Autumn has officially arrived, and there’s a bit of a chill in the morning air. A new season means a new set of favorite foods. Comforting, hearty stews and soups, apples, cinnamon, and of course, pumpkin, all make reappearances after months of zucchini, tomatoes, and salads. We are ready to tailgate, pick apples, go leaf-peeping, and visit the pumpkin patch.
Pumpkin is a well-loved ingredient popular in the cooler months of fall. It’s used in smoothies, soups, and many baked goods. Today we came up with something a little different, pumpkin cheesecake squares. A cream cheese topping swirled throughout enriches the perfectly spiced pumpkin cake. Baked in a 13 by 9 inch baking dish, it’s suitable for traveling to your next tailgate or potluck dinner.
Tip: Instead of spooning cream cheese mixture onto pumpkin batter, fill a quart size resealable plastic bag with the cream cheese mixture, let air out of bag and seal. Cut a 1/2-inch off of the corner of the bag. Pipe cream cheese into 4 rows, then drag a knife through each row of cream cheese. Alternate directions when dragging the filling to form a pattern.
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