As my husband -&-I sit in North Mexico
-or-
better known as Laredo, TX to some waiting on our reload to get ready...we decided to wonder across the street to the "Country Pride" restaurant to get us some grub!?!
After enjoying a delightful very well prepared meal - my husband decided that he was in need of some desert - something that he seldom does!?!
So, after perusing his available choices he decided upon a "seasonal desert" called Pumpkin Cheesecake!?!
When it arrived at the table it looked scrumptious -&- since I was curious I decided to take a small sample -&- it was amazing...it was something different -&- delicious all in one...it have a flavor all its own!?!
In my opinion it would be a great asset to any Thanksgiving table!?!
I have included an easy to follow recipe below -but- if you are like -&- watching sugar or carbs...I am sure you can find other recipes that meet your criteria by using google!?!
Enjoy!?!
Ingredients:
Crust:
1 cup graham cracker crumbs
1/2 teaspoon cinnamon
4 Tablespoons melted butter
1 Tablespoon firmly packed brown sugar
Filling:
2 (8 ounce) packages cream cheese
2/3 cup brown sugar
1 (15 ounce) can pumpkin puree
1 teaspoon pure vanilla extract
3/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 eggs
1/4 teaspoon salt
Pumpkin Cheesecake Directions:
1. Preheat oven to 350F. Combine graham cracker crumbs, cinnamon, butter and brown sugar and press onto the bottom and halfway up the sides of an 8" springform pan.
Bake for 5 minutes.
2. Beat cream cheese in a large mixing bowl until fluffy. Gradually add brown sugar, the pumpkin, the vanilla, and the spices.
3. Add the eggs, one at a time, beating well after adding each one.
4. Add the salt, beating until creamy, then pour the mixture evenly into the prepared crust.
5. Bake for 50-60 minutes, until top is browned but cheesecake is still slightly jiggly.
6. Transfer cheesecake to a wire rack and cool 10 minutes. Run a sharp knife around the edges of the pan sides to loosen cheesecake.
7. Cool completely, cover and refrigerate overnight.
-or-
better known as Laredo, TX to some waiting on our reload to get ready...we decided to wonder across the street to the "Country Pride" restaurant to get us some grub!?!
After enjoying a delightful very well prepared meal - my husband decided that he was in need of some desert - something that he seldom does!?!
So, after perusing his available choices he decided upon a "seasonal desert" called Pumpkin Cheesecake!?!
When it arrived at the table it looked scrumptious -&- since I was curious I decided to take a small sample -&- it was amazing...it was something different -&- delicious all in one...it have a flavor all its own!?!
In my opinion it would be a great asset to any Thanksgiving table!?!
I have included an easy to follow recipe below -but- if you are like -&- watching sugar or carbs...I am sure you can find other recipes that meet your criteria by using google!?!
Enjoy!?!
Ingredients:Crust:
1 cup graham cracker crumbs
1/2 teaspoon cinnamon
4 Tablespoons melted butter
1 Tablespoon firmly packed brown sugar
Filling:
2 (8 ounce) packages cream cheese
2/3 cup brown sugar
1 (15 ounce) can pumpkin puree
1 teaspoon pure vanilla extract
3/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 eggs
1/4 teaspoon salt
Pumpkin Cheesecake Directions:
1. Preheat oven to 350F. Combine graham cracker crumbs, cinnamon, butter and brown sugar and press onto the bottom and halfway up the sides of an 8" springform pan.
Bake for 5 minutes.
2. Beat cream cheese in a large mixing bowl until fluffy. Gradually add brown sugar, the pumpkin, the vanilla, and the spices.
3. Add the eggs, one at a time, beating well after adding each one.
4. Add the salt, beating until creamy, then pour the mixture evenly into the prepared crust.
5. Bake for 50-60 minutes, until top is browned but cheesecake is still slightly jiggly.
6. Transfer cheesecake to a wire rack and cool 10 minutes. Run a sharp knife around the edges of the pan sides to loosen cheesecake.
7. Cool completely, cover and refrigerate overnight.
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