Individual PUMPKIN CHEESE CAKES
1/2 cups canned solid-pack pumpkin
3 large eggs
2 Egg Yolks
1/2 cup packed light brown sugar
1 teaspoon vanilla
1/2 cup granulated sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 table spoons Lemon Juice
3 (8-ounce) packages cream cheese, at room temperature
For topping
2 cups sour cream (20 ounces)
2 tablespoons granulated sugar
Put oven rack in middle position and Preheat oven to 350°F.
Whisk together pumpkin, eggs, yolks, brown sugar and vanilla in a bowl until combined.
Stir together granulated sugar, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.
Pour filling into pre greased molds then put mold pan (mini bunt mold or large cup cake mold) in a shallow baking pan, add a coating of water to the baking pan to control the heat. Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)
Make topping:
Cool cheesecake completely in pan on rack, about 3 hours.
Whisk together sour cream & sugar in a bowl, then spread on top of cheesecake and bake 5 minutes.
Chill, covered, until cold, at least 4 hours. Remove the cheesecake from the molds and bring to room temperature before serving.
PUMPKIN RAVIOLI
with PROSCIUTTO SAGE BUTTER SAUCE
6 servings (serving size: 4 ravioli)
Ingredients
1 cup canned pumpkin
1/3 cup Mascarpone Cheese
1/4 teaspoon salt
1/4 teaspoon mixed cinnamon and nutmeg
1/8 teaspoon black pepper
24 mini wonton wrappers
1 teaspoon salt
1/3 cup fresh sage
1 1/2 tablespoons unsalted butter
1/8 cup of diced prosciutto
Chopped parsley
Preparation
Combine pumpkin, Mascarpone, salt, nutmeg, cinnamon and black pepper. Spoon a half teaspoon of the pumpkin mixture into center of each wonton wrapper. Moisten edges of dough with water; bring 2 opposite sides together to form a triangle, pinching edges to seal. For the best results freeze the ravioli on a baking sheet not touching and loosely wrapped overnight Place ravioli into a large saucepan of boiling water with salt; cook about 8 minutes (or until they float to the top), and drain in a colander. Melt butter in pan add prosciutto and ripped fresh sage. Add ravioli, tossing to coat. Sprinkle with Parmigiano Cheese.
