Pumpkin Cheesecake

It’s a pie party!

Today I baked two pumpkin cheesecakes, one pumpkin pie, pecan pie and apple crisp while watching Oprah to celebrate my Thanksgiving break and get ready for my family’s celebration tomorrow.



Here’s my pumpkin cheesecake recipe that yields two:

  • 3 8 oz packages of cream cheese, softened
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 can pumpkin
  • 2/3 cups evaporated milk
  • 2 tbsps of corn starch
  • 1 1/4 tsps cinammon
  • 1/2 tsp nutmeg

Beat cream cheese, sugar and brown sugar until fluffy. Beat in eggs, pumpkin and evaporated milk. Add corn starch, cinnamon and nutmeg, beat well. Bake 60-65 minutes at 350 degrees.

I didn’t use the optional topping, but here’s the recipe for the topping:

  • 1 16 oz can sour cream
  • 1/3 cup sugar
  • 1 tsp vanilla

Combine and beat for 30 seconds. Spread over warm cheesecake. Bake for 5 minutes. Cool overnight.

Delicious. I’m in love with this recipe, and I cannot wait for my family to try it tomorrow. I found it at Cooks.com, which is kind of my basic first search before I go to any cookbook. Yum!





Stevey Bites

Steven, one of my best girlfriends’ boyfriend, picked up my MU/KU tickets very, very early in the morning so that I didn’t have to go myself. As a repayment, I baked him the following recipe that I kind of made from a combination of different things, and thus, Stevey Bites.

My basic brownie recipe is as follows:

  • 2 cups of sugar
  • 1 1/2 cups of flour
  • 4 eggs
  • 2 tbsps of vanilla
  • 6 tbsps of cocoa
  • 2 sticks of butter

Melt two sticks of butter in preheating oven at 350 degrees. Combine dry ingredients by stirring with a fork to make the mixture nice and smooth. Add eggs, vanilla, and the melted butter. Mix well.

Fill brownie batter in twelve cupcake liners. In another bowl, prepare the basic cheesecake mixture.

My basic cheesecake mixture recipe:

  • 4 oz of cream cheese
  • 1 cup of sugar
  • 1 egg

Put one generous dollop (around two tablespoons) of cream cheesecake mixture in the center of the brownie batter. Sprinkle with peanut butter chips and mini chocolate chips ontop.

Bake for 26 minutes at 350 degrees. Place on cupcake stand and serve to Steve.