Pumpkin Spice Cheesecake

November 14, 2008 at 8:02 pm · Filed under Baking

Pre-heat oven to 350. Combine 1 1/4 c. ginger snap crumbs with a quarter c of melted butter. Press into the bottom of a 9″ sprinform pan. or 18 regular muffin tins.

Beat 3 pkgs softened cream cheese, 3/4 c. sugar until smooth.

Add 3 eggs one at a time and mix until just blended. Stir in 1 c. canned pumpkin puree, 1/2 c. toasted chopped pecans. and adash of nutmeg and cinnamon. Pour into crust

Bake for 45-50 mins or until centre is almost set. For muffins 25-30 mins. Cool completely and refridgerate 3 hours or overnight. Garnish with Cool Whip, toasted pecans, cinnamons and nutmeg.

Comments

Pumpkin Muffins

November 14, 2008 at 7:36 pm · Filed under Baking

1/2 c w sugar
1/2 c brown sugar
1 c butter
1 c pureed pumpkin
1 tsp vanilla
1 egg
2 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2-2 tsp cloves
1 tsp ginger
1/2 tsp salt

Blend together, adding flour last. Bake @ 350 10-12 mins.

Comments