Some Friday Humor!

Here’s a very humorous image (in my humble opinion), albeit a bit twisted.  I no longer have to wonder where the pumpkin comes from for my pies and cheesecakes . . .  Happy Friday!

And now that we have the pumpkin, here’s a great recipe for pumpkin cheesecake (with caramel sauce, yum) that I ran across a couple of weeks ago.  Enjoy!

Ingredients for the Crust

  • 1 cup pecans
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/2 cup graham cracker crumbs
  • 2 tablespoons butter, softened
  • 1 egg yolk

Ingredients for the filing

  • 4 8-ounce packages cream cheese, softened
  • 2 cups brown sugar
  • 5 large eggs
  • 3 tablespoons flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt
  • 2 tablespoons vanilla extract
  • 2 cups pumpkin
  • 2 tablespoons bourbon or other whiskey

1. Grind the pecans, flour, sugar, and graham crackers crumbs in a food processor. Add butter and egg yolk. Mix until ingredients are combined. Press into bottom of 9” springform pan and bake for 10 minutes at 375°F. Remove from oven to a wire rack and allow to cool.

2. Drain as much of the liquid from your canned pumpkin as possible.   Two 15-ounce cans of pumpkin should result a little more than 2 cups onces you’ve drained off the juices.

3. By hand, mix your flour and spices (cinnamon, ground ginger, grated nutmeg, and allspice) in a medium bowl.  Then add in the salt, pumpkin, vanilla, and bourbon.  Then finally beat in the eggs.

4. Using a larger bowl,combine the cream cheese and the brown sugar until smooth and creamy.   Then add in your pumpkin mixture and mix well.

5. Wrap your springform pan in aluminum foil and place in a large roasting pan.  Pour cheesecake mixture into your springform pan.

6. Put your cheesecake in the roasting pan in a 325°F oven on the middle rack. Add boiling water to the pan so that it comes halfway up the side of the springform pan and cook for 1 1/2 hours. Turn off the oven and leave your cheesecake in the oven (with the door ajar) to cool for an hour.  Then remove the cheesecake from the oven to a wire rack and allow to cool to room temperature.    Then cover and refrigerate overnight.

7.  When you are ready to serve, gently run a knife around the edges of the pan, unlock the springform pan, and lift off the sides.

8.  Garnish with caramel sauce, candied pecans, and whipped cream.

Recipe courtesy of


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2 Responses to “Some Friday Humor!”

  1. Elise Says:

    Hi there,
    I’m delighted that you like my recipe enough to write about it on your own site. I would ask that if you do so, that you include a working link back to the source on my site which is: and that you write the instructions in your own words (instead of just copying mine).
    Thank you for your consideration.

  2. Tom Rink Says:


    Yes, you are absolutely correct. Sorry about that. I’ve fixed the issue.

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