Recipes From Down Under

Whats for dinner?

Pumpkin Season Is Here November 11, 2010

Filed under: Dessert — Aussies Kitchen @ 3:53 PM
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Looking through Noble Pig’s blog I stumbled across a recipe for Pumpkin Cheesecake. What really caught my taste buds was that it was made with a Gingersnap cookie crust. That just sounded wonderful right there! I gave this cheesecake recipe a try and it is absolutely sumptuous. The thing I really liked about it was that the cheesecake wasn’t too heavy tasting like most cheesecakes are. It was more light and fluffy and kind of like a mousse to me. This will be a great dessert to make for Thanksgiving and will for sure impress the guests.



Pumpkin Cheesecake:




  • 2 cups gingersnap cookie crumbs
  • 1/2  cup chopped pecans (I used pecan chips)
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup sugar
  • 2 teaspoons Pumpkin Spice

Cheesecake Filling:

  • 3 8ounce packages cream cheese, at room temperature
  • 1/2 cup light brown sugar
  • 1/4 cup sugar
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 cup pumpkin puree
  • 1/2 cup sour cream
  • 1 tablespoon vanilla
  • 1 1/2 tablespoons all purpose flour
  • 1 tablespoon pumpkin pie spice


Pre heat oven to 350 degrees.

Grease an 8 inch springform pan. Cover the outside of the pan with two layers of tin foil.  In a large bowl combine all the crust ingredients and mix well. Press the mixture into pan and a little up the sides. Place in the heated oven and bake for 10 minutes. Let cool.

In a large bowl add the cream cheese and both the sugars and beat with an electric mixer on medium, until light and fluffy. Add the eggs one at time and beat a little more. Add the yolks one at a time and continue to beat the mixture. Beat in the pumpkin, sour cream and vanilla. Reduce speed to low and add the flour and pumpkin pie spice. Pour mixture into cooled crust.

Put the pan in a large roasting pan that will allow you to add hot water to surround the pie tin. Add enough water so that it reaches about half way up your pie tin.

Bake until the edges of your cheesecake start to separate from the tin pan and the cheesecake is still jiggly when you shake it. This will be about 50-55 minutes.

Once cheesecake is done, turn the oven off and leave it in there with the door closed for a few hours. This will help prevent your cheesecake from cracking on top when taken out of the oven. I left mine for about 4 hours.

Allow cheesecake to cool on the counter and then place it in the refrigerator. Enjoy!


Cupcakes September 7, 2010

Filed under: Cake,Dessert — Aussies Kitchen @ 4:07 PM
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Woke up this morning and had a huge craving for some carrot cake. I decided to make the little mini cupcakes since I feel they are the perfect bite size snack. This recipe makes a whole bunch if you do the mini cupcakes. I did 24 mini and 12 regular sized cupcakes. I”m pretty sure I’ll end up freezing the majority of these fellas since I’ve already had two and my craving is totally satisfied.

Carrot Cupcakes:


  • 2 1/2 cups flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 cup butter, melted
  • 2 cups shredded carrots and then chopped finely
  • 20 oz crushed pineapple, drained
  • 4 eggs
  • 1/3 cup chopped pecan chips
  • 1/4 cup golden raisins, roughly chopped


Preheat oven to 350 degrees.

Line cupcake trays with paper liners.

In a large bowl combine the flour, sugar, baking soda, cinnamon and salt. Remove a small amount of the flour mixture and toss in the nuts and raisins. Set aside.

Add the butter to the large dry ingredient bowl and beat until well combined.

In a medium bowl combine the carrots, pineapple and eggs. Beat the carrot mixture into the butter and flour mixture. Beat for about 2 minutes and then toss in the pecan/raisin mixture. Combine well.

Put the batter into the cupcake liners. Bake the cupcakes for about 15-20 minutes or until golden brown and a tester comes out clean.

Allow cupcakes to cool and then frost with cream cheese frosting.

Adapted from Chaos.


Frosting July 22, 2010

Filed under: Dessert — Aussies Kitchen @ 1:21 PM
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Vanilla Bean Cream Cheese Frosting:


  • 8 oz cream cheese, room temp
  • 8 tablespoons unsalted butter, room temp
  • 1 teaspoon vanilla extract
  • 1 vanilla bean pod
  • 3-4 cups powdered sugar


Slit your vanilla bean in half and use the tip of your knife to scrape the vanilla bean paste from each side of the pod.

Whip cream cheese in a mixing bowl until smooth. Add butter and beat to combine. Add vanilla and vanilla bean paste. Beat in powdered sugar a little at a time until frosting is as thick and sweet as you’d like.

Adapted from Chaos.


mmmm Cheesecake June 11, 2010

Filed under: Cake,Dessert — Aussies Kitchen @ 7:07 PM
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Pecan Cheesecake:


  • Graham Cracker pie crust
  • 8oz package cream cheese
  • 4 eggs
  • 3/4 cup sugar
  • 1 tablespoon vanilla
  • 1 1/4 cups chopped pecans
  • 1 cup light corn syrup


Preheat oven to 350 degrees.

Beat cream cheese, 1 egg, 1/2 cup sugar, vanilla at medium speed until smooth. Pour cream cheese mixture into piecrust. Sprinkle chopped pecans evenly over top.

Whisk together corn syrup, 3 eggs, 1/4 cup sugar, 1 teaspoon vanilla. Pour mixture over top of pecans.

Place pie on baking sheet and bake for 50-55 minutes or until the pie is set. Cool for at least 1 hour.

Adapted from myrecipes.