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Cheesecake: Yea or Nay

Cheesecake: Yea or Nay?  

43 members have voted

  1. 1. Cheesecake: Yea or Nay?



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Having this last night as my birthday cake choice made me wonder. How many folks like it and how many don't?

Also, how do people take it? I like mine with a touch of berries on it.

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Anyone who is indifferent towards cheesecake should go get some now. If they are still indifferent, then they are not human....

I like mine made. Berries, Cherries, chocolate, it does not matter...

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I voted love it, but I really don't eat it very often......

My favorite kind is prolly Black Forest Cheesecake. I mean chocolate, cherries & cheesecake all in one......come on, you really can't beat that......

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You haven't lived until you've tried a really good pumpkin cheesecake.

I probably can be persuaded to post the recipe, or PM the recipe to whomever might be interested.... it's a great addition to the Thanksgiving dessert table.

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You haven't lived until you've tried a really good pumpkin cheesecake.

I probably can be persuaded to post the recipe, or PM the recipe to whomever might be interested.... it's a great addition to the Thanksgiving dessert table.

Please post it. I used to have a neat recipe for a swirled pumpkin cheesecake but lost it a few years back. Everyone loved it.

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It does sound good....I'll have to make due with my pumpkin spice coffee, but I'm pretty sure I have family members that would love it.

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PUMPKIN CHEESECAKE

Bake at 350

CRUST:

1 cup graham cracker crumbs

1/4 cup flour

3 TBS sugar

1/2 cup butter melted

CHEESECAKE:

4 - 8oz. pkgs cream cheese, room temperature

1/4 cup cornstarch

1 2/3 cup sugar

1 TBS vanilla extract

2 extra large eggs

3/4 cup heavy cream

1 cup pumpkin

Crust:

In medium bowl, mix all ingredients together until blended.

Line bottom of 10-inch springform pan with parchment or wax paper.

Press the crumb mixture into the pan evenly, covering the bottom.

Bake 15 minutes or until golden brown.

Remove from oven.

Filling:

Generously butter a 10 or 11-inch springform pan. Wrap the outside of the pan with foil, covering the bottom and extending up the sides.

Place one 8 oz. package of cream cheese, 1/3 cup of sugar, and the cornstarch in a large bowl.

Beat with electric mixer on low speed until creamy, about 3 minutes, scraping bowl occassionally.

Beat in the remaining 3 pkgs of cream cheese.

Increase the mixer speed to high and beat in remaining 1 1/3 cups of the sugar, then beat in the vanilla.

Blend in the eggs, one at a time, beating the batter well after adding each one.

Blend in the pumpkin.

Blend in the whipping cream.

At this point, mix the filling only until completely blended.

Be careful not to over mix the batter.

Gently spoon the cheese filling on top of the baked crust.

Place the springform pan in a large shallow pan containing hot water that comes up about 1 inch up the sides of the pan.

Bake the cheesecake at 350 until the center barely jiggles when you shake the pan, about 1 hour and 10 minutes.

Cool cake on wire rack for 1 hour.

Cover cake with plastic wrap and refrigerate until completely cold, at least 4 hours or overnight.

Remove sides of the springform pan.

Slide the cake off the bottom of pan onto a serving plate

EDITED: I JUST SAW THAT THE SUGAR AMOUNT WAS MISSING FROM THE RECIPE..... IN MY version of the recipe, also!! sheesh

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I chose Indifferent!, but the combination of sour cream and/or cream cheese do not agree with me. Oh well, more for my wife, who thanks Sue for the recipe!

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I used to hate it, then a few years ago I started loving it. But I still won't touch Cream Cheese on things.

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