3-STEP Pumpkin Cheesecake
from Kraftfoods.com
Prep Time: 10 min
Total Time: 3 hr 50 min
Makes: 8 servings
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup canned pumpkin
1/2 cup sugar
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
Dash of ground cloves
Dash of ground nutmeg
2 eggs
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping
PREHEAT oven to 350°F. Beat cream cheese, pumpkin, sugar, vanilla and spices in large bowl with electric mixer on medium speed until well blended. Add eggs; beat just until blended.
POUR into crust.
BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping just before serving. Store leftover cheesecake in refrigerator.
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Pumpkin Pound Cake
Pumpkin Pound Cake
from Tina
2 ½ cups sugar
1 cup vegetable oil
3 eggs
2 tsp baking soda
3 cups all purpose flour
1 tsp cinnamon
1 tsp nutmeg
½ teaspoon salt
¼ teaspoon cloves
1 can (15 oz) pumpkin
Confectioner’s sugar for garnish
Preheat oven to 350. Grease a 12 cup fluted pan and set aside.
In a mixing bowl, combine dry ingredients (minus confectioner’s sugar) and set aside.
In a mixing bowl blend oil and sugar. Add eggs one at a time, beating well after each addition. Add dry ingredients to sugar mixture, alternately with pumpkin until all is combined. Mixture will be thick. Pour into prepared pan and back for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan. Dust with confectioner’s sugar when completely cool.
from Tina
2 ½ cups sugar
1 cup vegetable oil
3 eggs
2 tsp baking soda
3 cups all purpose flour
1 tsp cinnamon
1 tsp nutmeg
½ teaspoon salt
¼ teaspoon cloves
1 can (15 oz) pumpkin
Confectioner’s sugar for garnish
Preheat oven to 350. Grease a 12 cup fluted pan and set aside.
In a mixing bowl, combine dry ingredients (minus confectioner’s sugar) and set aside.
In a mixing bowl blend oil and sugar. Add eggs one at a time, beating well after each addition. Add dry ingredients to sugar mixture, alternately with pumpkin until all is combined. Mixture will be thick. Pour into prepared pan and back for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan. Dust with confectioner’s sugar when completely cool.
Pumpkin Harvest Bars
Pumpkin Harvest Bars
from Tina
Yield: 16 Servings
1 -3/4 cup all-purpose flour
2 t baking powder
1 t grated orange peel
1 t ground cinnamon
1/2 t salt
1/2 t nutmeg
1/4 t ground ginger
1/4 t ground cloves
3/4 c sugar
1/2 c applesauce
1/2 c solid pack pumpkin
1 egg,1 egg white
2 T vegetable oil
1/2 c raisins
(130 Calories 2g Fat 0g Fiber) Points: 2
Preheat oven to 350F. Spray 9x13 baking pan with nonstick spray. In small bowl, combine flour, baking powder, orange peel, cinnamon, salt, nutmeg, ginger and cloves.
In large bowl, combine sugar, applesauce, pumpkin, egg and egg white, and oil. Add flour mixture to applesauce mixture; stir until well blended. Stir in raisins.
Spread in prepared pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 15 minutes.
from Tina
Yield: 16 Servings
1 -3/4 cup all-purpose flour
2 t baking powder
1 t grated orange peel
1 t ground cinnamon
1/2 t salt
1/2 t nutmeg
1/4 t ground ginger
1/4 t ground cloves
3/4 c sugar
1/2 c applesauce
1/2 c solid pack pumpkin
1 egg,1 egg white
2 T vegetable oil
1/2 c raisins
(130 Calories 2g Fat 0g Fiber) Points: 2
Preheat oven to 350F. Spray 9x13 baking pan with nonstick spray. In small bowl, combine flour, baking powder, orange peel, cinnamon, salt, nutmeg, ginger and cloves.
In large bowl, combine sugar, applesauce, pumpkin, egg and egg white, and oil. Add flour mixture to applesauce mixture; stir until well blended. Stir in raisins.
