Pumpkins are getting plentiful and lend themselves to many variations of dessert. Here is one for the cheesecake lovers taken from Kraft.

Pumpkin Swirl Cheesecake

What You Need!18 PEEK FREANS Ginger Crisps (1 sleeve), crushed (about 2 cups) 1/4 cup finely chopped pecans 1/4 cup butter, melted 3 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened 3/4 cup sugar, divided 1 tsp. vanilla 3 eggs 1 cup canned or fresh pumpkin 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg Dash ground cloves Make It!HEAT oven to 350°F.

COMBINE cookie crumbs, nuts and butter; press onto bottom of 9-inch springform pan.

BEAT cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1 cup plain batter. Stir remaining sugar, pumpkin and spices into remaining batter.

SPOON half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.

BAKE 45 min. or until centre is almost set. Cool completely. Refrigerate 4 hours.

Here's an easy one.

PUMPKIN DIP

2 cups confectioner's sugar (sifted if you're not using a food processor)
8 oz cream cheese, softened
15 oz canned pumpkin
1 tsp cinnamon
1/2 tsp ginger

Blend sugar and cream cheese in food processor. Then mix with rest of ingredients. Serve with Ginger Snaps.

One of the girls at work used to bring that every time we had a pot luck! It's soooo good! Glad I have the recipe now!

Sounds awesome but all that conf. sugar!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" /> I'd be in a coma!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Contessa, I bet if you put some splenda in a food processor with a little cornstarch, you could make a reasonable substitute. And it probably doesn't need that much sugar anyway!

Maybe, but remember, this is an appetizer for a party that you'd eat just a bit anyway. You're dipping the ginger snaps into the dip- so you're not getting THAT much! Personally, I think it needs the confectioners sugar to give it the right consistency. But if anyone makes it with an alternative I'd love to hear how it turns out.

Also, I love to scoop out a small pumpkin and serve the dip in that- just for fun.

Here's a family favorite


Pumpkin Bars

Beat together:
4 eggs
2 c sugar
3/4 c oil
1 t salt
2 t baking soda
2 t cinnamon
1 1/2 - 2 c pumpkin puree (or 16oz canned)
2 c flour
Pour into large (12x17) pan. Bake 30 min @ 350.

Frosting:
4 T butter
1 t vanilla
1 large cream cheese bar, softened
2 c powdered sugar
Beat well, and spread on bars.

Enjoy!!

Cinde, I'll bet that's your Mom's recipe. I have the same one that I've had for nearly 49 yrs. Yup....you heard me.....almost 1/2 century! It's a YUMMA!


<img src="http://www.traveltalkonline.com/forums/images/graemlins/Kiss.gif" alt="" /> Contessa

Nope, it's actually my s-i-l's from maybe m-i-l. Don't really know or care. It's the girls fav. And I only make it with real pumpkin. Same with my pies. Once you've made them with the fresh stuff, you never go back <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

[color:"blue"]Layered Monterey Pumpkin Dip[/color]

Ingredients

15 oz 100% Pure Pumpkin (1 can)
8 oz reduced fat cream cheese, softened
3 Tbs Sliced Jalapeños juice
8 oz light sour cream
4 oz Diced Green Chiles (1 can)
2 Tbs finely chopped Sliced Jalapeños
1/4 tsp garlic salt
1 tomato, chopped (1 medium)
2.25 oz sliced ripe olives (1 can)
2 green onions, sliced
1/4 cup finely chopped red onion
Tortilla chips

Directions

COMBINE pumpkin, cream cheese and jalapeño juice in medium bowl. Spread into 8-inch-square baking dish.

COMBINE sour cream, chiles, jalapeños and garlic salt in small bowl. Spread over pumpkin mixture.
Top with tomato, olives, green onions and red onion.
Cover; refrigerate for 2 hours.
Serve with chips.

[color:"blue"]Creamy Pumpkin Dip[/color]

Ingredients

8 oz pkg. cream cheese, softened
1/2 cup sour cream
2 cups powdered sugar
15 oz can pumpkin
1 Tbs orange juice concentrate

Directions

Combine cream cheese, sour cream and powdered sugar in large bowl. Beat at medium speed until creamy.
Reduce speed to low; add pumpkin.
Beat until combined. Stir in cinnamon and orange juice concentrate until well mixed.
Refrigerate at least 1 hour before serving.
Serve with gingersnaps, graham crackers or sliced apples.