Julie has been our "utility player" if you will.
Originally moving to Seattle to be our showroom
manager for the first couple of years, she then
took on the full time role as our Northern Oregon
rep. Colorado called to her and as opportunity in
that territory presented itself, she moved back to
head up our Rocky Mountain division. Julie has a
wonderfully creative eye and we miss that here in
the NW but look forward to what she will bring to
the new territory.
Contact Julie Garland in Denver, Colorado
Phone: 303.953.2764 Fax: 303.953.2894 julie@bulkleyassociates.com
Pumpkin Cheesecake*
Crust
1 cup graham cracker crumbs
4 Tbsp melted butter
2 Tbsp sugar
Filling
2 packages (8 oz. each) cream cheese
1 ¼ cups sugar
1 can (16 oz.) solid pack pumpkin
¾ cup sour cream
2 Tbsp bourbon or 2 tsp vanilla extract
1 tsp ground cinnamon
1 tsp allspice
½ tsp salt
4 large eggs
Sour Cream Topping
1 cup sour cream
3 Tbsp sugar
1 tsp vanilla extract
Preheat oven to 350 F
Stir crust ingredients with fork and press into 9” spring form pan with hands. Bake for 10 minutes, cool on wire rack
Beat cream cheese until smooth. Slowly beat in sugar until blended, about 1 minute. Scraping bowl often with rubber spatula, with mixer at low speed beat in pumpkin, sour cream, bourbon, cinnamon, allspice and salt. Add eggs 1 at a time beating just until blended after each addition.
Bake at 350 F for 70 minutes or until center barely jiggles. Hint: to prevent cracking, place a large pan of water on the lower oven rack before baking.
While cheesecake is cooling, beat topping ingredients until blended. Spread over the top and refrigerate.
