The pumpkin recipe thread

[Amby 490]

bump for thanksgiving

[Niels Bohr 72]

Edited November 24, 2009 by Niels Bohr

[Cécy 44]

I made this last night (for Thanksgiving day), have not tried it yet but the kitchen smelled intoxicatingly good.

Pumpkin-Chocolate Swirl Cheesecake

Chocolate Crust

1 1/2 cups chocolate graham cracker crumbs

4 Tbs. unsalted butter, melted

-

Cheesecake

4 oz. bittersweet chocolate

2 cups low-fat cottage cheese

2 8-oz. pkg. Neufchâtel cheese, softened

2 cups light brown sugar

3 large eggs

1/3 cup flour

1 15-oz. can pumpkin

1 1/2 Tbs. ground ginger

1 1/2 Tbs. ground cinnamon

2 tsp. vanilla extract

1 tsp. ground nutmeg

a rich, creamy, pumpkin-flavored cheesecake laced with spice and swirled with chocolate—is truly spectacular.

1. Preheat oven to 350F. To make Chocolate Crust: Coat 9-inch springform pan with cooking spray. Combine graham cracker crumbs and butter in medium bowl. Press into prepared pan, and bake 10 minutes.

2. Melt chocolate in bowl in microwave on medium power, stirring every 30 seconds to heat evenly. Set aside. Blend cottage cheese in food processor 3 minutes, until smooth. Add Neufchâtel cheese, brown sugar, eggs and flour, and process until smooth. Add pumpkin, ginger, cinnamon, vanilla and nutmeg, and process 1 minute, or until smooth.

3. Whisk 1 cup cream cheese batter into melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter, and swirl with knife.

4. Bake cheesecake 1 1/2 hours, or until top is firm and cake is beginning to pull away from sides of pan. Cool completely on wire rack, then chill well before unmolding and serving.

Member Rating:

Serves 24

[Dave and Helena 0]

Got this recipe from a friend. It was awesome though I wouldn't have minded more frosting.

The Great Pumpkin Cake

Ingredients

* 1 pkg Duncan Hines® Moist Deluxe® Classic Yellow Cake Mix

* 1 (8 oz) tub cream cheese

* 4 large eggs

* 1/2 cup water

* 1/3 cup vegetable oil

* 2 tsp pumpkin pie spice

* 1 tsp cinnamon

* 1/2 tsp nutmeg

* 1/2 cup Duncan Hines® Creamy Home-Style Cream Cheese Frosting

* orange food coloring

Baking Instructions

1. Preheat oven to 350°F. Grease Bundt® pan; flour lightly. BLEND dry mix, water, oil, eggs, cream cheese, pumpkin pie spice, cinnamon, and nutmeg in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes. POUR batter in pan and bake immediately.

2. BAKE 40-43 minutes. Cake is done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 15 minutes. Remove from pan and cool completely before frosting.

3. Place Duncan Hines® Cream Cheese Frosting in microwave safe bowl. Tint frosting orange. Microwave on high for 10-15 seconds. Drizzle frosting over top of cake, allowing frosting to drip down the side of cake.

Edited November 24, 2009 by Dave and Helena