We are big cheesecake fans around here!!!  It would be a very bad thing for us to live near a Cheesecake Factory! We would also need to live near a looooooong bike path to get us there!!! LOL 

For Garrick's 41st birthday I made a pumpkin cheesecake with a sour cream glaze!!  It was DELICIOUS!!  

It would be a wonderful addition to your Thanksgiving feast!  So without further yacking...... here it is....


1 1/2 cups crushed Ginger Snaps
1/4 cup sugar
1/3 cup melted butter

3 packages of cream cheese
1 cup brown sugar
1 can pumpkin
1 can evaporated milk
2 TBS corn starch
2 eggs lightly beaten
2 tsp cinnamon
1 tsp nutmeg

Sour Cream Glaze
2 cups sour cream
1/3 cup sugar
1 tsp vanilla
additional cinnamon to taste

Caramel topping
Whip cream


Preheat 350 degrees

Mix cookie crumbs, butter and sugar and press on the bottom of a spring form cheesecake pan.  Place in oven and bake for about 7 minutes.  Remove and let cool,

Whip together cream cheese and sugar, make sure it is pretty creamy and whipped up, add remaining ingredients, whipping until fluffy and well combined!

Pour on top of your cookie crust.  NOW.... before you put your pretty cheesecake in the oven, find yourself a 9x13 pan and fill it with about 2 inches of water and place this on the bottom rack of your oven. Then, go ahead and place the cheesecake on the rack above it on TOP of a cookie sheet. This will help your cheesecake bake without cracking and allow it to bake evenly and keep your crust from burning!

Bake the cheesecake for about 55-60 minutes until the middle is set.  If you shake the cheesecake the middle will still move but should move very little.  

While your cheesecake is baking whip up your sour cream topping.  About 5 minutes before the cheesecake is ready to come out of the oven, CAREFULLY spread the sour cream topping on top and bake for 5 minutes more.  

Remove Cheesecake from oven and let cool on a cooling rack or 10 minutes.  Then place in the fridge for at least 3 hours, it best to chill over night!  You can then remove the spring form from the outside of the pan!

Service with Caramel topping and Whip cream!!!! 


Peace and Blessings
Your Friend
SO.... if your family is like my family.... you probably have the common and frustrating battle of pleasing several picky pallets!

Now, I will say, my children have improved greatly over time, (probably mostly because of they fear the wrath of complaining about my food! LOL) However, for the most part, they have gotten to the point that they will accept the contents of their plate without verbals expressions of discontentment.  

BUT!  It is the highlight of my life (or at least one of them) when I can serve them something that the whole family likes! And this my friends.... is one of those recipes!

Unless you have a child or person that doesn't care for piggy pork, this recipe will be a sure winner... I promise!  In fact... even if they don't like pork, this will change their mind, really, I think it will!!

I really wish I had taken a picture of these beautiful chops for you, however, as usual, something always slips my 40 year old, mom brain, so sorry.

On last thing before I give you the recipe.... always, always, remember..... everything you do in service to your family.... done in the right heart.... is service to the Lord.  Though the common societal view from women may be , "it is not my job to always be the one to make sure my family is fed."  It actually is part of God's design for the woman of the house.  No, this does NOT mean the man should not assist when needed or if he prefers to cook,however, ultimately, it was God's design for women to provide meals for their families!

So... my point.... as you whip up these chops.... remember.... your not just cooking for you family... your cooking for your Creator!



*6-8 thick cut porkchops
*1 packet of Italian salad dressing seasoning
* 2 TBS olive oil
*3 cloves crushed garlic
*2 beef boullion cubes and 2 cups of water(or can of beef broth)
*1 can cream of mushroom soup
*1 TBS flour

Preheat oven to 295 degrees. Cut away any fat from porkchops, sprinkle each side of the chop with Italian dressing seasoning.  Heat olive oil and crushed garlic in large skillet.  Brown each side of the the porkchops for about 3 minutes a side.  Spray a 9x13 pan with cooking spray.  Place porkchops in the pan.  KEEP the remnants of the porkchop pan for later use! Heat beef boullion and water OR one can of beef broth in a saucepan, add mushroom soup and flour, stir until mixed well and beginning to bubble. Turn your porkchop pan back on high and pour gravy mixture into the porkchop pan whisking well.  You will get all the flavors from the garlic and cooked pork chops this way.  Cook until thick and bubbly.  Pour gravy over pork chops.  Cover the porkchops with foil.  Cook at 295 for about 2-2 1/2 hours.  It is the slow cooking process that makes these porkchops literally fall apart with a fork!

Remove from oven and let sit for about 5 minutes before serving!  I serve these with mashed potatoes!  

Your house will smell amazing while these are cooking and I promise you.... you will not be disappointed!  


Peace and Blessings
Your Friend