What my mom and I just put in the oven: pumpkin pie crumble. It promises to be extremely insane. Her friend Flossy told her to do the top by dumping the yellow cake mix over the pie custard, then pouring two sticks of melted butter + pecans over that.
Cheesecake:
Combine 1 3/4 cups graham cracker crumbs, 1/4 cup finely chopped walnuts, 1/2 tsp cinnamon, and 1/2 cup butter, melted. Press on bottom and sides of 9 inch springform pan.
Beat smooth 3 eggs, two 8-ounce packages cream cheese, 1 cup sugar, 1/4 tsp salt, 2 tsp vanilla, and 1/4 tsp almond extract.
Blend in three cups sour cream. Pour into crust.
Bake at 375 for 35 minutes or until set.
Serve when cooled. :-9
Re: Cheesecake:
YUM
OK, so 1 cup of butter may have been excessive, but if you look at that recipe from cooking.com it has 1-1/2 cups plus the shortening in the pan, so…I think the only mistake was to use the amount of evaporated milk from the original pie recipe. How did it taste? Mom
It tasted good! It just needs to be served in very small portions.
Didn’t she deep-fry the pecan pie afterwards??