08 November 2016

Double Layer Pumpkin Cheesecake


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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
  3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
  4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.



















This is better than the one I made for Ivy's birthday party.  Just FYI.  I think when I made it, I doubled the recipe and baked it in a springform pan for cheesecake.  And bake till center reaches 155-160 degrees.  In the springform pan it took about 1 hour 10 minutes


I got this recipe from allrecipes.com

Pumpkin Buttermilk muffins


Ingredients
  • 3/4 C oil
  • 2 cup pumpkin puree
  • 1 cup sugar
  • 1 cup brown sugar
  • 4 eggs
  • 1 cup buttermilk
  • 2 teaspoon vanilla
  • 4 1/2 cups flour
  • 4 teaspoons baking powder
  • 4 teaspoon pumpkin pie spice
  • 2 teaspoon salt
  • 1package chocolate chips (semi-sweet)
Instructions
  1. Preheat oven to 400 degrees F.
  2. Line muffin tins with paper liners.
  3. In a large mixing bowl combine oil, pumpkin, sugar, brown sugar and mix. Add eggs, buttermilk, and vanilla and mix. Add flour, baking powder, pumpkin spice, and salt. Stir until incorporated. Add chocolate chips and stir lightly.
Fill muffin tins almost to the top and bake for 15 to 17 minutes.   

I found this recipe on Pinterest and I tweeked it to make the muffins more spicy and less in saturated fat.
My kids love them and leave to school with chocolate on their face.