12 small gingersnap cookies, broken into 1/4-inch pieces
PREHEAT oven to 350º F. Place baking cups on baking sheet with sides. Spray each cup with cooking spray.
COMBINE sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Spoon 1/4 to 1/3 cup of mixture into each prepared cup.
BAKE for 25 to 28 minutes or until knife inserted near centers comes out clean. Cool on baking sheet for 20 minutes. Refrigerate for at least 1 hour. Top each with whipped topping and gingersnap crumbs.
Some dishes are such a part of family tradition that they simply must be made or the holiday just isn’t the same. Like pumpkin pie.
Don’t get me wrong – I love pumpkin pie! And I will always make one. But sometimes I get the itch to mix things up a little bit and bring some new version to the table. And this year, I have just the thing. In addition to the family’s favorite pumpkin pie, I’m going to make a Pumpkin Toffee Cheesecake.
Toffee Pumpkin Cheesecake
Author: Teresa McEachern
1 3/4 cups (about 14 to 16) shortbread cookies, crushed
1 tablespoon butter or margarine, melted
3 packages (8 ounces each) cream cheese, softened
1 1/4 cups packed brown sugar
1 can (15 ounces) Libby’s 100% Pure Pumpkin
2/3 cup (1 5-fluid ounce can) Nestlé Carnation Evaporated Milk
2 large eggs
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cup (about 25 to 30) crushed toffee candies
1 container (8 ounces) sour cream, at room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Caramel ice cream topping (optional)
PREHEAT oven to 350° F.
COMBINE cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan.
BAKE for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
BEAT cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well.
Pour into crust.
BAKE for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces.
COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake.
BAKE for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel topping before serving.
How do you create special holiday desserts that look as great as they taste? By giving your favorite recipes a simple twist that is as pleasing to the eye as it is to the palette.
These Pumpkin Cheesecake Tarts tastes as wonderful as they look. Perfect for gift giving.
Pumpkin Cheesecake Tarts
2/3 cup (about 15) crushed gingersnap cookies
2 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1 cup Libby’s 100% Pure Pumpkin
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2 large eggs
2 tablespoons sour cream (optional)
2 tablespoons Nestlé Toll House Semi-Sweet Chocolate Morsels (optional)
PREHEAT oven to 325°F. Line 12-muffin pan with paper cups.
COMBINE cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each paper cup. Bake 5 minutes.
BEAT cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small mixer bowl until blended. Add eggs; beat well. Pour into muffin cups, filling 3/4 full.
BAKE 25 to 30 minutes. Cool in pan on wire rack. Remove tarts from pan; refrigerate. Garnish with sour cream. If desired, place morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over tarts.
Delightfully rich and decadent with chocolate, coffee and pumpkin – but is surprisingly easy to prepare.
Mocha Pumpkin Cheesecake Supreme
5 tablespoons Organic Valley Butter, divided
1 1/2 cups finely crushed chocolate graham crackers
3 tablespoons finely ground coffee beans
3 packages (8 ounces each) Organic Valley Neufchatel or Cream Cheese, softened
1 cup sugar
5 large Organic Valley Eggs
2 cups cooked pumpkin puree or 1 can (16 ounces) solid pack pumpkin
2 teaspoons vanilla extract
4 ounces semi-sweet chocolate chips
4 tablespoons hot strong coffee
chocolate-covered coffee beans or chocolate-covered raisins
Heat oven to 350°F. Melt 3 tablespoons of the butter; combine with crushed grahams and ground coffee. Press into bottom and partially up the sides of a 9-inch springform pan. Bake 10 minutes.
Use electric beaters at medium speed to cream Neufchatel or cream cheese for 3 to 4 minutes. Gradually beat in sugar and continue beating 2 to 3 minutes. Beat in eggs one at a time. Beat in pumpkin and vanilla.
Pour filling into crust. Bake until instant thermometer inserted in center reads 160 degrees, 70 to 75 minutes. Cool cheesecake to room temperature, then chill it thoroughly.
Melt chocolate and remaining 2 tablespoons butter in double boiler, or a bowl set over a pan of boiling water. Remove from heat; whisk lightly, then whisk in hot coffee. Cool 10 minutes. Press top of cheesecake to even out the surface and “mend” any cracks. Spread chocolate glaze over cheesecake. Decorate with chocolate-covered coffee beans or raisins. Chill to set topping.
Preheat oven to 325°F. Combine crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon, nutmeg and salt; mix well.
Pour over crust in prepared springform pan. Bake 1 1/4 hour or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
In medium saucepan, combine whipping cream and maple syrup; bring to boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in 1/2 cup chopped pecans. Cover and chill until served. Stir before serving.
To serve, spoon some Maple Pecan Sauce over cheesecake. Garnish with additional pecans if desired. Pass remaining sauce. Store leftovers, covered, in refrigerator.
*To use 13 x 9-inch baking pan, press crumb mixture firmly on bottom of pan. Proceed as above, except shorten bake time to 50-60 minutes or until center appears nearly set when shaken.