Wednesday, October 17, 2012


1 cup graham cracker crumbs
1 tbsp granulated sugar
4 tbsp butter, melted

Combine all crust ingredients until well blended.  Press the mixture onto the bottom of a 9-inch springform pan and refrigerate while you make the filling.

Preheat oven to 350 degrees.

2 pkg (8-oz each) cream cheese, softened to room temperature
3/4 cup sugar
1 can (16-oz) pumpkin
1 1/4 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp salt
2 eggs

In a large mixing bowl, beat the cream cheese and sugar until well blended.  Beat in the pumpkins, cinnamon, ginger, nutmeg, and salt.  Add the eggs, one at a time, and beat well after each one.  Pour the filling onto the chilled crust.  Bake at 350 degrees for 50 minutes.

2 cups sour cream
2 tbsp granulated sugar
1 tsp vanilla
pecan halves

Combine the sour cream, sugar, and vanilla.  Spread mixture over the filling and bake 5 minutes.
Remove from oven and cool on a wire rack.  Refrigerate overnight before serving.

Before serving add a pecan half for each slice of cheesecake.

Yield:12-16 slices

Note: This is an old Reiman's Publications Recipe.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.