White Chocolate-Pumpkin Cheesecake

2 c gingernap cookies
1 c plus 2 TBS sugar
1/4 c butter - melted
3 - 8 oz - packages cream cheese, softened
3/4 c cooked pumpkin
3/4 c white chocolate chips, melted
3 eggs
1 tsp ground cinnamon
1 tsp vanilla
1/4 tsp ground nutmeg

Almond Topping:
1/2 c chopped almonds
2 TBS butter
1 tsp sugar

Preheat oven to 350. For crust place cookies in large food processor; process into fine crumbs. Add 2 TBS of the sugar and melted butter; process just until combined. Press into bottom of 9 inch springform pan; set aside.

For filling - place cream cheese and 1 cup of the sugar in food processor; process until smooth. Add pumpkin, melted chocolate, eggs, cinnamon, vanilla and nutmeg; process until combined. pour into crust-lined pan. Place springform pan in shallow baking pan.

Bake 55-60 mins or until center appears nearly set when gently shaken. Remove; cool on wire rack 30 mins.

Meanwhile, for Almond Topping combine almonds, 2 TBS butter and 1 tsp sugar in food processor. Cover and process until combined - spread evenly in shallow baking pan. Bake 10 -12 mins until toasted, stirring occasionally.

Sprinkle almond topping on cheesecake. Loosen and remove sides of springorm pan. Cool cheesecake 1 hour more. Cover loosely; chill at least 4 hours or overnight.

Sweet Potato Pecan Pie

3 med sweet potatoes
1 stick butter
1 c sugar
2 eggs
12 oz evaporated milk
3/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp vanilla
pie shell

Topping:
1 stick butter
1 c light brown sugar
1 1/2 c chopped pecans

Prehead oven to 350

Cook potatoes in boiling water until soft. Drain; peel & mash potatoes in large bowl. Add butter and sugar while hot.

In medium bowl slightly beat eggs; mix in evaporated milk. Combine with potatoes; add cinnamon, nutmeg & vanilla. Mix thoroughly. Pour into pie shell.

For topping, melt butter. Add brown sugar and pecans. Cook 2 to 3 minutes. Cool; sprinkle over pie.

Bake 40-45 minutes.

Apple Crumb Pie

15 oz package piecrusts
1 c. & 2 TBS flour
1/2 c packed light brown sugar
1/2 c granulated sugar
1 tsp cinnamon
1/2 tsp salt
1/2 c softened butter
3/4 c chopped almonds - toasted
3 lbs Granny Smith apples - cored - peeled - thinly sliced

Preheat oven to 450. Fit 1 piecrust into a 9 inch pie plate; fold edges under and crimp.

Stir together 1 c. flour, brown sugar, granulated sugar, cinnamon & salt in a large bowl; cut in butter. Stire in almonds. Toss together 1 c. of the flour mixture, apples & remaining 2 TBS flour; spoon into piecrust. Top with remaining flour miture; cover loosely with foil.

Bake on lower over rack for 15 mins. Reduce oven temp to 350; bake, uncovered 35-40 mins. cut leaf designs from remaining piecrust; bake and serve warm on tip of pie slices w/ ice cream.