TO THIS......PUMPKIN CHEESECAKE....I had four slices in two days! It's gone....I'm sad.....I seriously am going through withdrawals. It is "died and gone to heaven" worthy! Here is the recipe...thanks to my friend, Amy.
Pumpkin Cheesecake
Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. For crust:In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.For filling:Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
mmmmmmm sounds yummy!
ReplyDeleteI'm so making that next week.
ReplyDeleteOK, bought everything for this, even went to Shackfords and bought a Springform pan!! LOL
ReplyDeleteIts 8am on wed and I am a cooking, I hope mine turns out cause this is the the first thanksgiving I have done and this sounds oh so yummy!!!
OK, bought everything for this, even went to Shackfords and bought a Springform pan!! LOL
ReplyDeleteIts 8am on wed and I am a cooking, I hope mine turns out cause this is the the first thanksgiving I have done and this sounds oh so yummy!!!
OK, so already cooked bacon this am and sausage (prep for tomorrow) and now onto the cheesecake and I just looked at my shirt and you know what" I could really use a darn apron!!!!"
ReplyDelete