Pumpkin Cheesecake with Almonds and Walnuts

Pumpkin Cheesecake with Almonds and Walnuts
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INGREDIENTS

2 cups graham cracker crumbs

 1/4 cup sugar

 6 tablespoons butter, melted

   FILLING:

  3 packages (8 ounces each) cream cheese, softened

  3/4 cup sugar

 3/4 cup packed dark brown sugar

 1 can (15 ounces) solid-pack pumpkin

 1/4 cup heavy whipping cream

 1 teaspoon ground cinnamon

 1 teaspoon ground cloves

 5 eggs, lightly beaten

 TOPPING:

 6 tablespoons butter, softened

 1 cup packed dark brown sugar

 1 cup chopped walnuts

INSTRUCTIONS

• Place a greased 9-in. spring form pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan.
• In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, cream, cinnamon and cloves until blended. Add eggs; beat on low speed just until combined. Pour over crust. Place spring form pan in a large baking pan; add 1 in. of hot water to larger pan.
• Bake at 325° for 1 hour. For topping, in a small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot cheesecake.
• Bake 30 minutes longer or until center is just set. Remove spring form pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

Source: tasteofhome.com

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Muffin Puffs

Muffin Puffs

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INGREDIENTS:

1 1/2 cups unbleached all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon ground mace

1/2 cup sugar

1/3 cup vegetable oil

1 egg

1 teaspoon vanilla

1/2 cup milk

1/2 cup sugar

1 teaspoon ground cinnamon

6 tablespoons butter, melted

INSTRUCTIONS:

• Grease nine or ten 2-1/2-inch muffin cups; set aside. In a small bowl, stir together the unbleached flour, baking powder, salt, and mace; set aside.
• In a medium bowl, beat together 1/2 cup sugar, the oil, egg, and vanilla with electric mixer on medium speed for 30 seconds. Add the flour mixture and milk alternately to egg mixture, beating on low speed after each addition until just combined. Fill prepared muffin cups 2/3 full with batter.
• Bake in a 350 degrees F oven for 15 to 18 minutes or until tops of muffins are firm and golden.
• Meanwhile, in a shallow bowl, combine 1/2 cup sugar and the cinnamon. Remove muffins from cups while still hot; carefully roll in melted butter, then in cinnamon-sugar mixture. Serve immediately.

Source: recipe.com

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