PUMPKIN CHEESECAKE & APPLE BARS

Apple and Almond Bars(OR walnut)
INGREDIENTS
2/3 cup Raisins
2/3 cup Water
1/3 cup Butter
1 cup Firmly packed dark brown sugar
1 tsp Vanilla
1 Egg
1-1/2 cups All-purpose flour
1/2 tsp Each baking powder and soda
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Salt
1-1/4 cups Peeled, cored finely chopped apples
1/2 cup Chopped unblanched almonds

BROWN SUGAR ICING:
1/4 cup Firmly packed dark brown sugar
3 tbsp Butter
2 tbsp Milk
1/2 tsp Vanilla
1-1/2 cups Icing sugar


Preparation
Grease a 13- x 9-inch cake pan and dust with flour.
BARS: In small saucepan, combine raisins and water and bring to boil, uncovered. Remove from heat and, stirring periodically, let cool while preparing batter.
Cream butter with brown sugar until well blended; beat in vanilla and egg.
Sift together flour, baking powder, soda, spices and salt. Mix into creamed batter alternately with raisins and water, making 3 additions of dry and 2 of liquid. Stir in apples and nuts (batter will be thick). Spread evenly into pan.
Bake in 350°F oven for 25 minutes or until firm to touch.
BROWN SUGAR ICING: In small heavy saucepan, bring brown sugar, butter and milk to boil; remove from heat and beat in vanilla and icing sugar, adding about 1/2 cup at a time. Let cool slightly and spread over cooled cake.
Alternatively, sieve 1/4 cup icing sugar over cake.
Store in airtight container.

Creamy Pumpkin Cheesecake with Ginger-Pecan Crust

Ginger-Pecan Crust

1 cup all purpose flour
1/4 cup firmly packed light brown sugar
1/8 tsp salt
1/3 cup pecans
1/4 cup chopped crystallized ginger
1/2 cup cold, unsalted butter, cut into 1/2 cubes
1 TBSP cold water
DIRECTIONS
1. Position the rack in the cneter of the oven and preheat the oven to 350F. Lightly grease the bottom and sides of a 9X13 inch spring form pan. Cut an 18inch square of ehavy-duty aluminum foil and wrap the foil around the outside of the pan.
2. Place the flour, sugar, salt, pecans, and ginger in the bowl of a food processor and process until the pecans are finely ground. Add the butter and process until the mixture forms coarse crumbs. Add water and process until the dough starts to come together. Press the dough into an even layer over the bottom of the prepared pan.
3. Bake the crust for 25-30 minutes(it took 25 for the 2 mini pans), until it is just beginning to brown. Place the pan on a wire rack and cool completely. Reduce the oven temperature to 325F.

Pumpkin Cheesecake Filling

1 cup pumpkin puree
1/2 cup heavy cream
2 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger(I did not use)
1/4 tsp freshly grated nutmeg
1/4 tsp salt
1 1/4 pounds cream cheese
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 TBSP cornstarch
4 large eggs
4. In a medium bowl, whisk together the pumpkin puree, heavy cream, vanilla extract, cinnamon, ginger, mutmeg and salt. Set aside.
5. In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese at medium low speed until creamy, about 2 minutes, scraping down the sides of the bowl as necessary. Gradually add the sugars and beat until blended. Add the pumpkin mixture and mix till blended. Add the cornstarch and mix just until combined. Add the eggs on at a time, mixing well after each addition and scraping down the sides of the bowl as neccessary.
6. Scrape the batter into the cooled crust. Place the wrapped pan in a roasting pan or large baking pan. Pour enough hot water into the roasting pan to come 1 inch up the sides of the springform pan. Bake the cheesecake in the water bath for 70-80 minutes(60 for mini), until the center of the cake is set but slightly wobbly(the cake will completely set as it cools).
7. Remove the cake pan from the water bath, place the pan on a wire rack, and carefully loosen the foil. Immediately run the tip of a paring knife around the sides of the pan, to prevent the top from cracking. Let the cake cool completley.
8. Refrigerate the cheesecake for at least 4 hours before serving.

Pumpkin Seed Brittle
1 package(2.25 oz) salted pumpkin seeds
1 1/4 cup sugar
1/3 cup water
Sprinkle pumpkin seeds onto a baking sheet lined with parchement paper.
Pour the sugar into the center of a deep saucepan. Carefully pour 1/3 cup water around the walls of the pan, trying not to splash any of the sugar onto the walls. Do not stir; gently draw you finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until the mixture is medium caramel in color, 5 to 10 minutes.
Immediately pour the caramel sauce over the pumpkin seeds. Let cool and place in fridge for 20 minutes. Break into piece and decorate cheesecake with brittle and whipped cream.