I was trying to make pumpkin cheesecake, but I sent my husband to the store to get the cream cheese. I should have known better! He came back with the small package of cream cheese, so I had to make something different. I basically took my pumpkin cake and swirled in a cream cheese "custard". It worked out great and made a typical autumn dessert more summer-y.
6 T butter
1 1/2 c sugar
1 c canned pumpkin
1 3/4 c flour
1 1/2 t cinnamon
1 t baking soda
1/2 t baking powder
Mix wet ingredients in mixer. Mix dry ingredients in separate bowl and slowly mix into wet ingredients. Pour into pan.
Cream Cheese Swirl:
8 oz package cream cheese at room temperature
sugar (I didn't measure this, but I'm guessing 1/4 to 1/3 cup)
Mix ingredients together and drop on to cake batter. Using a knife, swirl the cream cheese mixture into cake, but do not mix it in!!
Bake at 350 about 30 minutes. The cake part will spring back when touched (like any other cake recipe)
Need a great grilling recipe to go with this? Check out Amy's Blog
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