EASY PUMPKIN CHEESECAKE RECIPEOutstanding and easy pumpkin cheesecake recipe. This is a double cheesecake. You divide the batter in half and spice one half of it with pumpkin flavorings. The other half is a creamy dreamy cheese cake. It's gorgeous and delicious. More homemade cake recipes at the bottom of the page...
OLD FASHIONED PUMPKIN CHEESECAKE RECIPE You certainly can make the crust out of crumbled ginger snaps - it's delicious. The pumpkin filling spices can be increased or decreased (or use pumpkin pie spice); depending on your taste. Be sure to read the directions first before making this. four (8oz) pkgs cream cheese, at room temperature 1 cup powdered sugar, sifted 2 tsp pure vanilla extract 4 eggs, at room temperature 1/2 cup sour cream 10" spring form pan completely lined with graham cracker crust 1-1/2 cups pumpkin pie filling 1 TBS spiced rum (optional) 1/2 tsp cinnamon PREHEAT oven to 325 degrees. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time, and mix well after each addition. Add the sour cream and mix well. Your batter should be smooth and silky. If it is lumpy your cheesecake will turn out badly. If needed, throw the batter in a blender/food processor to get rid of the lumps. Remove 1/2 of the plain cheesecake batter and spread into bottom of crust; set aside. To the other half of the batter add pumpkin, cinnamon, and stir gently until well blended. You certainly can add more spice to suite your taste. Carefully spread this spiced batter over the regular batter in the crust. To prepare the water bath, pour boiling water in a pan and place on the bottom shelf of the oven Put the springform pan on a cookie sheet and bake for 60 minutes, or until center is almost set (center will spring back when touched (like jello) - do NOT wait until it cracks; it will be over-done at that point). Turn off the oven and prop open the door and let cheesecake sit for 1 hour in the oven. Allow to cool, then refrigerate for 3 hours or overnight. Cover with homemade caramel sauce and candied pecans before serving. |
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FEATURED RECIPE:
HOMEMADE STRAWBERRY MUFFIN RECIPE
2 cups flour
1 cup white sugar
1 TBS baking powder
1/2 tsp salt
2 eggs, slightly beaten
1 cup milk or half-and-half
1/2 cup vegetable oil
1/2 tsp strawberry extract (optional)
1-1/2 cups fresh strawberries, quartered
Top the muffins with my Old-Fashioned Cream Cheese Frosting
(only make half of the recipe)
whole strawberries, halved (garnish)
powdered sugar (garnish)
PREHEAT oven to 400 degrees. Grease or use paper lined muffin tin; set aside.
In a large bowl, combine the flour, sugar, baking powder and salt. Combine eggs, milk, oil and strawberry extract. Stir into the dry ingredients and mix JUST until incorporated (there will be lumps). Fold in quartered strawberries.
Spoon into greased muffin tins and sprinkle tops lightly with white sugar. Bake for 18 to 20 minutes or until golden brown.
Sprinkle lightly with powdered sugar and top with a dollop of cream cheese frosting. Nestle a halved strawberry on top and smile. You just created a "good thing."
Strawberry Banana Muffins
add 3/4 cups strawberries and
3/4 cup chopped banana
Strawberry Rhubarb Muffins
add 1 cup strawberries and
1/2 cup chopped rhubarb
photo courtesy of *christine** at flickr.com