Mini Pumpkin Cheesecakes with Brown Sugar Whipped Cream

The big question of fall desserts is “Do you prefer apple or pumpkin?”  I can never decide.  Luckily, with most desserts you can do a version of each.  Not too long ago, I made Mini Apple Pie Cheesecakes by Baked by Rachel.  I was finally able to make the alternate, Mini Pumpkin Cheesecakes.  I took components of three different mini cheesecake recipes to make them.

I made the crust and started putting the cheesecake in the cavities.  Everything was going great.

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And as I filled the last one, I saw the egg sitting on the counter.  Ugh, I was so mad.  It was definitely too late to go back and try to add it to the filling so I put them in the oven and hoped for the best.

The cheesecakes did come out a little funny looking.  They kind of sunk rather than dome up a little.

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Despite how they look, they still taste great!  And the brown sugar whipped cream?  It not only covers the funny looking part, but it is delicious!

IMG_4987For the graham cracker crust recipe, click here.

For the pumpkin cheesecake recipe, click here.

For the brown sugar whipped cream recipe, click here.

IMG_4988These make a great dessert to bring to a get together after that big Thanksgiving meal.  You get the pumpkin fix without having to worry about slicing up a pie and getting plates and forks dirty.  Just grab and go!

And what do you prefer?  Apple or pumpkin??

 

Pumpkin Pie Lasagna

Finally!  A new post.  Since going back to work from maternity leave almost a month ago, I have hardly had time to bake, never mind blog about it.  And as I write this post at 6:00 am, I am enjoying a rare quiet moment with a cup of coffee.  The baby slept through the night for the first time and is still sleeping.  Yay!  And my husband and son are still sleeping.

So it is November.  Already!  And I feel like I woke up on November 1st and Christmas was in my face.

Don’t get me wrong, I absolutely love Christmas.  Maybe borderline obsessed with it.  But I am not ready just yet.  I mean, I have so much more apple and pumpkin baking to do!  And we are hosting Thanksgiving so I need to focus on that first.

Pumpkin Pie Lasagna from Beyond Frosting has been on my fall baking list for quite a while.  I had my friend Leslie and her husband and baby over for dinner and thought it would be the perfect time to make it.  As I am trying to cut down on my dessert intake (so hard when you love to bake by the way…and Halloween was 3 days ago!), I didn’t want this all for just Matt and I.

 This is all about layers of deliciousness.  I made mine in a 9 inch springform pan.  The original recipe is made in this and I loved how it looked!  I wanted to recreate it.  The recipe makes suggestions of how to make it in a regular dish if you decide to do that instead.

First you start with the layer of graham crackers.  The recipe suggests making a double layer of this and it is a good idea to do.  It helps to make a sturdy “crust.”

IMG_4884Then you spread the creamy pumpkin filling over the graham crackers.

IMG_4885Sprinkle with mini chocolate chips.

IMG_4886Spread a thin layer of cool whip.

IMG_4888Repeat two more times.  (You don’t need to double up the graham cracker layers for the next two).

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IMG_4891It’s always nerve racking for me when I take the ring off a springform pan.  I have images of my dessert collapsing.

IMG_4903But it didn’t!  I love seeing all of the layers!  It’s dorky but I think it looks pretty…

IMG_4908And a slice of it looks just as great.

IMG_4909This “lasagna” is like an icebox cake, which is my new favorite thing to make.  It’s no-bake, quick and easy.  And you can easily change up flavors depending on the season or holiday.  Beyond Frosting has an Apple Pie Lasagna that I am dying to try.

Remember at the beginning of this post when I said I had a quiet moment to myself so I started this post?  That lasted about ten minutes.  I am wrapping it up a day later at 5:00 pm.  But I got it done!

Pumpkin Bundt Cake with Cinnamon Glaze

A few weeks ago, we had the first “fall like” day.  A beautiful sunny day with temperatures in the low 70’s.  What does that mean?  It means it is time for fall baking.  This is one of my favorite things about the season.  I can’t get enough of making pumpkin and apple desserts.

An upcoming Sundays with Joy recipe is Pumpkin Bundt Cake with Cinnamon Glaze by Joy the Baker.  Although it is not due to be made until mid-October, it seemed like the perfect first recipe to make for the fall season.  So on that beautiful first “fall like” day, I took advantage of both kids sleeping.  I was actually able to bake something from start to finish without any interruptions.  This never happens!

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This cake comes together so quickly.  And the best part about it is all of the wonderful spices that go into it, including cloves, nutmeg, ginger, and cinnamon.  Nothing but the smells of fall!

A cinnamon glaze tops off the cake.  The recipe indicates that you should drizzle the glaze over the cake.  I could not get it thin enough to drizzle so I spread it like a frosting.

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I love how the frosting looks on the cake.  Makes it look somewhat fancy :).

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And this is another cake, like this Browned Butter Glazed Banana Cake, that could be eaten for breakfast or as a dessert.  It also pairs well with a hot cup of coffee!

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If you want to make this amazing cake, you can find the recipe in the Joy the Baker Cookbook.

Now that I have a pumpkin recipe done, it is time to make an apple one.  I am not sure which I like more, pumpkin or apple.  What is your favorite???