Pumpkin White Chocolate Mousse Cheesecake

This was my pick for my Thanksgiving pie this year (The kids and I go over our pie wishes each year and try to make at least a few of them.  I love Thanksgiving pies!!)  It was my first time making a cheesecake and using my springform pan that I've had for 16 years, so that was exciting!  I followed the recipe exactly and it turned out great!  The pumpkin flavor was light, the cheesecake flavor was mild and the white chocolate and graham cracker crust both added a yummy sweetness.  Making it was a little time consuming, but it wasn't difficult, and it was SO delicious!  I would definitely make it again!

Pumpkin White Chocolate Mousse Cheesecake

by: melskitchencafe.com

Crust:

2 c. graham cracker crumbs (about 14 rectangle crackers)

2 Tbsp. brown sugar

1/2 tsp. cinnamon

1/8 tsp. nutmeg

1/2 c. salted butter, melted

Cheesecake:

3 packages softened cream cheese (I used Philadelphia brand because I wanted it to set up right and had read on her blog that more expensive brands work better)

1 1/2 c. sour cream

3 Tbsp. cornstarch

1 1/2 c. sugar

1 tsp. cinnamon

1/2 tsp. nutmeg

pinch of cloves

1 tsp. vanilla

1 15 oz. can of pumpkin puree (or 2 c. homemade puree, which is what I used)

White Chocolate Mousse Topping:

1 c. heavy whipping cream

1/4 tsp. vanilla

2 Tbsp. powdered sugar

1/4 tsp. cinnamon

pinch nutmeg

4 oz. softened cream cheese

4 oz. white chocolate, melted (I had also read on her comments that a nicer brand of white chocolate work best-I used Lindt)

Preheat your oven to 375 degrees.  For your crust, stir together the graham cracker crumbs, brown sugar, cinnamon, nutmeg and melted butter and press it into the bottom and slightly up the sides of a 9 or 10 inch springform pan.  Line a baking sheet with foil and set the springform pan on it while baking, for 8 minutes, until the crust is lightly golden.  Remove it from the oven and let it cool completely.  Reduce the oven to 350 degrees.

For the cheesecake, whip together the softened cream cheese and sour cream and then add the cornstarch, sugar, cinnamon, nutmeg and cloves and mix it until it is combined.  Stir in the vanilla and pumpkin puree.  Pour the batter onto your crust and spread it evenly.  Bake it on the foil lined baking sheet for 45-60 minutes, until the edges are set and the center jiggles slightly.  Be aware, a 9 inch pan will be more full and will take longer to bake.  Remove it from the oven and let it cool completely. 

For the white chocolate mousse topping, beat the cream and vanilla until soft peaks form.  Add the powdered sugar, cinnamon and nutmeg and mix it until slightly stiffer peaks begin to form.  In a separate bowl, beat the cream cheese until it is fluffy.  Add in the white chocolate and mix it until it is smooth and creamy.  Gently fold together the white chocolate and cream mixtures until the mousse is nice and creamy (fold gently and carefully so you don't deflate the cream).  Spread the topping over the cooled cheesecake and refrigerate for at least 1-2 hours.  Serve and enjoy!

 

Pumpkin Toffee Muffins with Streusel Topping

I made this pumpkin muffin recipe the other day, and they were so moist and delicious!  In fact, my kids are watching me post this and asking me to make them again.  The original recipe called for the streusel to be put inside the muffins, but I found a different streusel recipe, and put it on as a topping instead, and we were very happy with it this way.

Pumpkin Muffins
from: cookiedoughandovenmitt.com

1/2 c. sugar
3/4 c. brown sugar
2 tsp. pumpkin pie spice (I have a recipe here)
1 tsp. cinnamon
15 oz. pumpkin puree
1/2 c. vegetable oil
3 eggs
1 tsp. vanilla
1/4 c. milk
2 1/2 c. cake flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 c. toffee bits

Streusel
from: allrecipes.com

3/4 c. sugar
3/4 c. flour
1 Tbsp. water
1 1/2 tsp. cinnamon
1/4 c. butter, softened

Preheat the oven to 375 degrees.  Line your muffin tin with liners, or spray it with cooking spray.  In a large bowl, stir together the sugars, cinnamon and pumpkin pie spice.  Add in the pumpkin and oil and stir it well.  Stir in the eggs, vanilla and milk.  In a separate bowl, stir together the flour, baking powder, baking soda and salt and then add it to the wet ingredients and mix it until it is combined.  Stir in the toffee bits and pour the batter into the muffin tin until each muffin is two thirds full.  
In a small bowl, add all of the streusel ingredients, and then mix it until it is well combined and it is in pea sized chunks.  I did this with my fingers and it worked well.
Add the streusel to the top of each muffin and press it down lightly with your fingers.  Bake it for 15 minutes at 375, and then reduce the heat to 350 for 10 more minutes.  When a toothpick inserted in the center comes out clean, they are done.  Mine cooked perfectly this way.  

