Home made pumpkin cheesecake

Homemade Pumpkin Cheesecake..

From Scratch!!!

Ingredients : 

• 2 cups of pumpkin
• 3 packages of cream cheese, room temp.
• 2 cups of sugar
• 7 eggs
• 1 tsp vanilla
• dash of salt
• 2 tsp cinnamon
• ½ tsp ginger
• ½ nutmeg
• 2 cups evaporated milk
• graham cracker crust (1.5 cup graham crackers, ½ cup melted butter, ⅛ cup of water)

Instructions :

1. Preheat oven to 350degrees

2. Make graham cracker crust

3. In a mixing bowl, combine the 3 packages of cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract - mix well!

4. Beat in 4 eggs; (either beat them separately, or directly with the other inredients)

5. Pour the mixture in the pie crust.

6. In a large bowl, mix the pumpkin, 1 cup of sugar, a dash of salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/2 teaspoon ground nutmeg  (or, instead of these spices, separately; just 3 teaspoons of pumpkin pie spice).

7. Light beat 3 eggs and blend them in.

8. Mix in the 2 cups of evaporated milk.

9. Pour the pumpkin mixture over cream cream cheese layer that is already in the pie crust.  Neither stir it in, nor worry about floating it on top.  Just gently pour it in.

10. Bake the pumpkin pie in the oven at 350° for about an 70 minutes; possibly another 10 minutes (until it has firmed up).  The cream cheese layer will bubble up to the surface some; that's fine; it gives it the characteristic appearance.

11. Cool the pumpkin pie and refrigerate it!  It won't really firm up unless you refrigerate it (it IS a cheesecake!)

Frozen Peanut Butter Cheesecake

Frozen Peanut Butter Cheesecake

Ingredients

6 tablespoons butter
1 1/2 cups semi-sweet chocolate chips
2 1/2 cups crispy rice cereal
1 (8 ounce) package cream cheese, softened
1 cup sweetened condensed milk
3/4 cup creamy peanut butter
1 teaspoon vanilla
2 tablespoons lemon juice
1 cup frozen whipped topping, thawed
2 tablespoons hot fudge sauce
2 tablespoons creamy peanut butter

Directions

 

(this is super yummy to eat when it's warm and still "wet" lol

1. In a medium microwave safe bowl, melt butter and chocolate chips in the microwave for about a minute or until melted. Stir together until combined. Add crispy rice cereal and stir well to coat.

2. Press into the bottom and up the sides of a 9-inch springform pan. You could use a pie pan but I've found that a springform pan is much easier when it comes to removing slices. Place in the freezer to chill while you make the filling (about 10 minutes).

3. In a large bowl beat cream cheese until fluffy. Add the sweetened condensed milk and peanut butter and mix until thoroughly combined.
4. Add vanilla and lemon juice and mix until combined.
5. Gently fold in the whipped topping. Pour filling into the prepared crust.
6. Heat fudge and peanut butter in two small separate bowls for 20-30 seconds or until warm. Drizzle over filling.

7. Freeze for 4-6 hours or until pie is firm. Remove the cheesecake from the freezer about 10 minutes before serving to make cutting easier. Garnish with peanut butter and chocolate candy bars.

Made this yesterday for my dad's 43rd birthday. Had my family and two other families meet at the park for a surprise picnic dinner. Everyone loved it! This cheesecake is amazing! Though, honestly, I'd have to say that the crust was off. It was SUPER hard to cut (duh, it was frozen for like 4-6 hours). And I only had a plastic knife to use. Even broke a plastic fork trying to cut it. I think next time, a graham cracker crust will be just fine, if not better. But it was all still great! I used a total of 43 mini resees cups (outlined the pan in the pic above and used the rest to write out the numbers 43).  It was a great dessert!!!!!