Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Pumpkin Cheesecake Bundt Cake With A Cream Cheese Maple Drizzle

on October 15, 2014

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This cake combines the taste of a pumpkin cheesecake with a moist and delicious cake. My new bundt pan gives an elegant touch that will have your friends saying WOW!.

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First is to butter and flour your pan really well. If you’ve been reading my blog you know that when it comes to making cakes, doing it from scratch is great, but this box cake mix, French vanilla is my “go to” base for all my cakes. I can make this brand into any flavor I need. It has that special vanilla flavor, plus all the ingredients are all pre-measured out for you. This box cake mix never disappoints. So let’s get started. I follow the back of the box’s instructions, because I’m using 2 boxes for this recipe.  You may not need all the batter when you’re done, but 1 box is not enough for this pan and this recipe. First the wet ingredients. I do one box at a time, it just never works out right if you combine them. Follow the wet ingredients according to the back of the box.

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Now to the wet ingredients I add 1/2 a cup each of pure pumpkin puree,  room temperature ricotta cheese, 1 tablespoon of pure vanilla extract, and 1 tablespoon of cream cheese emulsion ( you can find this  at any baking store). I whisk the room temperature eggs, water, and  vegetable oil together first, then whisk in the ricotta, pumpkin puree, and the extracts. Below is what the wet ingredients will look like after they are all mixed together.

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Second for the dry ingredients, since everything is already measured, all I do to the dry is add in my pumpkin spice blend (1 tablespoon) and whisk that together. My pumpkin spice blend recipe can be found under my pumpkin pancake recipe. I add in a 1/3 of the dry ingredients at a time to the wet, giving the dry time to incorporate into the wet. Once I’ve completed the first box I repeat this process again with the second, only with the second I reserve back 1/3/ of the wet and dry and leave out the pumpkin puree and pumpkin spice blend. I want the center of the cake to just have a cheesecake type of center. So in the bottom 1/3 of the bundt pan I pour in the pumpkin batter. In the center I add to that the batter I reserved without the pumpkin ingredients.

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You want to make sure that you don’t fill the pan all the way to the top, giving the batter a chance to rise. At this point you want to have your oven set to 350 degrees and follow the baking instructions of the box. It may take a few minutes longer than the box says, due to the fact there is more batter in this pan than 1 box of batter. Keep checking it regularly after the box says it should be done with a cake tester, or a long wooden skewer. When the cake tester comes out clean it’s done. I believe it was an extra 10-12 minutes for this pan.

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After I take the cake out of the oven, I place a plate over the top and invert it, so the cake will cool in this position and make for easy removal. Next, I move on to the cream cheese maple drizzle. Start with a large bowl.

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In this bowl I have 1-8 ounce bar of softened cream cheese, and I cup of powdered sugar. If you like your glaze really sweet, you can add more sugar.  Stir that all together, and then to loosen it up into a glaze, just start drizzling real maple syrup into the mixture until it has the consistency of a glaze (a little more than a 1/4 cup or so). You want it to fall of the spoon easily when you tilt the spoon. After the cake has completely cooled, remove it from the pan. It should lift right off. Place on a serving plate and just drizzle as much or as little of the glaze that you like.

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There you have it, my Pumpkin Cheesecake Bundt Cake With A Cream Cheese Maple Drizzle.


One response to “Pumpkin Cheesecake Bundt Cake With A Cream Cheese Maple Drizzle

  1. robert leblanc says:

    On our way to Zilly. Table of three.

    Sent from my iPhone


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