Food | Good Dinner Mrs Mellen

Category: Food
- Roasted Sweet Potato Hummus
  
  Posted at 11:32 am by Good Dinner Mrs Mellen
  
  Jan 17th
  Hummus is a favorite dip in my family. We love all varieties, and making fresh hummus is so easy. I used healthy, flavorful sweet potatoes to create a colorful, tasty dip in this hummus recipe. Serve with veggies and pita bread for a foolproof dip!
  
  Sweet Potato Hummus
  
  2 medium sweet potatoes, about one pound, peeled and cut into 1-inch cubes
  
  3 cloves garlic
  
  4 tablespoons olive oil
  
  1 1/2 teaspoon salt
  
  1 (15.5 ounces) can chickpeas, rinse, and pat dry
  
  2 tablespoon tahini
  
  1 tablespoon lemon juice
  
  1/2 teaspoon crushed red peppers
  
  1/2 teaspoon black pepper
  
  Fresh vegetables
  
  Pita bread
  
  Garnish: olive oil, crushed red pepper
  1. Preheat over to 375°.
  2. Combine sweet potatoes, garlic, olive oil, and 1 teaspoon salt in a medium bowl. Stir to combine and place in a rimmed baking sheet.
  3. Bake until tender, 30 to 40 minutes. Let cool for 15 minutes.
  4. Place in the food processor bowl, cooked sweet potatoes mixture, chickpeas, tahini, lemon juice, red pepper, remaining 1/2 teaspoon salt, and black pepper. With the food processor running, pour the remaining 3 tablespoons oil through the food chute in a slow stream and pulse for 2 to 3 minutes. Refrigerate in an airtight container. It can be made a day ahead.
  5. Serve with vegetables and pita bread, and garnish with olive oil and red pepper.
  Enjoy!
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  Posted in Appetizer, Baking, beans, Food, Healthy, vegan, Vegetables, Vegetarian | Tagged appetizers, dips, Easy recipe, hummus, Pita bread, Sweet Potato, vegan
- Tomato Quiche in Phyllo Crust
  
  Posted at 9:00 am by Good Dinner Mrs Mellen
  
  Jan 12th
  Quiche is an easy delicious main meal that you can make ahead and warm up to serve. I love phyllo dough for a light crust and once you begin using the dough it’s easy to use. Garlic, shallots, and tomatoes are the filling for the quiche and the custard is made with two kinds of cheese, goat, and mozzarella.
  
  All you need for a fabulous meal is a salad loaded with radishes, cumbers, tomatoes, olives, and topped with feta cheese. I like a light lemon vinaigrette that doesn’t overpower the salad greens and veggies.
  
  12 slices Phyllo dough, thawed
  
  4 tablespoon butter, melted, Cabot creamery
  
  2 tablespoon olive oil
  
  1 large shallot, chopped
  
  2 cloves garlic, chopped
  
  3 cups assorted gourmet petit tomatoes, plus 5-6 for garnish
  
  2 tablespoon fresh basil, chopped
  
  1 whole milk
  
  1/2 heavy cream
  
  4 large eggs
  
  4 oz crumbled goat cheese tablespoons
  
  1 cup shredded mozzarella
  
  1 1/2 teaspoon sea salt
  
  1/2 teaspoon pepper
  
  Preheat oven to 425 degrees.
  
  Heat oil in a large saute pan. A shallots and garlic cooking until translucent for about 5 minutes. Add tomatoes and chopped basil. Continue to cook on medium heat for 10 minutes until the tomatoes start to burst. Set aside
  
  Coat a deep-dish 9-inch pie plate with nonstick cooking spray. Unfold phyllo dough; remove 1 sheet of the phyllo dough and place it on the pie plate. (As you work, cover the remaining phyllo dough with plastic wrap to prevent it from drying out.) Coat the phyllo sheet with melted butter. Top with the second sheet of phyllo dough on the diagonal, allowing ends to extend over the edge of the pan. Brush with butter. Repeat with remaining 10sheets of phyllo; place across phyllo in the pan in a crisscross fashion. Coat with butter. Turn under the edges of phyllo to form a rim.
  
  Gently put tomatoes mixture on phyllo pie crust.
  
  In a mixing bowl, beat eggs, milk, and cream together. Add cheese, salt, and pepper. Mix to combine. Pour into the phyllo crust over tomatoes. It should cover all ingredients and fill to the top of the crust. Place remaining set aside tomatoes on top.
  
