Pumpkin Crunch

A requirement at our Thanksgiving table, this is one of those recipes that has you using 14 other recipes trying to describe it... it's kind of like pumpkin pie, or cobbler, but not really, and sorta like pecan pie, but with pumpkin... when really, it is an awesome dessert in a class all it's own!  If you love pumpkin, pecans, butter (who doesn't) and cake, you're in luck. This recipe has it all, is super simple to make, and is always met with rave reviews! 

Pumpkin Crunch
1 box butter pecan cake mix (yellow will also work)
1 (15 oz) can solid pack pumpkin
1 (12 oz) can evaporated milk
3 eggs
1 1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 -1 cup chopped pecans (or more)
1 cup salted butter, melted

Whipped cream, ice cream or whipped topping.

Oven 350. Lightly greased 9 x 13 pan.

Combine pumpkin, milk, eggs, sugar, cinnamon and salt in large bowl.  Pour into pan.

Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans.

Drizzle melted butter over pecans.

Bake at 350 for 40-45 minutes, or until light golden brown. Serve warm* or chilled with whipped topping.

*Thanks to Megan for bringing it to small group last night, giving me credit for the recipe, and prompting me to finally get it on the blog!  And it was SOOO yummy (I think I've been over cooking mine)!  Mmmm... yummy!

Cindy's Cheesecake Cups

A dear friend told me the other day that she'd never made cheesecake... and I don't blame her.  Spring pans and water baths and all that... it can be daunting.  What most people don't know is that you can make cheesecake without all that fuss.  You just need the right recipe!  Voila!  These are a family favorite.  Dress them up and they're the bell of the ball!

Cindy's Cheesecake Cups
3 8oz packages cream cheese (low fat works well)
3 large eggs
2/3 c sugar (half spenda's ok)
1 T vanilla
1 t lemon zest (optional)
1 box Nilla Wafers
foil muffin liners
1 can pie filling/topping of choice

Beat together eggs, sugar, cream cheese (softened), vanilla and lemon zest.

Line muffin pans with foil liners.  Place 1 Nilla Wafer in bottom of each cup.

Fill 1/2-2/3 full, bake at 350 degrees F for about 20 minutes, until tops are drying, but not cracked.  Remove from oven and cool completely on wire racks (cakes can be frozen at this point).

Serve chilled, topped with pie filling.  Makes about 24.

Variation:
Pumpkin Cheesecake Cups
3 8oz packages cream cheese
3 large eggs
3/4 c sugar
1 c pumpkin puree (pack pumpkin)
1-1/4 t cinnamon
1/2 t ginger
1/2 t nutmeg

Follow directions above.

Sour Cream Top:
16oz sour cream
1/3 c sugar
1 t vanilla

Mix well, spread over hot cakes and bake additional 5 minutes.  Cool on wire racks, serve chilled.