For a twist on the holidays, try this yummy Pumpkin Pie Cheesecake. This recipe is made in a pie pan rather than a springform pan, which is the reason why it's called a pie. But in all other ways, it's really a cheesecake. The recipe is based on my dad's cheesecake and my mom's ...[ get the full recipe ]
These ooey gooey Pumpkin Cinnamon Rolls with Cream Cheese Frosting are my first step to welcoming fall into my kitchen.
My mom and dad always made two desserts that I love this time of year (fall): pumpkin pie and cheesecake. So why not combine these two family traditions into a two-layer version. It sounded yummy to me, so I started with the pumpkin pie recipe that Mom always used and the cheesecake recipe that ...[ get the full recipe ]
Ingredients Graham Cracker Crust 1 2/3 cups graham cracker crumbs 1 1/2 tsp. cinnamon 2 Tbsp. sugar 6 Tbsp. butter, melted Cheesecake Layer 3 8-oz. packages cream cheese, room temperature 3 eggs 1 cup sugar 1/2 tsp. vanilla Pumpkin Layer 1 15 oz. can Pumpkin puree (pure pumpkin) 1 cup brown sugar, firmly packed ...[ get the full recipe ]
If you want cupcakes rather than muffins, add cream cheese icing. A little decadent and delicious! Ingredients 1 can 100% pure pumpkin (not pumpkin pie filling) 2 cups flour 2 cups sugar 1 1/2 tsp. baking soda 1 tsp. salt (table salt, not kosher salt) 2 tsp. cinnamon 1/2 tsp. nutmeg 4 eggs 1/2 cup ...[ get the full recipe ]
