Cinnamon and Nutmeg Cheesecake with a Salted Brown Sugar Whipped Cream

We love this festive take on cheesecake! The warm, familiar spices of nutmeg and cinnamon make this classic, impressive dessert a little more holiday-forward. Topped with a wonderful, salted, brown sugar whipped cream, each bite feels like a truly spectacular indulgence.

---

Cinnamon and Nutmeg Cheesecake with a Salted Brown Sugar Whipped Cream
Makes one 9-inch cheesecake

Crust Ingredients:

1-1/2 cups graham cracker crumbs (about 12 full sheets of graham crackers)
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon Kosher salt
6 tablespoons unsalted butter, melted

Filling Ingredients:

4 (8 oz) packages cream cheese, softened
1-1/2 cups granulated sugar
4 large eggs, room temperature
1 cup sour cream
1-1/2 teaspoons vanilla extract
1/4 teaspoon Kosher salt
1-1/4 teaspoons freshly grated nutmeg, plus more for dusting
1/2 teaspoon cinnamon

Salted, Brown Sugar Whipped Cream Ingredients:

1/4 cup light brown sugar
1/2 teaspoon vanilla
1 cup heavy whipping cream
1/4 teaspoon Kosher salt

Directions:

2. Make the crust: Using a food processor, pulse the graham crackers into a fine crumb. Add the graham crackers, sugar, cinnamon, and salt to a small bowl and use a fork to incorporate. Add the melted butter and stir until all is coated

3. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil. (This will create a protective barrier from the future water bath). Grease the inside of the pan. Pour the crumb mixture into the pan. Using a measuring cup or glass, press the crumbs evenly across the bottom and up the sides, making the crust as even as possible.

4. Bake the crust for 10 minutes, then cool completely on a wire rack.

5. Make the cheesecake filling: In a stand mixer fitted with the paddle attachment, add the softened cream cheese and the sugar and beat on medium/high speed until smooth. Scrape down the sides and the bottom halfway through to ensure

6. Add the eggs and beat on low until just combined. Add the sour cream, vanilla, salt, nutmeg, and cinnamon, and mix until combined, about 1 minute. Continue to scrape the sides and bottom of the bowl as needed.

7. Place the aluminum-wrapped springform pan into a larger baker or roasting pan. Pour the cheesecake filling into the par-baked pie crust and add hot water about 1-1/2" deep to the roasting pan. Very carefully place the pan on the bottom rack of the oven.

8. Bake for 60-75 minutes, checking the cheesecake about halfway through. It should be firm, yet jiggly. If it is not, continue baking until it is. Check every additional 5 minutes to ensure it does not overcook. Once this consistency is achieved, turn off the oven and let the cheesecake set in the warm oven for another hour. This allows the cheesecake to slowly cool as the oven cools. This slow cooling step will help prevent cracking.

9. Once the cheesecake has cooled in the oven, remove and let chill inthe refrigerator for 4-6 hours.

10. When ready to serve, combine the brown sugar, vanilla, heavy whipping cream, and salt in a stand mixer with the whisk attachment. Whisk until stiff peaks form, wiping down the sides with a spatula midway through. Do not over whip!

11. Carefully run a knife around the perimeter of the cheesecake's crust to help it release from the sides. Release the springform ring. Top with the whipped cream, and a dusting of freshly ground nutmeg. Enjoy immediately!

Chocolate, Pecan, and Pretzel Slab Pie with Vanilla Whipped Cream

A cross between a sheet cake and a traditional pie, this rich, chocolate, pecan, and pretzel slab pie checks all the boxes. Its size and “serve-ability” will appeal to the masses, while easy prep and minimal bake times appeal to the cook. Most importantly, the flavor profile is sweet, salty, crunchy, and chewy, making this a great dessert to put in your rotation of sweet treats this season.

---

Chocolate, Pecan, and Pretzel Slab Pie with Vanilla Whipped Cream
Makes one slab pie in a quarter sheet pan

Dark Chocolate Pie Crust Ingredients:

1-1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3 tablespoons granulated sugar
1/2 teaspoon Kosher salt
1/2 tablespoon espresso powder
8 tablespoons (1 stick) unsalted butter, cubed
4 tablespoons ice water

Chocolate Pecan Filling Ingredients:

4 large eggs
1/2 cup light corn syrup
1/2 cup maple syrup
1-1/2 cups packed brown sugar
1/2 cup butter, softened
1/2 tablespoon pure vanilla extract
1/4 teaspoon nutmeg
1/8 teaspoon cayenne
10 oz. semisweet chocolate baking chips
1 cup chopped pecan halves, plus some intact halves for the top of the pie
1/4 cup whole mini pretzels, for the top of the pie
1 teaspoon flake salt for sprinkling

