Rose Hill Recipes: Pumpkin butter cheesecake


3 pkg. (8 oz.) cream cheese, softened

1/2 c. granulated sugar

1/2 c. brown sugar

1 tsp. vanilla

pinch of salt

4 eggs

1/4 c. sour cream

1 Tbsp. cornstarch

1 jar pecan pumpkin butter or regular pumpkin butter

pecans (for garnish)

Preheat oven to 350. Cream together cream cheese, sugars, vanilla and salt. Beat in eggs one at a time. Blend in sour cream, cornstarch and pumpkin butter. Pour mixture into greased 8" x 3" springform pan. Bake for 30 minutes. Shut off heat and allow cake to remain in oven 1 hour. Do not open oven door during this time. Cool in pan. Refrigerate after cooling. Garnish with chopped and/or whole pecans.

– Christa Lokiec

[The Bay Village Historical Society's "Rose Hill Recipes" book, containing over 100 pages of recipes and food tips, is available for $10 at the Rose Hill Museum located in Cahoon Memorial Park. The museum, genealogical library, gift shoppe and Cahoon Family log cabin replica are open from April to December, Sundays from 2 p.m. to 4:30 p.m. The cookbook may also be purchased by calling Carole Roske at 440-871-4797 or by visiting]

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Volume 1, Issue 7, Posted 1:41 PM, 11.14.2009