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PUMPKIN CHEESECAKE

Pumpkin Cheesecake Crust:

1 1/2 cups graham cracker crumbs (from about 12 whole graham crackers)

6 Tbsp (3/4 stick) melted, unsalted butter

1 Tbsp sugar

1/2 tsp cinnamon

Pumpkin Cheesecake Filling:

3 (8-ounces each) packages cream cheese, room temperature

1 1/2 cups (about 9 oz by weight) packed light brown sugar

15 oz canned pumpkin pie mix (use half of the 30 oz can)

4 large eggs

1/4 cup sour cream

2 Tbsp all-purpose flour *measured correctly

2 tsp pumpkin pie spice (or make your own)

1/4 tsp salt

1 Tbsp real vanilla extract

Optional Toppings:

• 1 cup cold heavy cream beat with 1 Tbsp sugar and 1/2 tsp rum or vanilla
• Pumpkin pie spice to dust
• Toasted pecans
• Caramel sauce

Instructions

How to Make the Crust: Preheat Oven to 350˚F.

1. Pulse graham crackers in a food processor until fine crumbs form.
2. In a medium bowl, stir together 1 1/2 cups graham cracker crumbs, 1 Tbsp sugar, 1/2 tsp cinnamon and 6 Tbsp melted butter. Transfer into a 9-inch springform pan with 3" tall walls and use a large spoon to press crumbs into the bottom of your springform pan, and going about 1/2" up the sides of the pan. Bake at 350˚F for 8 minutes. Remove from oven and cool to room temp.

How to make the Pumpkin Cheesecake Filling: Preheat Oven to 350˚F.

1. In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don't have chunks of cream cheese. Tip: brown sugar is considered "packed" when it holds it's shape as it comes out of the measuring cup.
2. Have a taste of this cream cheese frosting. It would make a super yummy frosting actually! Just don't eat too much. You need it for your cheesecake.
3. In a separate bowl, using a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt and 1 Tbsp vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.
4. Transfer filling into pre-baked crust and bake on the middle rack at 350˚F for 1 hour. Turn off heat, prop the oven door open slightly with a wooden spoon and let cheesecake sit in the oven another 45 min. Then remove from the oven and let cool to room temp before covering with plastic wrap and refrigerating. Serve when fully chilled (at least 4 hours in the refrigerator, or overnight).
5. Before serving, carefully remove cheesecake from springform pan by running a blunt knife along the sides of the cheesecake to release from the springform mold. Add desired toppings (see list above) and serve.

To Make the Whipped Cream:

1. Tip: Freeze mixing bowl for 10 minutes to get the best whipped cream results.
2. In a cold mixing bowl, add 1 cup cold heavy whipping cream, 1 Tbsp sugar and 1/2 tsp rum or vanilla. Beat on high speed until fluffy and spreadable. Don't over-beat or it will turn buttery. It only takes less than 2 min to make fresh whipped cream.

I love chocolate chip cookies!

Who can't resist ;)

Oreo Earthquake Cake

Just like an earthquake causes the earth to shift and cause cracks in the land, this Oreo Earthquake Cake has ingredients that may move around as it is being baked and you may see cracks and crevices in the top after it’s baked. But, it doesn’t change the fact that it is a decadent dessert that is a chocolate lover’s dream! It is an ooey-gooey dessert with a chocolate and cream cheese center that is made even more chocolatey by adding some chocolate ice cream on top.

Recipe

Ingredients

This Earthquake Cake is so easy to make, and just like the name implies, it is bursting with flavor! If you love chocolate cake and cheesecake, you get the best of both desserts in this cake. So, preheat the oven to 350°F, prepare a 9×13-inch pan with non-stick spray, and get out the ingredients you need.

1. First, prepare the chocolate cake batter by following the directions on the box. (But don’t bake the cake.)

2. Next, layer the bottom of the sprayed pan with the Oreo cookies. Just lay them out flat; no need to break them or crush them for this part. I used 24 Oreos to cover the bottom of the pan.

3. Then, spread the chocolate cake batter that you just prepared over the layer of Oreo cookies.

4. Meanwhile, in a large bowl, combine the cream cheese, butter, confectioners’ sugar, vanilla, and salt. Beat with a mixer until combined.Dollop the cream cheese mixture on top of the cake batter and create a marble swirl.Sprinkle the chocolate chips and crumbled Oreos for the topping and bake for 55-60 minutes.

5.The cake is done when the center is set.

6. Serve warm, and don’t forget about adding a scoop of chocolate on top!!! Yummy.

Wow..never heard of tomato cake.😀

Never tried..but want to now😀