Pumpkin Cheescake Bars

1 1/2 Cups gingersnaps crushed, plus for garnish
6 TBS Butter, melted 
2 eggs
1.4 plus 2 TBS sugar. devided
2 1/22 tsp vanilla devided
1 8oz plus 1 3oz cream cheese softened
1 1/4 cup pumpkin (not pumpkin pie filling)
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg ( fresh)
1/4 tsp ground cloves
1 cup sour cream

preheat oven to 325 degrees. Lightly grease a 13x9 inch baking dish. Combine Crums and butter in a  small bowl, press into the bottom of baking dish. Bake 10 minutes.


Meanwhile, combine eggs, 1/4 cup sugar and 1 1/2 tsp vanilla in mixing bowl with beater at med. than high speed for 2 minute until smooth. Add cream cheese and pumpkin; beat for 3 minutes until well blended. Stir in spices. Pour over crust and bakefor 40 minutes.


For topping, whisk sour cream, remaining sugar and vanilla in a small bowl until blended. Remove cheesecake from oven; spread sour cream mixture evenly over the top and bake for 5 minutes. Turn oven off and open door half way and let cheesecake bars cool in oven, When cool refrigerate at least 2 hours. Garnish with remaining gingersnap crumbs.

Eggnog With A Twist ~It's Pumpkin~

Ingredients:
4 C. milk & 1 C. canned pumpkin puree
7 lg. eggs
1 C. granulated sugar
1 tsp. ground cinnamon
1/2 tsp. freshly ground nutmeg
1 C. whipping cream
1 tsp. vanilla extract
Spiced rum (such as Captain Morgan), to taste

Pumpkin pie spice, as desired (to garnish)

Instructions: 1. In a large, heavy saucepan, whisk together the pumpkin puree and the milk. Bring slowly to a gentle boil. Remove from the heat.
2. Meanwhile, beat together your eggs and sugar in a heat-resistant bowl.
3. To temper your egg mixture, pour a small amount of your hot milk into the eggs, whisking constantly. Add a bit more, whisking all the while, until your egg mixture is hot and close to the temperature of your milk mixture.
4. Slowly and gradually whisk your tempered egg mixture into your milk mixture. Return to a medium-low heat.
5. Add cinnamon and nutmeg. Cook, whisking constantly, until the mixture coats the back of a spoon. Remove from heat and stir in cream, vanilla, and rum to taste.
6. Cover and refrigerate up to 24 hours. You'll want to let it chill for at least four hours to let the flavors combine. Garnish with pumpkin pie spice.

Pumpkin Pie with Pecan Streusel

Butter Pie Crust (makes two)
2 cups all purpose flour
1/4 tsp salt
2/3 cups cold butter
1 cup ice water will use 4 to 5 tsps
1/4 tsp vinegar







Combine flour and salt in a large bowl add butter and work with a pastry cutter until it forms small pea like crumbs. combine vinegar into ice water. Add enough water( about 4 to 5 tsp) to make a moist not wet dough. Work dough into a ball do not over work. Separate into two rounds and wrap in plastic wrap refrigerate while making filling.  This will make two crusts reserve for another time or make two times the ingredient. This can be made in a food processor if desired.

For the pecan streusel:

• 1 Tbs. firmly packed light brown sugar
• 1/4 cup pecans, coarsely chopped
• 1/4 tsp. ground cinnamon
  
  

For the filling:

• 1 large can pumpkin puree
    12 to 14 oz.
• 3/4 cup firmly packed light brown sugar
• 1/2 tsp. salt
• 2 eggs
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/4 tsp. ground allspice
• 1 1/4 cups heavy cream
  
• Sweetened whipped cream for serving

Fold the dough round in half and transfer to a 9-inch pie dish. Unfold and ease into the pan, patting it firmly into the bottom and up the sides. Trim edge and flute.

Refrigerate while making filling ingredients. Meanwhile, position a rack in the lower third of an oven and preheat to 375°F.

Line the pastry shell with aluminum foil and fill with raw short-grain rice. Bake for 20 minutes, then lift an edge of the foil. If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes. Transfer to a wire rack. Reduce the oven temperature to 350°F.

To make the pecan streusel, in a small bowl, stir together the brown sugar, pecans and cinnamon. Set aside.



In a large bowl, stir together the pumpkin puree, brown sugar, salt and eggs. Add the cinnamon, ginger and allspice and beat until creamy. Pour into the partially baked pie shell.

Bake until the filling is firm, about 20 minutes. Remove the pie from the oven, quickly sprinkle the pecan streusel evenly over the pie, and continue baking until the filling is slightly risen and firm in the middle, 20 to 25 minutes more. Transfer to a wire rack and let cool.

Pumpkin Torte

Ingredients

• 1 package (18-1/4 ounces) yellow cake mix
• 3/4 cup all-purpose flour, divided
• 1 cup water
• 3/4 cup canned pumpkin
• 2 eggs
• 1/3 cup canola oil
• 1 teaspoon ground cinnamon
• 2 tablespoons brown sugar
• 1-1/3 cups butterscotch chips
• 1/4 cup chopped pecans
• 
  FROSTING:
• 1 cup butter-flavored shortening
• 7-1/2 cups confectioners' sugar
• 3/4 cup milk
• 2 teaspoons vanilla extract
• 1 to 1-1/2 teaspoons maple flavoring
• 1 Cup chopped pecans

Directions

• Grease three 9-in. round baking pans; line with waxed paper. Grease the paper and set aside. In a large bowl, combine the cake mix, 1/2 cup flour, water, pumpkin, eggs, oil and cinnamon; beat for 30 seconds on low speed. Beat for 2 minutes on medium.
• Transfer a third of the batter to a small bowl; beat in brown sugar and remaining flour. Stir in chips and pecans. Pour into one prepared pan. Divide the plain batter between the two remaining pans.
• Bake at 350° for 20-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a large bowl, cream shortening until fluffy. Add the confectioners' sugar, milk, vanilla and maple flavoring; beat until smooth.
• Place one plain cake layer on a serving platter. Top with a quarter of the frosting. Top with the pumpkin-nut cake layer. Top with a quarter of the frosting. Top with remaining plain cake layer; spread remaining frosting over top and sides of cake sprinkle chopped pecans on top. Yield

Pumpkin Swirl Cheesecake

              

• 1/4 cup finely chopped pecans
• 1/4 cup butter, melted
• 3 (250 g) packages Cream Cheese, softened
• 3/4 cup sugar, divided
• 1 teaspoon vanilla
• 3 eggs
• 1 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 dash ground cloves
• 20 Ginger Snap cookies

Directions

1. Heat oven to 350 degrees F. Combine cookie crumbs, pecans and butter. Press onto bottom of 9 inch springform pan.
2. Beat cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
3. Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight.