Here's the one I like to use. PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST Crust 1 ¼ cups Gingersnaps, crushed ¼ cup melted butter Filling 1 cup pumpkin puree ½ cup heavy cream 2 teaspoon vanilla extract 1 teaspoon cinnamon ½ teaspoon ginger ¼ teaspoon nutmeg 1/8 teaspoon cloves ¼ teaspoon salt 1 ¼ lbs (20 oz) cream cheese, at room temperature ½ cup granulated sugar ½ cup firmly packed light brown sugar 1 Tablespoon cornstarch 4 large eggs, at room temperature Crust Preheat oven to 350°. Wrap the outside of a 9 inch spring form pan with 2-3 layers of aluminum foil, making sure it extends up the sides, to the top edge of the pan. Combine the gingersnaps and melted butter and press onto the bottom of the spring form pan. Bake for 10 minutes. Set aside. Cool crust completely. Filling Reduce oven temp to 325°. In a bowl, whisk together pumpkin, heavy cream, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Set aside. In the bowl of a stand mixer, beat the cream cheese on medium-low speed until creamy, about 2 minutes. Add the sugars and beat on low speed until smooth. Mix in the pumpkin mixture, then add the cornstarch and mix until just blended. Scrape down the sides of the bowl. Add the eggs, one at a time, mixing just until combined. Scrape down the sides of the bowl and do a final mix by hand to make sure all the ingredients are well incorporated. Pour the filling in the cooled crust. Set the still wrapped spring form pan in a large roasting pan. Carefully pour enough hot water into the large pan to come 1 inch up the sides of the spring form pan. Bake for 70-80 minutes until the center is set but still a bit wobbly . Remove cheesecake from the water bath to a cooling rack. Carefully remove the foil and run a thin knife tip around the edge of the cake. This will loosen the cake and help prevent the top from cracking. Cool completely at room temperature. Refrigerate the cooled cheesecake for at least 4 hours or overnight before serving. Serves 16 Oly

Here are three, Tried and True recipes. Ann Home Cookin Chapter: Recipes From Thibeault's Table Pumpkin Loaf ============ 3 Cups sugar 1 Cup vegetable oil 4 eggs 3-1/3 Cups flour 2 Teaspoons salt 2 Teaspoons cinnamon (or to taste) 1 Teaspoon nutmeg 2 Teaspoons baking soda 2 Cups pumpkin 2/3 Cup water 3 Teaspoons Vanilla 2 bags chocolate chips. . Mix sugar, oil and eggs together, add pumpkin and vanilla. Set aside. Combine flour, salt, cinnamon, nutmeg, and baking soda. Blend into sugar mixture alternately with water. Bake at 350 for 1 hour if using large loaf pans, or for 50 minutes if using smaller loaf pans. Spray pans with Butter flavoured Pam. NOTE: The original recipe called for nuts (pecans or walnuts) which I used. Then I tried it with both nuts and chocolate chips, before settling on just chocolate chips. I use two bags of good quality chocolate chips. Home Cookin Chapter: Recipes From Thibeault's Table Pumpkin Roll ============ 3 Eggs 1 Cup sugar 2/3 Cup pumpkin 1 Teaspoon lemon juice ¾ c flour 2 Teaspoons cinnamom 1 Teaspoon ginger 1 Teaspoon baking powder 1 Teaspoon baking soda ½ tsp nutmeg 1 Cup chopped nuts Filling 1 Cup powdered sugar 8 Ounces cream cheese 4 Tablespoons Butter 1 Teaspoon vanilla . Beat eggs 5 minutes at high speed, adding the sugar, until foamy. Fold in pumpkin and lemon juice. Sift together flour, cinnamon, ginger, baking powder, baking soda, nutmeg. Fold into egg mixture. Spread onto well greased and floured 15 X 10 X 1 inch jellyroll pan. Top with nuts. Bake at 375 degree for 15 minutes. While hot , turn cake onto a pastry cloth sprinkled with powdered sugar. Roll in pastry cloth and let cool. Beat together filling ingredients. Unroll cake, remove cloth and spread filling on cake. Roll filling inside cake. Let stand until cold. Slices better when frozen, freeze, then remove for several minutes before cutting. Home Cookin Chapter: Recipes From Thibeault's Table ================== Pumpkins! They are everywhere now! I once heard that the white ones make the best pumpkin pie, but have never heard it confirmed. Can anyone comment on this and the merits of one variety of pumpkin over another for assorted uses? While I like the idea of cooking and pureeing my own pumpkin for pies, I wonder how much difference it really makes. Any comments? Posted by Eileen, (Browntoestoo) My favorite pumpkin pie recipe is one I found in Bon Appetit: Favourite Pie crust recipe or 1 Buttermilk Pie Crust Dough disk 1 16-ounce can solid pack pumpkin 1 cup whipping cream 3/4 cup pure maple syrup 3 large eggs 1 tablespoon all purpose flour 1/2 teaspoon natural maple flavor 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg Pinch of salt For Maple Whipped Cream: 1 cup chilled whipping cream 3 tablespoons pure maple syrup . Position rack in lowest third of oven and preheat to 400°F. Roll pie crust disk out on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 1/2-inch overhang. Fold excess under. Crimp edges. Freeze until crust is firm, about 15 minutes. Line pie crust with foil, leaving 3-inch overhang. Fill foil with beans or pie weights. Fold extra foil gently over crust edges. Bake until crust is set, about 15 minutes. Remove foil and beans. Cool pie crust slightly. Reduce oven temperature to 350°F. Whisk all remaining ingredients (except Maple Whipped Cream) to blend in bowl. Pour filling into crust. Bake until filling is set, covering crust edges with foil if browning too quickly, about 55 minutes. Cool completely. (Can be prepared 1 day ahead. Chill.) Cut pie into wedges and serve with Maple Whipped Cream. To make Maple Whipped Cream: Whip cream with syrup in large bowl until soft peaks form. Makes about 2 cups. Serves 8.