  Place on a cookie sheet in case of spillage. Bake at 425 degrees for 45 – 50 minutes or until golden brown and soft set.
  
  Let cool 5-10 minutes before serving.
  
  Enjoy!
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  Posted in Baking, Baking, cheese, Easy recipes, eggs, family meals, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Hearty Meal, Main Dish, Main Meal, One Pan Meals, Pastry, Pie, quiche, vegetable bake, Vegetarian | Tagged Cabot creamery, Phyllo dough, Tomato Quiche
- Red Velvet Kiss Cookies
  
  Posted at 9:05 am by Good Dinner Mrs Mellen
  
  Dec 8th
  I love Red Velvet cakes, cupcakes, and cheesecake, anything red velvet. So I decided to make delicious Red Velvet Cookies and top them with a Hershey kiss. My Red Velvet Kiss Cookies was born! So good, so festive for your holiday cookie tray. Did I mention easy too!
  
  1/2 cup butter, softened, Cabot
  
  1/2 cup shortening, Crisco
  
  1 cup sugar
  
  1/4 cup unsweetened Dutch-process cocoa powder, I like Ghirardelli
  
  2 teaspoons baking powder
  
  1 egg
  
  1 tablespoon milk
  
  1 teaspoon vanilla
  
  1 tablespoon red food coloring
  
  1 3/4 cup flour
  
  1 package Hershey Kisses Candy Cane
  
  In a large mixing bowl beat butter and shortening with an electric mixer on medium speed for 30 seconds. Add sugar, cocoa powder, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, vanilla then red food coloring until combined. Stir in flour mixture until flour is all mixed in and the batter is red. Chill for about 1 hour to make the dough is easy to handle.
  
  Preheat over to 350F. Shape dough into one-inch balls. Place balls 1 inch apart on an ungreased cookie sheet. Bake 10-12 minutes until edges are firm.
  
  Immediately press a Kiss candy into the center of each cookie. Transfer cookies to a wire rack, cool.
  
  Store cookies between sheets of wax paper in an airtight container.
  
  Enjoy!
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  Posted in Baking, Baking, Christmas, Food, Good Dinner Mrs Mellen | Tagged Cabot Butter, Christmas cookies, Crisco, Easy recipe, Ghiradelli Chocolate, Hershey Kisses, Red velvet cookies
- Christmas Orange and Bourbon Biscotti
  
  Posted at 9:08 am by Good Dinner Mrs Mellen
  
  Dec 7th
  My passion for baking Christmas Cookies began as a young child when I assisted my mother with baking. Each year we would bake together an array of delectable jewels for family and friends. After I married I continued the tradition of baking copious quantities of cookies. I make favorites from my childhood, adding new recipes to my repertoire each year.
  
  Biscotti is a family favorite especially to dunk in coffee and I love to make different types of cookies. This year I added orange and bourbon to the biscotti dough for a delicious cookie.
  
  I like my biscotti’s soft not hard so I don’t bake for too long when I return the cookie to the oven after slicing. If you prefer a crisper biscotti bake 15 – 30 minutes the second time.
  
  2 ½ cups all-purpose flour, King Arthur flour
  
  2 teaspoons baking powder
  
  ¼ teaspoon kosher salt
  ½ cup unsalted butter softened, Cabot
  ¾ cup granulated sugar
  2 large eggs
  1 teaspoon vanilla extract
  2 tablespoons (1 oz.) bourbon
  ¾ teaspoon grated orange zest
  ½ cup whole raw almonds, roughly chopped
  6 tablespoons white chocolate chips, Ghiradelli
  1 teaspoon canola oil
  
  Directions
  Preheat oven to 350°F, and line a baking sheet with parchment paper. Whisk together flour, baking powder, and salt in a small bowl.
  
  Beat softened butter and sugar in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating until blended after each addition. Add vanilla, bourbon, and grated orange zest, and continue beating until incorporated.
  
  Reduce speed to medium-low, and gradually add flour mixture, one-third at a time. Beat until well blended. Fold in chopped almonds using a rubber spatula. With floured hands, scoop dough onto a lightly floured surface. (Dough will be very sticky.)
  
  Wrap dough in waxed paper and refrigerate for two hours.
  
  Roll dough into a 15-inch-long and press top to shape log into a ½-inch-thick rectangle (about 4 inches wide).
  
  Bake in preheated oven until golden and puffy, about 25 to 30 minutes, rotating baking sheet from front to back halfway through bake time. Transfer baked rectangle to a wire rack, and let cool 15 minutes. Reserve parchment paper-lined baking sheet.
  
