(NAPSA)—Dating back hundreds of years, pumpkins have a history as a treasured part of holi- ——= day entertaining. This season, use pumpkinsto add a touch ofstyle, color and flavor to your decorations and meals. Easy Decorating Ideas Hollow out a medium pumpkin and turnit into a colorful vase. Simply place floral foam inside and arrange seasonal flowers and foliage for a beautiful centerpiece. Add a warm glow to your table with candleholders made from miniature pumpkins. Cut a small hole out of the top and stand a taper candle in the center. Makethe hole larger for votives or tea light candles. A Pumpkin’s Place at the Table Use canned pumpkin to add delicious flavor and a nutritional boost to baked goods. Instead of ordinary dinnerrolls, complement your holiday meals with pumpkin biscuits or muffins. Add flair to your breakfast favorites. Mix canned pumpkin into waffle or pancake batter for an enticing twist to your morning meal. Infuse your holiday cooking with the rich history and tradition of pumpkin. This recipe for Pumpkin Cheesecake from Nestl USAwill have family and friends giving thanks this holiday season. Pumpkin Cheesecake Makes 16 servings Crust: 1% cups graham cracker crumbs cup butter or margarine, melted Y cup granulated sugar Cheesecake: 3 packages (8 oz. each) cream cheese, softened 1 cup granulated sugar \% cup packed light brown sugar 2 large eggs 1 can (15 oz.) Libby’s 100% Pure Pumpkin “ite ‘ = Leesay % cup (5 fl. oz. can) Nestl Carnation Evaporated Milk 2 Tbsp. cornstarch 1% tsp. ground cinnamon tsp. ground nutmeg Topping: 1 container (16 oz.) sour cream, at room temperature % cup granulated sugar 1 tsp. vanilla extract Preheatoven to 350F. For crust, combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch upside of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes. For cheesecake, beat cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. Bake for 55 to 60 minutes or until edge is set but center still moves slightly. For topping, combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. For more pumpkin-inspired recipe ideas, visit the Website at VeryBestBaking.com.