Spread in prepared pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 15 minutes.
Pumpkin Bars
Pumpkin Bars
from Tina
2 cups flour
1 1/2 cups sugar
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1/4 tsp salt
4 beaten eggs
1 16-oz can pumpkin
1 cup cooking oil (I use applesauce instead)
Combine flour, sugar, baking powder, cinnamon, baking soda and salt. Stir in eggs, pumpkin and cooking oil (or applesauce instead) until thoroughly combined.
Spread batter into a 15 x 10 x 1 inch baking pan, coated with cooking spray. Bake in 350 degree oven for 25-30 minutes or until toothpick inserted near the center comes out clean. Cool on wire rack. Then top with cream cheese frosting and cut into bars.
Here's the recipe for the frosting:
4 ounces cream cheese
1/4 cup softened margarine or butter
1 tsp vanilla
2-3 cups powdered sugar
In a bowl, beat together cream cheese, margarine or butter, and vanilla until light and fluffy. Gradually add the powdered sugar, beating well. You may need to add a little water to get it to the right smooth consistency.
from Tina
2 cups flour
1 1/2 cups sugar
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1/4 tsp salt
4 beaten eggs
1 16-oz can pumpkin
1 cup cooking oil (I use applesauce instead)
Combine flour, sugar, baking powder, cinnamon, baking soda and salt. Stir in eggs, pumpkin and cooking oil (or applesauce instead) until thoroughly combined.
Spread batter into a 15 x 10 x 1 inch baking pan, coated with cooking spray. Bake in 350 degree oven for 25-30 minutes or until toothpick inserted near the center comes out clean. Cool on wire rack. Then top with cream cheese frosting and cut into bars.
Here's the recipe for the frosting:
4 ounces cream cheese
1/4 cup softened margarine or butter
1 tsp vanilla
2-3 cups powdered sugar
In a bowl, beat together cream cheese, margarine or butter, and vanilla until light and fluffy. Gradually add the powdered sugar, beating well. You may need to add a little water to get it to the right smooth consistency.
Pumpkin Oatmeal Cookies
Pumpkin Oatmeal Cookies
from Tina
1 1/2 C butter or margarine softenend
2 C. brown sugar
1 C. white sugar
16 oz. canned pumpkin
1 egg
1 teaspoon vanilla
4 C. flour
2 C. rolled oats (quick cooking)
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 C. chocolate chips
Cream butter and sugars until fluffy. Add egg, vanilla and pumkin until blended. Add the dry ingredients and blend well. Add chocolated chips. Place 1/4 of dough on lightly greased cookie sheet. Bake at 350 degrees for 15-20 minutes or until peaks are browned.
from Tina
1 1/2 C butter or margarine softenend
2 C. brown sugar
1 C. white sugar
16 oz. canned pumpkin
1 egg
1 teaspoon vanilla
4 C. flour
2 C. rolled oats (quick cooking)
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 C. chocolate chips
Cream butter and sugars until fluffy. Add egg, vanilla and pumkin until blended. Add the dry ingredients and blend well. Add chocolated chips. Place 1/4 of dough on lightly greased cookie sheet. Bake at 350 degrees for 15-20 minutes or until peaks are browned.
Pumpkin Cheesecake [South Beach Diet]
Pumpkin Cheesecake [South Beach Diet]
by Jesq
1 tsp butter (ICBINB...or something similar)
1/2 C pecans coarsely chopped
2 pkgs (8oz) FF cream cheese, softened
1/2 C Splenda
2 tsp vanilla extract
1 1/2 C canned pumpkin
1/2 C FF Sour cream
4 eggs
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1. Preheat oven to 300F. Butter bottom and side of 9 1/2" spring form pan. Sprinkle bottom of pan with pecans, distributing evenly.
2. In large bowl, use electric mixer to beat cream cheese, splenda, vanilla extract until fluffy stopping occasionally to scrape the side of the bowl and beaters.
