ffq-lar Posted November 23, 2005 Report Share Posted November 23, 2005 A rich dessert ready for the holidays----- Prepare a springform pan with a graham cracker crust (instructions on the box) Pre-bake crust @ 350 degrees for 10 minutes. Mix: 1 cup sugar and 2 lbs. cream cheese (4 bricks) Mix in: 5 eggs slightly beaten 1 can plain pumpkin--15 oz. size 1 cup sour cream 1/4 teaspoon pumpkin pie spice Heat oven to 500 degrees. (Yes, that hot!) Pour mixture into prepared crust and baked for 10 minutes.Turn oven temp. down to 300 degrees and continue baking for 1 hour. Do not open oven door. Let cool on counter and then refrigerate. It's better the second day if you can wait that long! Happy holidays to everyone! Linda Rech Link to comment Share on other sites More sharing options...
Suezquilts Posted November 19, 2008 Report Share Posted November 19, 2008 hmmmmm i think i know what we are having besides a big turkey and cranberries. Link to comment Share on other sites More sharing options...
Sandra Darlington Posted November 19, 2008 Report Share Posted November 19, 2008 Yummy!!!! Thanks for the recipe. Link to comment Share on other sites More sharing options...
meg_marsh Posted November 19, 2008 Report Share Posted November 19, 2008 Linda - sounds way too good - but I will have to try it over the holidays!! Link to comment Share on other sites More sharing options...
MarieBrewer Posted November 20, 2008 Report Share Posted November 20, 2008 I used to have a pumpkin cheesecake and loooooved it. Thanks for sharing. Link to comment Share on other sites More sharing options...
quiltmonkey Posted November 20, 2008 Report Share Posted November 20, 2008 OK I'm sold. I'm making this dessert for our Turkey Day feast! Thanks FFQ-LAR!! :cool: Link to comment Share on other sites More sharing options...
ffq-lar Posted November 20, 2008 Author Report Share Posted November 20, 2008 Wow--the original post is three years old! Just an advisory to all who want to try this--last year mine needed 20 extra minutes in the oven. Maybe my oven temp need checking! The center should still "shake" but should not be really runny. Now that I am reminded, I must make it again this year! Happy Thanksgiving to you all!! Gobble gobble! Link to comment Share on other sites More sharing options...
Bonnie Posted November 20, 2008 Report Share Posted November 20, 2008 Isn't it amazing how things come back.....I do have a question.....most of my family doesn't like sour cream...can I leave that out of this....some cheesecakes have it and some don't, its a flavor thing....but does this one need it? Link to comment Share on other sites More sharing options...
ffq-lar Posted November 20, 2008 Author Report Share Posted November 20, 2008 Hi Bonnie, Leave it out if you like. With 5 eggs, I don't think it will seem drier if you leave the sour cream out. I have made this using crunchy peanut butter in place of the butter to make the graham cracker crust---yummy! I am serving a free-range turkey for the second year. The flavor difference was amazing. I bought the great-deal turkey (usually a frozen house-brand at a big discount if you buy X number of dollars at the store) and donated it to a local church for their free dinner. Can't pass up a good deal and we all win! Link to comment Share on other sites More sharing options...
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