We have covered so many great dishes this week that it is hard to top them but we think this dish just might do it! You will definitely want to leave room for this creamy, spice filled cheesecake. And if this recipe isn’t enough we have also included our October newsletter recipe for a Rustic Chai Spiced Apple Pie. Because what’s better then one dessert? Two of course!

Pumpkin Brandy Cheesecake

Decadent and delicious, this cheesecake is easy to make and will have your family & friends asking for more!

Crust:

2 cups graham cracker crumbs (regular or gluten free) or finely crushed ginger snap cookies

2 Tablespoons granulated sugar

2 Tablespoons brown sugar, packed

½ cup butter, melted

Filling:

1 ½ lb. cream cheese, room temperature

1 cup brown sugar

4 eggs

14oz. can pumpkin

1 Tablespoon Tilia’s Sweetie Pie spice blend

1/3 cup brandy

Combine graham cracker or ginger snap crumbs and sugars in a medium-sized bowl.  Add melted butter and use a fork to combine ingredients well. Pour mixture into a lightly buttered 9 inch springform pan.  Use the bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and gently press part way up the sides.  Use your fingers to pack crumbs tightly into the sides of the pan. Set aside.

Beat the cream cheese until it is light and fluffy, and then add the brown sugar and eggs and continue beating to fully incorporate. Stir in the remaining ingredients by hand finishing with the brandy as the last addition to the mixture. Pour into the crust and bake at 325F for 50-60 minutes. When the cheesecake is done, there will still be a 2-inch to 3-inch wobbly spot in the center of the cheesecake. Also, the edges will be slightly puffed. Once the cheesecake is done in the oven, turn the oven off and crack open the oven door slightly. Leave the cheesecake inside for about 1 hour. Once the cheesecake is at room temperature, cover tightly with plastic wrap and chill 4-8 hours or overnight. Run a thin knife around the sides between the crust and pan, then remove the springform pan sides. Serve with a generous portion of whipped cream on top.

 

Rustic Chai Spiced Apple Pie

The smell and taste of this wonderful pie is heavenly!

1 batch basic pie dough

4 cups peeled, cored and thinly sliced apples (Granny Smiths, Honeycrisp., Golden Delicious, or Jonagold Apples are all good choices).

2 teaspoons Tilia’s Chai Spice blend

3 tablespoons brown sugar

3 tablespoons granulated sugar

2 to 3 Tbs. all-purpose flour, depending on juiciness of fruit, plus more for rolling out dough

Pinch of salt

2 tablespoons  unsalted butter, cut into bits

Prepare and refrigerate the pastry dough. Position a rack in the lower third of an oven, and preheat to 425°F. Lightly butter a large rimmed baking sheet.

On a lightly floured work surface, roll out the dough into a 12-inch round about 1/8 inch thick, lightly dust it with flour, fold it in half, transfer it to the prepared sheet and unfold it in the middle of the sheet. Combine the sugars, Tilia’s Chai Spice blend, salt and 2- 3tablespoons flour and add to the apples, stirring to coat the apples well with this mixture. Pile the fruit evenly on the pastry round, leaving a 2 ½ -inch border uncovered. Dot the fruit with the butter. Fold the dough up and over the filling, pleating every 2 inches and leaving the center open. Carefully lift each pleat and brush with cold water to seal it. Gently press the dough against the fruit to compact it and set the pleats. Refrigerate for 20 minutes before baking.

Bake the pie for 15 minutes. Reduce the temperature to 375°F and continue to bake until the crust is golden and the fruit is tender, another 50 to 60 minutes. Let the pie rest for 5 minutes on the pan on a cooling rack, and then loosen the edges with a thin spatula. Let cool for at least 20 minutes. Serve with scoops of ice cream or dollops of whipped cream. Serves 6 to 8.