We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Precisely because we are justified in Him – that is, in His justification – our justification is also final and irreversible. Indeed we can be so bold as to say that we are as fully justified before God as our Lord Jesus is. We are as finally justified as our Lord Jesus is. We are as irreversibly justified as our Lord Jesus is. The only justification we have – our only righteousness – is that of the Lord Jesus. We are justified with His justification.
Sinclair Ferguson

Expositional preaching is empowered preaching that rightfully submits the shape and emphasis of the sermon to the shape and emphasis of a biblical text. In that way it brings out of the text what the Holy Spirit put there…and does not put into the text what the preacher thinks might be there.
David Helm

The Cheesecake Factory Pumpkin Cheesecake

0
(0)
CATEGORY CUISINE TAG YIELD
Dairy, Eggs Desserts, Cheesecakes 8 Servings

INGREDIENTS

1 1/2 c Graham cracker crumbs
5 tb Butter, melted
1 tb Sugar
1 c Sugar
24 oz Cream cheese, softened
1 ts Vanilla
1 c Canned pumpkin
3 Eggs
1/2 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Allspice
Whipped cream

INSTRUCTIONS

CRUST
FILLING
1. Preheat oven to 350 degrees F.
2. Make the crust by combining the graham cracker crumbs with the melted
butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat
all of the crumbs with the butter, but not so much as to turn the mixture
into paste. Keep it crumbly.
3. Press the crumbs onto the bottom and about two-thirds of the way up the
sides of an 8" springform pan. You don't want the crust to form all the way
up the back of each slice of cheesecake. Bake the crust for 5 minutes, then
set it aside until you are ready to fill it.
4. In a large mixing bowl, combine the cream cheese, 1 cup sugar, and
vanilla. Mix with an electric mixer until smooth.
5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice, and continue to
beat until smooth and creamy.
6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will
turn a bit darker at this point. Remove from the oven and allow the
cheesecake to cool.
7. When the cheesecake has come to room temperature, put it into the
refrigerator. When the cheesecake has chilled, remove the pan sides and cut
the cake into 8 equal pieces. Serve with a generous portion of whipped
cream on top.
Source: Top Secret Restaurant Recipes by Todd Wilbur
Posted to MM-Recipes Digest  by "Robert Ellis" <rpearson@snowcrest.net> on
Oct 3, 1998

A Message from our Provider:

“God is waiting for you”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?