Directional Process Essay
September 30, 2012
just a hint of season
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. (Voltair) Nothing more indulging than cheesecake, right? But then holidays comes around and your taste buds change with the seasons ; Scents of cinnamon, peppermint and pumpkin spices fill the air. For the love of cheesecake and the holidays, think of something! Pumpkin cheesecake for Fall and peppermint cheesecake for Winter, two of my favorites. The possibilities are endless, and the recipes easy. No better time to make a pumpkin cheesecake then pumpkin season.
The most important part of a recipe are the ingredients. Therefore, make sure you have them all and the correct amounts. For the crust you need: 1 cup of graham cracker crumbs, 1/2 teaspoon cinnamon, 4 tablespoons melted butter and 1 tablespoon of firmly packed brown sugar. The cheesecake filling, you will need the following : 2 (8 ounce) packages of cream cheese, 2/3 cup brown sugar, 1 (15 ounce) can of pumpkin puree, 1 teaspoon of pure vanilla extract, 3/4 teaspoons of ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 2 eggs and 1/4 teaspoon of salt. You will also need a 9” springform pan to bake it in and a large mixing bowl. There is nothing more inviting then the cheesecake’s toppings. For the toppings I go with whipped cream, pecans and caramel drizzle; Of course you can put whatever you’d like.
First, you want to preheat the oven to 350 degrees Fahrenheit. While the oven preheats, you prepare. You will need to combine graham cracker crumbs, cinnamon, the melted butter and the brown sugar; Mix well. Once the crust is properly mixed you put the mixture into your springform pan. Firmly press down the mixture to the bottom and the sides of the pan; This is the crust, and you don’t want it to not fall apart. Bake the crust for about 5... [continues]
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