Mini Pumpkin Cheesecakes with Gingersnap Crust

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1 Mini Pumpkin Cheesecakes with Gingersnap Crust Crust 16 gingersnaps 2 graham crackers Filling: 3 tubs of Manhattan Bagel ⅓ tablespoon sugar ¼ cup all purpose flour 3 tablespoons melted butter 3 teaspoons brown sugar ¼ cup heavy cream 1 tablespoon vanilla extract Topping Whipped cream (or, if making your own, add a pinch of cinnamon and nutmeg) ½ cup pecans Pinch of salt 2 large eggs, plus 1 egg yolk ¼ cup sour cream Preheat oven to 350 degrees. Place muffin cups in muffin pan or spray inside with nonstick spray. Crust Crush dry ingredients in a plastic bag into fine crumbs using a rolling pin or grind them in a food processor. Melt butter and mix it with cookie-crumb mixture until blended. Place one heaping tablespoon of crumb mixture in each cup. Press the crumb mixture firmly using your fingertips. Set aside. Filling: Place pumpkin cream cheese, sugar, flour, vanilla extract, eggs, sour cream, and heavy cream in a large mixing bowl and blend thoroughly. Place ¼ cup of filling into each cup. Place the muffin pan in a larger roasting pan in the oven. Fill roasting pan with water until it comes ½ of the way up the sides of the cups. Bake at 350 degrees for minutes. The time will vary depending on your oven. When done, a toothpick should come out clean when inserted in the center of a cheesecake. The top might start to crack on some of the cakes. Turn oven off, crack door & leave for 30 minutes. Remove the muffin pan from the oven. Allow to cool on a cooling rack at room temp for minutes. Cover pan with plastic wrap and place it in the refrigerator to completely cool for at least four hours. Remove cakes from pan, top with whipped cream, and serve

2 Pumpkin Pecan Cookies with Honey Almond Icing 1 ¼ cup butter 1 cup sugar 1 tub Manhattan Bagel 1 egg yolk 2 tablespoons heavy cream 2 cups cake flour 1 teaspoon pumpkin pie spice (or combine 1 1/2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger and ¼ teaspoon allspice) ½ cups pecan halves (toasted and chopped) 8 oz. vanilla frosting ½ tub Manhattan Bagel Honey Almond Cream Cheese Cookies Cream butter and sugar (approx. 5 minutes with mixer). Add egg yolk, heavy cream, and Pumpkin Cream Cheese until blended. Sift together cake flour and pumpkin pie spice. Gradually add sifted cake flour and pumpkin pie spice. Mix just until flour is absorbed. Dough will be fairly sticky. Fold in toasted and chopped pecans (optional). Place dough on parchment paper and form log shape 12 inches long x 2½ inches in diameter. Refrigerate log at least four hours or overnight. Preheat oven to 350 degrees. Cut the log into ¼ inch thick slices. Place cookies approximately 1½ inch apart on an ungreased cookie sheet and bake at 350 degrees for minutes or until edges are golden brown. Cool on wire rack. Icing Mix together vanilla frosting and Honey Almond Cream Cheese until blended. Spread ½ teaspoon on each cookie. Place one pecan half on center of each cookie on top of icing. Plate and serve.

3 Pumpkin Fluff Dip with Nilla Wafers and Fruit 1 tub of Manhattan Bagel 1 teaspoon vanilla extract 1 (7 oz.) jar of Marshmallow Fluff Vanilla yogurt to thin Sliced fruit Nilla wafers Blend the first three ingredients until smooth. Add a few tablespoons of vanilla yogurt (to thin) to your liking. Slice fruit for dipping (apples, strawberries, etc). Serve with fruit and Nilla wafers.

4 Pumpkin Bread with Pumpkin cream cheese Swirl Bread 1 (15 oz.) can of pumpkin puree 4 eggs 1 cup vegetable oil ⅔ cup of water 3 cups white sugar 3 ½ cups all-purpose flour 2 teaspoons baking soda 1 ½ teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg ½ teaspoon ground cloves ¼ teaspoon ground ginger Swirl Filling 1 tub Manhattan Bagel ¼ cup sugar 1 tablespoon flour 1 egg Bread Preheat oven to 350 degrees. Grease and flour three 7in x3in loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water, and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Swirl Filling and Baking Mix swirl filling ingredients thoroughly. Pour half of the bread mixture into the pans. Pour on the swirl filling. Pour remaining bread mixture on top. Bake for about minutes. Loaves are done when a toothpick or knife inserted in the center comes out clean.

5 Carrot Cake with Pumpkin cream cheese frosting Cake 1 lb grated carrots 1 ½ cups vegetable oil 2 cups sugar Icing 4 tablespoons butter 4 oz Manhattan Bagel 4 large eggs 2 cups all-purpose flour 1 teaspoon salt 2 teaspoons baking soda 2 cups powdered sugar 1 teaspoon vanilla 2 teaspoons cinnamon ½ teaspoon nutmeg ½ teaspoon allspice Milk (to thin) Grease 9in x 12in pan. Preheat oven to 325 degrees. Mix and beat oil and sugar. Add eggs, one at a time. In a separate bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, and allspice. Gradually add flour mixture to mixing bowl. Fold in grated carrots (dry carrots as much as possible - squeeze in paper towel or cheesecloth). Bake at 325 degrees for minutes. Let cool. Icing Combine all ingredients in a mixing bowl. If too thick, use a few tablespoons of cold milk to thin. Spread over cooled carrot cake.

6 Pumpkin Cookies with Pumpkin cream cheese icing Cookies 1 box spice cake mix Icing 6 ounces Manhattan Bagel 1/4 cup unsalted butter 1 teaspoon vanilla extract 1 (15 ounce) can pumpkin puree 2 teaspoons ground cinnamon 16 ounces powdered sugar (or less, depending on sweetness preference) Cookies Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a bowl with an electric mixer, add cake mix and pumpkin puree. Mix on medium-low speed until thick and fully mixed. Using a 1 tablespoon scoop, add cookies to prepared baking sheet. Leave two inches between cookies. Bake for about 15 minutes until the cookies are set and cake-like in texture. Let cookies cool, then frost with pumpkin cream cheese frosting. Frosting Combine Manhattan Bagel Pumpkin cream cheese, butter, vanilla, and cinnamon. Mix on low until blended. Slowly incorporate powdered sugar until mixture is fluffy.

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