Happy Friday!
Pumpkin Cheesecake recipe
- Layer One
Spice Cake (Boxed or your own favorite recipe) use half & follow directions as stated in recipe. Put the mix into a 9 inch spring-form pan instead of a regular cake pan. (I used half of a box for the cheesecake and the other half for cupcakes)
- Layer Two
(Paula Deen’s Pumpkin Cheesecake filling recipe)
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Pour over cooled first layer. Cook for one hour
- Layer 3
3 egg yolks
1/4 cup granulated sugar
3 tablespoons flour
1 teaspoon knox unflavored gelatin
1 3/4 cups heavy cream
1 teaspoon vanilla extract
3 tablespoons pure maple syrup
Beat egg yolks until pale. Add sugar, flour, and gelatin, then beat until mixed. Bring cream, maple syrup and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly, then pour on top of the pumpkin layer. Chill cake for four hours and enjoy!
