(Gravity Lounge is the name of a now-defunct restaurant in Tallahassee, Florida, circa 2003.)
Ingredients:
2 oz ginger snaps (7-10 cookies), finely crushed
3 8-oz packages of cream cheese
2 cups packed brown sugar
3 eggs
2 cups pumpkin puree (canned okay)
2 cups sour cream
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1 tsp. pure vanilla extract
Instructions:
Grease sides and bottom of springform pan. Dust with ginger snap crumbs, leaving loose crumbs in the bottom of the pan.
Cream 1 1/2 cups brown sugar and cream cheese until smooth. Add eggs one at a time, beating well and scraping sides of bowl in between. Add pumpkin, 1 cup sour cream, spices and vanilla. Beat until well blended.
Pour mixture into pan and bake at 350°F about one hour until edges are firm but center still jiggles.
Mix 1/2 cup brown sugar and 1 cup sour cream until smooth and pour over cheesecake. Sprinkle with a few ginger snap pieces or crumbs. Turn oven up to 400°F and bake five more minutes.
Remove from oven, bring to room temperature and then refrigerate at least two hours.
Libby’s® Pumpkin Bread
Ingredients:
3 1/2 cups all-purpose flour
1/4 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. each nutmeg, cloves, cinnamon
1 1/2 cups each granulated sugar and packed brown sugar
1 cup oil
2 cups canned pumpkin
4 eggs
1 cup each raisins and nuts (optional)
Instructions:
Sift together flour, baking powder, baking soda, salt and spices. Add the sugars, mixing well.
Mix dry ingredients with the oil and pumpkin, stirring until well combined.
Add eggs, one at a time, blending thoroughly. Pour into two greased and floured 9 1/2 x 5 1/4-inch loaf pans.
Bake at 350°F for 50 to 60 minutes or until tester comes out clean. Cool for 5 minutes. Remove from pans. Place on wire rack to cool. Makes 2 loaves.
Recipe courtesy of Cooks.com, an archival collection of free cooking recipes and articles available to the general public.
