Dairyland Peach Recipe Corner
1 1/2 c. crushed gingersnap cookies (about 32)
1/4 c. butter, melted
3 pkgs. (8 oz. each) cream cheese, softened
1 c. sugar
3 eggs, lightly beaten
1 tsp. vanilla extract
5 squares (1 oz. each) white baking chocolate, melted & cooled
3/4 c. canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Almond topping:
1/2 c. chopped almonds
2 Tbsp. butter, melted
1 tsp. sugar
In 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. 
1 pkg. (8 oz.) cream cheese,
1 carton (8 oz.) softened spreadable chive & onion cream cheese
2 c. (8 oz.) shredded sharp cheddar cheese
2 tsp. paprika
1/2 tsp. cayenne pepper
1 celery rib or broccoli stalk
Sliced 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. 
2 c. fresh pumpkin seeds
3 Tbsp. butter, melted
1 tsp. Worcestershire sauce
1 tsp. salt
Line 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. 
Bottom Crust:
1 c. flour
1/4 c. sugar
1 c. coconut
1/2 c. butter
Mix 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 pumpkin
1/2 tsp. salt
4 eggs, beaten
1/2 tsp. vanilla
1/2 c. evaporated milk (or cream)
2 tsp. pumpkin spice
1 1/2 c. white sugar
Mix and pour on top of baked crust. Bake for 40 minutes at 350°. Serve with whipped cream or ice cream. 
1 pkg. yellow cake mix
1 egg, beaten
1/2 c. butter
Combine. Reserve 1 cup. Pat rest into a 13-by-9-inch pan. 
3 c. pumpkin
1/2 tsp. cloves
1 tsp. cinnamon
1/2 c.brown sugar
1 tsp. ginger
2 eggs
2/3 c. milk
Mix until smooth and pour over crust.
Combine topping ingredients:
1 c. reserved cake mix
1/4 c. white sugar
1 tsp. cinnamon
1/4 c. butter (don’t melt)
Sprinkle over filling. Bake at 350° for 45-50 minutes in a 13-by-9-inch pan. 
1 c. flour
1/2 c. brown sugar
1/2 c. oatmeal
1/2 c. butter
Mix 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 pumpkin
1/2 tsp. salt
1 (13 1/2 oz.) can evaporated milk
1 tsp. cinnamon
1/4 tsp. cloves
2 eggs1/2 tsp. ginger
3/4 c. sugar
Pour 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 pecans
2 Tbsp. butter
1/2 c. brown sugar
Sprinkle 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.  
15 oz. can pumpkin
1 c. sugar
1 can evaporated milk
4 tsp. pumpkin pie spice
3 eggs
Mix 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°. 
2 c. sugar
2 c. flour
4 eggs, well beaten
2 tsp. baking powder
2 c. can or cooked pumpkin
1/2 tsp. salt
1 c. salad oil
1 tsp. cinnamon
Mix 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.
3 oz. cream cheese
1 tsp. cream or milk
3/4 stick butter
1 1/2 to 3 c. powdered sugar
1 tsp. vanilla
Sprinkle with ground walnuts if desired. 

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