Have I mentioned that I LOVE pumpkin? I have craved a pumpkin cheesecake for a couple of weeks, so I think I may have to make one today. It will go along with my broccoli cheese soup and Ramon Noodle salad. Sounds like a great meal for a cold, windy day!
I stumbled across a cookbook with ‘supposed’ recipes from various restaurants. This includes recipes for Girl Scout Mint Cookie, A&W Onion Rings, Heinz 57 Sauce and Red Lobster‘s Cheese Biscuits. There are many, many recipes in this book! If you are interested in more recipes, place a comment and I will get back to you. There m,ay be a recipe for something you are looking for!
I have decided my recipe for the day will be the Cheesecake Factory Pumpkin Cheesecake. I am going to try it later on, after I exercise! Ha! I probably better exercise longer today! I will let you know how it tastes tomorrow!
Here’s the recipe:
1−1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar
3 − 8oz. pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Mix crust ingredients together, just till coated and crumbly. Press onto the
bottom and 2/3 up the sides of an 8″ springform pan. Bake for 5 mins. at
350. Set aside. Combine cheese, sugar and vanilla in large bowl, mix until
smooth with an electric mixer. add pumpkin eggs,and spices, beat till smooth
and creamy. Pour into the crust. Bake for 60−70 mins.or till the top turns a
bit darker. Remove from oven and allow to come to room temperature, then
refrigerate. After it has thoroughly chilled, remove the pan sides and cut.
Serve with whipped cream.