Fruit-Filled Cantaloupe Baskets and the Egg~Asparagus Roll~ups make a wonderful weekend brunch. Invite another family over to enjoy these with you. The sounds of the laughter of friends along with some treats for the palate make for wonderful memories.
Pumpkin Cheescake (Print this)
1 3/4 cups crushed walnuts1.2 cup brown sugar, packed
2 cups graham cracker crumbs
3/4 cup melted butter
Cheese Filling.
Combine walnuts, brown sugar, graham cracker crumbs and butter. Set aside 1/2 cup crumbs onto bottom and sides of 9-inch springform pan.
Chill until firm.
Cheese Filling:
4 (3 oz) packages cream cheese, softened
3/4 cup sugar
1/2 cup canned pumpkin
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cardomom
1/4 tsp. ground nutmeg
2 eggs
1/3 cup whipping cream
1 tsp. vanilla
Whip cream cheese until light and fluffy. Beat in sugar for 4-5 minutes. Add pumpkin, cinnamon, cardamom, and nutmeg. Beat in eggs, 1 at a time. Beat in whipping cream and vanilla.
Pour cream cheese mixture into chilled crust.
Bake at 350 degrees 1 1/2 to 1 3/4 hours or until wooden pick inserted near center comes out clean.
This cheesecake is amazing and requested by my family for every holiday.
