Giveaway, Great Food, and Guest Blog
Thank you
for participating in Prism Book Group’s 3rd Birthday Blog Hop
September 20-23. I hope everyone gathered some great recipes and signed up for
the exciting giveaways. Denise Z was
selected at random to receive an ebook of Shrouded in Secrets.
Congratulations! Speaking of blogs, I’m a guest today, September 24, on
Margery Scott’s blog. Please check it out at http://margeryscott.com/blog. Lastly, as promised here’s a bonus cheesecake
recipe, just in time for the fall holiday season.
PUMPKIN CHEESECAKE
Crust: Crush 10 whole graham crackers
and mix with 3 tablespoons of sugar and 3 tablespoons of butter. Press into a
10 inch cheesecake spring pan (bottom and 2 inches up the sides). Bake at 350
degrees for 5 minutes. Remove.
Filling: Beat together until smooth, 2
(8-oz) packages of cream cheese (works best if softened), 1 cup of light cream,
1 cup of canned pumpkin, ¾ cup of sugar, 4 egg yolks (save whites in a separate
bowl), 3 tablespoons of flour, 1 teaspoon of vanilla, 1 teaspoon of cinnamon, ½
teaspoon each of ginger, nutmeg, and salt. Beat egg whites until stiff and
gently fold into the pumpkin mixture. Pour over prepared crust and bake at 350
degrees for 1 hour. Baking times vary, so make sure the center is set. I’ve
found it often takes longer than the 1 hour noted in the recipe.
Topping: Gently mix 2 cups of sour cream,
4 tablespoons of sugar, and 1 teaspoon of vanilla until well blended. Spread
topping evenly over cheesecake and bake another 5 minutes. Refrigerate and
serve cold.
Enjoy and keep in touch by following this blog or through twitter at https://twitter.com/kimmcmahill
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