Wow! Do I ever feel behind this Christmas season, or what? Let's see ... my tree is half-lit. I experienced the age-old problem of burned out light strands while attempting to get the tree decorated this past weekend. After stops at two stores earlier this week, I still had no lights ... they were sold out of white lights. Really? Sold out?? Two stores??? So the next day, I stopped at the drug store close to my house and picked up a few sets of lights. Got them home and started to put them on the tree ... and can you guess? ... Yep, I had bought the wrong kind! So, today I finally have come home with new lights. Haven't put them on the tree yet, but I'm at least moving in the right direction.
Christmas shopping ... until today I hadn't completed one person yet. Nope - not a one. I used to be the "have-my-Christmas-shopping-done-by-July" type. Not quite sure what's happened to me, but that has certainly changed! I'm happy to report, though, after a whirl-wind afternoon of shopping, I'm able to check off five (and a 1/2) people on my list. Progress!
Christmas cards ... haven't even thought about them. Well, until right now to type this.
Baking? ... behind on that, too.
Oh well. I will get all my Christmas preparation done. I always do. And to quote a friend, "I'm too blessed to stress!" That's right! ... Life is good. I am super blessed with great things in life. Too blessed to stress. Love that saying.
So what does all this have to do with creamy, dreamy Pumpkin Cheesecake? Absolutely nothing. Well, other than the fact that I am blessed to have been given this fabulous recipe by a friend of mine at my bridal shower seven years ago. Each guest at the shower brought a favorite recipe to give to me, which the shower hostesses then slyly collected and placed in a monogrammed recipe box. So sweet. I think that is one of the most wonderful, touching, and cherished gifts I've ever received.
So no matter how crazy holiday preparation gets, remember ... "Too blessed to stress!" And if you do get stressed, you can always eat cheesecake. It helps.
Pumpkin Cheesecake
Source: A friend
Ingredients
Crust:
1 1/2 c. graham cracker crumbs
1/4 c. granulated sugar
1 tsp. ground cinnamon
1/3 c. butter, melted
Cheesecake:
3 (8 oz.) packages cream cheese
1 c. granulated sugar
1/4 c. light brown sugar
2 eggs
1 (15 oz.) can 100% pure pumpkin
2/3 c. evaporated milk
2 T. cornstarch
1 1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Topping:
1 (16 oz.) container sour cream
1/3 c. granulated sugar
1 tsp. vanilla extract
Directions
Prepare the Crust:
1. Combine graham cracker crumbs, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, and melted butter. Press into the bottom of a 9" springform pan lined with parchment paper.
2. Bake for 6-8 minutes. Do not let it brown.
Prepare the Cheesecake:
3. Make sure your cream cheese and eggs are at room temperature (this is important!). Beat cream cheese, 1 cup granulated sugar, and brown sugar together until fluffy. Beat in eggs, pumpkin, and evaporated milk. Add cornstarch, 1 1/4 teaspoons ground cinnamon, and nutmeg. Beat well.
4. Pour into prepared crust. Bake at 350 degrees for 55-60 minutes. The edge should be set and the middle still moves slightly.
Prepare the Topping:
5. Combine sour cream, 1/3 cup granulated sugar, and vanilla. Spread over cheesecake. Bake for 5 minutes more. Refrigerate cheesecake over night.
Enjoy!
This post is linked with These Chicks Cooked hosted by This Chick Cooks, Full Plate Thursday hosted by Miz Helen's Country Cottage, Foodie Friday hosted by Designs by Gollum, It's a Keeper Thursday hosted by It's a Keeper, Inspiration Friday hosted by At the Picket Fence, Friday Food hosted by Mom Trends, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes.
Wow! Do I ever feel behind this Christmas season, or what? Let's see ... my tree is half-lit. I experienced the age-old problem of burned out light strands while attempting to get the tree decorated this past weekend. After stops at two stores earlier this week, I still had no lights ... they were sold out of white lights. Really? Sold out?? Two stores??? So the next day, I stopped at the drug store close to my house and picked up a few sets of lights. Got them home and started to put them on the tree ... and can you guess? ... Yep, I had bought the wrong kind! So, today I finally have come home with new lights. Haven't put them on the tree yet, but I'm at least moving in the right direction.
Christmas shopping ... until today I hadn't completed one person yet. Nope - not a one. I used to be the "have-my-Christmas-shopping-done-by-July" type. Not quite sure what's happened to me, but that has certainly changed! I'm happy to report, though, after a whirl-wind afternoon of shopping, I'm able to check off five (and a 1/2) people on my list. Progress!
Christmas cards ... haven't even thought about them. Well, until right now to type this.
Baking? ... behind on that, too.
Oh well. I will get all my Christmas preparation done. I always do. And to quote a friend, "I'm too blessed to stress!" That's right! ... Life is good. I am super blessed with great things in life. Too blessed to stress. Love that saying.
So what does all this have to do with creamy, dreamy Pumpkin Cheesecake? Absolutely nothing. Well, other than the fact that I am blessed to have been given this fabulous recipe by a friend of mine at my bridal shower seven years ago. Each guest at the shower brought a favorite recipe to give to me, which the shower hostesses then slyly collected and placed in a monogrammed recipe box. So sweet. I think that is one of the most wonderful, touching, and cherished gifts I've ever received.
So no matter how crazy holiday preparation gets, remember ... "Too blessed to stress!" And if you do get stressed, you can always eat cheesecake. It helps.
Pumpkin Cheesecake
Source: A friend
Ingredients
Crust:
1 1/2 c. graham cracker crumbs
1/4 c. granulated sugar
1 tsp. ground cinnamon
1/3 c. butter, melted
Cheesecake:
3 (8 oz.) packages cream cheese
1 c. granulated sugar
1/4 c. light brown sugar
2 eggs
1 (15 oz.) can 100% pure pumpkin
2/3 c. evaporated milk
2 T. cornstarch
1 1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Topping:
1 (16 oz.) container sour cream
1/3 c. granulated sugar
1 tsp. vanilla extract
Directions
Prepare the Crust:
1. Combine graham cracker crumbs, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, and melted butter. Press into the bottom of a 9" springform pan lined with parchment paper.
2. Bake for 6-8 minutes. Do not let it brown.
Prepare the Cheesecake:
3. Make sure your cream cheese and eggs are at room temperature (this is important!). Beat cream cheese, 1 cup granulated sugar, and brown sugar together until fluffy. Beat in eggs, pumpkin, and evaporated milk. Add cornstarch, 1 1/4 teaspoons ground cinnamon, and nutmeg. Beat well.
4. Pour into prepared crust. Bake at 350 degrees for 55-60 minutes. The edge should be set and the middle still moves slightly.
Prepare the Topping:
5. Combine sour cream, 1/3 cup granulated sugar, and vanilla. Spread over cheesecake. Bake for 5 minutes more. Refrigerate cheesecake over night.
Enjoy!
This post is linked with These Chicks Cooked hosted by This Chick Cooks, Full Plate Thursday hosted by Miz Helen's Country Cottage, Foodie Friday hosted by Designs by Gollum, It's a Keeper Thursday hosted by It's a Keeper, Inspiration Friday hosted by At the Picket Fence, Friday Food hosted by Mom Trends, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes.
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