Double Layer Pumpkin Cheesecake with a Pecan, Chocolate and Carmel Topping Recipe

I have been making this cheesecake for years and every time I make it, it always impresses all my guests!  It has the perfect amount of pumpkin that is not overwhelming, and still allows for the cheesecake to shine through.  The candy topping makes it decadently sweet and provides an extra amount of added crunch to this tasty dessert! I make it every Thanksgiving and Christmas Eve!

2 1/4 cups of graham cracker crumbs

1/3 cup of sugar

1 teaspoon

1/2 cup of butter, melted

16 oz of cream cheese, at room temperature

1/3 cup of sugar

1 teaspoon of orange zest

1 egg

1 15 oz can of pure pumpkin

1 tablespoon of pumpkin pie spice

1/2 cup of sugar

3 eggs

1/2 cup of milk

4 oz milk chocolate covered carmel candy bar, chopped (I used Cadbury)

1/2 cup of pecans, roughly chopped

1/2 cup of dark brown sugar

Whipped cream (optional)

1.  Preheat the oven to 375 degrees.  In a medium bowl combine cream cheese, sugar, cinnamon and butter using a pastry blender.  Using your hands, press the crumbs on the bottom and about 1 inch up the sides in a 10 inch springform pan.  Bake for 7 minutes and then allow it to cool.    

2.  While the crust is baking prepare the cream cheese filling.  In a medium sized bowl combine the cream cheese, sugar, orange zest and egg.  Using a mixture beat until the mixture is smooth.  Add this to the bottom of the crust and then smooth the top.  Place in the fridge while preparing the pumping filling

3.  Using the mixture, combine the pumpkin, sugar, eggs and milk in a medium sized bowl.  

3.  Carefully layer the pumpkin mixture on top of the cream cheese.  Cover the edge with aluminum foil and bake at 350 degrees for 25 minutes.  

4.  While this is baking prepare the topping by combing all ingredients in a small bowl.  Take the cheesecake out momentarily and remove the aluminum foil.  Sprinkle the chocolate nut mixture on top. Bake for 20-25 minutes or until the middle is set.

5.  Remove the cheesecake from the oven and allow it to fully cool before covering and placing in refrigerator overnight.  Serve with whipped cream.  

Maple Pumpkin Cupcakes with Cinnamon Honey Frosting Topped With Graham Cracker Crumbs Recipe

If you want a professional looking cupcake that tastes, well amazing, well here you go with my Maple Pumpkin Cupcakes with Cinnamon Honey Frosting, topped with graham cracker crumbs! It's perfect to make for the holidays, and all the kids at your Thanksgiving table will love these fun desserts. I actually made a batch of these for my best friend's birthday earlier this fall and they were a hit everyone! I topped mine with roasted pumpkin seeds, but pecans would be a great alternative!

Maple Pumpkin Cupcakes

3 cups of flour

2 teaspoons of baking powder

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1 cup of sugar

1 cup of brown sugar

3 cups of pumpkin puree (or one large can)

4 large eggs

1 cup of canola oil

1/2 cup of maple syrup

Cinnamon Honey Frosting

3 cups of powdered sugar

2 sticks of butter at room temperature

1 teaspoon of vanilla extract

1 1/2 tablespoons of honey

1/2 teaspoon cinnamon

1. Preheat your oven to 350 degrees. In a large bowl add all your dry ingredients, including flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and sugars.

2. Make a well in the middle and add in the remaining ingredients- pumpkin, eggs, oil and maple syrup. Whisk the ingredients together until a smooth batter forms.

3. Add cupcake liners to a cupcake tin and divide the batter evenly among them (fill about 3/4 of the way full). Bake for about 20-25 minutes or until a toothpick can be inserted in the center and it comes out clean.

4. While the cupcakes are cooling, prepare the frosting. In a medium sized bowl add all of the ingredients including the powdered sugar, butter, vanilla, honey and cinnamon. Using a hand mixer mix until the mixture because creamy (about 2 minutes).

5. Once the cupcakes are fully cool, pipe the frosting on top of the cupcake. Sprinkle graham cracker crumbs on top. Top with pumpkin or pecans and enjoy!

Hot and Salty Pumpkin Seeds Recipe

Yay!  Another pumpkin seed recipe.  I still had a bunch of pumpkin seeds to do something with after my sister came to visit for the week and we decided to carve pumpkins!  These pumpkins are simple, but perfect if you are craving a healthy alternative to something salty.  

3 Cups of Pumpkin Seeds, washed 

3 tablespoons of extra virgin olive oil

1 teaspoon (or more to taste) of season all salt

Freshly ground pepper to taste

Several dashes of hot sauce (I used Texas Pete)

1.  Preheat the oven to 350 degrees.  Take a spoon and scrape out the pumpkin seeds into a bowl.  Separate the seeds from the stringy pumpkin innards. Rinse seeds in a colander.  Place pumpkin seeds back into a bowl. 

2.  Drizzle extra virgin olive oil over the seeds.  Add the above ingredients to the bowl and then toss until everything is evenly distributed. 

3.  Add wax paper to your cookie sheet and then spread the seeds out on the pan in an even layer.  Bake for about 45 minutes, stirring once every 15 minutes so the seeds do not stick.  

Sweet and Smoky Pumpkin Seeds Recipe

Halloween is less than a week away and that means it's time to start carving pumpkins.  So bust out those cookie pans because it's time to roast some pumpkin seeds!  These seeds are my absolute favorite, they are sweet and smoky and ohhhhh so yummy.  Seriously I am addicted!  Oh, and learn from my mistakes and actually use the wax paper, if not have fun cleaning baked on brown sugar.  

3 Cups of Pumpkin Seeds, washed 

3 tablespoons of extra virgin olive oil

1/4 cup of brown sugar ( I used Splenda Brown Sugar)

2 teaspoons of chili powder

1 pinch of nutmeg

Wax paper

1.  Preheat the oven to 350 degrees.  Take a spoon and scrape out the pumpkin seeds into a bowl.  Separate the seeds from the stringy pumpkin innards. Rinse seeds in a colander.  Place pumpkin seeds back into a bowl. 

2.  Drizzle extra virgin olive oil over the seeds.  Add the above ingredients to the bowl and then toss until everything is evenly distributed. 

3.  Add wax paper to your cookie sheet and then spread the seeds out on the pan in an even layer.  Bake for about 45 minutes, stirring once every 15 minutes so the seeds do not stick.