  With a sharp serrated knife, cut the rectangle crosswise into ¾-inch-thick slices. Arrange cookies, standing upright (not on cut sides), on a reserved baking sheet, and return to the oven. Bake at 350°F until lightly dried, deep golden, and crisp outside, about 5 -10 minutes. Transfer cookies to a wire rack and cool completely for about 30 minutes. Cover the baking sheet with a new sheet of parchment paper.
  
  Arrange biscotti, cut side up, on a prepared baking sheet. Melt white chocolate chips in the microwave for 1 to 1 and a half minutes, and stir in oil until thoroughly combined. Put melted chocolate in a squeeze bottle and drizzle melted white chocolate mixture over biscotti. Let stand until chocolate sets, about 30 minutes. Store in an airtight container at room temperature.
  
  Enjoy!
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  Posted in Baking, Baking, Christmas, Christmas Recipes, cookies, Dessert, desserts, entertaining, Food, Good Dinner Mrs Mellen, Holiday Celebrations, mac & cheese | Tagged biscotti, Bourbon, Easy recipe, Ghiradelli Chocolate, King Arthur Flour, oranges
- Poppy Seed Bread
  
  Posted at 9:00 am by Good Dinner Mrs Mellen
  
  Dec 6th
  Another recipe from my childhood Christmases, Poppy Seed Bread. My mother was raised in a neighborhood with many different ethnic groups sharing delicious foods with each other from all over the world. She learned from her Polish neighbors to make Eastern European style pastries which she incorporated into her holiday baking. Making her old holiday pastries transports me again to a time when I learned the magic of Christmas which still lives with me to this day!
  
  Poppy Seed Bread
  
  2 cups whole milk
  
  2 packages yeast
  
  2 teaspoon salt
  
  1/2 cup sugar
  
  2 eggs, slightly beaten
  
  1/2 cup shortening (Crisco)
  
  7 to 7 1/2 cups sifted all purposed flour
  
  4 tablespoon butter
  
  2 cans Poppyseed pastry filling(Solo)
  
  1 cup chopped pecans
  
  1 cup golden raisins
  
  Preheat oven to 375F. Heat milk until tiring bubbles form, 2-3 minutes. Put 1/4 cup of hot milk in a small bowl, let cool to lukewarm. Add yeast, let dissolve for 5 minutes. In a large bowl add remaining milk and cool. Stir in salt, sugar, shortening, and eggs. Next, add dissolved yeast then on low beat in half of the flour gradually. By hand add as much of remaining flour to make the dough easy to handle. Knead on a wooden board for about 5 minutes. Put the dough in a bowl, cover with a clean towel letting rise to double in size for approximately an hour. Knead the dough again, place back in the bowl and let rise again for another hour.
  
  Divide dough in half; roll each half into an oblong sheet about 1/2 inch thick. Melt butter then brush over dough. Spread poppy seed pastry filling over dough to half-inch from edge. Sprinkle pecans than raisins. Roll up jelly-roll style. Place both loaves on the parchment-lined cookie sheet. Cover and let rise again for an hour. Then bake for 30-35 minutes until golden brown.
  
  This recipe can be cut in half if you only want to make one loaf.
  
  Enjoy!
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  Posted in Baking, Baking, breads, Casserole, Celebrations, Christmas, Christmas Recipes, Dessert, desserts, Food, Good Dinner Mrs Mellen, Holiday Celebrations, Pastry | Tagged Cabot Butter, golden raisins, King Arthur Flour, nuts, Poppy Seed Bread, Solo Poppy Seed Filling, Yeast Bread
- Christmas Cranberry Cheesecake
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Nov 30th
  My mother passed this recipe New York-style cheesecake to me many years ago. It is the richest cheesecake that you can make. I save it for special occasions when I want to share a show-stopping dessert that tops off dinner or a party. I have included a recipe for a pineapple glaze, or you can thickly spread sour cream on top. Or if I want to make this for a Christmas dessert I put candied cranberries on top. Either way, this cheesecake is the star of the show!
  
