Pumpkin Cheesecake
  • 3/4cup cream cheese, softned
  • 1/2cup figs
  • 1/3cup INGREDIENTS:
  • 1/4cup finely chopped walnuts
  • 1/3cup ritz crackers, crumbled
  • 2packages (about 1/4 cup)
  • 16ounce 7.5 ounces of Marinated Artichoke Hearts
  • 1/4cup chopped dates
  • 1teaspoon butter
  • 1/4teaspoon ground nutmeg
  • 3 eggs
  • 2egg Garlic Cloves, minced
  • 1cup sour cream
  • 2tablespoons INGREDIENTS:
  • 1/2teaspoon drops of Tabasco
  1. Mix graham cracker and gingersnap crumbs, 1/3 cup sugar, walnuts and melted butter in a medium bowl
  2. Reserve 1/4 cup of the mixture
  3. Press remaining mixture in bottom and 1/2 inch up the side of a 10-inch spring form pan
  4. Beat cream cheese and 1 cup sugar in a medium bowl until fluffy
  5. Mix in pumpkin, flour, vanilla and nutmeg
  6. Beat in eggs and yolks one at a time, beating well after each addition
  7. Pour mixture into spring form pan
  8. Bake in a preheated 375-degree oven until set (50 to 60 minutes)
  9. Cool 15 minutes
  10. Mix sour cream, 2 tablespoons sugar and the orange extract
  11. Spread over top of cheesecake
  12. Sprinkle over top of cheesecake
  13. Sprinkle with reserved crumbs
  14. Bake in a preheated 375- degree oven for an additional 15 minutes
  15. Cool on wire rack
  16. Refrigerate until serving time