my favorite pumpkin cheesecake
At 03:06 PM 11/3/02 -0800, you wrote:
>I was looking for info on how to bake pumpkin seeds to eat. Does anyone
>have any good recipies?
I bake pumpkin seeds in a 300F oven with a little margarine, salt, and
spices of
your choice until they are crispy dry. I stir them with a knife about
every 15-20
minutes. They're done when they look dry and don't stick to the pan or the
knife
after they've been stirred.
This isn't a seed recipe, but it's my favorite cheesecake made from
Pumpkin
Pumpkin Toffee Cheesecake
CRUST
1 3/4 cups (about 14 to 16) crushed toffee shortbread cookies
4 tbs butter, melted
CHEESECAKE
3 - 8 oz. pkgs cream cheese, softened
1 1/4 cups packed brown sugar
1 3/4 cups pumpkin puree (15oz can)
2/3 cup (5 fl.-oz. can) Evaporated Milk
2 large eggs
2 Tbs cornstarch
1/2 tsp ground cinnamon
1 cup toffee pieces (separated into 3 - 1/3 cup portions)
TOPPING
1 cup (8-oz. container) sour cream, at room temperature
2 Tbs granulated sugar
1/2 teaspoon vanilla extract
Caramel ice cream topping(optional)
PREHEAT oven to 3500 F.
CRUST: Combine cookie crumbs and butter in small bowl. Press
onto bottom and 1 inch up side of ungreased 9-inch
springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on
wire rack for 10 minutes.
CHEESECAKE: Beat cream cheese and brown sugar in large mixer
bowl on medium speed until creamy. (I use a blender, myself)
Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon;
beat well. Stir in 1/3 cup toffee pieces. Pour into crust.
Bake for 60 to 65 minutes or until edge is set but center
still moves slightly. Remove from oven; top with 1/3 cup
toffee pieces.
FOR TOPPING: COMBINE sour cream, granulated sugar, vanilla
extract and 1/3 cup toffee pieces in small bowl; mix well.
Spread over warm cheesecake.
Bake for 8 minutes.
Cool completely in pan on wire rack. Refrigerate for several
hours or overnight.
Drizzle with caramel topping before serving.
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