Honey Whole Wheat Pumpkin Muffins & Pumpkin Pie Spice Substitution

I got this recipe from Monica a long time ago and have made it a dozen times.  Like the zucchini muffins, these are great to freeze for school lunches.  I just take one out in the morning, stick it in a baggie, throw it in the kid's lunch box and it is thawed and ready for them to eat by lunch.  They use 100% whole wheat flour and applesauce instead of oil and so you can feel good about this healthy snack choice!

Honey Whole Wheat Pumpkin Muffins
adapted from: allrecipes.com

3 c. whole wheat flour
1 c. brown sugar (I use a little less)
2 tsp. pumpkin pie spice (see below for the substitution)
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs
1 1/2 c. pumpkin puree
1 c. applesauce (the original recipe calls for oil-you could do half and half, too)
1 c. honey (I use a little less)
1 c. chocolate chips

Preheat the oven to 350 degrees.  In a large bowl, stir together the flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt.  In another bowl, beat the eggs.  Mix in the pumpkin puree, applesauce and honey.  Make a well in the flour mixture, pour in the liquid ingredients and stir to combine.  Stir in the chocolate chips.  Fill greased muffin tins 2/3 full.  Bake at 350 for 18-20 minutes, or until the top springs back when lightly touched.  

Pumpkin Pie Spice Substitution
from my Better Homes and Gardens Cookbook

In place of 1 tsp of pumpkin pie spice (so double this for this pumpkin muffin recipe), add the following:
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground allspice
1/8 tsp. ground nutmeg

Pumpkin Roll Pancakes

Heaven.  Given that pumpkin rolls are my favorite dessert, you can imagine my excitement to try these pancakes on for size.  And, as Our Best Bites say themselves, they're not as dessert-ish and unhealthy as you might think.  I even tweaked the recipe a little bit to make them even more healthy even less unhealthy:)  

If you can believe it, I had never tried real maple syrup until this year!  In all honesty, at first I didn’t think I liked it in place of my oh-so-familiar imitation-flavored maple syrup on breakfast foods; however, I had it with these, and in combination with the cream cheese topping it was so amazing!  If you can, I would definitely recommend splurging for the pure maple syrup.  It just adds decadence to the pancakes.  (Can pancakes be decadent?  Yep.)

Pumpkin Roll Pancakes
Idea completely credited to the wonderful minds of Our Best Bites (Thank you so much!)

Recipe slightly adapted from Our Best Bites

Ingredients
1 cup whole wheat flour
1/2 cup all-purpose flour
4 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoons ground cloves
3/4 teaspoons ground ginger
1 1/2 cups buttermilk
1 1/2 teaspoons vanilla extract
1 tablespoon applesauce

1 tablespoon canola oil
2 eggs
2/3 cup pumpkin puree

Cream Cheese Whipped Cream
4 ounces cream cheese (low fat is fine, no fat free)
4 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 cup whipping cream (heavy or regular) whipped until medium peaks form

Or

4 ounces cream cheese

1 tablespoon powdered sugar

Lite Cool Whip*

Pure maple syrup for serving

*(I folded in starting with about a cup until I reached the desired consistency and sweetness.  Remember this topping is meant to be less sweet than typical Pumpkin Roll filling; it makes it feel more breakfastyJ)

Instructions
Prepare whipped cream by beating cream cheese, powdered sugar and vanilla until smooth and creamy.  Take 1/2 of the whipped cream (that you already whipped) and beat it in until smooth.  Add the rest of the whipped cream and use a spatula to gently fold in (do not beat).  Cover and refrigerate until ready to use.   

Prepare pancakes.  Whisk together flours, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger.  Make sure to break up any clumps of brown sugar.  In a separate bowl, whisk together buttermilk, vanilla, oil, eggs and pumpkin.  Combine wet ingredients with dry and gently combine until mixed.  Do not overmix.

