MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Almost-Famous Pumpkin Cheesecake
Categories: Breads, Cheese, Dairy, Squash, Nuts
Yield: 12 Servings

12 tb Unsalted butter, melted
2 1/2 c Graham cracker crumbs
2 3/4 c Sugar
Salt
2 lb Cream cheese; room temp
1/4 c Dairy sour cream
15 oz Can pure pumpkin
6 lg Eggs; room temp, lightly
- beaten
1 tb Vanilla extract
2 1/2 ts Ground cinnamon
1 ts Ground ginger
1/4 ts Ground cloves
2 c Sweetened whipped cream
1/3 c Toasted pecans; rough chop'd

Recipe courtesy of Food Network Kitchen

Position a rack in the center of the oven and set @
325ºF/165ºC.

Brush a 10" springform pan with some of the butter. Stir
the remaining butter with the crumbs, 1/4 cup of the
sugar and a pinch of salt in a bowl. Press the crumb
mixture into the bottom and up the sides of the pan,
packing it tightly and evenly. Bake until golden brown,
15 to 20 minutes. Cool on a rack, then wrap the outside
of the springform pan with foil and place in a roasting
pan.

Bring a medium pot of water to a boil. Meanwhile, beat
the cream cheese with a mixer until smooth. Add the
remaining 2 1/2 cups sugar and beat until just light,
scraping down the sides of the bowl and beaters as
needed. Beat in the sour cream, then add the pumpkin,
eggs, vanilla, 1 teaspoon salt and the spices and beat
until just combined. Pour into the cooled crust.

Gently place the roasting pan in the oven (don't pull
the rack out) and pour the boiling water into the
roasting pan until it comes about halfway up the side of
the springform pan. Bake until the outside of the
cheesecake sets but the center is still loose, about 1
hour 45 minutes. Turn off the oven and open the door
briefly to let out some heat. Leave the cheesecake in
the oven for 1 more hour, then carefully remove from the
roasting pan and cool on a rack. Run a knife around the
edges, cover and refrigerate at least 8 hours or
overnight.

Bring the cheesecake to room temperature 30 minutes
before serving. Unlock and remove the springform ring.

To finish, place a dollop of the whipped cream on each
slice and sprinkle with the toasted pecans.

RECIPE FROM: https://www.foodnetwork.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Plum Graham Cracker Crumble
Categories: Fruits, Desserts
Yield: 6 servings

1 lb (450 g) black plums; pitted,
- chopped in 1/2" pieces
5 tb (55 g) packed brown sugar
1/4 c (35 g) + 1 tb A-P flour
1/2 ts Kosher salt
1 Sleeve (145 g) graham
- crackers; crushed in fine
- crumbs using a food
- processor or in a
- resealable bag using a
- rolling pin
6 tb (85 g) unsalted butter;
Melted
1 ts Vanilla extract

Set the oven @ 350ºF/175ºC.

To an 8" square or round baking dish, add the plums, 3
tablespoons brown sugar, 1 tablespoon flour and 1/4
teaspoon salt. Toss everything together to coat and set
aside.

In a medium mixing bowl, combine the graham cracker
crumbs with the remaining 1/4 cup flour, 2 tablespoons
brown sugar and 1/4 teaspoon salt.

In a small bowl, combine the butter and vanilla. Using a
spoon, mix it into the graham cracker mixture until the
crumbs are evenly moist, then spread it over the plums,
pressing down with your palms to create an even, compact
layer.

Bake about 30 minutes or until the crust is golden brown
and hardened and plum juice is bubbling up along the
edges of the pan. Remove from the oven and let cool for
at least 5 minutes. Serve warm or at room temperature.

By: Jerrelle Guy

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

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