  Crust:
  
  1 cup sifted flour, King Arthur Flour
  
  1/4 cup sugar
  
  1 teaspoon grated lemon peel
  
  1/2 teaspoon vanilla extract
  
  1 egg yolk
  
  1/4 cup butter, softened
  
  Filling:
  
  5 pkg.(8-oz) cream cheese softened, Philadelphia cream cheese
  
  1 3/4 cups sugar
  
  3 tablespoon flour
  
  2 teaspoons grated lemon peel
  
  1 1/2 grated orange peel
  
  1/4 teaspoon vanilla
  
  5 eggs, plus 2 egg yolks
  
  1/4 cup heavy cream
  
  Pineapple Glaze:
  
  2 tablespoon sugar
  
  4 teaspoon cornstarch
  
  2 cans(8 1/4-oz) crushed pineapple in heavy syrup, undrained
  
  2 tablespoon lemon juice
  
  Sugared cranberries
  
  2 cups fresh cranberries
  
  1 1/2 cups sugar, divided
  
  1 cup water
  
  Preheat over to 400F. Grease the inside of the 9-inch springform pan(3 inches high). Remove side.
  
  Make the crust: In a medium bowl, combine flour, sugar, lemon, peel, vanilla. Make well in center; with a fork, blend in yolk and butter. Mix with fingertips until smooth. Form half of the dough into a ball and place it on the bottom of the springform pan. Place wax paper on top; roll pastry to edge of the pan. Remove paper. Bake for 6 to 8 minutes or until golden. Cool. Meanwhile, divide the rest of the dough into three parts. Between waxed paper roll each part 2 1/4 inch wide and 9 inches long. Assemble the springform pan with the crust on the bottom. Line sides of the pan with pastry strips, overlapping ends. Remove waxed paper. Preheat oven 450F.
  
  Filling: In a large mixer bowl, blend cheese, sugar, flour, peels, and vanilla at high speed. Beat in eggs and yolks, one at a time: beat until smooth, occasionally scraping bowl with a spatula. Beat in cream. Pour into pan. Bake 10 minutes. Lower oven to 250F. Bake 1 hour longer. Remove pan to rack to cool, 2 hours. Make glaze.
  
  Glaze: In a small saucepan, combine sugar and cornstarch. Stir in the remaining ingredients. Over medium heat, bring to boiling, stirring; boil 1 minute, or until thickened and translucent. Cool.
  
  Spread the surface of cheesecake with glaze; refrigerate for 3 hours or overnight.
  
  Sugared Cranberries: Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes. Add cranberries and stir to coat. Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
  
  Remove cranberries from syrup and roll in the remaining 1/2 cup of sugar. You’ll need to roll them a few times to get a couple layers of sugar on them.
  
  Set cranberries aside to dry for an hour or so.
  
  To serve: Loosen pastry from the side of the pan with a spatula. Remove sides of springform pan. Top with either Pineapple glaze or sugared cranberries. Serves 16
  
  Enjoy!
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  Posted in Baking, Baking, Cake, Celebrations, cheese, Christmas, Christmas Recipes, Dessert, entertaining, Food, Good Dinner Mrs Mellen | Tagged Cheesecake, Cranberries, King Arthur's Flour, Philadelphia cream cheese
- Pecan Pie
  
  Posted at 9:01 am by Good Dinner Mrs Mellen
  
  Nov 28th
  My family loves a traditional Pecan Pie. For years I’ve wanted a more creative pie, like adding chocolate, but, no, no, they tell me. So I no longer ask them; I give them what they want!
  
  Here is my traditional Pecan Pie that graces our Christmas table each year. It’s easy and delicious!
  
  Traditional Pecan Pie
  
  Pie Crust
  
  1-1/4 cups all-purpose flour
  
  1/4 teaspoon salt
  
  1/3 cup shortening, Crisco
  
  4 – 5 tablespoons cold water
  
  1. Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
  
  2. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball.
  
  3. On a lightly floured surface, use your hands to slightly flatten the dough. Roll dough from center to edges into a circle about 12 inches in diameter.
  
  4. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.
  
  5. Rim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Or you can use a pre-made pie crust(I like Pillsbury refrigerated pie crust)
  
  Filling
  
  1/2 cup dark corn syrup, Karo
  
  1/2 cup light corn syrup, Karo
  
  3 eggs
  
  1 cup of sugar
  
  2 Tbs. butter, melted, Cabot Creamery
  
  1 tsp vanilla extract
  
  1 1/2 cups pecans halves
  
  Pre-heat oven to 350 F. Whisk the first five ingredients thoroughly. Pour into the pie crust. I like to place the pecan halves in a circular design.
  
  Bake on the center rack of the oven for 55 to 60 minutes. Do not overbake.
  
  TIP: Pie is done when the center reaches 200 F. Tap center surface of pie lightly; it should spring back when done. Don’t overbake.
  
