The one thing that South Cove resident, Sadie Michaels knows is how to care for people, especially through her mad baking skills. That’s why she opened Pies on the Fly and why Coffee Books & More, Jill Gardner’s coffee shop, is one of her best customers. As we’re celebrating fall with warm comfy sweaters and hot apple cider, it’s time for a cheesecake perfect for the holiday table–or just a Sunday breakfast treat.
–Lynn
Best served with tons of whipped cream.
Pre-heat your oven to 350 degrees.
IN A LARGE BOWL, CREAM THE FOLLOWING:
2 pkgs cream cheese
3/4 cup sugar
1 tsp vanilla
Then mix in
3 eggs
Beating after each addition.
When smooth, set aside 1 cup of the mixture.
ADD:
1 cup pumpkin
3/4 tsp cinnamon
1/4 tsp nutmeg
Pour mixture into a graham cracker crust (pre-made)
Pour four drops of the white mix you set aside earlier then run a knife through the top to gently marble the mixture into the pumpkin batter.
Bake for 55 minutes.
Chill.
Enjoy.
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