Heat a nonstick griddle to medium heat.  When hot, use butter or nonstick spray to coat the pan.  Drop 1/4 cup pancake batter to form each pancake and cook until edges set (if you wait until they bubble, it might be just a bit too long).  Flip pancakes and cook remaining side.
Serve warm pancakes with a dollop of cream cheese topping and a drizzle of maple syrup.

Makes 12-14 large pancakes.

Pumpkin Bread With Cream Cheese Icing (& How To Make Your Own Pumpkin Puree)

This week I pureed one of the pumpkins from my garden.  I was so happy with how easy it was and how great the flavor was.  I used a medium sized pumpkin and got about 11 cups of puree!

With the fresh pumpkin, I made a couple of loaves of pumpkin bread.  Pumpkin is one of my favorite flavors, especially for this time of year.  This bread was delicious and moist.  The cream cheese icing added a little more sweetness, but you could definitely eat the bread without it.  Either way, it will make you think of Autumn!

Pumpkin Bread With Cream Cheese Icing
adapted from: Better Homes and Garden

1 c. flour
1 c. brown sugar
1 Tbsp. baking powder
1 1/2 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. baking soda
1/2 tsp. nutmeg
1/4 tsp. cloves
1 c. pumpkin puree
1/2 c. milk
2 eggs
1/3 c. shortening
1 c. flour (again)

For the icing:
1 1/2 ounces cream cheese, softened
1/2 tsp. vanilla
1 c. powdered sugar
1-2 Tbsp. milk

Grease and flour the bottom and sides of a loaf pan and set it aside.  Preheat your oven to 350 degrees.  In a large mixing bowl, combine the flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg and cloves and stir it well.  Add the pumpkin, milk, eggs and shortening and beat it on medium speed with an electric mixer for 2 minutes.  Add the 1 cup flour and mix it until it is blended.  Pour the batter into your loaf pan and bake it for 60-65 minutes or until a toothpick inserted in the center comes out clean.  In the meantime, make your icing by mixing together the softened cream cheese and vanilla until well blended.  Stir in the powdered sugar and then the milk and mix it well.  Drizzle the icing over the top of the hot bread, or slice it and then drizzle it.

How To Make Your Own Pumpkin Puree

I consulted a number of websites, trying to figure out the best way to puree my pumpkin, and they were all very similar.  I will give the quick version of how to do this.

First: Wash your pumpkin, cut off the stem and cut the whole pumpkin in half.  Scoop out the seeds and pulp.

Second: Preheat your oven to 350 degrees.  Rub a little canola oil on the cut surfaces of the pumpkin (inside).  Place the pumpkin face down on a cookie sheet (one with sides, in case it drips a little).  Roast the pumpkin for anywhere between 1 and 1 1/2 hours.  Mine cooked for almost 90 minutes.  When you can easily stab a fork into the top (outside) of the pumpkin, it is done.  Let your pumpkin cool for 10 minutes, or until you can handle it.

Third:  Peel the skin off of each half of your pumpkin.  I was able to do this using my fingers.  A knife helped to start the peel, but then it peeled away pretty easily.

Fourth:  Puree the cooked pumpkin in a food processor or blender until it is smooth.  Most websites said to strain some of the water out using cheesecloth.  Store the puree in airtight bags in the freezer, or make some yummy pumpkin bread right away!

Pumpkin Pecan Cake

I got this recipe a few years ago from Dustin's Aunt Julia, who is an amazing cook.  This has become one of my favorite pumpkin recipes.  It is a great alternative to pumpkin pie.  The cake-mix and pecans on top add a sweet crunchiness that is delicious.  I serve it with a little whipped cream or vanilla ice cream.


Pumpkin Pecan Cake
by: Aunt Julia


2 1/2 c. pumpkin
12 oz. can evaporated milk
1 c. sugar
3 eggs
1 Tbsp. cinnamon
1 pinch nutmeg
1 yellow cake mix
1 1/2 c. pecans
1 c. butter, melted (Just do it!  Don't think about it!)


