Ingredients
Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh gound nutmeg
1/8 teaspoon gound cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
For Filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place in oven for 1 hour. Remove fromt he oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
Tammy Twist Topping:
1 cup sour cream
1/2 cup brown sugar
1/2 cup Praline Syrup
Mix together until smooth
Pour over chilled cheesecake and spinkle nuts over the top about 2 ounces.
We do a buffet at Thanksgiving and everyone brings different food. I also brought Sweet Potato Casserole and Green Bean Casserole. We eat on it all day and watch football, and visit. Remember "visit" is a southern word for stay awhile and talk all day.
My cousin Bryce Gunkel getting some good eats.
My Aunt Wanda
My Aunt Wanda
Mackenzie and Kailey
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