3. Add pumpkin and sour cream mixing thoroughly on medium speed. Add eggs one at a time, mixing between each one. Mix in cinnamon, ginger, nutmeg, cloves & salt
4. Pour batter over nuts in pan. Bake 60 to 70 minutes or until a knife comes out clean. Cool 20 minutes before removing from pan. Cover and chill at least 2 hours before serving.
by Jesq
1 tsp butter (ICBINB...or something similar)
1/2 C pecans coarsely chopped
2 pkgs (8oz) FF cream cheese, softened
1/2 C Splenda
2 tsp vanilla extract
1 1/2 C canned pumpkin
1/2 C FF Sour cream
4 eggs
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1. Preheat oven to 300F. Butter bottom and side of 9 1/2" spring form pan. Sprinkle bottom of pan with pecans, distributing evenly.
2. In large bowl, use electric mixer to beat cream cheese, splenda, vanilla extract until fluffy stopping occasionally to scrape the side of the bowl and beaters.
3. Add pumpkin and sour cream mixing thoroughly on medium speed. Add eggs one at a time, mixing between each one. Mix in cinnamon, ginger, nutmeg, cloves & salt
4. Pour batter over nuts in pan. Bake 60 to 70 minutes or until a knife comes out clean. Cool 20 minutes before removing from pan. Cover and chill at least 2 hours before serving.
Pumpkin Custard [South Beach Diet]
Pumpkin Custard
from Jesq
1 cup ff/lf milk
3 Tbs canned pumpkin
2 whole eggs or 1 whole egg and 1 egg white
3 Tbs sf cinnamon flavored syrup (or any other flavor you'd like including maple OR 3 Tbs splenda)
pumpkin pie spice
Preheat oven to 350.
Mix all but pie spice in a bowl. Pour into 3 (1/2 cup) pyrex custard cups. Sprinkle with pumpkin pie spice. Set in a pan that has about 1 inch of very hot/boiling water in it.
Bake 35 minutes (this is 10 minutes longer than what I usually bake my custard at. It needs it because of the added moisture from the pumpkin.)
from Jesq
1 cup ff/lf milk
3 Tbs canned pumpkin
2 whole eggs or 1 whole egg and 1 egg white
3 Tbs sf cinnamon flavored syrup (or any other flavor you'd like including maple OR 3 Tbs splenda)
pumpkin pie spice
Preheat oven to 350.
Mix all but pie spice in a bowl. Pour into 3 (1/2 cup) pyrex custard cups. Sprinkle with pumpkin pie spice. Set in a pan that has about 1 inch of very hot/boiling water in it.
Bake 35 minutes (this is 10 minutes longer than what I usually bake my custard at. It needs it because of the added moisture from the pumpkin.)
Turtle Pumpkin Pie
Turtle Pumpkin Pie
from Elisabeth
1/4 cup plus 2 tbps caramel ice cream topping
1 honey maid graha crust
1/2 cup plus 2 tsp pecan pieces, divided
1 cup cold milk
2 pkg (3.4oz each) vanilla instant pudding
1 cup canned pumpkin
1 tsp cinnamon
1/2 tsp nutmeg
1 tub cool whip
pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans
beat milk, pudding mix, pumpkin and spice with wisk until blended
stir in 1 1/2 cups cool whip. spread in crust
refrigerate for at least 1 hour. top with cool whip , caramel toppin and pecans jut before serving
from Elisabeth
1/4 cup plus 2 tbps caramel ice cream topping
1 honey maid graha crust
1/2 cup plus 2 tsp pecan pieces, divided
1 cup cold milk
2 pkg (3.4oz each) vanilla instant pudding
1 cup canned pumpkin
1 tsp cinnamon
1/2 tsp nutmeg
1 tub cool whip
pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans
beat milk, pudding mix, pumpkin and spice with wisk until blended
stir in 1 1/2 cups cool whip. spread in crust
refrigerate for at least 1 hour. top with cool whip , caramel toppin and pecans jut before serving
Pumpkin Cookies with Rum Frosting
Pumpkin Cookies with Rum Frosting
from Jen
Original
2.5 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
1/2 tsp salt
1/2 cup butter, softened
1.5 cups white sugar
1 cup canned pumpkin puree
1 egg
1 tsp vanilla extract
glaze:
2 cups confectioners sugar
3 TBS milk
1 TBS butter
1 tsp vanilla
His Modifications
2.5 cups flour
1 tsp baking powder
1 tsp baking soda
1 TBS Pumpkin Pie Spice
1/2 tsp salt
1/2 cup butter, softened
1 cup canned pumpkin puree
1.5 cups white sugar
1 egg
1 tsp vanilla
Glaze:
2 cups confectioners sugar
2 TBS milk
1 TBS spiced rum
1 TBS butter, melted
1 tsp vanilla
Directions:
Preheat oven to 350. In bowl combine flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside.
