Recipe: Stuffing, Dressing & Pumpkin Swirl Cheesecake

Emily:

You came to the right place here at The Recipe Link. Many wonderful tried-and-true dressing/stuffing recipes have previously been posted here on TKL. I suggest you search TKL using the word: stuffing.

You will find many recipes from which to pick.

Also, Many tried-and-true pumpkin cheesecake recipes have been posted on TKL. Many great cooks come here daily. I suggest you search using the words: pumpkin cheesecake.

Here is one you will find:

Title: Recipe(tried): Large Pumpkin Cheesecake
Posted By: CeCe
Date: November 19th 1999
Board: Holiday Cooking Club Hello Everyone!
I was just looking around this board and it seems very
friendly. So I thought you might like my recipe for Pumpkin
Swirl Cheesecake. I have made this for the last three years. I have to. My
family loves it!! This recipe was given to me by a friend so I do not
know where it originated but it's sooooo good.

* Exported from MasterCook *

Pumpkin-Swirl Cheesecake

Recipe By : "Family Favorites"
Serving Size : 16 Preparation Time :1:30
Categories : Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cinnamon graham crackers (5"by21/2")
or
1 cup graham cracker crumbs
2 Tablespoons margarine or butter (1/4 stick) -- melted
3 8 oz. packages cream cheese -- softened
1 cup sugar
1/3 cup brandy
2 teaspoons vanilla extract
4 large eggs
1 16 oz. can solid pack pumpkin (not pumpkin pie mix)
2 Tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 8 oz. con sour cream

350 oven --------------- Bake 1 Hr. & Set 1 Hr.

1. In food processor with knife blade attached or in
blender at medium speed,
blend graham crackers until fine crumbs form.
2. Preheat oven to 325 degrees F. In 9" by 3"
springform pan, with fork, stir
graham- cracker crumbs and melted margarine or
butter until moistened.
With hand, press mixture onto bottom of pan.
3. Bake crust 10 minutes. Cool completely in pan on
wire rack.
4. Meanwhile, in large bowl, with mixer at medium
speed, beat cream cheese until
smooth; slowly beat in sugar.
With mixer at low speed, beat in brandy,vanilla extract,
and eggs just until blended, scraping bowl often with
rubber spatula.
5. In medium bowl, mix pumpkin, cornstarch,
cinnamon, allspice, and salt.
6. Stir half of cream-cheese mixture into pumpkin
mixture until blended.
7. Stir sour cream into remaining cream-cheese
mixture.
8. Reserve 1/2 cup pumpkin mixture. Pour remaining
pumpkin mixture onto graham-
cracker crust. Carefully pour cream-cheese mixture on
top of pumpkin layer.
Spoon dollops of reserved pumpkin mixture onto
cream-cheese layer.
With knife, cut and twist through cream-cheese layer
to obtain swirl effect.
9. Bake cheesecake 1 hour. Turn off oven; let
cheesecake remain in oven 1hour longer.
10.Remove cheesecake from oven. With small knife,
loosen cheesecake from side of pan to help prevent
cracking during cooling. Cool completely in pan on wire
rack.
11 Cover and refrigerate cheesecake at least 6 hours
or overnight until well chilled.
Remove side of pan to serve.

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NOTES : This looks complicated. It really isn't too bad.
If I can do it anybody can and it is well worth the effort.
Also makes a very large cheesecake!

Happy Cooking!