Swirled pumpkin cream cheese cake
- Details
- Leave a Comment
It looks like simple ordinary pumpkin cake, but special taste gives cream cheese. It takes cake to another level 🙂
Swirled pumpkin cream cheese cake
Time needed:
Yields: 12 servings
Calories: 318 kcal / serving
Ingredients:
1 cup = 237 ml
- 6 tbsps. butter, melted and slightly cooled
- 1 3/4 cups sugar
- 3 large eggs
- 1 cup pumpkin puree
- 1 3/4 cups all-purpose flour
- 1 1/2 tsps. ground cinnamon
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. ground nutmeg
- 225 g cream cheese, room temperature
- 1/3 cup water
Directions:
- In a bowl beat butter and 1 1/2 cups sugar until smooth.
- Beat in 2 eggs, pumpkin and water until well blended.
- In another bowl, mix flour, cinnamon, baking soda, baking powder and nutmeg.
- Stir it into butter mixture until well blended. Spread batter evenly in 26 cm diameter baking pan, lined with baking paper.
- In a bowl beat cream cheese, remaining egg and remaining 1/4 cup sugar until smooth.
- Drop cream cheese mixture in evenly spaced 1-tablespoon portions over batter.
- Pull a knife tip through filling to swirl slightly into batter.
- Bake in a 180°C oven until center of pumpkin batter (not cream cheese mixture) springs back when touched, about 30 minutes.
- Let cool completely in pan then cut into bars.
- Enjoy!
Source: the baker chick
Pumpkin cheesecake
Fantastic cheesecake, everyone liked it and my hubby just loved it. But also very solid, so you can have only one piece of this cake and this will be enough.
Russian pancake baked in an oven
The first pancake that baked out grate. Others that I’ve tries were some how not good – too much milk, or too much berries. But this time pancake was fluffy, and tender. Only next time I’ll try to bake it in a larger form, because this time it came out very thick and that’s why taste was like curd bake but without curd 🙂 But it’s tasty, easy and quick. And you don’t have to stand near the pan.
Challah basket
Today we celebrate Easter in my son’s kindergarten. I was asked to bring few eggs, but I just had to put them somewhere. So I baked this basket 🙂 But while I was baking it, 2 eggs of 5 were eaten by my children, so I have to put candies to look basket pretty 🙂
Cream waffles
When I found this recipe I was so exited that baked them a few weekends for breakfast. Cream makes them frangible and even when they are cold they stay very tasty. I bake half of the portion but it’s enough for two kids and two parents for the light breakfast. I really recommend you!
Zucchini cake with tuna
Very delicious cake. I never have a chance to photo it because every time it disappears very quickly. It”s so juicy, not dry at all. And my husband can eat almost half of the pie at once 🙂
