Double Layer Pumpkin Cheesecake

We had a nice little neighborhood get together this weekend, and this is what I made. It was a hit! It was gone by the end of the night. I had a small bite, and it was amazing. It's also super easy to make and the perfect fall dessert! Double Layer Pumpkin Cheesecake 2 8 oz packages of cream cheese (I used one reduced fat, one regular) 1/2 c sugar 1/2 t vanilla extract 2 eggs 1 9 in prepared graham cracker crust 1/2 c pumpkin purée 1/2 t ground cinnamon 1 pinch ground cloves 1 pinch ground nutmeg 1/2 c frozen whipped topping, thawed Preheat oven to 325. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove one cup of batter and spread evenly in the pie crust. Set aside. Add pumpkin, cinnamon and cloves to the remaining batter. Mix well. Spread over batter in the crust. Bake for 35-40 minute until center is almost set. Remove from oven and allow to cool. Refrigerate for at least 3 hours. Cover with whipped topping and serve.

Low(er) Fat Pumpkin Muffins

Since it is almost officially fall, I am posting this recipe because I love all things pumpkin! On my family blog, lifeofthekirbs.blogspot.com (follow me there, too:)!), I have seasonal to-do lists, and making these muffins is on it. So glad I've already accomplished one thing on my list. They are very yummy! Low(er) Fat Pumpkin Muffins 4 3/4 c all-purpose flour (I used 2 c regular all-purpose flour and 2 3/4 c whole wheat flour) 4 c sugar 1 1/2 t baking powder 1 1/2 t baking soda 1 1/2 t salt 1 1/2 t nutmeg 1 1/2 t cinnamon 1 1/2 t ground cloves 6 eggs 1 29 oz can pumpkin (I used 2 15 oz cans) 1 c unsweetened applesauce Preheat oven to 350. Line three muffin pans with muffin liners. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon and ground cloves. In another bowl, mix eggs, pumpkin and applesauce until smooth. Add this mixture to the dry ingredients and mix thoroughly. I used my Kitchenaide mixer to so this. It worked great. Spoon batter into the muffin cups. I used an ice cream scoop. Bake for 30-35 minutes. Enjoy!