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Double Layer Pumpkin Cheesecake
Double Layer Pumpkin Cheesecake

Submitted by: Lady Lynda
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon Vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
Preheat oven to 325F (165C). In a large bowl, combine cream cheese, sugar and Vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust and set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving. Serves 8.

Apple-Butter Pumpkin Pie
Apple-Butter Pumpkin Pie

Submitted by: Lady Lynda
1 cup canned pumpkin puree
1 cup apple butter
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 eggs, beaten
1 cup evaporated milk
1 (9 inch) unbaked deep dish pie crust
Streusel Topping (see below)
Preheat oven to 350F (175C). In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell. Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie and bake for an additional 15 minutes. Yields: 1 - 9 inch deep dish pie. Serves 8.
Streusel Topping:
3 tablespoons butter
1/2 cup all-purpose flour
1/3 cup dark brown sugar
1/2 cup chopped pecans
In a small bowl, combine butter, flour and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans.

Sour Cream Pear Cake
Sour Cream Pear Cake

Submitted by: Lady Lynda
1 tablespoon butter
2 tablespoons cinnamon sugar
3 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
1 1/3 cups white sugar
4 eggs
2 teaspoons Vanilla extract
1 1/4 cups sour cream
3 medium pears, cored and finely chopped
3/4 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup chopped pecans
1/2 cup caramel ice cream topping
Preheat the oven to 350F (175C). Generously butter a 9 inch Bundt or tube pan. Sprinkle cinnamon sugar into the pan, and tilt to coat the buttered surface. Shake out the excess. In a medium bowl, stir together the cake flour, baking powder, baking soda and salt. Set aside. In a separate bowl, cream together 3/4 cup of butter and white sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each. Stir in the Vanilla and sour cream, mixing just until blended. Gradually stir in the flour mixture until fully incorporated. Fold in the chopped pears using a rubber spatula. In a small bowl, stir together the brown sugar, cinnamon, ginger and pecans. Spoon 1/3 of the batter into the prepared pan. Sprinkle with 1/3 of the pecan mixture. Repeat layers two more times, ending with the pecan mixture on top. Bake for 50 to 60 minutes in the preheated oven, until the top of the cake springs back when lightly pressed, or a knife inserted into the crown comes out clean. Cool the cake in the pan for 15 minutes, then run a knife around the outside edge of the cake. Carefully invert onto a cooling rack. If the cake won't come out of the pan, tap it firmly with a knife on the bottom and sides of the pan. Set aside to cool completely. When cool, transfer the cake to a serving plate using two spatulas. Drizzle with the caramel ice cream topping before serving. Makes 12 servings.

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