Pumpkin Cheesecake Pie

Cheesecake is one of my favorite dishes to make and it can be made in a variety of different ways. Here is a great recipe for pumpkin cheesecake. This cheesecake recipe can also be used for both butternut squash and sweet potato instead of pumpkin. Any season is good for cheesecake, especially during the holidays.

Ingredients:

8 ounces of cream cheese, softened

2/3 cup sugar

2 teaspoons pumpkin pie spice (Optional: 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves)

2 eggs

One can (15 ounce) pumpkin (Optional: butternut squash or sweet potato)

1 Keebler, Ready Crust, Graham Pie Crust

Directions:

In large mixing bowl beat cream cheese and sugar on medium speed of electric mixer until fluffy or by hand. Add eggs, one at a time, mixing until combined after each addition. Stir in pumpkin. Pour into crust. Place crust on baking sheet. Bake at 350°F for about 40 minutes or until center is almost set. Cool for 1 hour on wire rack or countertop. Refrigerate at least 3 hours. Garnish as desired with any topping you prefer. Store in refrigerator and makes 10 servings.



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Cranberry Sauce for the Holidays

Here is a great home-style recipe for holiday cranberry sauce for Thanksgiving and Christmas, and can be used for any season. Once you try cranberry sauce made this way you will never go back to store bought or canned again. This recipe is fairly easy to do and is extraordinarily tasty. The fresh ingredients are all natural and beneficial bursting with flavor and color.

Ingredients:

3 cups fresh cranberries

1 ½ cups of water

1 cup of orange juice

2 cups white sugar

1 tablespoon lemon juice

1 tablespoon Amaretto liqueur, (Optional: Brandy)

5 whole cloves (Optional: Clove powder)

½ teaspoon cinnamon, (Optional: 3 cinnamon sticks)

½ teaspoon ginger

Directions:

In a medium pan over medium heat combined water, orange juice, sugar and lemon juice. Add fresh cranberries, cinnamon, ginger, and cloves. (Note: If using whole cloves and cinnamon sticks wrap them in a spice bag. Place in the water with cranberries.) Cover and bring to a boil. Reduce heat and simmer for 15 minutes or until cranberries have popped. Remove from heat, stir in the liquor, and allow cooling as cranberry sauce thickens. Chill in refrigerator for 8 hours, or overnight, before serving.



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