Wednesday, October 19, 2011

Pumpkin Cheesecake Cake

The idea for this cake came to me while making my mother-in-law's birthday cheesecake. See, I don't really make cheesecake. Cake, yup. Cupcakes, sure! Pie, no probelm. Cheesecake... hmmmm.
But, in the end, it turned out okay, so I thought, now what if I put that in the middle of a cake? Now you're talkin'!

What You Need
2 layers of pumpkin cake
Cheesecake "filling":
  8oz cream cheese (at room temperature)
  1 egg (at room temperature)
  1/2 cup sugar
  1/4 cup sour cream (at room temperature)
  1 tsp vanilla
1/2-1 cup rich vanilla buttercream icing
Parchment paper
Piping bag with tip #32 

You can bake and cool the cake either before or after making the cheesecake filling. The cheesecake will need 3 hours to overnight to set in the refrigerator.

Make the cheesecake:
Preheat the oven to 325-degrees.
Start a kettle of water boiling on the stove. This will be for a "water bath" for the cheesecake to bake in.)

Cream together the cream cheese and sugar in a mixer bowl until well mixed.
BE SURE your cream cheese (and all of the other ingredients as well) are soft, and at room temperature. If you try to use cold cream cheese, it ends up chunky, not smooth.

Add the egg and vanilla. Mix well.

Add the sour cream. Mix well.

Line a 6" round cake pan with parchment paper before pouring the batter in.

Set the cake pan inside of another pan, at least 2 inches larger. (This is a 9" square.) Set that pan in the oven.

Pour boiling water into the larger pan about halfway up the sides of the cake pan.
Placing the pan into the oven first means you don't have to lift a pan full of boiling water, and risk injuring yourself if it were to splash out as you placed the full pan into the oven.

Bake for 60-75 minutes, until the center is almost set. (If you shake the pan, only about an inch or two should wiggle in the middle-- not the whole cake.)

Remove it from the oven and cool for about 30-45 minutes on a cooling rack. Then, run a knife around the edge of the cake to free it from the pan. Cover it, and let it set in the refrigerator 3 hours to overnight.
*Note: Yours should not look this golden and cracked. I overbaked mine.

When the cheesecake is set, the cake is cool, and the icing is ready... this is a super easy cake to actually put together.
Begin by leveling off any domed part of the top of the layers of cake.
Place one layer on your serving plate, and if you wish, pipe a little icing on there. (I did it because this cake was traveling with me for a few hours, and I wanted better insurance that it would stick together.)

Place the cheesecake round on top of the bottom cake layer. (To get the cheesecake out of the pan, again run your knife around the edge, turn the cake pan upside down, and bang on the bottom of the pan to get it out of the pan. Remove the parchment paper from the bottom.)

Add a little more icing, and place the final cake layer (bottom-side-up) on top.

To decorate it, I just added the few curlicues to the top... or you can go nuts with them like I did in the top photo. Just hold your piping bag straight up from the surface, and make individual swirls that overlap.

This cake must be kept refrigerated because of the cheesecake.


Click the Links Below to See:
Other Basic Cake Decorating Ideas
Pumpkin Cake Recipe
Other Fall/ Halloween/ Thanksgiving Cake Decorating Ideas

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