Holiday Pumpkin Cheesecake
Recipe By: Sherilyn Patrick
Crust
½ cup almond nuts
Large pk. Digestive biscuits
1½ tbsp. margarine
Place nuts and biscuits in a food processor and chop into a fine mixture. Melt
the butter and pour into the mixture and mix until the crust starts to clump
together. Spoon into your baking dish and evenly spread along the bottom of
the dish, you can determine how thick you want it. If you are allergic to nuts
you can omit them.
Peach Sunset Cocktail
1 1/2 0z Malibu Coconut Rum
1/2 0z Peach Snaps
1/4 0z Grenadine
1/2 0z Craneberry Juice
Shake ingedients straing in Cocktail Glass
Top with Pineapple
Filling
2 packages 8oz. cream cheese
1 cup pumpkin puree
Pinch of fresh nutmeg
½ tsp. cinnamon
½ tsp. ginger powder
Pinch of salt
½ cup brown sugar
2 large eggs
½ tsp. vanilla extract
Prepare your pumpkin puree first by steaming your pumpkin in a small
pot with a little water. When the pumpkin is cooked, add your nutmeg,
cinnamon, ginger and salt and crush until smooth. You can also purchase
canned pumpkin puree from the store and add your spices. Mix your cream
cheese batter by adding the cream cheese (at room temperature), sugar and
eggs to a bowl and mixing. After adding your puree to the cream cheese
batter, spoon into your dish on top of your batter. Bake in the oven at 350°F
for 25 minutes or until centre of cheesecake is set. Allow to cool and chill for
at least 6 hours.
Serve your first slice with any topping of your choice; my family loves
cherries, whipped cream or a drizzle of Hershey’s chocolate syrup.
26 | Island Signatures
Mixologist: Mojo’s Bartender: Anthony Bolden