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ISO to-die-for pumpkin cheesecake
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: |
I posted the Weight Watcher's Pumpkin Cheesecake recipe here.
http://www.quiltingboard.com/recipes...e-t153839.html |
I ahve a GREAT one !!
Crust 1 1/2 cups grahm cracker crumbs , very fine ( I use 1/2 graham cracker and 1/2 ginger snaps) 1/3 cup sugar 1/3 cup melted butter Press into your springform pan bottom and about 1/2 way up the sides Bake 350* for 7-10 minutes before adding filling Cheesecake 3 - 8 ounce cream cheese 1 cup sugar 1/4 cup brown sugar (I use dark) 2 eggs 1 3/4 cup pumpkin (15 ounce can) 2/3 cup evaporated milk (15 ounce can) 2 tablespoon cornstartch 1 1/4 teasp cinnamon 1/2 teaspoon nutmeg Let the cream cheese come to room temp then whip until smooth add sugars and eggs one at a time. When its smooth add the milk then the rest of the ingredients. I wrap foil around my springform pan and set it on a cookie sheet. Pour the mixture into the crust and bake 350* 55- 60 minutes The time depends on what size springform pan you use, it should not "jiggle" . I make a day ahead and make sure its cold for serving. |
Thanks for asking.... I decided to do something different this year and do a pumpkin cheesecake, too.
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This looks so yummy. I must try it this year. Thanks so much for sharing.
Originally Posted by BMP
(Post 4690751)
I ahve a GREAT one !!
Crust 1 1/2 cups grahm cracker crumbs , very fine ( I use 1/2 graham cracker and 1/2 ginger snaps) 1/3 cup sugar 1/3 cup melted butter Press into your springform pan bottom and about 1/2 way up the sides Bake 350* for 7-10 minutes before adding filling Cheesecake 3 - 8 ounce cream cheese 1 cup sugar 1/4 cup brown sugar (I use dark) 2 eggs 1 3/4 cup pumpkin (15 ounce can) 2/3 cup evaporated milk (15 ounce can) 2 tablespoon cornstartch 1 1/4 teasp cinnamon 1/2 teaspoon nutmeg Let the cream cheese come to room temp then whip until smooth add sugars and eggs one at a time. When its smooth add the milk then the rest of the ingredients. I wrap foil around my springform pan and set it on a cookie sheet. Pour the mixture into the crust and bake 350* 55- 60 minutes The time depends on what size springform pan you use, it should not "jiggle" . I make a day ahead and make sure its cold for serving. |
Go to foodnetwork.com then go to Paula Dean's recipes. Type in pumpkin cheesecake. Very good cheesecake.
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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: Go online to Food Network.com and look up Paula Dean. She has a fabulous pumpkin cheesecake that I have made a few times and the family just loved it. Good luck and have a Happy Thanksgiving to you and yours. |
Have you seen the latest Southern Living? There is a beautiful one on the cover that I want to try.
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I always use the one from Libby's Pumpkin...make it every year and it's wonderful...just go to www.mccormick.com/holidays and get the recipe....
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check paula deens site!
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