If you are one of those people who doesn't really care for pumpkin pie but likes cheesecake (one of my favorites), then you will enjoy serving Pumpkin Cheesecake in place of the traditional pumpkin pie for Thanksgiving.
This recipe is so creamy, your guests are sure to enjoy it. I also have a delicious salad recipe I plan to make for Thanksgiving.
Serving size: 12
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
24 ounces cream cheese, softened
1 cup brown sugar, packed
1 15-ounce can pumpkin
2 tablespoons cornstarch
1 1/4 teaspoons cinnamon
1/2 teaspoon ground nutmeg
5 ounces evaporated milk
2 cups sour cream
1/3 cup sugar
1 teaspoon vanilla
Additional ground cinnamon
In a bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1 1/2 inches up the sides of a greased 9-inch springform pan. Bake at 350 degrees for 5-7 minutes or until set. Cool for 10 minutes. In a mixing bowl, beat cream cheese and brown sugar until smooth.
Add the pumpkin, cornstarch, cinnamon and nutmeg; mix well. Gradually beat in milk and eggs just until blended. Pour into crust. Place pan on a baking sheet. Bake at 350 degrees for 55-60 minutes or until center is almost set.
Combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for one hour longer. Chill overnight. Remove sides of pan; let stand at room temperature 30 minutes before slicing. Sprinkle lightly with cinnamon. Refrigerate leftovers.
Tequila Berry Salad
1 large head lettuce, chopped small
1/2 head red cabbage, shredded
1 small head cauliflower, bite-sized pieces
1 pound bacon, fried crisp and crumbled
2 cups Mayonnaise
1 cup buttermilk
1/2 cup Parmesan cheese, shredded
1/3 cup sugar
Combine dressing ingredients. Toss on salad ingredients right before serving.
Walnut Turkey Spread
Serving size: Makes 2 1/2 cups
1 3/4 cups finely chopped cooked turkey
1 cup finely chopped pecans, walnuts or almonds
2 1/3 cups mayonnaise or salad dressing
1 cup celery, finely chopped
1 small onion, finely chopped
1 teaspoon salt
1/2 teaspoon garlic powder
In a bowl, combine the turkey, walnuts, mayonnaise, celery, onion, salt and garlic powder. Serve with crackers. Refrigerate any leftovers.
GARY'S TIP: A green pepper makes an attractive turkey spread or salad dressing holder. Slice off the top, remove the pulp, fill and cover.
FOOD FOR THOUGHT: What is beautiful is a joy for all seasons and a possession for all eternity.
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