Preheat the oven to 350 degrees.  In a large bowl combine the pumpkin, evaporated milk, sugar, eggs, cinnamon and nutmeg and mix it well.  Pour the mixture into a greased 9X13 pan.  Sprinkle the yellow cake mix over the top.  Then sprinkle the pecans over the top of that.  Then drizzle your 1/2 POUND (!!) of melted butter over the top of that.  Please do this.  You will not regret it when you taste the first bite of sweet, slightly crispy, amazingly yummy, buttery cake.  Bake it for 60 minutes, or until a fork inserted in the center comes out clean.  Serve it with whipped cream or vanilla ice cream.  It is best eaten a little warm.  

Perfect Pumpkin Waffles

The other day I wanted to make pumpkin waffles.  I found this recipe on a Pumpkin Waffle Blog, and this was their ultimate pumpkin waffle recipe.  So I guessed that this was going to be the best recipe.  And I wasn't disappointed.  It had the perfect blend of pumpkin, spice and texture.  Another website had said to make apple syrup to eat with pumpkin waffles, and while I didn't have time for that, I did have a bottle of apple butter that we opened up.  The apple was really good with the pumpkin.  If you are looking for a great Fall feeling recipe, this is a good one.

Perfect Pumpkin Waffles

from: http://pumpkinwaffles.wordpress.com/

1/4 c. brown sugar

3 Tbsp. cornstarch

1 1/4 c. flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1 3/4 tsp. cinnamon

2 tsp. ginger

1/4 tsp. cloves

1 tsp. nutmeg

2 large eggs

1 c. whole milk (I used 2%)

1 c. canned solid pack pumpkin

4 Tbsp. butter, melted

Combine brown sugar and cornstarch in a large bowl and whisk together to break apart the cornstarch.  Add the remaining dry ingredients and whisk to combine.  Separate the eggs.  In a medium bowl put the yolks, and in a small bowl put the whites.  Add the pumpkin and the milk to the yolk.  Mix it well and set it aside.  Whip the egg whites with a mixer until stiff peaks form and set it aside.  Pour the melted butter into the yolk/pumpkin mixture and mix until it is well blended.  Add the pumpkin mixture to the dry ingredients and stir it until it is combined.  Gently fold the egg whites into the rest of the batter.  

Bake in your waffle iron.  Serve with maple syrup or something 
apple-y! 

Easy Pumpkin Cookies

Since we are on the subject of ridiculously easy things to make, I thought I'd throw in this one right now.  These pumpkin cookies taste like the expensive ones you can buy in the store (think 6/$3.99) and only take about 2 minutes to whip up--plus the bake time.  They require only three ingredients:

pumpkin, a spice cake mix and chocolate chips (the smiling boy and Halloween decorations are not required, but are highly recommended!).  We have another recipe for pumpkin cookies that is the fully from scratch method, which is delicious, but if you are in a real hurry (or just a little lazy, like I get), these are so easy to mix together and you still get that delicious, spicy fall smell filling your home.


Easy Pumpkin Cookies
from: allrecipes.com


1 spice cake mix
1 15 oz. can of pumpkin puree
1 c. chocolate chips


Pour the cake mix and pumpkin puree into a large bowl and mix until well combined.  Add the chocolate chips and stir it well.  Drop by tablespoon full onto an ungreased cookie sheet and bake at 350 degrees for 18-20 minutes.

Pumpkin French Toast

I found this little gem of a recipe in the Jessica Seinfield cook book, Deceptively Delicious, that my mom-in-law gave me for Christmas a couple of years ago.  I love the extra flavor that the pumpkin gives to the french toast.  I like to spice mine up with nutmeg and cinnamon and it tastes like a yummy slice of pumpkin pie.  You know, the kind of pie you eat for breakfast. With butter and maple syrup. Oh, just use your imagination!  My kids love it and any time I can hide some healthy veggies in any food, I'm happy to do it (as opposed to those nasty, unhealthy ones :).

Pumpkin French Toast

adapted by: Carolyn

5 eggs

1/2 c. pumpkin puree (actually just a litle less than this)

approximatly 1 c. milk

1 tsp. cinnamon

1/4 tsp. nutmeg

10 slices bread

Do I need to give instructions on this?  I'm going to assume you all know how to make french toast and save myself some time typing a long explanation.  Just mix it all together really well and dip the bread in it and cook it on a griddle.  Be aware that the pumpkin does clump a little bit after you have mixed it well, but it doesn't affect the flavor or really even the look of the french toast after it is cooked.  Also be aware that I totally guessed on all these measurements (except the pumpkin puree).  I just add ingredients until it looks like french toast batter should look (to me).  You do the same and I'm sure it will taste excellent!

