Cream Cheese Pumpkin Pie Cake
pumpkin dessert recipe thanksgiving dessert recipe pumpkin pie recipe pumpkin cake recipe pumpkin pie cake recipe cream cheese pumpkin recipe cream cheese pumpkin pie recipe cream cheese pumpkin
pumpkin dessert recipe thanksgiving dessert recipe pumpkin pie recipe pumpkin cake recipe pumpkin pie cake recipe cream cheese pumpkin recipe cream
Cream Cheese Pumpkin Pie Cake
"I'm never making pumpkin pie ever again"
From Ana's Kitchen
Pumpkin pie is a family favorite in our household--birthdays, holidays, just for fun, it's always good! After making this yummy, gooey, cream cheesy sensation I just don't know that I could ever go back! The cake crust makes it perfect to cut into yummy squares while the top of the "cake" tastes even better than pumpkin pie though it has about the same texture. You need to make the cake right now. Do it.
What are you still doing sitting there?!
Crust:
2 cups flour
1/2 cup sugar
1/2 cup dry milk (to prevent the granules from remaining chunky in the crust, blend to a powder)
1 teaspoon salt
1 tablespoon baking powder
1 tablespoon vanilla
1 egg
8 ounces (one stick) butter, melted
***you can replace all of the ingredients up to the egg with one box of yellow cake mix if you want to make things easier (I don't like the fake taste of yellow cake mix, so I prefer to make the scratch recipe***
Pumpkin Pie Top:
1 package cream cheese, softened
1 stick butter, melted
3 eggs
1 (15 ounce) can pumpkin
1 teaspoon vanilla
3 1/2 cups powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
***if you want to make the recipe easier, you can use a 29 ounce can of prepared pumpkin pie filling instead of pure pumpkin and then you don't need any of the ingredients under the pumpkin***
Directions:
Preheat oven to 350
Beat crust ingredients together and press into the bottom of a greased 13x9 inch pan
Beat the cream cheese until smooth (if it's too hard, defrost it for 30 seconds in your microwave--if the cream cheese isn't smooth before adding the rest of the ingredients, it will stay chunky). Beat in the pumpkin, then the eggs, then the butter. Finally beat in all of the rest of the ingredients and pour over the crust. Bake 45 minutes, keeping an eye on the crust to make sure it doesn't burn. The cake will still be pretty flimsy looking if you shake it a little, but take it out anyways (do not bake longer than fifty minutes). Let the cake cool completely before you cut it into squares. Top with whipped cream and wow the pants off of your Thanksgiving guest.
