Pumpkin Cheesecake
1 1/2 c. graham cracker crumbs
5 T. butter, melted
1C. plus 1 T. sugar
3 8 oz. pkgs cream cheese, softened
1 tsp. vanilla
1 c. canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4. tsp. nutmeg
1/4 tsp. allspice
Preheat oven to 350 degrees. Make the crust by combining the graham cracker crumbs with the melted butter and 1 T. sugar in a medium bowl. Stir well enough to coat all of the crumbs with butter, but not so much as to turn it to paste. Press mixture into the bottom and part way up the sides of a springform pan. Bake the crust for 5 mintues, then set aside until ready to fill.
In a large mixing bowl, combine cream cheese, sugar, and vanilla. Mix with mixer until smooth. Add pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy. Pout into crust. Bake for 60 to 70 minutes. The top will turn a bit darker. Remove from oven and allow to cool. When the cheesecake is at room temperature, put into refrigerator. When it is chilled, remove from pan.
Key Lime Cheesecake
1 3/4 c. graham cracker crumbs
5 T. butter, melted
1 c. plus 1 T. sugar
3 8 ounce packages cream cheese
1 tsp. vanilla
1/2 c. fresh lime juice (about 5 limes)
3 eggs
Preheat oven to 350 degrees. Make crust by combining crumbs with butter and 1 T. sugar. Press onto bottom of springform pan and part way up the sides. Bake for 5 minutes then set aside. In a large mixing bowl, combine cream cheese, 1 C. sugar, and vanilla. Mix until smooth. Add lime juice and eggs and beat until smooth and creamy. Pour into pan, then bake for 60 to 70 minutes until top turns light brown. Remove from oven and allow to cool to room temperature. Put into fridge to chill, then remove from pan and serve.
Frozen Peppermint Cheesecake
1 1/2 c. chocolate wafer crumbs
1/4 c. sugar
1/4 c. butter, melted
Combine and firmly press onto bottom and 1" up sides of springform pan, then chill
8 oz. cream cheese, softened
14 oz. sweetened condensed milk
1 c. crushed peppermint candy
3 drops red food coloring
2 c. whipping cream, whipped
Beat cream cheese at high speed until fluffy. Add milk, candy, and food coloring. Beat well. Fold in whipped cream. Pour into crust, cover, and freeze until firm.
You can also just buy the ready made chocolate crumb crusts, but you will need two of them.
Since you like key lime, here's a recipe for an easy margarita pie. Just buy individual graham cracker crusts or one 9" ready made graham cracker crust. In a large bowl, combine 14 oz. sweetened condensed milk, 1/3 c. Nellie and Joe's Key West Lime Juice, 2 to 4 T. tequila, and 2 T. triple sec. Mix well. Fold in 1/2 pint whipping cream, whipped. Pour into crust and freeze or chill until firm.
Enjoy!
hands. These are to dip into the dill dip. Then tear up your other loaf of pumpernickel for more bite-size bread pieces. Pour your dill dip into the bread bowl, and arrange bread pieces around the platter. Looks very pretty, and should be assembled at the last minute because the bread dries out eventually. Extra bread pieces store ok in a zip lock food bag.
