Pumpkins... What can I say about Pumpkins?  I love pumpkin!  Pumpkin pie, cheesecake, ice cream, bread, muffins, tarts, I could go on and on... Pumpkins always remind me of my husband's Nana...Nana made homemade pumpkin pies every year for Thanksgiving.  Her pumpkin pies were the best!  Well maybe they weren't the best, but they were the best to us because she always added her 'secret' , special ingredient...LOVE! My husband loved his Nana's pie crust...so Nana always made a pie crust with the leftover crust just for him! Nana always cut the pie at Thansgiving and gave the biggest piece to my oldest daughter.  She always made some kind of comment about us keeping our girly figures...   Here's a recipe that I got out of our local paper a few years ago... they got it off of Meals.com                                                                                                                                      Gingerbread Pumpkin Cheesecake with Cookie Crust       CRUST 1 1/2 cups gingersnap cookie crumbs (about 28 two-inch cookies) 1/4 cup granulated sugar 3 tablespoons butter or margarine, melted   CHEESECAKE 3 pkgs. (8 oz. each) cream cheese, at room temperature 3/4 cup granulated sugar 1/4 cup packed light brown sugar 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin 2/3 cup Gingerbread Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer 2 large eggs 2 tablespoons cornstarch 1/4 teaspoon ground cloves   TOPPING 1 container (16 oz.) sour cream, at room temperature 1/4 cup granulated sugar 1 teaspoon vanilla extract

PREHEAT oven to 350° F. Lightly grease 9-inch springform pan. FOR CRUST: COMBINE cookie crumbs, granulated sugar and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan. Freeze for 5 minutes. FOR CHEESECAKE: BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in pumpkin, Coffee-mate and eggs. Add cornstarch and cloves; beat well. Pour into crust. BAKE for 65 to 75 minutes or until edge is set but center still moves slightly. FOR TOPPING: COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread sour cream mixture over surface of warm cheesecake. BAKE for an additional 5 minutes. Run knife around edge of cheesecake. Cool completely. Refrigerate for several hours or overnight. Remove side of pan. NOTE: Try substituting Cinnamon Vanilla Crème NESTLÉ COFFEE-MATE Liquid Coffee Creamer. Serving Size: 16     Here's one I plan to make in a few weeks... (this is from The Pampered Chef Delightful Desserts cookbook)   Pumpkin Ribbon Cake 2 1/2 cups all purpose flour 2 teaspoon baking powder 1 1/2 teaspoons cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup butter or margarine, softened 3 eggs 3/4 cup solid pack pumpkin 1/2 cup milk 1 teaspoon vanilla Filling 1 package (8oz) cream cheese 1/4 cup granulated sugar Topping Powdered sugar Frozen whipped topping (optional) 1)Preheat oven to 350*F. Spray Deep Dish Baker with nonstick cooking spray. For cake, combine flour, baking powder, cinnamon, baking soda, and salt in small bowl. Mix well and set aside. In large bowl, beat sugar and butter until light and fluffy. Add eggs, pumpkin, milk and vanilla; beat well. Slowly add flour mixture to pumpkin mixture; mix well. Set aside. 2) For filling, whisk cream cheese and granulated sugar until well blended and smooth. Spread 2 1/2 cups of the cake batter evenly over bottom of Baker. Spoon cream cheese mixture evenly over cake batter; carefully spread over batter. Spoon remaining cake batter over cream cheese mixture, spreading evenly. 3)Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool completely. 4)Before serving, sprinkle cake with powdered sugar. Cut into wedges. Serve with whipped topping. Yield: 12 servings My answer to how many candy corns in the jar is...164...

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Posted by Roo

My mom is the expert pie maker in our family. I don't have the same knack for getting the crust just right.

I enjoyed reading about your husband's grandmother. What fun memories.

Roo

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Posted by BChsMamaof3

I love cheesecake and your recipes sound delicious! I have never seen gingerbread flavoured coffee cream before though. I'll have to see if I can find it : )
Thanks for sharing.
Your blogger friend,
BChsMamaof3

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Posted by tavnkate4ever

I love pumpkin also. That cheesecake looks fabulous. I will have to try it. I will be posting my recipe later today.

Kathie

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Posted by KarenW

Pumpkin cheese cake! Oh that sounds so delicious! Thanks for sharing your recipe.

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Posted by heidim

Hi Bobbi,

Thanks for sharing your pumpkin recipes and for stopping by my blog. Yes, I do love it here in Washington State. I was born here, but lived in three other places across the US before coming back here to go to college. I've been here ever since.

Anyway, it was nice to meet you. Have a great day.

Heidi

P.S. I look forward to reading your other entries!

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Posted by SixSprings

Mmmm...I may be trying this one! I have been trying different pumpkin recipes with my children for a few days, trying to post the perfect one! So far it has been a flop. One of these days!

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