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How To make Stephanie's Pumpkin Cheesecake
FOR THE CRUST:
3/4 c Graham cracker crumbs
1/2 c Finely chopped pecans
1/4 c Firmly packed lt brown sugar
1/4 c Granulated sugar
1/2 c (1/4 cup) unsalted butter,
-melted and cooled FOR THE FILLING:
1 1/2 c Solid packed pumpkin
3 Large eggs
1 1/2 ts Cinnamon
1/2 ts Fresh grated nutmeg
1/2 ts Ground ginger
1/2 ts Salt
1/2 c Firmly packed lt brown sugar
3 pk 8 oz ea cream cheese, cut
-into bits and softened 1/2 c Granulated sugar
2 tb Heavy cream
1 tb Cornstarch
1 ts Vanilla
1 tb Bourbon or bourbon liqueur
FOR THE TOPPING:
2 c Sour cream
2 tb Granulated sugar
1 tb Bourbon or bourbon liqueur
FOR THE CRUST: In a bowl, combine cracker crumbs, pecans and sugars; stir in the butter and press the mixture into the bottom and 1/2 inch up the sides of a buttered 9 inch springform pan. Chill crust 1 hour. FOR THE FILLING: In a bowl, whisk together the pumpkin,eggs, cinnamon, nutmeg, ginger, salt, and brown sugar. In a large bowl, with an electric mixer, cream together the cream cheese and the granulated sugar. Beat in the cream, cornstarch, vanilla and bourbon, and pumpkin mixture. Beat until smooth. Pour the filling into the crust and bake in the middle of a preheated 350F oven for 50-55 minutes, or until the center is just set. Let cool in the pan on a rack for 5 minutes. FOR THE TOPPING: In a bowl, whisk together the sour cream, sugar and bourbon. Spread the mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered overnight. Remove the sides of the pan and garnish top of the cheesecake with pecans.
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Pumpkin Pound Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Pumpkin Pound Cake with Cream Cheese Frosting. When you take this Pumpkin Pound Cake out of the oven, the golden brown crust is wonderfully crisp. This contrasts beautifully with the buttery soft and moist interior that is full of the flavors of pumpkin and ground spices. While this cake is delicious without the frosting, I couldn't resist covering the cake with a maple flavored cream cheese frosting and some chopped nuts (walnuts or pecans).
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Pumpkin Bread - Moist & Perfect Every Time - Steph’s Stove
Pumpkin bread is a family favorite quick bread that is lightly sweet, moist, delicious, and screams fall! This recipe uses the CrockPot to allow for a perfectly moist bread that is easy to prepare and cooks perfectly every time. With the warm smells of pumpkin and cinnamon it is oh so satisfying for breakfast or a snack.
Ingredients:
½ cup oil
½ cup sugar
½ cup packed brown sugar
2 eggs (beaten)
1 - 15 oz can of pumpkin puree
1 ½ cups all purpose flour
¼ teaspoon salt
1 ½ teaspoon cinnamon
1 teaspoon baking soda
In a large mixing bowl, combine oil, granulated sugar, and brown sugar mixing well to dissolve sugars. Add beaten eggs and pumpkin puree. To a sifter add flour, salt, cinnamon, and baking soda and sift dry mixture over pumpkin mixture. Mix sifted dry mixture into pumpkin mixture using a whisk until well combined.
Spray a loaf pan with baking spray and pour batter into the loaf pan. Place the loaf pan inside an oval CrockPot and fill the pot with 2 cups of water.
Line the top of the lid with six paper towels, being sure to cover the top of the CrockPot completely and seal with the lid. The paper towels will allow moisture to be absorbed, produce a moist bread, and prevent the bread from becoming soggy. DO NOT FORGET THIS STEP!
Cook on HIGH for three (3) hours. Pumpkin bread will be perfectly moist and delicious! Enjoy!
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