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<blockquote data-quote="jal" data-source="post: 325117" data-attributes="member: 3477"><p>klmno -</p><p></p><p>I have a recipe for pumpkin cheese cake. 3 layers, just made it at Thanksgiving and it is good! </p><p></p><p>1 1/2C graham cracker crumbs</p><p>1/3C ground almonds</p><p>1/2 tsp. ginger</p><p>1/2 tsp. cinnamon</p><p>1/3C butter melted</p><p></p><p>Prepare crust: Mix together crumbs, almonds, ginger and cinnamon. Add melted butter, stir well. Press into even layer on bottom of 10" springform pan. Bake 425 for 10 min. Set aside.</p><p></p><p>Pumpkin Cheesecake</p><p></p><p>4 (8oz) Pgs. cream cheese - softened</p><p>1 1/4C sugar</p><p>3 Tbs. brandy</p><p>3 Tbs. maple syrup</p><p>1 tsp. ginger</p><p>1 tsp. cinnamon</p><p>1/2 tsp. nutmeg</p><p>4 eggs</p><p>1 C canned pumpkin</p><p>1/4C whipping cream</p><p></p><p>In large mixing bowl beat cream cheese until smooth. Gradually add sugar, beating until fluffy and light. Add brandy, maple syrup & spices. Blend well. Add eggs one at a time beating thoroughly after each one. Add pumpkin and whipping cream. Mix well. Pour into prepared crust. Bake 325 for 45 min. Turn off oven. Do NOT open door during baking tim or for 1 hour after oven is turned off. Remove & cool.</p><p></p><p>Topping:</p><p></p><p>2C sour cream</p><p>1/4C sugar</p><p>1 Tbs. maple syrup</p><p>1 Tbs. brandy</p><p>1C whipping cream</p><p>1/4 slivered almonds (toasted)</p><p></p><p>Beat sour cream, sugar, maple syrup and brandy. Carefully spoon over top of cake. Bake at 425 for 10 min. Cool completely on wire rack. Cover & chill @ least 4 hours. </p><p></p><p>Before serving whip cream. Sweeten with-sugar, if desired and pipe around edges (I don't do the piping, just a dollop on top). Sprinkle with-toasted almonds. Freezes WELL! Serves 12.</p><p></p><p>YUMMY!</p></blockquote><p></p>
[QUOTE="jal, post: 325117, member: 3477"] klmno - I have a recipe for pumpkin cheese cake. 3 layers, just made it at Thanksgiving and it is good! 1 1/2C graham cracker crumbs 1/3C ground almonds 1/2 tsp. ginger 1/2 tsp. cinnamon 1/3C butter melted Prepare crust: Mix together crumbs, almonds, ginger and cinnamon. Add melted butter, stir well. Press into even layer on bottom of 10" springform pan. Bake 425 for 10 min. Set aside. Pumpkin Cheesecake 4 (8oz) Pgs. cream cheese - softened 1 1/4C sugar 3 Tbs. brandy 3 Tbs. maple syrup 1 tsp. ginger 1 tsp. cinnamon 1/2 tsp. nutmeg 4 eggs 1 C canned pumpkin 1/4C whipping cream In large mixing bowl beat cream cheese until smooth. Gradually add sugar, beating until fluffy and light. Add brandy, maple syrup & spices. Blend well. Add eggs one at a time beating thoroughly after each one. Add pumpkin and whipping cream. Mix well. Pour into prepared crust. Bake 325 for 45 min. Turn off oven. Do NOT open door during baking tim or for 1 hour after oven is turned off. Remove & cool. Topping: 2C sour cream 1/4C sugar 1 Tbs. maple syrup 1 Tbs. brandy 1C whipping cream 1/4 slivered almonds (toasted) Beat sour cream, sugar, maple syrup and brandy. Carefully spoon over top of cake. Bake at 425 for 10 min. Cool completely on wire rack. Cover & chill @ least 4 hours. Before serving whip cream. Sweeten with-sugar, if desired and pipe around edges (I don't do the piping, just a dollop on top). Sprinkle with-toasted almonds. Freezes WELL! Serves 12. YUMMY! [/QUOTE]
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