Smile! Say Cheeeese – Cake!!

Pre-heat oven to 375°

1 and ¾ cup finely crushed graham crackers
¼ cup to ½ cup finely chopped pecans
½ teaspoon ground cinnamon
1/3 cup butter, melted

Mix the first three ingredients together; stir in melted butter. Press into the bottom and about 2 inches up the sides of n 8- or 9-inch springform pan.

3 8-ounce packages of cream cheese, softened (I used 1/3 less fat-type)
1 cup sour cream (I used organic, full fat)
¼ cup heavy whipping cream
1 cup sugar ( I used organic)
2 Tablespoons all-purpose flour (I used organic, unbleached)
1 teaspoon vanilla
1 teaspoon rum-extract (if desired)
½ vanilla bean, scraped
2 eggs
1 egg yolk

In a mixer bowl, combine cream cheese, sour cream, sugar, flavorings and vanilla bean. Beat mixture until fluffy. Add eggs and yolk all at once, beating on low speed just until combined. Stir in cream. Pour into crust-lined pan. Place on a shallow baking pan in oven. (you need this shallow pan, as your cheese cake will “weep” and make a mess of your oven without it).
Bake in a 375° oven for 45 to 50 minutes for the 8-inch pan )35 to 40 minutes for the 9-inch pan) or until center appears nearly set when shaken. Cool 15 minutes. Loosen crust from side of pan. Cool for 30 minutes more; remove sides of pan. Cool completely. Chill at least 4 hours. Serve with fruit or caramel sauce.

Now, Say “Chocolate Pumpkin Cake”

Pre-heat oven to 375°

1 ½ cups flour.
2/3 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
½ cup buttermilk
1 cup canned pumpkin
2 teaspoons vanilla extract
¾ cup butter
1 cup dark brown sugar
1 cup granulated sugar
3 large eggs, plus one yolk

Line the bottoms of two 8-inch pans with parchment paper and lightly butter (or grease and flour). Sift the flour, cocoa, baking powder, baking soda, cinnamon, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds. Pour the batter into prepared pans. Bake until a tester, inserted in the center, comes out clean – about 35 minutes. Cool layers completely before icing.

Icing recipes later. I am off to sleep. I need to rest up for work tomorrow at my “slow” station. Well, it was a slow station a couple of years ago. But no more, especially thanks to a couple of nursing homes down the street, where the patient is always: “not mine – his regular nurse is off” “he/she just got here today/yesterday – I have no clue if this is their normal behavior” and “they were just fine a few minutes ago.” All of these nurses could just shorten their report by taking four words out of the former: “…I have no clue...” Vanna can’t even help these people.