Vanilla Whipped Cream Ingredients:

1-1/2 cups cold heavy whipping cream
1 teaspoon vanilla
1/4 cup powdered sugar

Directions:

1. Prepare the Crust. Grease the quarter sheet pan (9.5” x 13”). In a medium-sized bowl, place the flour, cocoa powder, sugar, salt, and espresso powder, and mix to combine. Add the butter cubes and use your hands to press the cubes with the flour to coat them. Gradually add the ice water and knead the dough until it just comes together into a shaggy dough ball. Press the dough into the base and into the edges of a quarter sheet pan until evenly distributed. Chill in the refrigerator for 30 minutes.

2. Preheat the oven to 350 degrees F. Bake the crust for 15-20 minutes, until the crust is cooked completely through, and the center is firm. Remove from the oven and set aside.

3. Prepare the Filling. In a stand mixer on medium speed, lightly beat the eggs. Add the corn syrup, brown sugar, butter, vanilla, nutmeg, and cayenne until incorporated. Fold in the chocolate chips and chopped pecans, then pour the filling into the baked crust. Top with pecan halves and mini pretzels in what ever pattern you desire. Press them into the filling lightly with the back of a spatula.

4. Bake for 30 minutes or until the top is brown, the sides start to bubble, and the inside is only slightly jiggly. Check halfway through and cover with aluminum foil tent if the top or edges are getting too brown. Sprinkle with flake salt and let cool completely on a wire rack.

5. Meanwhile, in a stand mixer with the whisk attachment, add the whipping cream and vanilla. Whip on high speed, slowly adding the sugar one tablespoon at a time. Continue to whip until soft peaks form. Do not over whip.

6. Serve the pie with a dollop of whipped cream. Sprinkle with more cocoa powder and flake salt as a garnish.

Apple, Pomegranate, Kale Salad

Did someone say warm, fall salad? Yes, please! In this recipe, we highlight delicious fall produce like crunchy apples, hearty kale, and tart pomegranates. Paired with earthy Gorgonzola, and tangy dried apricots, this beauty is topped with sweet and spicy pecans -- a garnish so good you’ll need to make a double batch!

Apple, Pomegranate, Kale Salad
Serves 6–8

Salad Ingredients:
2 bunches Lacinato kale leaves, torn into pieces
1 bunch green kale, torn into pieces
1/4 teaspoon Kosher salt
1 tablespoon olive oil
3/4 cup pomegranate arils (or 1 pomegranate)
1 Honeycrisp apple, cored and thinly sliced
1 Granny Smith apple, cored and thinly sliced
1/2 cup Gorgonzola cheese, crumbled
10 dried apricots, sliced

Sweet and Spicy Pecans:
2 tablespoons butter, melted
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
1 tablespoon brown sugar
1/4 teaspoon Kosher salt
1 cup unsalted pecan halves

Dressing Ingredients:
1/3 cup olive oil
1 shallot, thinly sliced
1 tablespoon apple cider vinegar
1 tablespoon red wine vinegar
1 teaspoon fresh thyme leaves
1/2 tablespoon Dijon mustard
1/2 tablespoon maple syrup
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper

Directions:
1. Preheat the oven to 275°F. Combine the butter, cayenne, cinnamon, brown sugar, and salt in a medium bowl. Add the pecans and toss to coat. Spread the mixture on a parchment-lined baking sheet and bake for 30 minutes, stirring occasionally, until the nuts are browned. Remove from heat and let cool. (Store any leftover pecans in a dry, airtight container for up to 2 weeks.)

2. Meanwhile, add the kale to a large salad bowl. Sprinkle with the salt and olive oil and massage with your hands for 2-3 minutes until the kale pieces start to become tender.

3. Make the dressing by heating the olive oil in a medium skillet over medium-high heat. Add the sliced shallots and cook for 2-3 minutes until softened. Remove from heat.

4. Whisk together the remaining dressing ingredients. Pour in the olive oil and shallot into the dressing and stir.

5. Drizzle half of the the dressing on the kale and use tongs to toss. Arrange the pomegranate arils, apples, Gorgonzola cheese, and dried apricots on top of the salad. Drizzle the salad with the remaining dressing and top with the sweet and spicy pecans. Serve immediately.

