Pumpkin Cheesecake

Pumpkin Cheesecake

Ingredients:
Crust:

•  1 3/4 C graham cracker crumbs
• 3 Tbls dark brown sugar
• 1/2 tsp. ground cinnamon
• 1 stick melted salted butter

Filling:

•  3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk, at room temperature
• 1/4 C. sour cream
• 1 1/2 C. sugar
• 1/2 tsp. ground cinnamon
• 1/8 tsp. fresh ground nutmeg
• 1/8 tsp. ground cloves
• 2 Tbls. all-purpose flour
• 1 tsp. vanilla extract 

Directions:

1. Preheat oven to 350 degrees F. 
2. Line bottom of spring-form pan with parchment paper.
3. For crust:  In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring-form pan. Set aside in cool area.
4. For filling:  Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined. 
5. Pour into crust. Spread out evenly and place in oven for 1 hour.
6. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 6 hours.

**Adapted from Paula Deen Recipe

Almond-Crusted Salmon

Almond-Crusted Salmon

Ingredients: 

• 1/2 cup almond meal 
• 1/2 cup panko 
• 1/2 teaspoon ground coriander 
• 1/4 teaspoon ground cumin 
• 4 (6-ounce) salmon fillets, about 1-inch thick 
•  1-2 eggs, beaten
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions:

1. Preheat oven to 500°.
2. Combine first 4 ingredients in a shallow dish; set aside.
3. Brush tops and sides of fish with egg: sprinkle with salt and pepper.
4. Working with 1 fillet at a time, dredge top and sides in almond mixture; place skin side down on broiler pan coated with cooking spray. Sprinkle any remaining crumb mixture evenly over fish; press gently to adhere.
5. Bake at 500° for 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
6. Serve with lemon wedges.