Muirhead Pecan Pumpkin Butter
No-Crust Cheesecake
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24 oz. cream cheese, softened
½ cup granulated sugar
½ cup brown sugar
1 tsp vanilla
1 tbsp bourbon whiskey, optional
pinch of salt
4 large eggs
1 jar Muirhead Pecan Pumpkin Butter
¼ cup sour cream
1 tbsp Cornstarch
Pecans ground fine for garnish, optional
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Preheat oven to 350° F. Cream together cream cheese, granulated sugar, brown
sugar, vanilla, bourbon, and salt. Beat in eggs one at a time. Blend in sour
cream, cornstarch, and Muirhead Pecan Pumpkin
Butter. Grease 8" × 3" spring pan. Pour mixture into pan and bake at 350° F
for 30 minutes. Shut off heat and allow the cake to remain in the oven for 1
hour. DO NOT OPEN OVEN DOOR DURING THIS TIME. Cool in pan. Refrigerate after
cooling. Garnish with chopped pecans. Serves 12.
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| Dorothy Staub – 2000 |
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803
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