White Chocolate Cheesecake

• one chocolate crust
• 4 (1 ounce) squares white chocolate

• 3 (8 ounce) packages cream cheese

• 3/4 cup white sugar

• • 3 eggs

• • 1/2 teaspoon vanilla extract

• Directions

• Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10 inch springform pan with foil. Grease the inside of the pan.
• Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.
• Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan.
• Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.

Christina's Pumpkin Cupcakes/Muffins

from Martha Stewart

Top with cream cheese frosting or streusel.

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

Directions

Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice (toss in 1/2 c chopped pecans if desired); set aside.

In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

White Chocolate/Cream Cheese Icing

14 oz. pure white chocolate, finely chopped
12 oz. cream cheese, at room temperature, cut into tablespoon-size pieces
12 Tbsp. (1 ½ sticks) unsalted butter, at room temperature, cut into tablespoon size pieces

To make the icing, in a double boiler, melt the white chocolate, stirring constantly, until smooth and creamy, 2 to 3 minutes. Let stand until just warm to the touch. In a large blow, using an electric mixer, beat the cream cheese and butter on medium-high speed until smooth and blended. Add the melted chocolate and beat again until smooth. Use the frosting immediately, coloring as desired. Spread 1 to 2 tbsp. of icing over each cupcake and decorate with colored sugars and decorating pens.

Christina's Cranberry White Chocolate Chunk Cookies

2/3 cup unsalted butter, melted and cooled until warm
1 large egg
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 1/2 cups light brown sugar
2 Tbs honey
1 tsp vanilla
1/2 cup old-fashioned oats
1 cup sweetened dried cranberries
1/2 cup toasted chopped hazelnuts or pecans
3/4 cups white chocolate chunks or chips

Preheat oven to 350 degrees. By hand or mixer, blend together butter, brown sugar and honey. Add egg and vanilla; mix well. In a large bowl, stir together flour, oats, baking soda, salt and cinnamon. Add to butter mixture and mix until combined well. Stir in remaining ingredients. Form into balls and bake on ungreased baking sheet in center of oven until edges are lightly browned and centers are still soft, about 12-15 minutes. Makes 2 1/2 dozen 2-inch cookies.