[Liz]

Can't disappoint the dessert seekers. This is a restaurant's secret recipe extorted from the chef.

PUMPKIN CHEESECAKE / nice change from pumpkin pie

CRUST Press in bottom 10" springform combined cup grah/crumbs, 1/4 c butter.

BATTER Cream 11/4 lb cr/cheese, 10 oz sour cream, lb dk/brown sugar, 2 tb flour, 2 tea vanilla. Add 6 eggs singly, beating ea well. Add tea nutmeg, 1/2 tea salt, tea cinnamon; mix well. Add well 3 tb milk. Add lb canned pumpkin; mix well.

Bake in crust 350 deg 1 1/4 hours (knife in center comes clean). Let cool. Cake will settle.

SERVE gild the lily by adding whipped cream, drizzle of salted caramel sauce, maybe a sprinkle of candied almonds.

[combat_boots]

For a minute there, I thought you meant to use 11 separate
4 lb cream cheese bricks.

Heart attack on a plate!

[Califreak]

My mom makes that and it’s yummy!

Much better than pumpkin pie.

[kitchen]

Try that recipe with a gingersnap crust.

[pugmama]

Love pumpkin cheesecake. I would cut the brown sugar down though to maybe 1 cup. 1 lb seems like a lot.

[trisham]

Yum! I love cheesecake!