Hi. I found this one on dianesdesserts.com. I havent tried it yet, but it looks good. Diana's Desserts - Recipe in category Cheesecakes Toblerone Cheesecake Ingredients: 1 cup plain chocolate biscuits (chocolate wafer cookies), crushed 1/3 cup unsalted butter, melted 500 grams (two 8 oz. packages) cream cheese, softened 1/2 cup sugar 1/2 cup thickened cream, or heavy cream 200g (approximately 8 ounces) Toblerone chocolate (milk or dark chocolate), melted Garnish: Extra Toblerone chocolate (milk or dark chocolate), grated Confectioners' sugar Instructions: Melt the 1/3 cup of butter. Crush chocolate biscuits into crumbs. Mix together the chocolate biscuit crumbs and melted butter. Press mixture into bottom of lightly greased 23cm (9-inch) springform pan. Place in refrigerator to chill. Beat the cream cheese with an electric mixer for 2 minutes or until smooth. Place the chocolate in a small saucepan or in the top of a double boiler on low heat (water in bottom of double boiler should be at a slow simmer) and melt the 200g (approximately 8 ounces) of toblerone, stirring constantly. Add the sugar, melted toblerone, and heavy cream to cream cheese and continue beating until thoroughly combined and very smooth. Remove cheesecake base from refrigerator and spoon mixture into base. Smooth top of cake with a metal spatula. Refrigerate (in pan) for at least 4 hours or overnight. Before seving, remove cheesecake from refrigerator and release sides of springform pan. Place cheesecake on serving platter and garnish with the extra grated Toblerone chocolate and dust top with confectioners' sugar (optional). Tip: The longer you leave the cheesecake in the refrigerator, the firmer it will be; 12 hours or overnight is best. Makes 8-10 servings. Photograph taken by Diana Baker Woodall© 2002 Source: Rachael Submitted By: Rachael Date: May 16, 2002 © 2003 Diana Baker Woodall Site Design by Pacific Web

kswl2, I made the chocolate peppermint cheesecake today for my bridge group's Christmas luncheon tomorrow. However, since my oven tends to run about 25 degrees too hot, I lowered the temp and watched it carefully. I set the timer for 40 mins first, then added another 5 mins., then another till it was in 50 mins. The center seems "jiggly" like the recipe said it would but the edges started cracking. I took it out and let it set for about 15 min. I was afraid it wasn't done in the center so when I finished my bread for dinner ( had to let the broiler cool down, I put it back in for 7 more min. It looks set now but I am wondering if the cracked part is going to make it fall apart when I take off the sides tomorrow. It is still cooling. I will make the topping tomorrow to add to it. You don't think it ruined it to put it back in the oven, do you?. It was still warm, not cold by any means. Also, what chocolate wafers did you use? I ended up with chocolate graham crackers as I couldn't find anything else but cookies like Oreo's.