Happy Thanksgiving!!

Pumpkin Swirl Cheesecake

Cinnamon-Pecan Crust:

1 cup crushed graham crackers

1/2 cup pecans, finely chopped

2 T sugar

1/4 tsp ginger

1/2 tsp cinnamon

4 T butter, melted

Pumpkin Filling:

16 oz Whitehall Specialties 850 Cream Cheese product

3/4 cup sugar

1/4 tsp vanilla

1/4 cup milk

1 T flour

1/4 tsp salt

2 large eggs

15 oz can pure pumpkin

1 tsp pumpkin pie spice

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Preheat oven to 325 degrees. Mix together ingredients for crust. Press mixture evenly into bottom and up sides of a 9 inch pie pan and bake for 10 minutes. Remove from oven and cool. Beat Whitehall Specialties 850 Imitation Cream Cheese product, sugar, and vanilla until smooth. Add milk, flour, and salt. Blend well. Scrape down sides and mix in eggs just until combined. Transfer 1/2 cup of the mixture into a small bowl. Add the pure pumpkin and pumpkin pie spice to the remaining cream cheese mixture. Blend well. Pour the pumpkin mixture into into the baked crust. Dollop spoonfuls of the reserved cream cheese mixture on top of the pumpkin mixture. Use a knife to cut through the mixture, making a swirl pattern. Bake for 35-40 minutes or until the center is almost set. Cool completely. Chill in the refrigerator for at least 2 hours before serving.

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Featured Recipe. . .

Cream Cheese & Jelly Turnovers

2 unbaked refrigerated pie crusts

1/2 cup Whitehall Specialties 850 Imitation Cream Cheese

1 large egg, separated

3 T sugar

1/2 tsp vanilla

1/8 tsp salt

8 T jelly of choice (raspberry, strawberry, guava, etc).

Preheat oven to 450 degrees. Line two baking sheets with parchment paper. On a lightly floured counter top, unroll each pie crust and cut into quarters. Each quarter will be triangular in shape. Carefully fold each triangle in half lengthwise, creating a crease. Open again and lie flat. Cut four horizontal slits on one half of each triangle, leaving a border of uncut dough along the edges. Place Whitehall Specialties 850 Imitation Cream Cheese, egg yolk, 2 T sugar, vanilla, and salt in a small bowl and blend until smooth. Place 1 T each of the cream cheese filling and the jelly onto the uncut side of each dough triangle. Slightly spread, leaving a border to seal. Fold the cut side over the filled side and crimp the edges with a fork to form turnovers. Brush the turnovers with egg white and sprinkle generously with remaining 1 T sugar. Carefully place on the prepared baking pans. Bake about 12-14 minutes or until the dough is a flaky golden brown and the filling begins to bubble. Serve warm.