Double Layer Pumpkin Cheesecake with Candied Pecans

Double Layer Pumpkin Cheesecake with Candied Pecans

Ingredients
For the candied pecans:
1 lb pecans (I used .75lb/12 oz)
1 egg white
1/2 cup granulated sugar
1 teaspoon vanilla
1 teaspoon cinnamon

For the cheesecake:
1 9 inch prepared graham cracker crust (or you can make your own, I'm just lazy)
16 oz cream cheese
3/4 cup granulated sugar
1/2 teaspoon vanilla
1/2 cup pumpkin puree
1 teaspoon cinnamon
Generous pinch cloves
Generous pinch ginger
Generous pinch nutmeg

Directions
Make the pecans
1. Preheat the oven to 225 degrees.  Line a large baking sheet with parchment paper
2. Beat the egg white until frothy
3. Stir in sugar, vanilla, and cinnamon
4. Fold in pecans until completely coated
5. Spread pecans onto prepared baking sheet.  Bake for one hour, stirring every 15 minutes
6. Cool completely on rack.  Can be stored in a ziplock bag for 1-2 weeks

Make the cheesecake
1. Preheat the oven to 325 degrees
2. Beat the cream cheese, sugar, and vanilla with an electric mixer on high speed until smooth
3. Blend in eggs, one at a time
4. Spread about 1 cup of batter into the bottom of the crust
5. Sprinkle pecans on top of batter (~1 cup of pecans)
6. Add pumpkin, cinnamon, cloves, ginger, and nutmeg to remaining batter.  Stir until well combined
7. Pour batter on top of pecan layer
8. Bake for ~40 minutes until top is lightly browned and center is just set
9. Allow to cool, then cover and refrigerate overnight

Cheddar Beer Bread

A perfect easy and delicious snack for March Madness!

Cheddar Beer Bread

Ingredients
2 cups flour
1/2 tablespoon baking powder
Generous pinch of salt
1 cup of beer
1/4 cup (scant) honey
1 1/2 cups shredded sharp cheddar cheese, divided
Melted butter for brushing

Directions
1. Preheat the oven to 350 degrees.  Grease a loaf pan
2. In a large bowl, combine the flour, baking powder, and salt
3. Stir in the beer, honey, and 1 cup of the cheese
4. Pour the sticky batter into the greased pan
5. Top with the remaining cheese and lightly brush with melted butter
6. Bake for 30 minutes.  Remove bread and lightly brush top again with butter
7. Continue to bake for 10 more minutes or until tester comes out clean when inserted into the middle of the loaf and cheese on top has browned
8. Cool in pan for 15 minutes.  Remove to rack to cool for 10 minutes before serving

Update: I used whole wheat flour the second time around - made all the difference.  Also used enough beer to just make the bread wet enough and used blue moon - much more delicious than bud light