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Posted by Ilovemyweims
- October 02, 2006, 06:39:36 PMill have to try it i make a pumpkin cheesecake but it different then that reciepie
Posted by nightperson
- October 02, 2006, 05:37:17 PMyes, it does
Posted by CindyLouWho
- October 02, 2006, 04:39:50 PMyes that does look real yummy. thanks!
Posted by kandykitty20012
- October 02, 2006, 03:32:24 PMQuote from: nightperson on August 06, 2006, 07:08:23 PMMMMMMMM MMMMMMM MMMMMMMMM GOOD....my mouth is watering up <> "'" <O>
that looks yummy ty
Posted by nightperson
- August 06, 2006, 07:08:23 PMthat looks yummy ty
Posted by Lynne
- August 06, 2006, 11:57:38 AMyummo.
Posted by xx_mandy_xx
- August 06, 2006, 11:51:25 AMHalloween is coming shortly...but this is good anytime of the year!
18 OREO Chocolate Sandwich Cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
3 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 square BAKER'S Semi-Sweet Baking Chocolate
1 tsp. butter or margarine
PREHEAT oven to 350°F if using a silver 9-inch springform pan (or 325°F if using a dark 9-inch nonstick springform pan). Mix cookie crumbs and 2 Tbsp. butter; press firmly onto bottom of pan. Set aside.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin and pumpkin pie spice; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 50 to 55 min. or until center is almost set; cool slightly. Carefully spread sour cream over top of cheesecake. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
PLACE chocolate and 1 tsp. butter in small microwaveable bowl. Microwave on MEDIUM (50%) 30 sec.; stir until chocolate is completely melted. Drizzle over cheesecake in spiral pattern. Starting at center of cheesecake, pull a toothpick through lines from center of cheesecake to outside edge of cheesecake to resemble a spider's web. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
18 OREO Chocolate Sandwich Cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
3 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 square BAKER'S Semi-Sweet Baking Chocolate
1 tsp. butter or margarine
PREHEAT oven to 350°F if using a silver 9-inch springform pan (or 325°F if using a dark 9-inch nonstick springform pan). Mix cookie crumbs and 2 Tbsp. butter; press firmly onto bottom of pan. Set aside.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin and pumpkin pie spice; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 50 to 55 min. or until center is almost set; cool slightly. Carefully spread sour cream over top of cheesecake. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
PLACE chocolate and 1 tsp. butter in small microwaveable bowl. Microwave on MEDIUM (50%) 30 sec.; stir until chocolate is completely melted. Drizzle over cheesecake in spiral pattern. Starting at center of cheesecake, pull a toothpick through lines from center of cheesecake to outside edge of cheesecake to resemble a spider's web. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.