In a separate bowl cream butter and sugar. Add pumpkin puree, egg and 1 tsp vanilla. Beat until creamy. Mix in dry ingredients until well combined. Drop on a cookie sheet by the tablespoon full. Flatten slightly.
Bake 15-20 minutes. Remove from oven and allow to cool.
To make glaze, combine ingredients and mix well. Drizzle on to cooled cookies with a fork.
from Jen
Original
2.5 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
1/2 tsp salt
1/2 cup butter, softened
1.5 cups white sugar
1 cup canned pumpkin puree
1 egg
1 tsp vanilla extract
glaze:
2 cups confectioners sugar
3 TBS milk
1 TBS butter
1 tsp vanilla
His Modifications
2.5 cups flour
1 tsp baking powder
1 tsp baking soda
1 TBS Pumpkin Pie Spice
1/2 tsp salt
1/2 cup butter, softened
1 cup canned pumpkin puree
1.5 cups white sugar
1 egg
1 tsp vanilla
Glaze:
2 cups confectioners sugar
2 TBS milk
1 TBS spiced rum
1 TBS butter, melted
1 tsp vanilla
Directions:
Preheat oven to 350. In bowl combine flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside.
In a separate bowl cream butter and sugar. Add pumpkin puree, egg and 1 tsp vanilla. Beat until creamy. Mix in dry ingredients until well combined. Drop on a cookie sheet by the tablespoon full. Flatten slightly.
Bake 15-20 minutes. Remove from oven and allow to cool.
To make glaze, combine ingredients and mix well. Drizzle on to cooled cookies with a fork.
Pumpkin Pie Fudge
Pumpkin Pie Fudge
from Barb
from Barb
Ingredients
3 cups sugar
¾ cup unsalted butter, melted
2/3 cup evaporated milk
1 cup canned pumpkin puree
2 tbsp. corn syrup
2 ½ tsp. pumpkin pie spice
9 oz. white chocolate, chopped
7 oz. jar marshmallow crème
1 cup walnuts, chopped and toasted
1 tsp. vanilla extract
Directions
Stir together first six ingredients in a 3 ½ – quart saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a boil.
Continue cooking, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).
Remove pan from heat; stir in remaining ingredients until well blended.
Pour into a greased aluminum foil-lined 8-inch square pan.
Let stand 2 hours or until completely cool; cut fudge into squares.
Impossible Pumpkin Pie Cupcakes
Impossible Pumpkin Pie Cupcakes
from Barb
2/3 cup all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
1 15-oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
3/4 cup half and half (or evaporated milk)
Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice
In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
Fill each muffin cup with approximately 1/3 cup of batter.
Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
Chill cupcakes before serving. Top with lightly sweetened whipped cream.
Makes 12
from Barb
2/3 cup all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
1 15-oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
3/4 cup half and half (or evaporated milk)
Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice
In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
Fill each muffin cup with approximately 1/3 cup of batter.
Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
Chill cupcakes before serving. Top with lightly sweetened whipped cream.
Makes 12
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