Olive Garden Pumpkin Cheesecake

[kaci]

Olive Garden Pumpkin Cheesecake


Menu Description:Pumpkin Cheesecake Available for a limited time.
Our pumpkin cheesecake is topped with whipped cream, caramel sauce and ginger cookie crumbles.

CRUST
1 -1/2 cups gingersnap cookie crumbs
3/4 cup finely chopped pecans or walnuts -optional
6 tablespoons unsalted butter, melted

FILLING
3-8 ounce pkgs cream cheese, at room temperature
1 cup sugar
1 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg, freshly grated if possible
1-1/4 cup pumpkin puree
5 large eggs
1/2 cup heavy cream

Caramel Sauce
1/2 cup butter
1/2 cup brown sugar
1/4 cup milk
1/2 teaspoon vanilla extract
dash of salt

Sweetened Whipped Cream
1 cup heavy cream
1/2 teaspoon granulated sugar
1/2 teaspoon vanilla extract

Garnish:
1/4 cup gingersnap snap cookies, coarsely crushed for larger crumbs than used in crust.


Crust: Lightly butter a 10x2 inch round cake pan. Combine gingersnap crumbs, nut, and butter in a bowl, and mix well. Press mixture firmly into prepared pan, and refrigerate for at least 30 minutes. Preheat oven to 350 degrees.
Filling: In a bowl, beat cream cheese until smooth. Add sugars and spices,
beat until light in texture. Add pumpkin puree and mix until just blended.
Stir in eggs one at a time, scraping sides of bowl after each addition. Stir
in cream. . Pour batter into crust, and put cake pan in a roasting pan. Add
hot water to roasting pan halfway up sides of cake pan. Bake in center of
oven until cheesecake is firm to touch and slightly puffed, about 50
minutes. Let cheesecake cool on a wire rack for about 45 minutes. Cover, and refrigerate for at least 4 hours. When cheesecake is completely chilled,
lower pan into a hotwater bath for 2-3 min. to loosen the crust. Invert a
large, flat plate on top of cheesecake; invert pan, and remove. Put a second
plate on bottom of cheesecake, and turn it right side up.

Caramel Sauce: Put all ingredients except vanilla in small saucepan with
heavy bottom. Bring to boil over medium heat. Boil 4 minutes.Remove from
heat, let cool approximately 5 minutes then stir in vanilla extract. .
Sweetened Whipped Cream: Whip cream an high with an electric mixer. When
cream begins to thicken and form soft peaks add sugar and vanilla. Mix until
cream has firm peaks. Fill decorating bag fitter with #22 star tip with
whipped cream and pipe rosettes onto cheesecake.

Garnish: Pipe sweetened whipped cream on top of cheesecake. Sprinkle top
with reserved crumbs. Drizzle with caramel sauce.

Cheesecake will keep for 4-5 days in refrigerator and 2 weeks in the
freezer.

Freezing Cheesecakes To freeze cheesecakes remove from baking pan when
chilled. Do not add any toppings or garnishings before freezing. You will
just be freezing the cheesecake. Transfer to a cardboard cake circle or
small round flatpan or freezer safe plate. Place in freeze until the
cheesecake has frozen firm. Remove from freezer and wrap in a double layer
of plastic wrap, followed by a layer of heavy-duty foil. Be sure to seal
completely. For the best quality do not freeze longer than 4-6 weeks. Lable
and date your wrapped cheesecake. To thaw, place the wrapped cheesecake in the refrigerator overnight. When ready to serve add toppings, whipped cream and or any garnishes.

[kaci]

Islands Soft Yaki Taco's


Teriyaki Sauce
1-3/4 Cups water
1 Tablespoon cornstarch
3/4 Cup light brown sugar
1/2 Cup soy sauce
1/2 Cup canned pineapple chunks (chunks sliced into quarters)
1/4 Cup juice from can of pineapple chunks
1/2 Teaspoon garlic powder
1/4 Teaspoon onion powder
2 Teaspoons minced fresh ginger

Tacos
12 chicken tenderloins
12 -7 inch flour tortillas
2 Cups shredded monterey jack cheese
4 Cups iceberg lettuce, chopped very thin or shredded
1-1/2 Cups canned pineapple chunks, (chunks sliced intoquarters)
1-1/2 Cups diced tomatoes (about 2 medium tomatoes)
1/2 Cup chopped green onion (green part only)



Teriyaki Sauce: Mix cornstarch into the water in saucepan. Add remaining
ingredients, bring mixture to a boil. Reduce heat and simmer for 7 to 10
minutes or until sauce thickens. Cool before you use it for marinating.

Set aside 1 cup of cooled sauce. Pour remaining sauce over chicken tenders
in a bowl. Cover chicken and marinate for at least 6 hours. Marinate over
night if possible.

Chicken: Preheat a large skillet over medium heat. Lightly cover bottom of
skillet with vegetable oil. Remove the chicken from the marinade (disgarding
the marinade) and sauté chicken in the pan for 8 to 10 or until chicken is
cooked through and browned on both sides. Slice each chicken filet into 3 or
4 pieces and spoon all the chicken into a medium bowl.

Heat reserved 1 cup of teriyaki sauce in the microwave for 30 to 60 seconds
or until hot. Pour the sauce over the sliced chicken in the bowl.

Tacos: Preheat a clean skillet over medium heat. Place a tortilla into the
skillet for a minute, then turn over and add 2 to 3 tablespoons of shredded
cheese across the center of the tortilla. Let the tortilla sit in the pan
for about a minute or until the cheese starts melting. Remove the tortilla
and immediately spoon the equivalent of one chicken tender into the tortilla
Spoon about 1 1/2 tablespoons of leftover teriyaki sauce from the cooked
chicken bowl over the chicken in each taco.

Arrange 1/3 cup shredded lettuce over the chicken in each taco. Follow with
1 to 2 tablespoons of pineapple chunks, 1 to 2 tablespoons diced tomato, and
a sprinkle of chopped green onion.

Servings: 4

[Terrikz68]

Thanks...going to try this pumpkin chzcake for thanksgiving