GINGERSNAP
PUMPKIN CHEESECAKES WITH
CRUST
Delectable mini cheesecakes
using Einstein Bros.® Pumpkin Shmear
with a gingersnap crust and whipped
cream topping.
MINI PUMPKIN CHEESECAKES WITH GINGERSNAP CRUST
INGREDIENTS
6oz. Gingersnaps
2 Tbsp Butter
3 tubs Einstein Bros.® Pumpkin Shmear
1 Tbsp Granulated Sugar
¼ cup All Purpose Flour
1 Tbsp Vanilla Extract
2 large Eggs (plus 1 egg yolk)
¼ cup Sour Cream
¼ cup Heavy Cream
DIRECTIONS Crust
DIRECTIONS Custard
1. Crush 6 oz gingersnaps in a plastic bag
using a rolling pin until fine crumbs.
2. Melt butter.
3. In medium bowl, mix melted butter
with cookie crumb until blended.
4. Place muffin cups in muffin pan and
spray inside cups with pan spray.
5. Place one heaping Tbsp of crumb mixture
in each cup.
6. Press the crumb mixture very firmly using
your fingertips or the smooth bottom of a
glass or measuring cup. Set aside.
1. Place pumpkin shmear, sugar, flour,
vanilla extract, eggs, sour cream and
heavy cream in a large mixing bowl
and blend thoroughly.
3. Place ¼ cup of custard mixture into
each cup.
4. Place the muffin pan containing the mini
cheesecakes in a larger roasting pan,
that is at least 1” deep, then place it in
the oven.
5. Fill roasting pan with hot tap water until
it comes ½ of way up the sides of the cup.
6. Bake at 350°F for 30-35 minutes. The
time will vary depending on your oven.
When done, a toothpick should come
out clean. The top may start to crack
on some of the cakes.
7. Turn oven off, crack door & leave for
30 minutes.
8. Gently remove the muffin pan from
the oven and leave behind the pan of
water. Come back for it when the oven
has cooled.
9. Allow to cool on a cooling rack at room
temp. for 30-45 minutes.
10.Cover pan with plastic wrap and place
in the refrigerator to completely cool for
at least 4 hours. Overnight is preferred.
11.Remove cakes from pan and serve.
© 2012 Einstein Noah Restaurant Group, Inc. 1208-464
HONEY
PUMPKIN PECAN COOKIES WITH
ALMOND ICING
The perfect combination
of spicy pumpkin flavors and
creamy honey almond icing using
our famous Einstein Bros.® Shmear.
It’s pumpkin-licious!
PUMPKIN PECAN CO0KIES & HONEY ALMOND ICING
INGREDIENTS
1 ¼ cup Butter (room temperature)
1 cup Sugar
1 tub Einstein Bros.® Pumpkin Shmear
(room temp)
DIRECTIONS Cookies
1. Cream butter and sugar (approx. 5
minutes w/mixer). Scrape down bowl.
2. Add egg yolk, heavy cream and Pumpkin
Shmear until just blended.
3. Sift together cake flour and pumpkin
pie spice.
4. Gradually add sifted cake flour and
pumpkin pie spice. Mix just until flour is
absorbed. Dough will be fairly sticky.
5. Fold in toasted chopped pecans
(optional).
1 Egg Yolk
2 Tbsp Heavy Cream
2 cups Cake Flour
1 tsp Pumpkin Pie Spice
1 ½ cups Pecan Halves (optional-toasted
& chopped; plus more halves for topping
cookie)
8oz. Vanilla Frosting (½ 16 oz container)
½ tub Einstein Bros.®
Honey Almond Shmear
6. Place dough on parchment paper
and form log shape 12” long x 2½”
diameter.
7. Refrigerate log at least 4 hours or
overnight.
8. Preheat oven to 350°F.
9. Cut the log into ¼” thick slices.
10.Place cookies approximately 1½” apart
on an ungreased cookie sheet and bake
at 350°F for 10-15 minutes or until
edges are golden brown.
11.Cool on wire rack.
DIRECTIONS Icing
1. Mix together vanilla frosting
and Honey Almond Shmear
until blended.
2. Spread ½ tsp on each cookie.
3. Place 1 pecan half on center of each
cookie on top of icing. Plate and serve.
Contains nuts.
© 2012 Einstein Noah Restaurant Group, Inc. 1208-464
HERBS, APPLES
BAGEL STUFFING WITH
& CRANBERRIES
A tasty twist on traditional stuffing
using any of Einstein Bros.® delicious bagel
flavors. Blend with celery, onions and seasonings
to complete the perfect holiday meal.
BAGEL STUFFING WITH HERBS, APPLES & CRANBERRIES
INGREDIENTS
6 each Day Old Bagels cut into ½” cubes
(Plain or Cranberry)
½ cup Carrots (shredded)
1 cup Celery (¼” diced)
1 cup Yellow Onions (¼ “ diced)
DIRECTIONS
½ cup Mushrooms
(½” diced - domestic or cremini)
¼ cup Craisins
¼ cup Dried Apples (¼” diced)
½ cup Butter
1 quart Chicken Broth
4. Add diced bagels and dried fruit.
1. Bring chicken broth and butter to a boil. 5. Fold together until all ingredients
are well mixed.
2. Add vegetables, honey and spices.
6. Place stuffing into a greased
Boil for 3 minutes.
9”x13” pan.
3. Remove from heat.
2 Tbsp Honey
½ tsp Poultry Seasoning
Salt to taste
7. Bake at 400°F uncovered for 25-30
minutes or until desired texture is
achieved (bake longer for drier
stuffing; shorter for moist stuffing).
NOTE: If stuffing a 12-15# Turkey,
decrease chicken broth by 1 cup.
