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Pumpkin Pie Cheesecake with Ginger Crust

Ginger Crust

2 cups ginger cookies, ground

2 Tbs. brown sugar

1 tsp. ground ginger

¼ cup butter, melted

Cheesecake filling

2 – 8 oz. pkg. cream cheese

¾ cup sugar

2 eggs

1 – 15 oz can pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)

1 cup sour cream

1 ½ tsp. cinnamon

½ tsp. nutmeg

½ tsp ginger

½ tsp. cloves

½ tsp. allspice

½ tsp. salt

whipped cream (optional)

Preheat oven to 350 degrees.  To make crust grind ginger cookies in a blender or food processor until fine.  Mix in brown sugar and ginger.  Add melted butter and blend thoroughly.  Press firmly into the bottom of a 9-inch spring form pan.  Bake 10 minutes.  Turn oven down to 325 degrees and allow the crust to cool while you are making the filling.

With an electric mixer, beat the cream cheese until smooth.  Gradually beat in sugar.  Beat in eggs, one at a time.  In a separate bowl, blend pumpkin and sour cream with spices and salt, mixing well.  Stir gently into the cream cheese mixture by hand.  Pour cream cheese filling into the crust.  Place a large piece of aluminum foil on your counter.  Wrap the pan tightly with the foil.  Place cheesecake in a large roasting pan.  Fill the pan with very hot water (1 inch up the side of springform pan) to make a water bath.  Bake cheesecake 1 hour.  Turn oven off and leave cheesecake in oven to cool for 1 more hour.  Chill in the refrigerator.  Just before serving, garnish with whipped cream, if desired.  Refrigerate any leftovers.  Serves 10-12.

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Pumpkin Oat Pancakes with Caramelized Apples and Pecan Topping

Here is what you need:

For about 8-10 good size pancakes:

3 cups  of pancake mix

1 1/2 tsp ground cinnamon

1/8 tsp cloves

1/8 tsp nutmeg

1/8 tsp ginger

1 cup of canned pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)

1 egg

3/4 cups oats

2 1/2 cups water (or more or less according to your desired consistency)

Mix the pancake mix and spices together.  Add the pumpkin and the egg and mix together.  Add the oats.  Then add the water until it gets to a thick but pancake-like consistency.  Use a 1/2 cup measuring cup, scoop mixture onto a medium- hot griddle with melted butter on it. This is a thick mixture so don’t cook it on too high of a temperature so the insides have time to cook.

For the topping:

Peel and cut up 3 apples (I used Gala).  Heat a frying pan on medium-high heat with 2 T butter.  Add the apples.  Cook until the outsides are caramelized.  Add to the top of pancakes with chopped pecans and maple syrup.

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Pumpkin Bread – Grandma Dennis

Makes 4 or 5 big loaves

1 1/2 cups butter

4 1/2  cups flour

3/4 tsp. ginger

3 cups sugar

3 tsp cinnamon

3 tsp baking soda

6 eggs

12 oz semi sweet chocolate chips

1 large can pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)

1 tsp. salt

Cream butter and sugar.  Add eggs, beat.  Add pumpkin.  Add dry ingredients.  Add chocolate chips.

Bake 350 45 minutes to 1 hour