  Enjoy!
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  Posted in Baking, Baking, Celebrations, Christmas, Christmas Recipes, Dessert, desserts, Easy recipes, entertaining, Food, Good Dinner Mrs Mellen, Holiday Celebrations, Pastry, Pie | Tagged Cabot Butter, Christmas dinner, Crisco, Easy recipe, Karo syrup, Pecan pie, Pillsbury Pie crust
- Winter Salad with Roasted Butternut Squash, Pecans and Goat Cheese
  
  Posted at 9:57 am by Good Dinner Mrs Mellen
  
  Nov 27th
  Winter Squash with Roasted Butternut Squash, Pecans and Goat Cheese
  
  A colorful, tasty salad is a fabulous addition to your holiday table or buffet. One of my favorite fall/winter veggies is butternut squash. I use this versatile vegetable in soup, lasagna, roasted, pureed, and salads.
  
  I love this salad for its taste, vibrant color, and texture. The pecans and pomegranate arils add crunch. I have a few tips to cut down on preparation time when I make this salad. I buy bagged kale that has already been cut and washed. Then I remove the large stems from the cut kale making it easier to eat. Also softening with lemon and oil is a great tip. I use packaged butternut squash instead of peeling and cutting myself.
  
  Did I mention that this salad looks beautiful and is healthy!
  
  Ingredients
  
  FOR THE SALAD:
  
  12 oz. Shredded Kale
  
  1/2 Lemon, Juiced
  
  1 tablespoon. Extra Virgin Olive Oil
  
  12 ounces. Shredded Vegetables, I used Brussels Sprouts, Cabbage, Carrots
  
  2 Medium Apples, Peeled, Cored, and Diced, I used Granny Smith
  
  1 1/2 c. Candied Pecans (See Note)
  
  4 oz. weight Crumbled Goat Cheese
  
  20 ounces Roasted Butternut Squash (See Note), I purchased a cut-up Butternut Squash package
  
  1/2 cups Pomegranate Arils
  
  FOR THE DRESSING:
  
  1/2 cup Red Wine Vinegar
  
  4 teaspoon Dijon Mustard
  
  4 teaspoon Pure Maple Syrup
  
  1/4 teaspoon Sea Salt
  
  1/4 teaspoon Ground Black Pepper
  
  1/2 cup Extra Virgin Olive Oil
  
  Directions
  
  Put the shredded kale in a large mixing bowl. Add lemon juice and extra-virgin olive oil. Use your hands to massage the lemon juice and olive oil into the greens, about a minute or so. The greens should wilt slightly and take on a deep green color.
  
  Add the other shredded vegetables/greens to the bowl as well as the chopped apple and pecans.
  
  Make the dressing by combining all of the dressing ingredients in a lidded glass jar. Shake vigorously for 30 seconds and then pour it over the salad. Mix well.
  
  Place greens on a long-serving plate. Add the crumbled goat cheese, butternut squash, and pomegranate arils on top. Serve.
  
  Notes:
  • To make the candied pecans, put the pecans in a small skillet with 1 tablespoon pure maple syrup and 1 tablespoon whole grain mustard. Cook on medium-low heat until nuts are toasted and sticky, 5-6 minutes. There shouldn’t be any liquid left in the pan. Add a pinch of salt and remove it from the pan to cool before adding them to the salad.
  
  • To make roasted butternut squash, put the squash on a small baking sheet. Toss with 1 tablespoon of olive oil and a pinch or two of sea salt. Roast at 425ºF until browned and soft, about 20-25 minutes.
  
  Enjoy!
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  Posted in Apples, Autumn, cheese, Christmas, Christmas Recipes, company dinner, Easy recipes, Elegant, entertaining, family meals, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Healthy, Holiday Celebrations, Salad, Thanksgiving, Vegetables, Vegetarian | Tagged butternut squash, holiday salad, pecans, pomegranate, winter salad
- Make-ahead Meals for the Holidays
  
  Posted at 9:00 am by Good Dinner Mrs Mellen
  
  Nov 14th
  The holiday season is fastly approaching, and as my to-do list grows, I begin planning for my favorite time of the year. Since my children and their family are visiting for Christmas and I host our annual lavish Christmas day dinner, make-ahead meals are a must.
  
  Christmas has been special to me since I was a young girl helping my mother deck the halls, bake cookies, and help with Christmas dinner.
  
  Every December, I start making and freezing soups, stews, and casseroles for easy heat-up meals that are flavorful and delicious. Then, I am not stressed or frazzled by ravenous family members descending on my kitchen while I am busy baking cookies and preparing for Christmas Eve and Christmas dinner.
  
