I’ve been in a baking frenzy this week preparing some dessert auction items for the annual Saline County CASA (Court Appointed Special Advocates) Chili Cook Off. CASA is very special to Hubby and me since he is responsible for getting the program started locally but more importantly, for the work they do.
Saline County Circuit Judge Gary M. Arnold swearing in CASA of Saline County advocates. Photo Courtesy of CASA
- Nearly 700,000 children experience abuse or neglect each year. Instead of playing with neighbors and making happy family memories, they’re attending court hearings, adjusting to new foster homes and transitioning to new schools. That’s a heavy burden for a child to carry. With a Court Appointed Special Advocate (CASA) or guardian ad litem (GAL) volunteer dedicated to their case, America’s most vulnerable children will have someone speaking up for their best interests. With your support, more children will have the opportunity to thrive in a safe and loving home. (CASA for Children)
There is a need for CASA volunteers in over 900 communities. CASA volunteers listen first. Then they act. These volunteers are the child’s voice in the courtroom. They get to know their children very well by talking with everyone in the child’s life. Using the information gathered, these volunteers inform judges and others involved in the case about the needs of the child. They are influential in helping decide the child’s permanent placement.
Interested in becoming a CASA? Check out volunteer opportunities HERE.
One of the desserts I’m preparing for the fundraiser is this Pumpkin Cheesecake with Salted Caramel and Praline Pecan Glaze. Doesn’t that just sound like fall to you? It’s got pumpkin and caramel and pecans! I mean, we’re talking a mouthful of delicious explosion going on. I’m thinking it should bring in just something shy of a gazillion $$$!
What do you bid?
Note: I actually placed praline pecans around the bottom edge before boxing it for the auction. Guess who failed to take a picture of the finished product????
Notes
The cheesecake needs to be refrigerated.
Ingredients
Crust
- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup granulated sugar
- 4 Tablespoons unsalted butter, melted
Filling
- 32 ounces cream cheese (Do not use reduced fat.), at room temperature
- 1 1/4 cups granulated sugar
- 3 Tablespoons Wondra
- 1 cup pumpkin puree (canned is fine -- not pumpkin pie filling)
- 2 Tablespoons pumpkin pie spice
- 1 Tablespoon pure vanilla extract
- 1/2 teaspoon salt
- 4 eggs, at room temperature
Glaze
- 1 cup granulated sugar
- 2 Tablespoons flour
- 1 teaspoon apple pie spice
- 2 teaspoons sea salt (or more to suit your taste)
- 1 cup fresh apple cider
- 2 Tablespoons unsalted butter
- 1/2 teaspoon vanilla.
- 1/2 cup praline pecans, optional (I buy these ready made.)
Instructions
Crust
- Preheat oven to 350 degrees.
- Spray the bottom of a 9-inch springform pan with nonstick spray. Line the bottom with a circle of parchment paper. Spray the parchment with nonstick spray.
- Using a food processor, grind gingerbread cookies to crumbs. Mix the crumbs with granulated sugar and melted butter until moistened throughout.
- Press crumbs firmly into the bottom of the springform pan using the bottom of a smooth cup or glass.
- Bake in a 350 degree oven for 10-12 minutes until edges are lightly browned.
- Seat aside on a wire rack to cool.
Filling
- In the bowl of an electric mixer, beat cream cheese with granulated sugar on LOW speed until thoroughly incorporated and smooth. Add in Wondra and beat until smooth.
- Add in pumpkin puree, pumpkin pie spice, vanilla and salt. Stir just until incorporated and smooth.
- Add eggs one at a time, mixing well after each until thoroughly incorporated.
- Place springform pan on a baking sheet. Pour filling into the pan and smooth the top.
- Place in 350 degree oven then immediately reduce the oven to 300 degrees.
- Bake 45 minutes. DO NOT OPEN THE OVEN.
- Turn off the oven.
- To prevent the cheesecake from cracking, let the cheesecake stay in the oven for 2 hours without opening.
- Remove from oven and cool completely.
- Cover with plastic wrap. Refrigerate until firm, at least 4 hours.
Glaze
- In a small saucepan, combine all dry ingredients. Gradually whisk in apple cider. Stir well until dissolved.
- Bring cider mixture to a boil on stovetop and allow to boil softly until thickened.
- Remove from heat and add in butter and 1/2 teaspoon vanilla. Stir in pecans if using or use them as a decorative garnish on top of the cheesecake.