© 2012 Einstein Noah Restaurant Group, Inc. 1208-464
GINGERSNAP
PUMPKIN CHEESECAKES WITH
CRUST
Delectable mini cheesecakes
using Noah’s® Pumpkin Shmear
with a gingersnap crust and whipped
cream topping.
MINI PUMPKIN CHEESECAKES WITH GINGERSNAP CRUST
INGREDIENTS
6oz. Gingersnaps
2 Tbsp Butter
3 tubs Noah’s® Pumpkin Shmear
1 Tbsp Granulated Sugar
¼ cup All Purpose Flour
1 Tbsp Vanilla Extract
2 large Eggs (plus 1 egg yolk)
¼ cup Sour Cream
¼ cup Heavy Cream
DIRECTIONS Crust
DIRECTIONS Custard
1. Crush 6 oz gingersnaps in a plastic bag
using a rolling pin until fine crumbs.
2. Melt butter.
3. In medium bowl, mix melted butter
with cookie crumb until blended.
4. Place muffin cups in muffin pan and
spray inside cups with pan spray.
5. Place one heaping Tbsp of crumb mixture
in each cup.
6. Press the crumb mixture very firmly using
your fingertips or the smooth bottom of a
glass or measuring cup. Set aside.
1. Place pumpkin shmear, sugar, flour,
vanilla extract, eggs, sour cream and
heavy cream in a large mixing bowl
and blend thoroughly.
3. Place ¼ cup of custard mixture into
each cup.
4. Place the muffin pan containing the mini
cheesecakes in a larger roasting pan,
that is at least 1” deep, then place it in
the oven.
5. Fill roasting pan with hot tap water until
it comes ½ of way up the sides of the cup.
6. Bake at 350°F for 30-35 minutes. The
time will vary depending on your oven.
When done, a toothpick should come
out clean. The top may start to crack
on some of the cakes.
7. Turn oven off, crack door & leave for
30 minutes.
8. Gently remove the muffin pan from
the oven and leave behind the pan of
water. Come back for it when the oven
has cooled.
9. Allow to cool on a cooling rack at room
temp. for 30-45 minutes.
10.Cover pan with plastic wrap and place
in the refrigerator to completely cool for
at least 4 hours. Overnight is preferred.
11.Remove cakes from pan and serve.
© 2012 Einstein Noah Restaurant Group, Inc. 1208-464
HONEY
PUMPKIN PECAN COOKIES WITH
ALMOND ICING
The perfect combination
of spicy pumpkin flavors and
creamy honey almond icing using
our famous Noah’s® Shmear.
It’s pumpkin-licious!
PUMPKIN PECAN CO0KIES & HONEY ALMOND ICING
INGREDIENTS
1 Egg Yolk
2 Tbsp Heavy Cream
1 ¼ cup Butter (room temperature)
2 cups Cake Flour
1 cup Sugar
1 tub Noah’s® Pumpkin Shmear (room temp) 1 tsp Pumpkin Pie Spice
1 ½ cups Pecan Halves (optional-toasted
& chopped; plus more halves for topping
cookie)
8oz. Vanilla Frosting (½ 16 oz container)
½ tub Noah’s.®
Honey Almond Shmear
DIRECTIONS Cookies
DIRECTIONS Icing
1. Cream butter and sugar (approx. 5
minutes w/mixer). Scrape down bowl.
2. Add egg yolk, heavy cream and Pumpkin
Shmear until just blended.
3. Sift together cake flour and pumpkin
pie spice.
4. Gradually add sifted cake flour and
pumpkin pie spice. Mix just until flour is
absorbed. Dough will be fairly sticky.
5. Fold in toasted chopped pecans
(optional).
6. Place dough on parchment paper
and form log shape 12” long x 2½”
diameter.
7. Refrigerate log at least 4 hours or
overnight.
8. Preheat oven to 350°F.
9. Cut the log into ¼” thick slices.
10.Place cookies approximately 1½” apart
on an ungreased cookie sheet and bake
at 350°F for 10-15 minutes or until
edges are golden brown.
11.Cool on wire rack.
1. Mix together vanilla frosting
and Honey Almond Shmear
until blended.
2. Spread ½ tsp on each cookie.
3. Place 1 pecan half on center of each
cookie on top of icing. Plate and serve.
Contains nuts.
© 2012 Einstein Noah Restaurant Group, Inc. 1208-464
HERBS, APPLES
BAGEL STUFFING WITH
& CRANBERRIES
A tasty twist on traditional stuffing
using any of Noah’s® delicious bagel
flavors. Blend with celery, onions and seasonings
to complete the perfect holiday meal.
BAGEL STUFFING WITH HERBS, APPLES & CRANBERRIES
INGREDIENTS
6 each Day Old Bagels cut into ½” cubes
(Plain or Cranberry)
½ cup Carrots (shredded)
1 cup Celery (¼” diced)
1 cup Yellow Onions (¼ “ diced)
DIRECTIONS
½ cup Mushrooms
(½” diced - domestic or cremini)
¼ cup Craisins
¼ cup Dried Apples (¼” diced)
½ cup Butter
1 quart Chicken Broth
4. Add diced bagels and dried fruit.
1. Bring chicken broth and butter to a boil. 5. Fold together until all ingredients
are well mixed.
2. Add vegetables, honey and spices.
6. Place stuffing into a greased
Boil for 3 minutes.
9”x13” pan.
3. Remove from heat.
2 Tbsp Honey
½ tsp Poultry Seasoning
Salt to taste
7. Bake at 400°F uncovered for 25-30
minutes or until desired texture is
achieved (bake longer for drier
stuffing; shorter for moist stuffing).
NOTE: If stuffing a 12-15# Turkey,
decrease chicken broth by 1 cup.
© 2012 Einstein Noah Restaurant Group, Inc. 1208-464