Pumpkin Creamcheese Cake

I hope everyone had a lovely Christmas celebration. I am still recovering, giggle. I have packed away all of the holiday decor and  I am ready for the new year and all it has to bring. I look forward to seeing what you link up at the hop this week.  If you are like us you probably have walnuts and almonds left over from your holiday baking and this Pumpkin Cream Cheese Cake is a delicious way to use them up. A nice treat for your new years eve dinner tomorrow too. Because many of you will be swearing off sweets as a new years resolution. This is one last treat that I think you will enjoy.

Before I share the recipe  I hope you will join me in congratulating Debra E, the lucky winner of the Pocket Full Of Cash Giveaway ( winner is selected using the random selector from rafflecopter.) Congratulations Debra, I have sent an email your way!

 

What You Need for the CAKE

3/4 Cup flour

1/2 tsp. Baking powder

1/2 tsp. Baking soda

1/2 tsp. Ground cinnamon

1/2 tsp. Ground ginger

1/4 tsp. Salt

3 Eggs

1 Cup sugar

2/3 Cup Pumpkin puree

Parchment paper

Non stick cooking spray

9×13 pan

2 Mixing bowls

Electric mixer

Wire cooling rack

Before You Start-preheat oven to 375° spray inside of baking pan with non stick cooking spray, line the pan with parchment paper and spray the parchment paper with non stick cooking spray.

Lets Make It!

In a bowl combine flour, baking powder, baking soda, cinnamon, ginger and salt. In another bowl, using an electric mixer, on medium high, beat together the eggs and sugar. Add pumpkin and mix to combine, slowly beat in the flour until well blended.  Spread evenly into prepared pan. Bake for 15-210 minutes or until toothpick comes out clean. Remove from oven and let cool in pan for about 5 minutes. Then gently remove the cake from the pan ( use the parchment paper edges to lift out of the pan and place on wire rack to cool for about 20 minutes.

What You Need for the FILLING

1 8 oz. Container cream cheese ( room temperature)

1 tsp. Vanilla extract

1 Cup powdered sugar ( sifted)

1/2 Cup butter (unsalted) or margarine (softened)

Mixing bowl

Electric Mixer

Rubber spatula

Lets Make It!

Beat together cream cheese, powdered sugar, butter and vanilla extract. In a bowl, using an electric mixer on medium speed.

Back to the Cake!  🙂

Cut the cake in half and remove the parchment paper. Place first piece on serving plate and spread the cream cheese mixture over cake. Add the second piece to the cream cheese topped cake. Set it aside and it is time to make the topping.

What You Need TOPPING-

2 1/4 Cups brown sugar (packed)

1/4 Cup water

1/4 Cup butter (unsalted)

1 Cup heavy whipping cream

1/4 Cup sliced almonds

1/2 Cup chopped walnuts

2 Qt. saucepan

Lets Make It !

In the saucepan over medium heat bring brown sugar water and butter to boiling, stirring constantly. Then boil for 5 minutes more stirring occasionally. Stir in the whipping cream and heat to boiling again. Remove from heat and set aside to cool a bit. Now pour it all over the top of the cake and sprinkle with nuts.

Serves 6-8

Thank you for indulging my little holiday break. 🙂

Will you make this sweet Pumpkin Creamcheese Cake for your new years eve dessert?

  

“May the Lord bless you and keep you; may He let His grace shine upon you and be gracious to you; may the Lord turn His face toward you and give you peace.” Numbers 6:24-6:26 NIV