Sweet Thanksgiving Recipe

By Home Style Furniture

The past tradition to give thanks for the harvest season is obsolete. Today, our thanksgiving is more like an occasion to get together with family and friends over a dinner. Hardly anyone has their meal without apple cider, pumpkin pie and a big stuffed turkey!  

If you`re not hosting, here`s a treat you can bring to dinner; sweet pumpkin cheesecake recipe. You will surely enjoy ending your meal with this delicious piece of cake. Happy thanksgiving! 

Pumpkin Cheesecake 

TIME: 1hr 44mins 

PREP 40 MINS 

COOK 1 HR 4 MINS 

INGREDIENTS  8 SERVINGS   

1 1⁄2 cups graham cracker crumbs 

5 tablespoons butter, melted 

1 cup sugar, plus 

1 tablespoon sugar 

3 (8 ounce) packages cream cheese 

1 teaspoon vanilla extract 

1 cup canned pumpkin 

3 eggs 

1⁄2 teaspoon cinnamon 

1⁄4 teaspoon nutmeg 

1⁄4 teaspoon allspice 

Whipped cream 

DIRECTIONS FOR THE CRUST  

Preheat oven to 350 degrees F. 

Make the crust by combining the graham cracker crumbs with the melted butter and 1 Tbsp. sugar in a medium bowl. 

Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. 

Keep it crumbly. 

Put foil partway up the outside part of an 8-inch springform pan. 

Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. 

You don't want the crust to form all of the way up the back of each slice of cheesecake. 

Bake the crust for 5 minutes, and then set aside until you are ready to fill it. 

DIRECTIONS FOR THE FILLING  

In a large mixing bowl combine the cream cheese, 1 Cup of sugar, and vanilla extract. 

Mix with an electric mixer until smooth. 

Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy. 

Pour the filling into the pan. 

Bake for 60-70 minutes. 

The top will turn a bit darker at this point. 

Remove from the oven and allow the cheesecake to cool. 

When the cheesecake is at room temperature, put it into the refrigerator. 

When the cheesecake has chilled, remove the pan sides and start cut the cake.  

Serve with a generous portion of whipped cream on top. 

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DELICIOUS PUMPKIN BREAD RECIPE

by Home Style Furniture

The long, hot summer days are coming to an end. As wonderful as it’s been to gorge on juicy fruits and sweet, luscious berries, it’s time to savor the flavors of fall. Fresh fall harvests are in full swing and pumpkin is one of the most popular autumnal ingredients. Turn the seasonal bounty into a slice of heaven with this quick pumpkin bread recipe.

One-Pan Pumpkin Bread

(Recipe from BettyCrocker.com)

Prep Time: 10 minutes

Bake Time: 45-55 minutes

Ingredients:

1/3 cup vegetable oil

1 cup canned pumpkin

3 eggs

2-1/3 cups Bisquick™ Original baking mix

1-1/4 cups sugar

2 teaspoons ground cinnamon

1/2 cup walnuts or pecans (or raisins, if you prefer)

Directions:

Heat oven to 350°F.

Generously grease bottom only of 9×5 loaf pan.

Stir all ingredients except nuts in pan with fork until moistened; beat vigorously for 1 minute. Stir in nuts.

Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.

Run knife or metal spatula around sides of loaf to loosen; remove from pan to wire rack. Cool completely before slicing.

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