Thursday, 08 October 2009

• Pumpkin Patch Biscuits and Pumpkin Pie Cheese Cake

  

  I love pumpkin everything. Pumpkin chili, pumpkin cupcakes, pumpkin pie, pumpkin cookies, pumpkin stew... everything!  So, I have decided to share my two favorite recipes for pumpkins stuff.

  First, Pumpkin Patch Biscuits:
  

  Ingredients:
  

  • 1-3/4 cups of all purpose flour
  • 1/4 cup packed brown sugar
  • 2-1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1.4 teaspoon baking soda
  • 1/2 cup plus 1-1/2 teaspoon cold butter (divided)
  • 3/4 cup canned pumpkin
  • 1/3 cup buttermilk

  Directions:
  

  1) In a large bowl, combine flour, brown sugar, baking power, salt, and baking soda.  Cut 1/2 cut of butter until    mixture looks about like coarse crumbs.  Combine pumpkin and buttermilk; stir into your crumb mixture just until it's moistened.
  2) Turn onto a lightly floured surface; kneed 8-10 times.  Pat or roll out to 1inch thickness; cut with a floured 2-1/2 inch biscuit cutter.  Place 1 inch apart on a greased baking sheet.
  3) Bake at 425  degrees for 18-22 minutes or until golden brown.  Melt remaining butter; brush over the biscuits, and enjoy their warm pumpkiny goodness!

  Second, and my most favorite: Deluxe Pumpkin Pie Cheesecake: 

  
  Ingredients:
  

  • 1 cup crushed gingersnap cookies (about 20 cookies)
  • 1/3 cup finely chopped pecans
  • 1/4 cup butter, melted
  • 4 packages (8 ounces each) cream cheese, softened (divided)
  • 1-1/2 cups sugar (divided)
  • 2 tablespoons cornstarch
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup canned pumpkin
  • 2 tablespoons ground cinnamon
  • 1-1/2 teaspoons ground nutmeg
  • Garnish: Chocolate syrup, caramel ice cream topping, whipped topping, and additional crushed gingersnaps cookies, optional.

  Directions:
  

  1) Place a greased 9 inch spring form pan on a double thickness of heavy duty foil (about 8 inch square).  Securely wrap foil around pan.
  2) In a small bowl, combine cookie crumbs, pecans, and butter.  Press onto the bottom of prepared pan.  Place on a baking sheet.  Bake at 350 degrees for 8-10 minutes or until set.  Cool on wire rack.
  3) For filling, in a large bowl, beat the one package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes.  Beat in remaining cream cheese, one package at a time.  Add remaining sugar.  Add 2 eggs; beat on low speed just until combined.  Add vanilla and remaining eggs, beating on low speed just until combined.
  4) Place 2 cups filling in a small bowl; stir in the pumpkin, cinnamon, and nutmeg.  Remove3/4 cup pumpkin filling; set aside.  Pour remaining pumpkin filling over crust; top with remaining plain filling.  Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife swirl.
  5) Place spring form pan in a large baking pan; add 1 inch of hot water to larger pan.  Bake at 350 degrees for 55- 65 minutes or until center is just set and top appears dull.  Remove spring form pan from water bath.  Cool on a wire rack for 10 minutes.  Carefully run knife around edge of pant to loosen; cool 1 hour longer.  Refrigerate overnight. 
  6) Garnish with chocolate syrup, caramel sauce, whipped topping, and additional crushed ginger snaps if you want.
  7) Enjoy the yummy pumpkin perfect goodness!

  Does anyone have any wonderful pumpkin recipes to share?

  
  

  • 10:24 AM
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