TGI Fridays Copycat Vanilla Bean Cheesecake


TGI Fridays Copycat Vanilla Bean Cheesecake


The Vanilla Bean Cheesecake dessert at TGI Fridays can be made at home with this copycat Vanilla Bean Cheesecake recipes.
Ingredients:
1 1/2 cups finely crushed graham crackers
1/4 cup sugar
1/2 cup butter, melted
1 egg yolks, beaten
1/4 teaspoon vanilla
16 ounces cream cheese, softened
1 cup sour cream
2 tablespoons cornstarch
1 cup sugar
2 tablespoons butter, softened
1/2 teaspoon vanilla
Vanilla beans, from one pod
1 cup whipping cream
2 tablespoons powdered sugar
4 ounces cream cheese, softened
4 ounces white chocolate baking squares, melted
1 cup whipping cream
1 tablespoon powdered sugar
Beans from one vanilla pod


Directions:
Crust
Crush the graham crackers. Mix in the sugar.
Add the egg yolk and vanilla; stir in the melted butter.
Line a spring-form pan with non-stick foil.
Press graham crackers into the pan.
Bake at 375º for eight minutes or until slightly brown.
Remove and let cool.

Cheesecake:
Combine cream cheese, sugar, sour cream and corn starch, mix until the sugar is dissolved.
Add butter, vanilla and beans, blend until smooth. Do not over mix.
Bake at 350F 30 to 35 minutes.
Cool one hour.


White Chocolate Mousse:
In a cold mixing bowl beat cream until soft peaks form.
Gradually add powdered sugar until stiff peaks form.
Put this in a bowl in the fridge.
Using same mixing bowl, beat the cream cheese in it, until fluffy.
Add the white chocolate and beat until smooth.
Fold in the whipped cream.


Vanilla Bean Whipped Cream:
In cold mixing bowl, beat whipping cream until it forms soft peaks. Gradually add powdered sugar; add vanilla beans, beat until stiff peaks form.
Spread the mousse on top of cooled cheesecake.
Refrigerate whipped cream for a hour then spread on top of cheesecake.
Refrigerate several hours before serving.



Source:
Food.com



Cracker Barrel Pumpkin Custard N’ Ginger Snaps Copycat Recipe





Cracker Barrel Pumpkin Custard N’ Gingersnaps is a seasonal dessert at the Cracker Barrel Old Country store. 

This yummy dessert has a rich and creamy custard with a gingersnap topping, and a dollop of pumpkin pie spice whipped cream. 

Use this copycat recipe to enjoy any time of the year.


Ingredients:



  • 8 egg yolks
  • 1-15 ounce can of pure pumpkin
  • 1 3/4 cup heavy whipping cream
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla
  • 1 cup gingersnap cookies and about 8 gingersnap cookies that are whole
  • 1 tablespoon melted butter
  • 1 cup heavy whipping cream
  • 1 tablespoons granulated sugar 
  • 1/2 teaspoon pumpkin pie spice

Instructions


  1. Preheat oven to 350 degrees.
  2. Separate the whites from the yolks.
  3. In a medium-sized glass bowl, whisk egg yolks until they are creamy.
  4. Add 1/2 cup sugar, vanilla, pumpkin pie spice, pumpkin, 1 3/4 cups of heavy cream; mix well.
  5. Place in a double boiler and cook the custard mixture; stir until the custard has thickened.
  6. Dip the custard into either an 8 x 8-inch baking dish or into 8 custard dishes.
  7. Bake in the oven for about 30-35 minutes. It is done when an inserted knife comes out clean.
  8. After 15 minutes of baking remove pan and sprinkle on the top a combined mixture of one cup gingersnaps and one tablespoon melted butter return to the oven to finish baking.
  9. For individual custard dishes check the custard at 20-25 minutes. Sprinkle the gingersnap mixture on after 10 minutes; continue baking.
  10. Allow the custard to cool to room temperature.
  11. When you are ready to serve, mix the whipped cream and pumpkin pie spice topping by whisking together the one cup whipping cream, one tablespoon granulated sugar, and 1/4 teaspoon pumpkin pie spice; whisk until thickened.

Copycat Stove Top Stuffing







If you like Stove Top Stuffing you will like this quick recipe for stuffing. It is easy and you only need a few ingredients to have a delicious stuffing.

Ingredients needed:


  • 1 small onion, minced
  • 1 stalk celery, minced
  • 1 tablespoon butter or margarine
  • 1 tablespoon parsley flakes
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1 cup chicken broth
  • 1/4 cup butter or margarine
  • 2 cups plain dry bread crumbs

Directions for making stuffing:


  1.  In a saucepan, sauté onion and celery in butter until tender.
  2. Stir in remaining ingredients, except bread crumbs, and simmer for 5 minutes.
  3. Add breadcrumbs, cover, turn off heat, and allow to sit for 8-10 minutes.

Source: