Botanic Gardens

I spent the day on Saturday at the Botanic Gardens with my friend Dan and his niece and nephew. It's amazing to think that even in early October, when many of the beautiful blooms of summer have long faded away that there are still so many amazing displays to enjoy. I took nearly 175 pictures, many of which I plan to share on future posts, but being October, I'll share with you the pumpkins along with 2 of my favorite pumpkin recipes that are a staple of fall. Enjoy!

PUMPKIN CHEESECAKE

Crust ingredients:

1 1/2 cups graham cracker crumbs

3 tablespoons sugar

1/3 cup unsalted butter, melted

Filling ingredients:

1 pound cream cheese, room temperature

3/4 cups sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/8 teaspoon ground cloves

1/2 teaspoon salt

1- 15oz. can solid pack pumpkin

3 large eggs

1/2 teaspoon vanilla extract

Preheat oven to 350degrees. Blend crust ingredients; mix until moist crumbs form. Press onto the bottom of a 9inch spring form pan. Bake until lightly toasted. Cool. Wrap the outside of the pan with a double thickness of aluminum foil.

Using an electric mixer, beat the first six ingredients in a large bowl until smooth. Add the pumpkin and beat until blended. Add eggs and vanilla and beat until smooth. Pour over the crust. Set the pan inside a roasting pan. Fill the roasting pan with enough hot water to come one inch up the sides of the springform pan. Bake in a 300 degree oven until the top is golden brown and the center has set, approximately one hour and 10 minutes. Shut the oven off and bake for 20 minutes more. Remove from the roasting pan. Cool. Chill for at least 8 hours before serving.

PUMPKIN SHEET CAKE

4 eggs

1- 15oz. can solid pack pumpkin

1 cup sugar

3/4 cup brown sugar

1 cup vegetable oil

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

In a large bowl beat the eggs. Add pumpkin, sugars and oil; beat well. Add remaining ingredients. Mix until completely combined. Spread batter into a well greased sheet pan. Bake for 25 minutes at 350 degrees.

CREAM CHEESE FROSTING

3 oz. cream cheese, softened

1/4 cup butter, softened

2 cups confectioner's sugar

1 teaspoon vanilla

In a medium bowl combine all ingredients. Beat well with an electric mixer until smooth.