WHITE CHOCOLATE PUMPKIN CHEESECAKE1 1/2 c. crushed gingersnap cookies (about 32)1/4 c. butter, melted3 pkgs. (8 oz. each) cream cheese, softened1 c. sugar3 eggs, lightly beaten1 tsp. vanilla extract5 squares (1 oz. each) white baking chocolate, melted & cooled3/4 c. canned pumpkin1 tsp. ground cinnamon1/4 tsp. ground nutmegAlmond topping:1/2 c. chopped almonds2 Tbsp. butter, melted1 tsp. sugarIn a small bowl, combine gingersnap crumbs and butter. Press onto the bottom of a greased 9-inch springform pan, set aside. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla, beat on low speed just until combined. Stir in melted white chocolate. Combine pumpkin and spices, gently fold into cream cheese mixture. Pour over crust. Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is just set. Cool on a wire rack for 10 minutes. Meanwhile, combine the topping ingredients; spread in a shallow baking pan. Bake for 10 minutes or until golden brown, stirring twice. Cool. Carefully run a knife around edge of springform pan to loosen, cool 1 hour longer. Refrigerate overnight. Transfer topping to an airtight container; store in the refrigerator. Just before serving, remove sides of pan; sprinkle topping over cheesecake. Refrigerate leftovers. Makes 12 servings.PUMPKIN CHEESE BALL1 pkg. (8 oz.) cream cheese,1 carton (8 oz.) softened spreadable chive & onion cream cheese2 c. (8 oz.) shredded sharp cheddar cheese2 tsp. paprika1/2 tsp. cayenne pepper1 celery rib or broccoli stalkSliced apples and assorted crackers.In a small mixing bowl, beat cream cheeses until smooth. Stir in the cheddar cheese, paprika and cayenne. Shape into a ball, wrap in plastic wrap. Refrigerate 4 hours or until firm. With a knife, add vertical lines to the cheese ball to resemble a pumpkin, insert celery rib for the stem. Serve with apples and assorted crackers.ROASTED PUMPKIN SEEDS2 c. fresh pumpkin seeds3 Tbsp. butter, melted1 tsp. Worcestershire sauce1 tsp. saltLine a 15-by-10-by-1-inch baking pan with foil and grease the foil. In a small bowl, combine all ingredients; spread into prepared pan. Bake at 225° for 1 1/2 hours, stirring occasionally. Increase heat to 325º. Bake 5 minutes longer or until seeds are dry and lightly browned. Serve warm, or cool before storing in airtight container.PUMPKIN DESSERTBottom Crust:1 c. flour1/4 c. sugar1 c. coconut1/2 c. butterMix and press in a 13-by-9-inch pan and bake for 10 minutes at 350°.Custard for top of baked crust:2 (15 oz.) cans pumpkin1/2 tsp. salt4 eggs, beaten1/2 tsp. vanilla1/2 c. evaporated milk (or cream)2 tsp. pumpkin spice1 1/2 c. white sugarMix and pour on top of baked crust. Bake for 40 minutes at 350°. Serve with whipped cream or ice cream.PUMPKIN PIE DESSERT SQUARES1 pkg. yellow cake mix1 egg, beaten1/2 c. butterCombine. Reserve 1 cup. Pat rest into a 13-by-9-inch pan.Combine:3 c. pumpkin1/2 tsp. cloves1 tsp. cinnamon1/2 c.brown sugar1 tsp. ginger2 eggs2/3 c. milkMix until smooth and pour over crust.Combine topping ingredients:1 c. reserved cake mix1/4 c. white sugar1 tsp. cinnamon1/4 c. butter (don’t melt)Sprinkle over filling. Bake at 350° for 45-50 minutes in a 13-by-9-inch pan.PUMPKIN PIE SQUARES1 c. flour1/2 c. brown sugar1/2 c. oatmeal1/2 c. butterMix the preceding until crumbly. Press mixture into a 13-by-9-inch pan and bake at 350° for 15 minutes.In another bowl, combine and beat well:1 (16 oz.) can pumpkin1/2 tsp. salt1 (13 1/2 oz.) can evaporated milk1 tsp. cinnamon1/4 tsp. cloves2 eggs1/2 tsp. ginger3/4 c. sugarPour well beaten mixture over crust and return to oven and bake 20 minutes longer at 350°.While this is baking, combine:1/2 c. chopped pecans2 Tbsp. butter1/2 c. brown sugarSprinkle over pumpkin mixture after it has baked the 20 minutes. Then return to oven and bake another 15 to 20 minutes or until filling is set. Cool in pan and cut into 24 squares.PUMPKIN DESSERT15 oz. can pumpkin1 c. sugar1 can evaporated milk4 tsp. pumpkin pie spice3 eggsMix well. Put in 13-by-9-inch ungreased pan. Sprinkle over 1 cake mix, white or yellow. Pour 3/4 c. melted butter over cake mix. Sprinkle 1 cup nuts and 1 c. coconut over this. Bake 60 minutes at 350°.PUMPKIN BARS2 c. sugar2 c. flour4 eggs, well beaten2 tsp. baking powder2 c. can or cooked pumpkin1/2 tsp. salt1 c. salad oil1 tsp. cinnamonMix sugar, eggs, pumpkin and oil. Sift dry ingredients together and add to pumpkin mixture. Pour into a greased jelly pan or 2 - 13-by-9-inch pans. Bake in 325° oven for 20 - 30 minutes (or until toothpick tests done). Cool and top with frosting.Frosting:3 oz. cream cheese1 tsp. cream or milk3/4 stick butter1 1/2 to 3 c. powdered sugar1 tsp. vanillaSprinkle with ground walnuts if desired.
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