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well come on down here y'all and let's
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get started on our pumpkin cheesecake
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i have one and three-fourths a cup of
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graham cracker crumbs
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i'm gonna add two tablespoons of light
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and i'm going to pack that in
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you know i think i like three
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so i'm gonna stick in one more
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a half a teaspoon of ground cinnamon
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and i'm just gonna toss these
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and now i'm gonna pour in one stick
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of melted butter and that butter
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is gonna hold our crust together for us
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i love the salt and the sweet together
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i always bake with salted butter
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so that's nice and moist
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all right i'm using a nine inch
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and i'm just going to dump that
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down into the pan and i'm going to kind
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spread it evenly around and then i'm
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just going to take a flat bottom
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measuring cup and i'm gonna come in
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pack down our crust real good
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beautiful all right now let's come on
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over here and mix up our cheesecake
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you know cheesecake is probably one of
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the easiest desserts that you can make
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now i'm gonna start with three
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eight-ounce packages of cream cheese
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that i've let come to room temperature
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and i'm gonna beat these ingredients
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all right i'm gonna add one 15 ounce can
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of pureed pumpkin three eggs
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plus one egg yolk i'm gonna crack them
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into a bowl to make sure
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the eggs are good before i mix them all
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i'm gonna give every one of them
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a quick look over and those look
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great all right that's our three whole
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one yolk about an eighth of a teaspoon
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of fresh ground nutmeg i'm gonna add
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a half a teaspoon of cinnamon an eighth
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of a teaspoon of ground cloves
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i'm gonna toss in a fourth of a cup of
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i'm gonna add one and a half cups of
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this almost seems like diet cake doesn't
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just a cup and a half of sugar that's
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all right all right i'm gonna beat this
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and then i'm gonna toss in a couple of
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and the last thing i'm going to add is
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like a teaspoon of vanilla flavoring
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and just that easy we have
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pumpkin cheesecake all right so we're
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just going to pour this
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into our springform pan
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and like i said i'm using a 9 inch y'all
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okay so we're just going to spread that
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evenly into our pan y'all
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we're going to put this in a 350 degree
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and we're gonna let it bake for one hour
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and then i'm gonna let it rest
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in the pan for 15 minutes
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and then it's fair game on the
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cheesecake y'all our cheesecake
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is out of the oven and i've had it
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sitting on the counter for about 15
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rest for a minute now i'm gonna take my
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and just go around my pan because i want
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that it comes out perfectly even
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all right now i'm just going to undo my
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i'm going to wrap this
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and i'm gonna put this in the
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i don't know who i'm kidding but i'm
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that i can let it chill for about four
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i don't think i've ever had a cheesecake
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that lasted four hours
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but we'll try it okay
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so in the fridge this goes
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michael is gonna adore that
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and look at our cheesecake y'all
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this cheesecake turned out
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and it's so rich it's only going to take
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and a wee little bit of whipped cream
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vegetables and a little
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dust of powdered sugar
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we have got two fabulous desserts
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and now let's go in for our pumpkin
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you will never ever ever want pumpkin
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hey y'all it's paula dean now if you
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enjoyed this blast from the past
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be sure to like it and click the
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as well as the notification bell to be
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love and best dishes y'all
