Image via WikipediaI wrote an article recently brimming with irony. It’s called 3 Resolutions For Parents. Granted what I wrote is true, and all that good stuff, but I do have a guilty conscience and a confession. I was (still am at times, still trying […]
To continue with my insane cooking spree… These are surprisingly simple to make.
And so, so, so good.
AMAZING PUMPKIN CHEESECAKE
1 1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar
3- 8oz.pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8″ spring form pan. Bake for 5 min. at 350. Set aside.
Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. add pumpkin eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.
Raspberry Cheesecake Muffins recipe
Raspberry Cheesecake Muffins ingredients list:
1 cup of fresh raspberries.
1 cup of sugar
1 3oz pkt cream cheese.
6 tablespoons of butter.
1 ½ teaspoon of vanilla.
2 ½ teaspoon of baking powder.
2 cups of plain flour.
½ teaspoon of salt.
Instructions for Raspberry Cheesecake Muffins:
Preheat oven to 400°F.
Grease muffin tin or alternatively line each with paper cases.
In a bowl, beat together the cream cheese with ¼ cup of sugar, 1 egg and ½ teaspoon of vanilla until completely
Put to one side for later.
In a saucepan, combine the butter, milk and remaining vanilla stir continually over a medium heat until the butter
Cool the mixture until until warm to touch, then beat in the remaining 2 eggs, 1 at a time.
In a large bowl, combine the baking powder, flour, salt, and remaining ¾ cup of sugar.
Add butter and milk mixture to the flour and baing powder mixture and stir until blended.
Add the raspberries and gently fold into the mixture.
Divide the mixture equally amoung each muffin tin/paper case.
Spoon approximately 2 teaspoons of cream cheese mixture on top of each of the muffins.
Bake about for about 20 minutes or until the muffins are springy but firm.
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