Saturday, 23 December 2017

Pumpkin Cheesecake Cake Recipe


Pumpkin Cheesecake Cake: two layers of delicious pumpkin cake with a creamy cheesecake center. Frosted with cream cheese frosting!

yield: SERVES 12-15

INGREDIENTS:

FOR THE PUMPKIN CAKE LAYERS:
1 can (15oz) pure pumpkin puree
1 cup granulated sugar
1 cup brown sugar
3/4 cup apple sauce
4 eggs
2 1/4 cup all purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp kosher salt
1 Tbsp ground cinnamon
1/2 tsp ground cloves
1 tsp ground ginger
1 tsp ground nutmeg

FOR THE CHEESECAKE LAYER:
2 pkg (8oz each) cream cheese, softened
2/3 cup granulated sugar
pinch of salt
2 eggs
1/3 cup sour cream
1/3 cup heavy cream
1 tsp vanilla extract

FOR THE FROSTING:
1/2 cup butter, softened
8 oz cream cheese, softened
1 tsp vanilla extract
4 cup powdered sugar
3 Tbsp heavy cream
3 Tbsp walnuts, chopped
1 Tbsp caramel sauce (Hershey's caramel ice cream topping)

DIRECTIONS:

FOR THE CHEESECAKE LAYER:

  1. Preheat oven to 325 degrees. Using a large roasting pan on the lower 2/3 of the oven, preheat the pan too!
  2. Prepare springform pan by wrapping bottom of pan (outside) with double layer of foil. Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper.
  3. Meanwhile, boil a kettle of water to use later.
  4. Visit Pumpkin Cheesecake Cake @ shugarysweets.com for full directions.

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