Monday, November 17, 2008

Thanksgiving Pumpkin Desserts!

If you're looking for a pumpkin dessert for Thanksgiving, but are tired of the traditional pumpkin pie, try one of these recipes! I normally don't post recipes without pictures, but I wanted to get these recipes out there before Thanksgiving. I'll come back after the holiday and add the picture in. The cheesecake is absolutely to die for! It is so good. The Pumpkin Marble Cake is also really good and a lot less time consuming than the cheesecake!

Pumpkin Cheesecake with Walnut Crust
(needs to be made the night before)

6 Tbs. butter, softened
3 Tbs. brown sugar
1 large egg yolk
3/4 c. flour
1/4 c. finely ground walnuts
1/4 tsp ground cinnamon

16 oz. cream cheese, softened
3/4 c. brown sugar
1/2 c. sugar
1 large egg
1 large egg yolk
1 1/4 c. canned pumpkin puree
3/4 tsp cinnamon
1/4 tsp ground cloves

1 c. sour cream
1 Tbs. brown sugar
1/2 tsp vanilla

Preheat oven to 350.
Lightly butter bottom of a 10 inch springform pan.
Beat butter and sugar in a bowl until light and fluffy. Add the egg yolk and blend. Add flour, walnuts, and cinnamon and mix until just combined. Do not over mix!
Lightly flour fingertips and press the mixture onto the bottom of a cheesecake pan. Place in the oven and bake 15-20 minutes; set aside to cool. Lower oven temp to 275.
For filling, beat the cream cheese, brown sugar, and sugar until light and fluffy. Add egg and egg yolk and beat well. Add pumpkin, cinnamon, and cloves and beat until smooth. Pour into the cooled crust and bake for 1 1/2 hours (90 mins).
Remove from the oven and let stand for 5 minutes at room temp while you make the topping.
Increase the oven temp to 350.
For topping combine the sour cream, brown sugar, and vanilla in a bowl and spread evenly over the top of the warm cheesecake. Return to oven and bake 10 minutes more until topping seems set. Cool completely. Cover and chill overnight!

Pumpkin Marble Cake
Thank you Becky for this Recipe! You're awesome!

1 c. canned pumpkin puree
1 boxed yellow cake mix
4 eggs
3/4 c. sour cream
1/4 c. sugar
1/4 c. water
1/4 c. vegetable oil

Optional Glaze:
1 1/2 c. powdered sugar
1/4 tsp cinnamon
1/2 tsp vanilla
2 Tbs. milk
2 Tbs. cream cheese, softened

Preheat oven to 375. Grease and flour a bundt pan; set aside.
Combine cake mix, eggs, sour cream, sugar, water, and vegetable oil, beat for two minutes. Spoon 2 1/4 c. of batter into separate bowl and add pumpkin filling to this bowl, stir until combined. Alternately spoon two different batters into the bundt pan, beginning and ending with pumpkin batter. Bake for 40-45 minutes until toothpick inserted in center comes out clean. Do not overbake! (I would check it at 35 minutes just to be safe!) Let cool for 20 minutes and then invert onto serving plate. Let cool completely. Combine all glaze ingredients, it should be thick, but still runny enough to "fall" over cake, correct consistency with more powdered sugar or milk if needed.