Tag Archives: Cream Cheese

Pumpkin Snack Cake

Posted on by Laurie

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Pumpkin Snack Cake

Ingredients

2 c. all-purpose flour (stir before measuring)

1 t. baking soda

1/2 t. baking power

1 t. ground cinnamon

1/2 t. ground cloves

1/2 t. ground ginger

1/2 t. ground mace

1/2 t. ground nutmeg

15 oz. (425 gm.) canned pumpkin

3/4 c. granulated white sugar

1/2 c. brown sugar

1/3 c. canola oil

1/3 c. buttermilk

1 lg. egg

2 t. vanilla extract

1/2 c. dried currants

1/2 c. finely chopped walnuts

Cinnamon Cream Cheese Frosting (see recipe at bottom of page)
 
Directions

1. Preheat oven to 350 degrees F. Prepare a 9×9″ pan with baking spray or with butter and flour.

2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, cloves, ginger, mace and nutmeg. Set aside.

3. In a separate bowl, stir together pumpkin, sugars, canola oil, buttermilk, egg, and vanilla until smooth and well-blended.

4. Stir pumpkin mixture into dry ingredients until smooth and no dry spots appear. Then fold in currants and walnuts. Scrape batter into prepared pan. Level top with the back of a spoon.

5. Bake for 38 – 48 minutes or until firm on top and a cake tester inserted in the middle comes out clean. Cool on a cooling rack.

6. While cake is cooling, prepare cream cheese frosting. Once cake is cooled, invert onto a cooling rack, then re-invert onto a cutting board. Frost top of cake, then cut into squares. Enjoy!

 

Cream Cheese Frosting

Ingredients

6 oz. cream cheese, softened

1/2 c. + 1 T. confectioner’s sugar

1 1/2 t. ground cinnamon

1 T. + 1 t. milk

1/2 t. vanilla extract

Directions

Beat ingredients together until perfectly smooth.

 

4th of July Cheesecake Cupcakes

Posted on by Laurie

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An easy to make, fancy treat for the upcoming holiday!

Cheesecake Cupcakes

makes 12

12 Oreo cookies or Oreo Golden cookies

16 oz. cream cheese, softened

2/3 c. granulated white sugar

1/4 c. sour cream

2 lg. eggs

1 T. + 1 t. fresh lemon juice

2 t. vanilla or almond extract

whipped cream for topping

fresh strawberries, raspberries and/or blueberries

1. Preheat oven to 375 degrees F. Line a 12-cup muffin pan with muffin papers. Place one cookie in the bottom of each muffin paper.  (The cookies will be a little smaller than the bottom of the muffin cups, but they puff out during baking.)

2. Using a large food processor or an electric mixer, process or beat cream cheese and sugar until perfect smooth. Add sour cream and process or beat until well blended. Add eggs, lemon juice, and extract. Process or beat until well blended and perfectly smooth. Divide cheesecake batter between muffin cups, filling until almost full.

3. Bake for about 20 minutes or until puffy and set in the middle. Remove from the oven and cool on a wire rack. (The cupcakes will sink in the middle as they cool.) Once completely cool, cover with plastic wrap and refrigerate for at least 3 hours before serving.

4. When ready to serve, lift cupcakes out of pan, remove muffin papers, top with whipped cream and fruit. Enjoy!

Notes: The cheesecake batter is the same batter that I use for my Miniature Cheesecakes in Confectionately Yours. Either recipe can be made ahead of time and frozen until shortly before serving, then decorated at the last minute.