Sunday, October 25, 2009

Pumpkin Baking Spree

So in honor of fall and Halloween coming up, I decided to go on a little bit of a pumpkin baking spree. I LOVE pumpkin. Like seriously love everything that is made with pumpkin. So I researched some recipes and gave them a shot this weekend. Here are my top two:

1.) Pumpkin Cheesecake:

1 1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

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
Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" 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 till smooth and creamy. Pour into the 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.

This is yummy! I have to admit, I cheated a little and bought a crust instead of making this one. But it's delicious. The cheesecake doesn't really look pretty, but it tastes delicious! This one won't last long in my house!

2.) Pumpkin Bread

1 1/2 cup flour
1/2 tsp salt
1 cup sugar
1 tsp baking soda
1 cup pumpkin
1/2 cup vegetable oil
2 eggs
1/4 cup water
1/4 tsp nutmeg
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp clove

Mix flour, salt, sugar and baking soda together in one bowl. Mix pumpkin, oil, eggs, water and spices together in another bowl. Once completely blended, add the wet mixture to the dry mixture. Mix all together and then pour into a well-greased bread pan. Bake at 350 degrees for 50-60 minuts.

I also highly recommend this recipe. YUM!



  1. Isn't pumpkin cheesecake amazing?! I have a recipe that uses gingersnaps for the crust, and it is TDF. Thanks for the recipes..I am a pumpkin NUT!