Menu

Swirled pumpkin cream cheese cake

  • Swirled pumpkin cream cheese cake
  • Details
  • Leave a Comment
  • Related Items
Swirled pumpkin cream cheese cake


Author: Aušra

Date:

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

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pyragas su rabarbarais

Rhubarb pie

This year at last we planted rhubarb in our garden ? No one missed it, just me. This year it was young, so I used it all in this pie. Everything was in its place – mild sourness, a little bit of sweetness. Hmmm we liked it very much 🙂

Pynutė

Challah

I baked this challah a lot of times, because I just love it. The last time I baked it I prepared the dough and to rise the first time I put it in a fridge for the night. The next morning I took it out, formed challah and let rise it the second time, then baked it. So that morning we had delicious breakfast with still warm challah.

Lietiniai su brokoliais ir sūriu

Crepes stuffed with broccoli and cheese

I’m very excited when the recipe which I chose to prepare is admitted 110 percents. I wanted to make these crepes all week long, but all week I had no time to spend in the kitchen. And only this weekend the time has come 🙂 I’m very glad that I made only half portion because if there were more than four crepes I couldn’t stop eating. The filling is so light, with the gentle taste of broccoli and very nice taste of cheese. My hubby said he wasn’t hungry but ate one crepe and was very excited 🙂 The next time I will not make our usual crepes with cheese filling, but give a little bit more time and make these crepes.

Braškių ir rabarbarų pyragas

Strawberry and rhubarb cake

It’s very bad when you don’t write the recipe in the blog after you eat the cake 🙂 Then you have to look for the recipe for a few days. I baked this cake when we were going to the village and strawberries were still in the season. It had to be all strawberry, but I had no time so I use rhubarbs as they were near me. Rhubarb and strawberry combination isn’t new – it fits perfectly. And the texture of the cake is more like sponge than a teacake. I liked it very much.

Brinzos sūrio apkepas

Brinza cheese bake

When I saw brinza in a store, I bought it without thinking. But it rested in a fridge for a while. Then I searched my recipe archive and found one recipe with this cheese. So I prepared this dish the same day. My hubby liked it, even a lot 🙂 Children ate a lot too, so I think they liked it too. The taste reminded us stewed curd lasybones, which we like the same as marmots 🙂 The next day I sliced left overs and fried with a little bit butter in a pan. Kids liked it too. So I think this recipe has full right to be in my blog 🙂