Pumpkin Cheesecake Cake

yield: SERVES 12-15

prep time: 4 HOURS

cook time: 1 HOUR

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

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. Beat cream cheese with granulate sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition. Beat in sour cream, heavy cream and vanilla.
5. Pour into prepared 9inch springform pan. Place pan in center of preheated roasting pan in the oven. Pour boiling water slowly into the roasting pan, until there is about an inch of water coming up the sides of the springform pan.
6. Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
7. When cooled, transfer entire springform pan into the freezer for several hours or overnight. I put it in freezer for about 2 hours. **If using within 24 hours, feel free to just refrigerate cheesecake!

FOR THE CAKE LAYERS:

1. Preheat oven to 350 degrees. Prepare two 9inch round cake pans by spraying generously with baking spray. Line bottom of each pan with a circle of parchment paper. Set aside.
2. Beat pumpkin, sugars, applesauce and eggs until fully blended. Add in flour, baking powder, baking soda, salt and seasonings. Pour batter into prepared pans.
3. Bake cakes for 30-35 minutes, until toothpick comes out clean. Cool in pans 15 minutes. Flip onto wire rack and cool completely. When cooled, wrap each layer in saran wrap and freeze for two hours, or overnight. **If using within 24 hours, just wrap cake in saran wrap and keep on counter.

FOR THE FROSTING:

1. Beat butter and cream cheese for 3 minutes until smooth and creamy. Beat in vanilla, powdered sugar and heavy cream.
2. To assemble cake, lay one layer of pumpkin cake on cake plate. Top with cheesecake and second layer of pumpkin cake. Frost sides and top with a thin layer of frosting to apply a crumb coat. Refrigerate 30 minutes to an hour. Remove from refrigerator and frost remaining cake, decorating using a tip if deisred. Sprinkle walnuts on top of cake and drizzle with caramel sauce. I keep the cake covered in the refrigerator until ready to eat. Remove and allow to sit about 15 minutes before slicing. ENJOY!

**cheesecake layer recipe from RecipeGirl

This delicious recipe brought to you by SHUGARY SWEETS
https://www.shugarysweets.com/pumpkin-cheesecake-cake/

Creamy Ranch Potatoes

Nothing beats a rich and cheesy potato casserole, and these Creamy Ranch Potatoes are bound to be some of the best potatoes you ever taste. It is easy to make this potato casserole recipe because it starts with frozen, pre-diced potatoes with peppers and onions. Microwaving the potatoes also helps to jump-start the cooking process. After the potatoes have cooked for a bit, they are combined with a creamy mixture made from canned cream of mushroom soup, milk, and Ranch dressing mix. Cheddar cheese gets added to the mix for extra flavor and richness. Before the potato mixture gets baked in the oven, it gets sprinkled with bacon, bread crumbs, and more cheese. One bite of these Creamy Ranch Potatoes will be enough to convince you to make this potato casserole recipe again and again. This fun and flavorful casserole makes for an amazing dish to take to parties, potlucks, or church suppers.

 

Serves6

Cooking Time30 min

Cooking MethodCasserole, Oven

Cooking Vessel Size9 x 13 inch baking dish

Ingredients

• 4 slices bacon
• 1 (28-ounce) bag frozen potatoes O’Brien with peppers and onions
• 1 can cream of mushroom soup
• 1 1/2 cup milk
• 1 envelope dry Ranch dressing mix
• 2 cups shredded Cheddar cheese, divided
• 1/4 teaspoon salt
• 1/8 tablespoon fresh ground black pepper
• 1/2 cup cracker crumbs (about 1 sleeve Ritz crackers)

Instructions

1. Preheat the oven to 350 degrees F. Lightly spray a 9 x 13 baking dish with cooking spray.

2. Cook bacon until just crisp. Chop and set aside.

3. Place the potatoes in the baking dish and cover with plastic wrap. Microwave on high for 5 minutes. The potatoes will not be fully cooked.

4. Combine the soup, milk, and dressing mix. Stir well. Add about half of the cheese and stir. Pour the soup mixture over the partially cooked potatoes and stir.

5. Sprinkle the dish with the remaining cheese and the reserved bacon. Sprinkle with the crumbs and bake for about 30 minutes until lightly browned and bubbly.

Double Chocolate Chewies

If you love chewy cookies and you love chocolate, you’re in for a real treat! These Double Chocolate Chewies pack a chocolate punch nobody can resist! They’re a bit chewy, really chocolatey, and a little crunchy, all at the same time. That’s why they’re one of Howard’s all-time favorites! Pour a glass of ice cold milk, and get ready for a cookie experience like no other.

What You’ll Need

• 1 1/2 sticks (3/4 cup) butter, softened
• 1 1/2 cups sugar
• 2 large eggs
• 1 cup all-purpose flour
• 3/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 cups (12 ounces) semisweet chocolate chips
• 1 cup coarsely chopped pecans

What to Do

1. Preheat oven to 350 degrees F.
2. In a large bowl with an electric mixer on medium speed, beat butter and sugar until creamy. Beat in eggs until well combined. Slowly beat in flour, cocoa powder, baking powder, and salt. Stir in chocolate chips and pecans.
3. Drop batter by heaping teaspoonfuls onto ungreased baking sheets about 1 inch apart.
4. Bake 12 to 14 minutes or until edges are set and centers are still slightly soft. Cool cookies 1 minute on baking sheets, then remove to wire racks to cool completely.