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Old 11-19-2007, 07:36 PM
 
Location: Michigan
264 posts, read 697,435 times
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Does anyone have a recipe for pumpkin cheesecake that turns out smooth and creamy? I agreed to make one for Thanksgiving, but I now recall that the last time I made a pumpkin cheesecake it could have doubled as a doorstop!
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Old 11-19-2007, 07:39 PM
 
781 posts, read 3,486,171 times
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I have a great one that I make every year......do you want me to DM it???
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Old 11-19-2007, 07:47 PM
 
Location: Michigan
264 posts, read 697,435 times
Reputation: 203
Quote:
Originally Posted by martinez4 View Post
I have a great one that I make every year......do you want me to DM it???
Yes!, please do. Wow, that was quick. Thanks in advance!
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Old 11-19-2007, 07:50 PM
 
781 posts, read 3,486,171 times
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Quote:
Originally Posted by Southernkomfort27 View Post
Yes!, please do. Wow, that was quick. Thanks in advance!
I actually had someone else ask me about my recipe so I had it already on my desktop Coming over to you....good luck.
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Old 11-20-2007, 03:57 PM
 
4,721 posts, read 13,612,077 times
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Check on THE FOODNETWORK.com and click on Paula Dean. She just made one on her show the other day, very easy. I am making it tomorrow.
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Old 11-20-2007, 04:51 PM
 
187 posts, read 531,124 times
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Here's another for you. It always makes people ask for the recipe when I serve it. You can also substitute 2 tsp pumpkin pie spice for the 4 spices in the recipe:
PUMPKIN CHEESECAKE
3 cups finely ground gingersnaps
1/2 cup confectioners' sugar
12 TBL butter, melted (1 1/2 sticks)
Two 8 oz pkg cream cheese, softened
5 eggs
3/4 cup packed light brown sugar
16 oz can solid pack pumpkin
1 1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground mace
1/4 tsp vanilla1/2 cup brandy
2 cups sour cream
1/4 cup granulated sugar

Preheat oven to 350. Combine the gingersnap crumbs, confectioners' sugar & melted butter in a bowl & mix thoroughly. Press the crumb mixture onto the bottom & up the sides of an ungreased 9" springform pan.
Beat teh cream cheese with a mixer on medium speed. Add the eggs, one at a time, the brown sugar, pumpkin, spices, vanilla & 1/4 cup of the brandy to the cream cheese & mix until smooth.
Pour the pumpkin mixture into the prepared pan & bake 40 minutes or until the edge of the cheesecake begins to pull away from the side of the pan.
Remove the cake from teh oven & reset the temperature to 400. Whisk together the sour cream, sugar & remaining 1/4 cup brandy in a small bowl. Spread the sour cream mixture over the hot cheesecake, return to the oven & bake 10 minutes more. Cool to room temperature, cover & refrigerate in the pan overnight or up to 4 days. (Best made 2 days ahead.) Remove the sides of the pan before serving.
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Old 11-20-2007, 07:12 PM
 
Location: Michigan
264 posts, read 697,435 times
Reputation: 203
Thanks everyone.
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Old 11-21-2007, 12:09 PM
 
781 posts, read 3,486,171 times
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Hey southern.....I just got done making two of them for tomorrow....how are yours going??
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