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CHEF
Johnson & Wales Sophomores Claudia Hazelwood and Candice Carter
TRULY GOOD FOODS INGREDIENT
Buffalo Nuts®
PREPARATION TIME
15 minutes
COOKING TIME
45 minutes
SERVINGS: 12
INGREDIENTS
CRUST
¾ cup Truly Good Food’s Buffalo Nuts®, ground
½ cup ginger snaps, ground
½ cup graham crackers, ground
1 stick butter, melted
1 tbsp. light brown sugar
1/8 tsp. cloves, ground
FILLING
3—8 oz. cream cheese
15 oz. canned pumpkin, pureed
3 large eggs
1 cup white sugar
¼ cup honey
½ tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. cloves
1 tbsp. vanilla extract
2 tbsp. flour
CARAMEL SAUCE
1 cup sugar
2 tsp. butter
½ cup heavy cream
¼ tsp. cayenne pepper
INSTRUCTIONS
CRUST
Preheat oven to 350 degrees. Grind Truly Good Food’s Buffalo Nuts® in a food processor until they are crumbs, but not paste. Combine Buffalo Nuts®, ginger snap crumbs, graham cracker crumbs, light brown sugar, ground cloves and melted butter. Press into prepared individual ramekins or a spring-form pan; set aside.
FILLING
Beat cream cheese until smooth. Add pumpkin puree, eggs, sugar, spices, honey, vanilla extract and flour. Beat until well combined and pour into crust. Spread out evenly and place in oven for 45 minutes for individual ramekins or 90 minutes for large spring-form pan, until middle is just set. Remove from the oven and let sit for 15 minutes.
CARAMEL SAUCE
Cook sugar in medium saucepan. Add butter, cream, and cayenne pepper to combine. Pour over cooled cheesecake.
Tags: Buffalo Nuts, Caramel, cheesecake, fall recipe, johnson & wales, recipe
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