Something I Love...Kitchen Appliances!
My favorite dessert is cheesecake. Even though I love making them, I don't do it that often because of all the mixing that it takes. However, if I had a Hamilton Beach® Mixer I would probably make them all the time.
There was one Thanksgiving I made a layered pumpkin cheesecake. After spending what seemed like hours making it, it had cooled and was ready to be put in the fridge. I asked my daughter to take it and put it in the refrigerator in the garage. She came back inside with a horrified look on her face. While she was trying to put the cheesecake in the fridge, it slipped and slid all the way down the inside of the refrigerator door depositing bits and pieces of itself on every shelf on the way down. We had plenty of good desserts that Thanksgiving, but that cheesecake was what everybody still talks about. Hoping that if you make it your layered pumpkin cheesecake doesn't meet the same demise, here's the recipe:
Layered Pumpkin Cheesecake
4 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
4 eggs
1 cup pumpkin puree
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
9-inch deep dish crust
Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs one at a time. Reserve 1 cup of cream cheese mixture and set aside. Pour remaining mixture into pie crust.
Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves and nutmeg. Pour over the top of the plain filling in the crust.
Bake in the preheated oven for 35 to 40 minutes, or until center of pie is almost set. Allow to cool, then refrigerate 4 hours or overnight.
The secret to a good cheesecake is making sure that you mix until it's smooth. Having a Hamilton Beach® Stand Mixer not only would free up my hands to crack the eggs and add them, but would free up my hands in general so it wouldn't feel like such a chore. Have you ever tried holding a hand mixer for 5 minutes at a time? Even 2 minutes seems like an hour and if your dough or batter is thick it can seem even longer. The Eclectrics® Mixer can mix 9 dozen cookies. How's that for power!
It really is a neat stand mixer and has everything I would want with it. A splatter guard, 3 different mixing attachments and a 4.5 quart stainless mixing bowl with a handle on it. I've had a stand mixer before that didn't include all of that and it was so loud. This one even is quieter than the other leading competitive brands. So I guess you probably figured out one of the things on my Christmas wish list.
There was one Thanksgiving I made a layered pumpkin cheesecake. After spending what seemed like hours making it, it had cooled and was ready to be put in the fridge. I asked my daughter to take it and put it in the refrigerator in the garage. She came back inside with a horrified look on her face. While she was trying to put the cheesecake in the fridge, it slipped and slid all the way down the inside of the refrigerator door depositing bits and pieces of itself on every shelf on the way down. We had plenty of good desserts that Thanksgiving, but that cheesecake was what everybody still talks about. Hoping that if you make it your layered pumpkin cheesecake doesn't meet the same demise, here's the recipe:
Layered Pumpkin Cheesecake
4 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
4 eggs
1 cup pumpkin puree
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
9-inch deep dish crust
Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs one at a time. Reserve 1 cup of cream cheese mixture and set aside. Pour remaining mixture into pie crust.
Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves and nutmeg. Pour over the top of the plain filling in the crust.
Bake in the preheated oven for 35 to 40 minutes, or until center of pie is almost set. Allow to cool, then refrigerate 4 hours or overnight.
The secret to a good cheesecake is making sure that you mix until it's smooth. Having a Hamilton Beach® Stand Mixer not only would free up my hands to crack the eggs and add them, but would free up my hands in general so it wouldn't feel like such a chore. Have you ever tried holding a hand mixer for 5 minutes at a time? Even 2 minutes seems like an hour and if your dough or batter is thick it can seem even longer. The Eclectrics® Mixer can mix 9 dozen cookies. How's that for power!
It really is a neat stand mixer and has everything I would want with it. A splatter guard, 3 different mixing attachments and a 4.5 quart stainless mixing bowl with a handle on it. I've had a stand mixer before that didn't include all of that and it was so loud. This one even is quieter than the other leading competitive brands. So I guess you probably figured out one of the things on my Christmas wish list.
posted by Chris "Kickstart" Beason @ 6:59 AM
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Here I am. Like You said I'd be, crying for my Father please come rescue me. From this trouble that's blinded me. Let Thy will not mine be done, just quickly.
And show them through me. When they feel like giving up, You're all they need. Show them through me. Let me be a light, so they can see.
Peace. Be still. Rejoice and wait with me in my Father's love and truth. He told me that my salvation would comfort me. It's a peace that passess all my understanding.
So show them through me. When they feel like giving up, You're all they need. Show them through me. Let me be a light, so they can see.
Just let me be their light, so they can see. -music and lyrics written by Annette Burkett (Play Song)