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Creamy Cinnamon & vanilla Chi Pumpkin Cheesecake Recipe

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This recipe for Creamy Cinnamon & vanilla Chi Pumpkin Cheesecake is from The Gourmet Galley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pumpkin Cake:
4 eggs
1 2/3 c. granulated sugar
1 c. vegetable oil
15-oz can pumpkin
2 c. sifted all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda


Vanilla Cream Cake Coating:
8-oz package cream cheese, softened
1/2 c. butter or margarine, softened
2 c. sifted confectioners' sugar
4 tsp. vanilla extract, divided
Directions:
Directions:
Preheat the oven to 350º F. In medium mixing bowl combin eggs, sugar, oil pumpkin and blend till light and fluffy. Stir together flour, baking powder, ground cinnamon, salt and baking soda. Add dry ingredients to pumpkin mixture, blending at low speed till thoroughly combined and smooth. Dispense batter into greased 13x10 in. baking pan and Bake for 30 minutes. Remove from oven and Let cool entirely before adding cake coating.

Vanilla Cream Cake Coating: In medium bowl, combine cream cheese, vanilla and butter. Turn electric mixer on low while gradually folding in sugar. Add remaining vanilla and mix once more. Spread cake coating over cooled pumpkin bars, dusting top with cinnamon sugar. Cover and store in fridge till ready to serve. Enjoy!
Number Of Servings:
Number Of Servings:
48 small bars or 24 larger bars,
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
A Thanksgiving Tradition since 2009

 

 

 

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