My Favorite Holiday Recipes/ CONTEST


  1. Position a rack in the center of the oven and preheat to 325 degrees Fahrenheit.
  2. Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.
  3. Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.
  4. Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
  5. Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.

This recipe was found on

Almost-Famous Pumpkin Cheesecake

I made this pumpkin cheesecake several years ago, and it immediately became a family favorite.  We now have it every Thanksgiving..along with a pie or two!


12 tablespoons unsalted butter, melted

2 1/2 cups graham cracker crumbs

2 3/4 cups sugar


2 pounds cream cheese, at room temperature

1/4 cup sour cream

1 15-ounce can pure pumpkin

6 large eggs, at room temperature, lightly beaten

1 tablespoon vanilla extract

2 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

2 cups sweetened whipped cream

1/3 cup toasted pecans, roughly chopped

My Favorite Stuffing Recipes

I love to experiment with stuffing.  I like the combination of sweet, salt, and spice that a good sausage and apple stuffing can deliver.  I usually look to these three recipes, and then go for it!



What's your favorite holiday recipe? Leave a comment and like my Instagram post (@amisayerreal). We will randomly select one lucky winner for a pretty cool prize.

**Must comment on this blog post AND like my instagram post to enter into the contest.


Good luck and happy cooking!


7 thoughts on “My Favorite Holiday Recipes/ CONTEST”

  1. My favorite holiday recipe now is just the simple “green bean casserole” made with mushrooms and onions topped with dried onions. This is the dish my sister used to INSIST we had every year and now since she has passed away it has become something I now insist we have!

  2. Our family always makes green Muk. It is chopped spinach, broccoli, sour cream, French onion soup and lots of cheese. All mixed up and baked. Looks terrible, tastes amazing!

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