remove crust from refrigerator, and pour in filling.
Bake cheesecake at 350 for 30 minutes, and then reduce temperature to 325 degrees for an additional 30 minutes. When you remove the cheesecake it should be slightly jiggly in the center, the cheesecake will set up nicely as it cools.
Sour Cream Layer
When you remove the cheesecake from the oven set aside, and begin to prepare the seasoned cream cheese layer. In a small bowl combine sour cream, sugar, and spices. Blend well. Spread seasoned sour cream mixture over the baked cheesecake evenly. Place the cheesecake back into the 325 degree oven for about 8 minutes to the sour cream layer will set.
Whipped Cream
Now allow the cheesecake to cool, when the cheesecake is completely cool, you can add the whipped cream. In a medium sized bowl combine 2 pints heavy whipping cream, vanilla, and sugar, mix well with a blender or a stand mixer. Whip the cream until it forms stiff peaks. Remove ring from the spring-form pan, and either pipe the whipped cream over the pumpkin cheesecake or spread with a knife.
When you are ready to serve the Olive Garden Pumpkin Cheesecake cut each slice, drizzle the top of the cheesecake with caramel sauce, and then sprinkle over gingersnap crumbs before serving.
Additional notes about cheesecake making from the author:I personally do not use a waterbath. I do have a clay baking stone in my oven, and my cheesecakes come out very well. You may wish to use a waterbath when you prepare your cheesecake.Also, I would really urge you to try to let your ingredients reach room temperature before blending together the filling. This really makes a difference in getting a nice and smooth filling.
In a medium sized bowl combine graham cracker crumbs, ginger snap crumbs, sugar, and butter, mix well. Press crust into a springform pan. Press the crust about halfway up the side of the springform pan. Refrigerate crust while you continue to prepare the cheesecake.
Filling preparation
Allow extra time for mixing up this filling. Remove the pure pumpkin puree from the can and place into a couple of large paper towels. Wrap the pumpkin puree with the paper towels, this will soak the excess water in the pumpkin puree. Continue to remove excess water from the pumpkin puree for about 60 minutes before making cheesecake mixture. Bring the remaining ingredients for the filling to room temperature while the pumpkin puree is having the water removed. With a mixer beat cream cheese until smooth, and add eggs one at a time, and then combine all ingredients for the filling in a mixer. Blend until very smooth. For best results allow all ingredients to reach room temperature before mixing the filling. Remove crust from refrigerator, and pour in filling.
Bake cheesecake at 350 for 30 minutes, and then reduce temperature to 325 degrees for an additional 30 minutes. When you remove the cheesecake it should be slightly jiggly in the center, the cheesecake will set up nicely as it cools.
Sour Cream Layer
When you remove the cheesecake from the oven set aside, and begin to prepare the seasoned cream cheese layer. In a small bowl combine sour cream, sugar, and spices. Blend well. Spread seasoned sour cream mixture over the baked cheesecake evenly. Place the cheesecake back into the 325 degree oven for about 8 minutes to the sour cream layer will set.
Whipped Cream
Now allow the cheesecake to cool, when the cheesecake is completely cool, you can add the whipped cream. In a medium sized bowl combine 2 pints heavy whipping cream, vanilla, and sugar, mix well with a blender or a stand mixer. Whip the cream until it forms stiff peaks. Remove ring from the spring-form pan, and either pipe the whipped cream over the pumpkin cheesecake or spread with a knife.
When you are ready to serve the Olive Garden Pumpkin Cheesecake cut each slice, drizzle the top of the cheesecake with caramel sauce, and then sprinkle over gingersnap crumbs before serving.
Additional notes about cheesecake making from the author:I personally do not use a waterbath. I do have a clay baking stone in my oven, and my cheesecakes come out very well. You may wish to use a waterbath when you prepare your cheesecake.Also, I would really urge you to try to let your ingredients reach room temperature before blending together the filling. This really makes a difference in getting a nice and smooth filling.
How are these striking your fancy? I want pictures if you plan on making them...and a review! Are there any other recipes you would like to see for Thanksgiving?
OMG the pumpkin cheesecake looks amazing.
ReplyDeleteYUM! I want to try both of those!
ReplyDelete