Happy Sunday everyone! I am still in a food coma from yesterday’s festivities. It was our 2nd annual Friendsgiving! Amanda and Bill hosted, and everyone brought some of their favorite dishes. It was a great group of 21 friends, and a.maz.ing. food!
I thought it would be super fun to share some recipes of others for a change, so this was a great opportunity! Today, I have successfully compiled the recipes of the ‘dessert-ish’ dishes from yesterday. Let me share three of them.
Anna had been talking about this pumpkin crunch for a while. Aaron has since been talking about it non-stop. Thank goodness she shared the recipe….I hope mine measures up! It kind of resembled a cake with pecans on top, but had different textures to the taste. A creamier pumpkin at the bottom, and a crunchier cake-like on top. Anna, please forgive me if this is all wrong, this is Aaron’s description since I didn’t try any! Here is the recipe! She used regular whipped cream, as it was already so sweet, AND if you wanted to make this gluten free, all you would have to replace is the yellow cake mix. Lillabee, and Pamela’s both make a great one!
Julie had inquired earlier in the week on some tips on spices, ensuring that everything was gluten free, so I had been daydreaming about hers too! She made a pumpkin bread that was delish! It was so moist, and just the right amount of sweet, so it didn’t feel too dessert-y. I was seriously wishing I had some for breakfast this morning. I had some with dinner, and some after while we played games. YUM. Here is her recipe!
Lastly, I made a couple of pumpkin cheesecakes! I had been waiting for months (since my last cheesecake fail, if you missed that post, well, good.) It was pretty tasty, and still is today…
Here is the recipe for the cheesecake! It’s layered with regular cheesecake, to keep it from being too pumpkin-y. (no such thing)
- 1/4 cup melted butter
- 4 – 8 oz packages cream cheese
- 1 1/2 cup sugar
- 4 eggs
- 1 cup canned pumpkin
- 1 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 t nutmeg
- Heat oven to 300 degrees
- Grease pie tin
- In large bowl, mix crushed cookies and butter
- Press cookie mixture into pan and up the sides
- Bake crust for 8-10 minutes
- Cool crust for at least 5 minutes
- Beat cream cheese until creamy in an extra large bowl
- Add sugar and beat well
- Add in 1 egg at a time, beating as you go.
- Spoon 3 cups of cheesecake mixture into cooled crust
- Add pumpkin, and spices in to the remaining cheesecake mixture
- Spoon on top of regular cheesecake
- Bake for 1 hour and 30 minutes
- Turn off oven, open door, and leave in for addition 30 minutes
- Cool in refrigerator until serving
Hope you guys can use one of these for a holiday party, or Thanksgiving this week! I will be making the 2 that I didn’t try this week!
Thanks Anna and Julie for sending the recipes and staring on the blog today as baking beauties!
Have a great week everyone, and look for the savory recipes tomorrow! Dessert first, right Julie?