Pumpkin Cheesecake with Maple/bourbon Sauce
INGREDIENTS:
1 1/2 c Graham craker crumbs 1/3 c Butter or margarine
1 1/2 c Graham craker crumbs 1/3 c Butter or margarine
Combine above and press into 8 1/2" springform ppan on bottom and sides. Chill.
1 8 oz pkg. cream cheese, softened 1 can sweetened condensed milk (14 oz) 3/4 cup Key Lime Juice 1 package unflavored gelatin 1/2 cup warm water 1 cup whipped cream
Beat cream cheese and milk until smooth. Stir in lime juice. Soften gelatine in water. Warm over low heat to dissolve. Gradually stir into cream cheese mixture. Fold in Whipped cream. Pour into crust. Chill to set.
Fresh Pomegranate Sause;
Skin and sepaarate on big pomegranate. Put in pan with 3/4 cup sugar or honey and 1/2 cup water. Bring to boil. Dissolve 2 T. cornstarch in 1/4 cup water. Add to sauce and stir constantly until thick. Strain and allow to cool to room temperature. Spread over cheesecake.
1 8 oz pkg. cream cheese, softened 1 can sweetened condensed milk (14 oz) 3/4 cup Key Lime Juice 1 package unflavored gelatin 1/2 cup warm water 1 cup whipped cream
Beat cream cheese and milk until smooth. Stir in lime juice. Soften gelatine in water. Warm over low heat to dissolve. Gradually stir into cream cheese mixture. Fold in Whipped cream. Pour into crust. Chill to set.
Fresh Pomegranate Sause;
Skin and sepaarate on big pomegranate. Put in pan with 3/4 cup sugar or honey and 1/2 cup water. Bring to boil. Dissolve 2 T. cornstarch in 1/4 cup water. Add to sauce and stir constantly until thick. Strain and allow to cool to room temperature. Spread over cheesecake.