you can live on cookies and cakes it is entirely dooableeeeee (I will come by a lot)
aww that sounds nice like a grown up dinner party for you kiddies OH you could make pumpkin cheesecake! I have the recipe somewhere...
Aha there we go
Pumpkin Cheesecake
Serving: 16 Cook Time: 1 hour 15 minutes Total Time: 2 hours plus chilling INGREDIENTS:
Crumb Crust:
1 cup graham-cracker crumbs 3 tablespoons margarine or butter, melted 2 tablespoons sugar
Pumpkin Filling:
2 packages (8 ounces each) cream cheese, softened 1 1/4 cups sugar 1 can (16 ounces) solid-pack pumpkin (not pumpkin-pie mix) 3/4 cup sour cream 2 tablespoons bourbon or 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon salt 4 large eggs
Sour-Cream Topping:
1 cup sour cream 3 tablespoons sugar 1 teaspoon vanilla extract Crystallized ginger strips for garnish
DIRECTIONS:
1. Preheat oven to 350 degrees F. In 9" by 3" springform pan, with fork, stir graham-cracker crumbs, melted margarine or butter, and sugar until moistened. With hand, press mixture onto bottom of pan. Tightly wrap outside of pan with heavy-duty foil to prevent leakage when baking in water bath later. Bake crust 10 minutes. Cool completely in pan on wire rack.
2. In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar until blended, about 1 minute, scraping bowl often with rubber spatula. With mixer at low speed, beat in pumpkin, sour cream, bourbon or vanilla, cinnamon, allspice, and salt. Add eggs, 1 at a time, beating just until blended after each addition.
3. Pour pumpkin mixture into crust and place in large roasting pan. Place pan on oven rack. Carefully pour enough boiling water into pan to come 1 inch up side of springform pan. Bake cheesecake 1 hour 10 minutes or until center barely jiggles.
4. Meanwhile, prepare Sour-Cream Topping: In small bowl, with wire whisk, beat sour cream, sugar, and vanilla until blended. Remove cheesecake from water bath, leaving water bath in oven, and spread sour-cream mixture evenly over top. Return cake to water bath and bake 5 minutes longer.
5. Remove cheesecake from water bath to wire rack; discard foil. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool cheesecake completely. Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled. Remove side of pan to serve. Garnish with crystallized ginger.
it is entirely dooableeeeee
(I will come by a lot)
aww that sounds nice
like a grown up dinner party for you kiddies
OH you could make pumpkin cheesecake! I have the recipe somewhere...
Aha there we go
Pumpkin Cheesecake
Serving: 16
Cook Time: 1 hour 15 minutes
Total Time: 2 hours plus chilling
INGREDIENTS:
Crumb Crust:
1 cup graham-cracker crumbs
3 tablespoons margarine or butter, melted
2 tablespoons sugar
Pumpkin Filling:
2 packages (8 ounces each) cream cheese, softened
1 1/4 cups sugar
1 can (16 ounces) solid-pack pumpkin (not pumpkin-pie mix)
3/4 cup sour cream
2 tablespoons bourbon or 2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
4 large eggs
Sour-Cream Topping:
1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
Crystallized ginger strips for garnish
DIRECTIONS:
1. Preheat oven to 350 degrees F. In 9" by 3" springform pan, with fork, stir graham-cracker crumbs, melted margarine or butter, and sugar until moistened. With hand, press mixture onto bottom of pan. Tightly wrap outside of pan with heavy-duty foil to prevent leakage when baking in water bath later. Bake crust 10 minutes. Cool completely in pan on wire rack.
2. In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar until blended, about 1 minute, scraping bowl often with rubber spatula. With mixer at low speed, beat in pumpkin, sour cream, bourbon or vanilla, cinnamon, allspice, and salt. Add eggs, 1 at a time, beating just until blended after each addition.
3. Pour pumpkin mixture into crust and place in large roasting pan. Place pan on oven rack. Carefully pour enough boiling water into pan to come 1 inch up side of springform pan. Bake cheesecake 1 hour 10 minutes or until center barely jiggles.
4. Meanwhile, prepare Sour-Cream Topping: In small bowl, with wire whisk, beat sour cream, sugar, and vanilla until blended. Remove cheesecake from water bath, leaving water bath in oven, and spread sour-cream mixture evenly over top. Return cake to water bath and bake 5 minutes longer.
5. Remove cheesecake from water bath to wire rack; discard foil. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool cheesecake completely. Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled. Remove side of pan to serve. Garnish with crystallized ginger.
NUTRITIONAL INFORMATION:
Calories: 310
Total Fat: 20
Saturated Fat: 10
Cholesterol: 95
Sodium: 225
Carbohydrates: 30
Protein: 5
brought to you by iVillage
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