Monkey Bread

3/4 c white sugar

3/4 c brown sugar

2 tsp cinnamon

1/4 c butter, melted

4 cans refrigerated biscuits

3/4 c chopped hazelnuts (or any nut) *optional

Mix white sugar and cinnamon in bowl. Cut each biscuit into 4 separate pieces and shake in cinnamon sugar mixture and drop in greased or sprayed Bundt cake pan.

Stir melted butter and brown sugar together in small bowl and pour over biscuits.

Bake 350 for about 35-40 min or until golden. 

Turn bread out onto a serving platter.
*Optional: For a quick and easy topping, warm up 4 tbsp of cream cheese frosting or maple syrup and drizzle over top.

Pumpkin Cheesecake

• Filling
• 2 (8 ounce) packages cream cheese
• 3/4 cup white sugar
• 1 (15 ounce) can pumpkin puree
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon ground nutmeg
• 2 eggs
• 1/4 teaspoon salt

Crust

1 1/4 cup graham cracker crumbs

1 stick butter, melted

1 tbsp white sugar

Stir together and pour into spring form pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat together the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one at a time. Add salt. Beat until creamy. Pour the batter into crust.
3. Bake at 350 degrees F (175 degrees C) for 50 minutes or until the knife inserted in the center comes out clean. Let cool then top with whipped topping, if desired.

   

Beat cream cheese and sugar. Stir in spices and pumpkin.

 Add each egg separately and mix well.

 Stir together crumbs, butter, and sugar. Press into spring form pan.

  

Pour batter over crust. *Optional: Add hazelnuts to top.

  Bake at 350 for 45-50 min, or until toothpick inserted comes clean.

Top with fresh whipped cream and grated nutmeg.