Hubbie and I are very blessed. He is able to work his 80 hours in 9 days, and gets every 10th day off work, so we get to spend the day together...looking forward to some quality time with him. :)
Here's the final recipe for "pumpkin week". Can there be anything better than cheesecake?!? The recipe is from the Kraft Foods magazine, food & family, fall 2009.
Pumpkin-Swirl Cheesecake
25 ginger snaps, finely crushed (about 1 1/2 cups)
1/2 cup finely chopped peanuts
1/4 cup butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup sugar, divided
1 teaspoon vanilla
4 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmet
dash of ground cloves
Directions:
- Heat oven to 325 degrees F.
- Mix crumbs, nuts, and butter; press onto bottom of 13 x 9 inch pan.
- Beat cream cheese, 3/4 cup sugar, and vanilla with mixer until blended. Add eggs, one at a time, beating after each just until blended.
- Remove 1 1/2 cups batter. Stir remaining sugar, pumpkin, and spices into remaining batter.
- Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.
- Bake for 45 minutes, or until center is almost set. Cool completely. Refrigerate for 4 hours before serving.
- Enjoy!
Have a wonderful Friday, and a great weekend.
1 comment:
The pumpkin pudding from last post sounds great...like real comfort food. I love Fridays, too. We get to go out with some friends to dinner and a movie, so I am excited about that=)! Have a great weekend!
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