Pumpkin Time

I will be posting a few recipes that I have made and shared. The first is a delicious pumpkin pie milkshake- I made this at craft night/book club a few weeks back. The second is a Hazelnut white chocolate pumpkin cheesecake- this was brought to Kristen's Halloween Party.

Enjoy these recipes this beautiful Fall season!

Pumpkin Pie Milkshake
Recipe by Our Best Bites

1/3 C pumpkin, canned
1/4 - 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
1-2 graham crackers

Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C.


Sprinkle with crushed graham cracker crumbs before serving. It reminds me of DQ's Pumkin Pie Blizzard!
YUM! I could seriously have this for every meal.

This makes one big shake, so double or triple the recipe as needed.


Hazelnut White Chocolate Pumpkin Cheesecake
got this recipe from our ward cookbook.

CRUST

• 3/4 cup vanilla-wafer crumbs
• 1/2 cup ground hazelnuts
• 3 tablespoons sugar
• 3 tablespoons butter, melted

CHEESECAKE FILLING

• 3 8-ounce packages cream cheese, softened

• 1 cup sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon pumpkin-pie spice
• 1 cup canned pumpkin
• 4 eggs
• 1 cup coarsely chopped white chocolate
• 1/4 cup chopped hazelnuts
  

1. 
   Heat the oven to 325 degrees. In a small bowl, combine the crust ingredients and mix well. Press the mixture into the bottom and a half inch up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and set aside. Reduce the oven temperature to 300 degrees.
   
2. 
   In a large bowl, blend the cream cheese, sugar, flour, and pumpkin-pie spice with an electric mixer on low speed (at low speed, less air will get into the batter and the cheesecake will be less likely to crack while baking). Add the pumpkin and eggs and beat until well combined. Stir in the white chocolate. Pour the filling into the crust-lined pan, then sprinkle on the chopped hazelnuts.
   
3. 
   Bake at 300 degrees for 1 hour. Then turn off the heat and leave the cheesecake in the oven with the door closed for another 30 minutes or longer until set. Remove the cheesecake from the oven and chill. Makes one 9-inch cheesecake.