Posted by Grandma Jeanne on January 2, 2012
I got this recipe from my neighbor. I sampled it at her house, and it was wonderful and easy to make!
Line cookie sheet with foil to the rim.
Cover with saltine crackers.
Boil 3 minutes: 1 cup white sugar and two sticks butter
Spoon over crackers.
Bake at 400 degrees for 5-8 minutes or until golden.
Remove from oven and pour 12 oz chocolate chips over the top.
Let melt. Spread over the crackers.
Refrigerate.
When cool break into pieces.
Store in the refrigerator.
Posted by Grandma Jeanne on December 14, 2011
One of my good friends sent me this recipe – it is one of her favorites!
Crust
1-1/2 cups graham cracker crumbs
1-1/2 cups toasted nuts
3/4 cup butter
Filling
16 ounces cream cheese softened
1 cup sugar
1/2 cup sour cream
1-1/2 cup (15 ounces) cooked pumpkin
1 teaspoon vanilla
3 eggs
1/2 teaspoon cinnamon
pinch nutmeg
pinch cloves
Combine graham cracker crumbs, toasted nuts, and melted butter.
Place in a springform pan. Form a crust going up the sides of the pan.
Bake for 10 minutes at 350 degrees.
Cool.
In a large mixing bowl, combine and cream the cream cheese and sugar.
Add sour cream, pumpkin, and vanilla. Mix in cinnamon, nutmeg, and cloves.
Mix in eggs.
Thoroughly mix.
Pour into graham cracker crust.
Bake at 300 degrees for 1 hour and 30 minutes.
Turn oven off, and let cake sit in oven for 30 more minutes.
Remove from oven, and let cheesecake come to room temperature. Refrigerate.