A Dessert Change Up: Pumpkin Cheesecake or Zucchini Bread
December 20, 2013
By the end of December we’re all a little tired of the same ole pumpkin pie and banana bread. Why not switch it up this year with a pumpkin cheesecake and zucchini bread? These recipes will have your family and friends clamoring for more.
Pumpkin Cheesecake
This recipe makes two 9 inch pies and for easy clean up, I make the crust in the food processor.
Graham Cracker Crust
Ingredients:
- 3 cups finely ground graham crackers
- ½ cup sugar
- 12 tbsp softened butter
- 1 tsp cinnamon
Directions:
- Crumble graham crackers and place in food processor. Finely grind them.
- Add sugar and cinnamon. Pulse to mix.
- Add butter and pulse until blended.
- Press into bottom and up sides of two 9 inch pie pans.
- Bake at 350 degrees for 10 to 15 minutes.
Pumpkin Cheesecake Filling
Ingredients:
- 1 8 ounce package softened cream cheese
- 2 cups canned pumpkin
- 1 cup sugar
- ¼ tsp salt
- 1 egg plus 2 egg yolks, slightly beaten
- 1 cup half and half
- ¼ cup melted butter
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground ginger (optional)
Directions:
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat the cream cheese using either a mixer or hand mixer. Add pumpkin and beat until combined.
- Add sugar and salt and beat until combined.
- Add slightly beaten eggs, half and half and melted butter and beat until well combined.
- Add vanilla, cinnamon and ginger and beat until incorporated.
- Pour the filling into the cooled graham cracker crusts and bake for 50 minutes or until the center is set.
Serve this pumpkin cheesecake pie with whipped cream for a lighter pumpkin tasting fare.
Zucchini Bread
Almost everyone serves some type of rolls with their Christmas dinner. For a switch-up, try this zucchini bread recipe.
Ingredients:
- 2 cups shredded raw zucchini (about 3)
- 3 eggs
- 1 ¾ cups sugar
- 1 cup vegetable oil
- 2 cups flour
- ¼ tsp baking powder
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 2 tsp vanilla
- 1 cup chopped walnuts (optional)
Directions:
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat eggs, sugar and oil together.
- Stir in flour, baking powder, baking soda, cinnamon, salt, vanilla and walnut (if using), mixing ingredients just until combined.
- Add zucchini and mix well.
- Pour into 2 greased and floured 8 ½ x 4 ½ inch loaf pans.
- Bake for 55 to 60 minutes or until a wooden toothpick or cake tester inserted in center of pans comes out with little or no crumbs attached to it.
Serve this in place of rolls for a little sweet touch to your holiday dinner.