Cranberry Salsa Crostini

Looking for a fast and festive appetizer? This Cranberry Salsa Crostini is just the answer! It's delicious and a cinch to assemble. It takes advantage of an often stereotyped, seasonal fruit and presents it in a new way. Try this during Thanksgiving week, and maybe a few more times throughout the upcoming holiday season.

Cranberry Salsa Crostini
Makes 2.5 cups of salsa

Salsa Ingredients:
1 bag (12oz) fresh cranberries
2 jalapeños, seeded and coarsely sliced
4-6 scallions, green and white parts, sliced (about 1/2 cup)
1/4 cup cilantro, roughly chopped, packed
1 tablespoon lime juice, freshly squeezed
1/4 teaspoon Kosher salt
3/4 cup sugar, more to taste, as desired
1/4 teaspoon cumin

Homemade Crostini:
Slice a baguette into 1/4” slices, brush each slice with olive oil on both sides and bake (turning once) at 375°F until golden brown - about 5-7 minutes per side.

To Serve:
16 oz. cream cheese (two pkgs.)

Salsa Directions:
1. Rinse the fresh cranberries in a colander. Pick out any bruised or withered berries. Towel dry the cranberries and place into the work bowl of a food processor.

2. Cut off the stem end of the jalapeño peppers, halve, remove the seeds, and any rib membranes. Coarsely chop the peppers and add to the cranberries. Prep the scallions by washing and trimming away the root end. Roughly slice the scallions including about 6 inches of the onion’s green portion. Add the scallions to the food processor.

3. Rinse the cilantro well and pat dry. Remove any coarse stems of the cilantro, but it’s perfectly fine to include the tender portion of the stems in this salsa. (Not having to stem the cilantro will save a lot of time!) Add the cilantro to the food processor.

4. Add the remaining ingredients: lime juice, salt, sugar, and cumin.

5. Pulse the mixture in the food processor stopping occasionally to scrape down the sides. Chop until all of the ingredients are finely chopped, but not pureed.

6. Transfer the mixture to a bowl for refrigerator storage. Chill for at least one hour. As the salsa chills, the sugar will promote the release of the cranberries’ juices. It will turn a lovely deep red – a dazzling color for any holiday table all season long. Stays fresh for up to 3 days -- a great do-ahead dish!

A Good Time to Have Brunch In!

There is no better time than the present to brunch . . . IN! If breakfast is the most important meal of the day, brunch is the most fun! Brunch implies a leisurely sort of day — where our schedules are less relentless and time together is well spent. Whether you spend it with family or a few good friends, we've composed a foolproof menu worth celebrating.

IN THIS ISSUE, we feature a Caramelized Onion, Mushroom, and Parmesan Quiche, Macerated Citrus Salad, and a side of Orange Poppyseed Bread.

Entertain with these Easy Appetizers!

YOU'RE IN THE MOOD FOR A PARTY -- WE ARE, TOO! We love this season because it is filled with family and friends, and plenty of good times. Whether you're the party host, or bringing something to a get-together, this issue features three easy appetizer recipes - all delicious!
Our Best to You this Festive Season!

A Festive Holiday Dinner Menu!

THE HOLIDAY SEASON CALLS FOR MANY GATHERINGS OF FAMILY AND FRIENDS AROUND DELICIOUS FOOD. IN THIS ISSUE, we feature four recipes that make a perfect menu for a special, festive gathering. The meal begins with a Roasted Beet Salad, showcases two stunning side dishes, Haricots Verts with Tarragon Butter, and Golden Melting Potato Medallions, and features a perfectly roasted Beef Tenderloin with Red Wine Shallot Sauce as the entree. Happy Holidays to You and Yours!

Make Holiday Gifts from your Kitchen!

We think giving is just as fun as receiving, and tis' the season for giving abundantly!

IN THIS ISSUE, we're sharing a few simple gifts from the kitchen that you can make in one evening and give throughout the holiday season. Enjoy making and gifting these recipes: Gingersnap Cookie Butter, Peppermint Bark, and/or Easy Chocolate and Peanut Butter Fudge.

Save Room for Pie! Thanksgiving Classics with a Twist

Happy Thanksgiving! This special holiday is centered around gratefulness, family, friends, and of course delicious food! IN THIS ISSUE, we offer a few tips for mastering the most important part of the dinner - the pie! In this season of thanks, we'd like to extend our gratitude to you for your loyalty and for being the most important part of our business!

Better Burgers on the Grill

Happy Cooking! Kathy Magaluk and all of us at Acorn Farm

May 9, 2019 - Crepes for Mom

Happy Cooking! Kathy Magaluk and all of us at Acorn Farm