yes! even though im in New Y ork.....i pretend im southern LOL
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Originally Posted by KimmieH
(Post 4690565)
Im looking for a tried & true..made ya gain 10 pounds..to-die-for pumpkin cheesecake.
Ive googled a few that look good....but I know i can trust my fellow quilters for a good one! Please share! thanks :D:p:o:);):cool: Taste of Home has a pumpkin cheesecake with sour cream topping-----------THIS IS TO DIE FOR! |
This pumpkin cheesecake recipe has been served in my family for decades. I think it is better than any other pumpkin cheesecake recipe I've tried. It is far from low-cal, but oh so good!!! Hope you like it.
PUMPKIN CHEESECAKE CRUST 2 cups graham cracker crumbs 1/2 teaspoon ginger 1/2 teaspoon cinnamon 1/3 cup melted butter 1/4 cup organic sugar Directions Preheat oven to 425°. Combine ingredients and press into bottom of 10" spring-form pan. Bake for 8-10 minutes. Remove from oven. Reset oven to 325°. FILLING 2 lbs cream cheese softened 3 tablespoons maple syrup 1 teaspoon ginger 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 cup organic whipping cream 1-1/4 cups organic sugar 3 tablespoons cognac 4 Eggs at room temperature 1 cup canned pumpkin Directions Beat cream cheese with mixer in a large bowl until smooth. Gradually add sugar, beating until light and fluffy. Add maple syrup, cognac, ginger, cinnamon and nutmeg. Blend thoroughly. Add eggs, one at a time, beating thoroughly after each one. Add whipping cream and pumpkin. Mix well. Pour onto cooled piecrust in spring-form pan. Bake at 325° for 45 minutes, then turn oven off but do not remove cheesecake. Do not open door during baking time or for one hour after oven is turned off! TOPPING 2 cups sour cream 1 tablespoon c maple syrup 1 tablespoon cognac 1/4 cup organic sugar. Preheat oven to 425-degrees. Blend ingredients, spread over cheesecake and bake 10 minutes. Allow to cool to room temperature. Chill for at least 3 hours before removing sides of pan. |
thanks.....sounds great with the maple!
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