Just the other day, I realized that Thanksgiving is a few short weeks away. I feel like I was forking out the pumpkin cans way too early last week, and burning fall candles in the 100 degree weather fairly recently. How am I already planning out things to cook for Thanksgiving?
I’m also Christmas shopping like crazy, just so I can avoid the mall once Black Friday hits. I used to thrive on Black Friday shopping, but I think I prefer the rush of online shopping more anyway. 🙂 Cyber Monday rocks (even though I’m sure the UPS guy doesn’t agree with me on this one…).
We’re totally in holiday season, and I love it. Halloween…Thanksgiving….Christmas….New Years! It’s a great time of the year!
For Halloween, my work had a pot-luck type of party, and they held a pumpkin baking contest. Of course I had to try…even my coworkers were asking me from day 1 what I was bringing. I guess they know that I keep Libby’s (pumpkin) in business this time of the year with the treats that I bring to the office. 🙂
I decided to finally try my hand at a cheesecake cake. I saw this idea on Erin’s blog a few years ago, and always thought that I should make it happen. I just never did, because I was intimidated. Two desserts in one? (Yeesh!) However, it’s totally manageable to do. While it seemed daunting, I broke it up into two days (which is explained in the directions). Basically, day one = cheesecake making/freezing and day two = cake making/assembling. I followed Erin’s tips, and it came out perfectly!
So, y’all. If you have a couple of days to make this, oh man….it doesn’t even have to be pumpkin. Just make a cheesecake cake. It’s amazing!
Oh, and if you’re wondering how the contest went, I won! However, it was definitely a close contest! The judges were split between all of the delicious desserts…my coworkers are SO talented in the kitchen. 🙂
Pumpkin Cheesecake Cake
- 1 batch pumpkin cheesecake batter (You’ll need this batter made for the 1st day.)
- 1 batch pumpkin cupcake batter (You’ll need this batter made for the 2nd day.)
- 1 batch spiced cream cheese frosting (You’ll need this frosting made for the 2nd day.)
- Optional: Sprinkles for decorating
- Adjust oven rack to lower-middle position and heat oven to 350 degrees F. Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray, and line the bottom of the springform pan with a 9-inch piece of parchment paper.
- Pour filling into the springform pan, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set and measures 140 to 150 degrees on an instant-read thermometer, 50 to 60 minutes.
- Cool cheesecake completely in pan on rack, about 3 hours. Chill, covered, until cold, at least 4 hours. Remove the ring of the springform pan (not the bottom yet), and wrap it in two layers of plastic wrap. Then wrap the plastic-wrapped cheesecake in heavy duty foil. Freeze the cheesecake overnight.
- The next evening, preheat the oven to 350 degrees F. Line two round cake pans with parchment paper, and split the cupcake/cake batter amongst the two pans. Bake the cakes for 30-35 minutes, until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool completely.
- To assemble the cheesecake cake, take the cheesecake out of the freezer to thaw for about 10 minutes. Remove the bottom of the springform pan from the cheesecake (the parchment paper in the bottom of the pan should help with this step). Level the pumpkin cake layers, and if necessary, level the cheesecake as well. Assemble the cake with one layer of cake, the cheesecake layer on top of the cake and then the remaining layer of cake on top of the cheesecake layer. You won’t need frosting between the layers. If you only had 8-inch round cake pans (like me) and a 9-inch springform pan (like me), you’ll need to carefully shave the cheesecake edges to the edge of the 8-inch cake layers.
- Ice the cheesecake cake with the spiced cream cheese frosting, and if you’d like, add sprinkles! Enjoy!