  Years ago, I decided to change my middle name to easy! There are two ways to complete any task: the hard way or the easy way. I choose easy every time, and life fills with happiness and joy!
  
  Especially during my favorite time of the year, I embrace joy!
  
  Here are a few of my favorite make-ahead recipes. Remember easy!
  
  White Bean Soup with Kale
  
  https://gooddinnermrsmellen.com/2021/11/07/white-bean-soup-with-kale/
  
  Vegan Split Pea Soup
  
  https://gooddinnermrsmellen.com/2021/10/21/vegan-split-pea-soup/
  
  Porcini Tomato Sauce
  
  Make the sauce and freeze. Then reheat and use over polenta or pasta. If you don’t want to make your own polenta you can purchase a packaged variety in the refrigerated section of the market. I like San Gennaro polenta, readily available at your local market or on Amazon.
  
  https://www.polenta.net/our-products
  
  https://gooddinnermrsmellen.com/2021/11/06/porcini-tomato-sauce-over-polenta/
  
  Roasted Butternut Squash Lasagna
  
  This lasagna can be frozen for up to a month. Then just thaw and slowly reheat at 300F for about 30 minutes or until warmed to the center.
  
  https://gooddinnermrsmellen.com/2021/10/19/roasted-butternut-squash-lasagna/
  
  Roasted Butternut Squash Soup with Spicy Pepitas
  
  https://gooddinnermrsmellen.com/2020/11/30/roasted-butternut-squash-soup-with-spicy-pepitas/
  
  Enjoy!
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  Posted in Casserole, Easy recipes, family meals, Food, Good Dinner Mrs Mellen, Soup, Soups, Vegetarian, Weeknight dinner | Tagged Easy to make, family meals, lasagna, Make ahead, Soups, vegetarian
- Pumpkin Cheesecake Bars with Drizzled Chocolate
  
  Posted at 9:23 am by Good Dinner Mrs Mellen
  
  Nov 10th
  Pumpkin Cheesecake Bars with Drizzled Chocolate
  
  6 tablespoons butter, melted, I use Cabot’s butter
  
  1 ½ graham cracker crumbs
  
  32 oz cream cheese, at room temperature, I used Philadelphia cream cheese
  
  4 eggs
  
  1 teaspoon vanilla
  
  1 ½ cups sugar
  
  15 oz can pumpkin puree, I use Libby pumpkin puree
  
  1 teaspoon pumpkin spice
  
  CRUMBLE TOPPING
  
  ½ cup butter, I use Cabot’s butter
  
  1 cup flour, I use King Arthur
  
  ½ cup brown sugar
  
  1 tablespoon ground cinnamon
  
  6 ounces semi-sweet chocolate
  
  In a medium bowl, combine the melted butter and crushed graham crackers. Stir until the mixture develops a wet sand texture.
  
  Cover the bottom of a greased 9 x13-inch (23×33 cm) baking pan with the graham cracker mixture and spread evenly. Chill for 1 hour.
  
  In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. Stir until the mixture is smooth.
  
  Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze for 30 minutes.
  
  Preheat the oven to 325˚F (160˚C).
  
  Add the pumpkin puree and pumpkin spice to the remaining cheesecake batter and stir until incorporated.
  
  Spoon the pumpkin cheesecake mixture over the frozen cheesecake mixture and spread evenly.
  
  Bake for 1 hour.
  
  Make the crumb topping: In a medium bowl, combine the butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture.
  
  Top the cheesecake with the crumble topping and bake for another 25 minutes.
  
  Allow the cheesecake to cool at room temperature.
  
  Microwave, chocolate, uncovered, on high for 1½ to 2 minutes, stirring every 30 seconds or so, or until chocolate is soft enough to stir smooth. Drizzle over cheesecake. I use a plastic squeeze bottle that is made specifically to drizzle ingredients.
  
  For best results refrigerate overnight once completely cooled, then slice and serve.
  
  Enjoy!
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  Posted in Autumn, Baking, Chocolate, Dessert, desserts, Food, Good Dinner Mrs Mellen | Tagged Autumn Dessert, baking, bar cookies, Cabot's butter, King Arthur's Flour, Libby pumpkin, Philadelphia cream cheese, pumpkin cheesecake bars, Thanksgiving dessert
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- Recent Posts: Good Dinner Mrs Mellen
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  CHOCOLATE CHIP PEANUT BUTTER BARS
  
  Red Velvet Kiss Cookies
  
  Christmas Orange and Bourbon Biscotti

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