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PumpkinPumpkin Cake1 1/2 c. sugar Combine sugar, pumpkin, oil, vanilla, and eggs and beat slowly until blended. Combine dry ingredients and gradually add to the pumpkin mixture. Bake at 180* for, in green pan, 25-30 mins. or, as cupcakes, for 15-18 mins. Half recipe = 12 cupcakes. Cream cheese frosting: 56g soft butter, 225g cream cheese, 2 tsp. vanilla, 3 c. powdered sugar, 1/4 c. cream or milk (only necessary if frosting needs to be thinned). From Domestic Rebel, which also has Mini Pumpkin Cheesecakes and Pumpkin Snickerdoodles! Pumpkin Layer CheesecakeCrust: 2 c. crushed pretzels, graham crackers or similar + 1/4 c. melted butter. Mix and press into greased springform. Filling: Heat oven to 150*. Beat cream cheese and sugar until light and fluffy. Beat in eggs, one at a time, just until blended. Spoon 3 cups of mixture onto crust & spread evenly. To remaining cream cheese mixture add the pumpkin & rest of the ingredients; spoon over mixture in pan. Bake 1h 15m to 1h 25m or until edge of cheesecake is set at 5cm in from pan edge, but center still jiggles slightly when moved. Run spatula around edge to loosen cheesecake. Turn off oven, leave oven door ajar, and leave cheesecake in there for 30 mins. Cool another 30 mins. on cooling rack. Refridgerate at least 6 hrs. Pumpkin Cheesecake Pie1 c. sugar Beat sugar, flour and cream cheese until smooth; put 1/2 c. aside. Add remaining ingredients except milk. Beat until smooth and pour into pie crust. Stir milk into reserved cream cheese mixture and spoon over pumpkin mixture; cut through with knife for swirly design. Bake at 190* for ~35 mins. or until toothpick comes out clean. Let cool, then refridgerate at least 4 hours before serving. Pumpkin CheesecakeCrust: 1 3/4 c. graham cracker crumbs, 2 Tbsp. sugar, 1/2 c. or 113g melted butter. Filling: From Betty Crocker, which also has recipe for minis. Pumpkin Cookies225 g butter Bake cookies for 8-10 mins. at 180* until edges golden. Let cool on baking sheet for a few minutes before moving. |