PUMPKIN CAKE CHEESECAKE
We just love mini desserts, don't you" No extra plates and forks (we use napkins), no "commitment" to a big slice of something; instead two or three different mini-desserts is more to our liking.
This recipe is a combination of two of our favorite holiday treats. It has a bottom layer of moist, spicy pumpkin CAKE and a top layer of rich and creamy CHEESECAKE; what could be better for your holiday buffet table"
CAKE LAYER 1/2 cup Libby pumpkin puree (NOT the pre-spiced kind)3/4 cup all purpose flour1 1/2 teaspoons pumpkin pie spice1/4 teaspoon salt1/4 teaspoon baking soda1 large egg1/2 cup sugar1/4 cup + 1 tablespoon vegetable oil1 teaspoon vanilla extract Mix the flour, spice, salt and baking soda and set aside. In another bowl, whisk together the pumpkin, egg, sugar, oil and vanilla until smooth, then add the dry ingredients from the first bowl. Whisk just until well mixed and set aside. CHEESECAKE LAYER (2) 8 ounces cream cheese (room temperature)2 large egg4 teaspoons all purpose flour2 cups powdered sugar2 teaspoons vanilla ?Beat the cream cheese with electric mixer until smooth, then add the egg, flour, sugar and vanilla and beat until smooth, but don't over beat.
ASSEMBLY
Super simple: place cupcake papers in cupcake pan and very lightly mist them with cooking spray.
Put a small amount of cake batter into each paper and make sure it covers the...
Source:
coleens recipes
URL:
http://coleensrecipes.blogspot.com.es/
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