Cheesecake Cookies

Gastronomically speaking, there are few things I enjoy more than cheesecake.  I was skeptical when I saw this recipe because, in my experience, when something is labeled as cheesecake when it really isn't cheesecake, it usually leaves a lot to be desired. 

I am happy to report these little morsels of goodness are the exception to the rule.  They really do taste like little bite size pieces of cheesecake.  Kind of like those little individually wrapped cheesecake squares one would find at the discount wholesale clubs, only better.

They are easy to make, too.  If there is one thing I have learned looking through these family recipes, it's that we are big fans of cookie squares.  Why bother dishing out individual portions when you can make them all at once in one pan and just cut them up when they're done?  Simplicity is key.

These cookies are a real timesaver when you have that cheesecake craving but don't have the time to make a traditional cheesecake.  Although there is nothing like a real piece of cheesecake, these little cookies come pretty darn close.

Cheesecake Cookies
Printable Recipe

1 /3 cup brown sugar
1/2 cup chopped walnuts
1 cup flour
8 oz. cream cheese
1/2 cup sugar
1 egg
1 tablespoon lemon juice
1/3 cup melted butter
2 tablespoons milk
1 teaspoon vanilla

Mix brown sugar, nuts and flour together. Stir in melted butter and mix until light and crumbly. Save 3/4 cup to be used as topping. Place remainder in 8 inch square pan and press firmly. Bake at 350 degrees about 10 minutes.

Beat cream cheese and 1/2 cup sugar until smooth. Beat in egg, lemon juice, milk and vanilla. Pour this mixture over baked crust. Top with reserved crumbs. Return to 350 degree oven and bake for 25 minutes. Cool thoroughly, then cut into 2 inch squares.

Nonna's Pizza & Sauce

My previous post on Nonna's pizza featured only the recipe for the crust with assembly and baking directions.  When I found this recipe card for the pizza and sauce, I knew I had to do another post.  Besides, I'll use any excuse to make Nonna's pizza again.

The one ingredient that stands out in the sauce recipe and really sets it apart is clove.  A "hint o' clove" is key, because a little goes a long way.  However, you want to add enough so that you can taste it.  My mom and I have made Nonna's pizza for a few family gatherings, and it has always been successful.  The second time we made it though, Uncle Steve told me we perfected it because it had just the right amount of clove.  A very nice compliment, indeed.

I also remember the diced onion in the sauce that Nonna used to make.  I remember thinking as a kid, "wait a minute, I don't like onions," but I ate it anyway.  I don't remember the mushrooms, though, so I may just not have noticed them.

This is the most complete recipe for Nonna's pizza I have found.  Just reading it brings back a lot of wonderful memories. 

 

Nonna's Pizza & Sauce

Printable Recipe

Dough:
1 3/4 cup warm water
2 tablespoons yeast
1 tablespoon oil
4 cups flour (white and whole wheat combo)

Stir, knead, cover, and let rise

Sauce:
1 big Hunts (29 oz.)
2 puree or 1 paste (depending on how long you cook it) or any combo using sauce or base.
Add:
1 teaspoon sugar
3 tablespoons Italian seasonings or
2-3 teaspoons basil
2 teaspoons oregano
1 teaspoon thyme
1 teaspoon sage
Hint o' clove
Add 8 oz mushrooms and sauteed onions (about 3 medium)

Pat down dough, turn out and knead. (Cut in half for two pans.)  Oil pan (the more oil the crispier the bottom crust). Roll out dough (keep lifting and turning). Pat into shape in pie pan.
Put on sliced mozzarella cheese, filling whole surface.
Put sauce on generously, top with Romano or Parmesan.
Bake at 400 degrees for 20-25 minutes.

Pumpkin Pie!!

Nothing like waiting until after the holidays to post a pumpkin pie recipe!  Oh well.  Though, pumpkin pie is so good, why not have it year round?

This pumpkin pie recipe is basically the standard Libby's recipe found on canned pumpkin everywhere.  I did deviate from it a little by using a fresh pumpkin puree made from roasted pumpkin flesh.  Mmmm...Pumpkin flesh.

I was a little concerned using my own pumpkin because it was not as thick as the canned variety, but I did it anyway.  I measured the pumpkin by weight (15 oz.) rather than volume, if that makes any difference.  

A quick aside:  If you don't have a digital kitchen scale, get one, and measure by weight over volume as much as possible.  I would go into it more, but that's best left for another post.  Maybe on latent chestnut.  Does that still exist?  Oh yeah, maybe something will pop up there soon.

Back to the pie.  It turned out great!  Smooth, creamy, sweet, pumpkinny goodness.  It had just the right amount of spiciness, and perfect with a dollop of whipped cream.  Libby got it right.  I won't get into the nuances of flavor because I'm sure we all know what pumpkin pie tastes like.  But homemade is almost always better, and using fresh pumpkin only elevated the flavors. 

As I was looking through Nonna's recipe cards for pumpkin pie, I found an old Libby's recipe card.  The recipe is the same as the one used today except for the amount of one ingredient; sugar.  The old recipe calls for 1/4 cup of sugar, compared to 3/4 cups today.  Three times the amount of sugar is quite an increase.  It is also interesting that one of the serving suggestions on the card is for wedges of sharp cheddar cheese.

I was unable to find any information on when the recipe made the switch from 1/4 to 3/4 cups of sugar.  Maybe pumpkin pie was more of a savory delight back then.  As far as I'm concerned, there is nothing wrong with the recipe the way it is written now.

Pumpkin Pie!!
Printable Recipe

2 eggs, slightly beaten
1 3/4 cup Libby's pumpkin (15 oz. can)
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1 2/3 cup evaporated milk (12 oz can)
9 inch unbaked pastry shell

Mix ingredients in order given. Pour into pastry shell. Bake in hot oven (425) 15 minutes. Reduce temperature to moderate (350) and bake 45 minutes more. Or until knife inserted in center comes out clean. Double for 2 pies.