Wednesday, October 19, 2011
Pumpkin Cheesecake Cake
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'!
2 layers of pumpkin cake
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
Piping bag with tip #32
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.
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.)
*Note: Yours should not look this golden and cracked. I overbaked mine.
Begin by leveling off any domed part of the top of the layers of cake.
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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