Pumpkin Cake Cheesecake
Fall is the time for all things pumpkin, and this recipe is no exception. Try this wonderful flavor of pumpkin in Pumpkin Cake Cheesecake. This particular recipe offers a fun and tasty twist on the classic cheese cake by blending a pumpkin cake in to the classic white cheese cake. So you have lovely swirls of golden pumpkin cake mixed in with the lovely and creamy white of cheese cake. Together it is a moist and delicious combination of tangy cheese and sweet cake. There is also a topping made in the traditional cream cheese fashion that adds plenty of tang to the cake.
This cake will take a bit of time to make, and might be good if two people work together. You and your young baker could each make one part. One person could prepare the cream cheese part, and the other, the cake. That way, the recipe comes together a bit more quickly and smoothly. Both of you can have the fun of globbing in the pumpkin cake in to the white cream cheese blend when the two parts of ready to come together. The cake does take a bit of time to bake, as you would expect for something that has two parts, and so many ingredients. Be patient.
Remember to leave this cake in the oven, as directed, for one full hour. Then remove it from the oven and allow the cake to finish cooling. Let it chill at least overnight or all day long, depending when you made it. The frosting will be the coup de grace for this fun and pretty recipe for Pumpkin Cake Cheesecake. It can be served for any special occasion, and, according to our blogger and recipe creator, you can freeze it. Enjoy. Find out how to make this recipe and many others at the website, Sally's Baking Addiction, by following the link below.
Nutrition Facts for: Pumpkin Cake Cheesecake From Sally's Baking Addiction
Ingredients: Cream cheese, granulated sugar, yogurt, vanilla extract, all purpose flour, eggs, vegetable oil, brown sugar, eggs, vanilla extract, pumpkin puree, baking soda, ground cinnamon, pumpkin pie spice, salt, unsalted butter, confectioners' milk, chopped pecans.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 12 servings. * Per Serving: Calories 560, Calories from Fat 309, Total Fat 34.3g 53%, Saturated Fat 15.0g 75%, Cholesterol 131mg 44%, Sodium 369mg 15%, Potassium 183mg 5%, Carbohydrates 57.2g 19%, Dietary Fiber 1.2g 5%, Sugars 45.6g, Protein 7.9g, Vitamin A 98%, Vitamin C 2%, Calcium 8%, Iron 11%
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