Pumpkin Whoopie Pies

Monica suggested Pumpkin Whoopie Pies for a Thanksgiving desert this year, and they were a big hit.  I combined a few recipes I found online because I really wanted the cream cheese in the filling.

Pumpkin Cookies:
2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups canned pumpkin puree
2 eggs
3 cups flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 1/2 Tbsp cinnamon
1/2 Tbsp ground ginger
1/2 Tbsp ground cloves

Cream Cheese Filling:
4 oz. cream cheese, softened to room temperature
6 Tbsp softened butter
1/2 tsp vanilla extract
1 1/2 cups powdered sugar

Preheat the oven to 350 degrees
First you need to make the cookies.  Combine the oil and brown sugar, then mix in the pumpkin and eggs.  Add the remainig dry ingredients and mix well.  The consistency will be somewhere between a cake mix and what you would expect for cookies.  Drop by heaping teaspoons onto a lightly greased baking sheet and bake for 10 to 12 minutes.  Let the cookies cool.

Next make the filling.  Beat the cream cheese, butter and vanilla until fluffy.  Mix in the powdered sugar until will blended.

When the cookies are cool, spoon the filling onto the flat half of a cookie, and top with the flat side of another cookie.  Store in a refrigerator.  Note: I made the mistake of stacking my cookies on top of each other, and since they are moist, they did stick a little.  But they still tasted delicious!

Pumpkin Torte

I love the fall! I love the colors, the smells, the chilly nights by a warm fire, and especially the fall foods. Pumpkin is so versatile. Tell it what to do and where to go and it always turn out yummy. If you want a delicious fall dessert, try this one- our friend made it for us last week and it was so good I knew it was the dessert I wanted to do for the craft group I hosted this month. I fed it to 15 ladies and they loved it too, so that's pretty good odds. How can you not though? It's pumpkin immersed in sugary heaven.

Pumpkin Torte

Ingredients:

• 1 package (18-1/4 ounces) yellow cake mix
• 1 can (15 ounces) solid-pack pumpkin, divided
• 1/2 cup milk
• 4 eggs
• 1/3 cup canola oil
• 1-1/2 teaspoons pumpkin pie spice, divided
• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners' sugar
• 1 carton (16 ounces) frozen whipped topping, thawed
• 1/4 cup caramel ice cream topping (I omitted these and the nuts and sprinkled nutmeg on top)
• 1/3 cup chopped pecans, toasted

Directions

In a large bowl, combine the cake mix, 1 cup pumpkin, milk, eggs, oil and 1 teaspoon pumpkin pie spice; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat the cream cheese until light and fluffy. Add the confectioners' sugar, and remaining pumpkin and pumpkin pie spice; beat until smooth. Fold in whipped topping.

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Drizzle with caramel topping; sprinkle with pecans. Store in the refrigerator.

Don't judge me by my lack of layering skills. It tastes good, that's all that matters.

Soft Pumpkin Cookies

Ah, Fall is in the air (at least it was 2 weeks ago when I made these cookies. Today it is summer again and 81 degrees in my house!). The smell of pumpkin anything makes me so ready for crisp evenings and leaves changing colors. I love this time of year! This is a great recipe for those big pumpkin cookies you can buy in the store (for way too much). I know that you can also make a pumpkin cookie using a spice cake mix and the canned pumpkin, but I don't often have a spice cake mix in my cupboard. Plus, I found this recipe a few years ago, and I love it. It smells so good while they are baking. And you can also roll extra dough in wax paper and freeze it for later. Then you can enjoy that yummy fall smell a few weeks later without the work.

Soft Pumpkin Cookies
by: www.dianaskitchen.com

1 16 oz. can pumpkin

4 1/2 c. flour

1 1/2 c. sugar

1 c. brown sugar (do I need to say it again? I always add less sugar than it calls for. I probably did about 3/4 c. brown and 1+ white)

1 c. butter, softened

4 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. maple extract

1 tsp. vanilla extract

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1/2 tsp. baking soda
4 eggs

chocolate chips

In a large mixing bowl combine all the ingredients except the chocolate chips.

Beat on low speed until blended, scraping the bowl occasionally. Beat it on medium speed for 2 minutes. Stir in the chocolate chips.

Spoon a big spoonful onto an ungreased baking sheet, two inches apart (into nice little mounds). Bake at 350 degrees for 18-20 minutes or until golden brown.