Easy homemade BBQ sauce

2 cups ketscup
3 Tsp Worchestershire sauce
1/3 cup sugar
1/3 cup brown sugar
salt
pepper
garlic powder
paprika

Janice's Pumpkin cheesecake = A+

Janice’s Pumpkin Cheesecake

 

 

 

 

 

 

 

 

INGREDIENTS

 

Crumb Crust

            ½ cup graham cracker crumbs

            ½ cup ginger snap cookie crumbs

            3 tablespoons margarine or butter (melted)

            2 tablespoons sugar

 

Pumpkin Filling

            2 packages (8 oz each) cream cheese at room temp

            1 ¼ cups sugar

            1 can (15 oz) pure pumpkin (not pumpkin pie mix)

            ¾ cup sour cream

            2 tablespoons bourbon or 2 teaspoons vanilla (I use vanilla)

            1 teaspoon ground cinnamon

            ½ teaspoon ground all spice

            ¼ teaspoon salt

            4 large eggs

 

Sour Cream Topping

            1 cup sour cream

            3 tablespoons sugar

            1 teaspoon vanilla

 

            Top with whipped cream and ginger snap cookies

 

 

DIRECTIONS

 

            Preheat the oven to 350 degrees.  In a medium sized bowl stir together graham cracker crumbs, ginger snap cookie crumbs, butter and sugar until moistened.  Pour into 9 inch springform pan, using a spatula to press the mixture into the bottom evenly.  Tightly wrap outside of pan with heavy-duty foil to prevent leakage when baking in water bath later.  Bake crust 10 minutes. Cool completely in pan on wire rack.

 

            In a large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar until blended, about 1 minute, scraping bowl often with rubber spatula.  With mixer at low speed, beat in pumpkin, sour cream, bourbon or vanilla, cinnamon, allspice and salt.  Add eggs one at a time beating just until blended after each addition.

 

            Pour pumpkin mixture into crust and place in large roasting pan.  Place pan on oven rack. Carefully pour enough boiling water into pan to come one inch up the side of the spingform pan.  Bake cheesecake 1 hour 10 minutes or until center barely jiggles.

 

            While cheesecake is baking, prepare the sour cream topping.  In a small bowl with wire whisk, beat sour cream, sugar and vanilla until blended.  Remove cheesecake from water bath, leaving water bath in oven, and spread sour cream mixture evenly over top.  Return cheesecake to the water bath and bake 5 minutes longer.

 

            Remove cheesecake from water bath to wire rack; discard foil.  With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling.  Cool cheesecake completely.  Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled.  Remove side of pan to serve.  Top with whipped cream and ginger snap cookies.