Pumpkin Cheesecake Pie
You Will Need:
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
Thanks Bill J
This looks yummy!
This is Red Lobster’s Cheese Biscuit recipe done in a loaf pan.
3 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
4 ounces cheddar cheese, cut into 1/4 inch cubes
1 1/4 cups milk
3/4 cup sour cream
3 Tablespoons of butter, melted
1 egg, lightly beaten
Heat oven to 350 degrees. Grease a 9×5 loaf pan with oil. In a bowl, whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread.
In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir. Spread the mixture into the loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.
You just cannot get much simpler than this.
- Melt a stick of butter in a shallow baking pan, line the pan with foil for easy clean up.
- Slice one lemon and layer it on top of the butter.
- Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning.
- Put in the oven and bake at 350 for 15 min. Best Shrimp you will EVER taste.
Thanks Lloyd S
Turn off the oven, LEAVE PAVLOVA IN THE OVEN with the door slightly open for the next hour. During that time you can chop your favorite fruit, I used strawberries but you can put whatever you would like ( blueberries, bananas, raspberries etc.) If you would likeYou could make your whip cream during that time too or you can just use cool whip (fresh whip cream strongly recommended :))
B&P reader Action sends along this interesting recipe.
This looks interesting…
Cowracer sends along his own delicious invention. He writes…
My friend makes a mean deep-fried turkey. But he usually makes French fries to go along with it. Now I have nothing against French fries, but I was looking for something that would go along with turkey better. So I came up with…
1 box turkey stuffing mix (stove-top or equivalent)
1 cup chicken broth.
1 extra large egg
1 package of dry turkey gravy mix.
The stuffing mix calls for 1-2/3 cup water per box, but I found 1 cup of broth and the egg makes for a perfect moisture level to form into balls.
Add the stuffing mix to a good size mixing bowl. Heat the broth up to just hot but not boiling, either on the stove, over the fire or in the microwave. Let cool for a minute or two and stir in the gravy mix. Add immediate to the stuffing mix (before the gravy can set up). Stir well to moisten all the stuffing and cover bowl with a towel for 5 minutes so the stuffing mix can soften an absorb the moisture. Add the egg and stir well. The mix should be able to be formed into balls, but not ‘soggy’. You can add a splash more room temp broth to get the consistency right.
Your oil should be near 350 degrees. Form the mix into hush-puppy sized balls and fry until crispy and hot, about 1 to 1-1/2 minutes. The puppies will wind up slightly darker than standard corn meal puppies when done.
You can adjust the amount of gravy mix to add to suit your taste. I prefer a more pronounced turkey flavor, but you may not. You can also make this up ahead of time and refrigerate it for a couple of days.
Thanks for sharing Tim
This looks interesting! And it looks easy!
Cheese… BIG CHECK!