Pumpkin Cheesecake
Crust:
1 1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar
Filling:
3- 8oz.pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Topping:
Whipped Cream
Directions:
Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8-inch springform pan. Bake for 5 min. at 350. Set aside.
Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. Add pumpkin eggs, and spices. Beat until smooth and creamy. Pour onto crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.
Cinnamon Sugar Pumpkin Seeds
Ingredients:
½ cup raw pumpkin seeds
1 teaspoon olive oil
1/2 teaspoon cinnamon
1 tablespoon brown sugar
1 pinch of salt
Directions:
Remove seeds from pumpkin. Fill a bowl with warm water and dunk the seeds. Swirl them around to loosen any pumpkin “guts” remaining. Then, let the seeds sit for five minutes. In that five minutes, the seeds will start to float while the pumpkin guts sink. Remove the seeds and allow them to dry.
Preheat oven to 300° and line a baking sheet with parchment paper. Toss seeds with olive oil and toss immediately after with the spice combo. Make sure each seed is coated before spreading seeds onto baking sheet. Bake for 20-30 minutes, stirring two to three times while cooking. The seeds are ready when they begin to brown.
White Chocolate Pumpkin Spice Snickerdoodles
Ingredients:
1½ cups sugar
½ cup butter flavored shortening
½ cup butter
2 eggs room temperature
1 TB vanilla
1½ tsp. cream of tartar
2¾ cup flour
1 tsp. baking soda
⅛ tsp. baking powder
½ tsp. salt
3 tsp. pumpkin pie spice
⅔ cup white chocolate chips
3 tsp. cinnamon
4 TB sugar
1 tsp. pumpkin pie spice
Directions:
