Pumpkin Cheesecake Topped Chocolate Bundt Cake W Dulce De Leche Food

PUMPKIN CHEESECAKE TOPPED CHOCOLATE BUNDT CAKE W. DULCE DE LECHE

Steps:

• Preheat oven to 350 degrees F. Spray a 12 cup bundt pan with flour-added cooking spray.
• In a small mixing bowl, beat softened cream cheese and both sugars until smooth. Thoroughly stir (do not beat) in eggs, pumpkin, cornstarch, vanilla and pumpkin pie spice or spice combo. Pour into bundt pan and bake for 15 minutes.
• While pumpkin mixture bakes, combine cocoa and chocolate in a small saucepan; pour hot coffee over chocolate and whisk until smooth - if coffee is not hot enough to melt chocolate, turn heat to medium and heat just enough so that chocolate melts; Remove from heat (if using) and whisk in sour cream.
• In a second bowl, whisk together flour, salt, and baking soda. Using electric mixer, beat butter, brown sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Add eggs and continue beating for another minute.
• By hand, stir 1/3 of the flour mixture into batter. Add half of the chocolate/sour cream mixture and stir until incorporated. Scrape bowl and add remaining flour mixture and all of remaining chocolate mixture. Stir in chocolate mini chips.
• Remove bundt cake pan from oven and quickly pour chocolate mixture over pumpkin. Return to oven and bake for 42 minutes or until wooden skewer inserted into center comes out with few crumbs attached.
• Cool in pan 30 minutes, then invert cake onto parchment paper or cake plate. Let cool at room temperature for 1 hour, then transfer to refrigerator to chill.
• Before serving, drizzle with dulce de leche or caramel sauce.
• Store cake in refrigerator.

ALMOST-FAMOUS PUMPKIN CHEESECAKE

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F.
• Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.
• Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.
• Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
• Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.

DULCE DE LECHE CHOCOFLAN

Steps:

• Heat oven to 350 degrees.
• Make the flan: In a blender, combine the dulce de leche, evaporated milk, cream cheese, vanilla extract and salt, and blend until smooth, 20 to 30 seconds. Pour in the eggs and blend for another 10 seconds until smooth.
• Make the chocolate cake: Sift the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon and salt directly into the bowl of a stand mixer fitted with a paddle attachment. Mix on the lowest setting until just combined, then add the butter and continue mixing on low speed until the mixture resembles wet sand. Stop the mixer and scrape down the sides of the bowl if needed.
• In a liquid measuring cup, combine the coffee, buttermilk, egg and vanilla extract, then slowly pour it into the flour-butter mixture with the mixer running on low. Scrape down the sides of the bowl and beat the mixture on high for 1 full minute.
• Liberally coat a 10-cup Bundt pan with nonstick baking spray. Add the cake batter, smoothing the top with an offset spatula or spoon. Carefully ladle in the flan mixture so you disturb the cake batter as little as possible. Transfer the Bundt pan to a roasting pan or baking dish large enough to fit the Bundt pan. Grease a piece of foil and place it onto the Bundt pan, greased side down, folding it over the edges to loosely seal it. Transfer to the oven. Pour enough water into the roasting pan or baking dish to come up 2 to 3 inches (tap water is fine).
• Bake until a skewer inserted in the cake part comes out with few to no crumbs, 1 1/2 to 2 hours.
• Carefully remove the Bundt pan from the roasting pan and uncover. Transfer to a rack and let cool to room temperature. Once fully cooled, cover the top with plastic wrap and refrigerate until chilled and set, at least 2 hours.
• Once you're ready to serve, carefully run a knife around any edges that are still sticking, then invert onto a serving platter, gently shaking it up and down if it's being difficult. (If it was greased properly, you shouldn't have any major issues.) The chocoflan can be covered and refrigerated for up to 3 days.

MASCARPONE CHEESECAKE W. CANDIED PECANS AND DULCE DE LECHE SAUCE

Steps:

• For crust:.
• Preheat oven to 350°F.
• Finely grine pecans in processor.
• Mix butter, flour, ground pecans, sugar and vanilla essence.
• Press into greased 9" springform pan.
• For filling:.
• Using electric mixer, beat cream cheese in large bowl until smooth.
• Add mascarpone and flour; beat until smooth, occasionally scraping down sides of bowl with rubber spatula.
• Gradually add sugar and beat until smooth. Beat in vanilla and lemon juice.
• Add eggs 1 at a time, beating just until blended after each addition.
• Pour filling over crust in the springform pan.
• Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan.
• Bake cheesecake until top is golden and cake is almost set (center 2 inches will still move slightly when pan is gently shaken), about 1 hour 15 minutes.
• Meanwhile --
• For candied pecans:.
• Line baking sheet with foil; spray with nonstick spray.
• Combine sugar, and water in heavy small saucepan.
• Stir over medium-low heat until sugar dissolves.
• Increase heat; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 7 minutes.
• Remove from heat.
• Immediately stir in pecans. Quickly pour mixture out onto prepared baking sheet. Working quickly and using 2 forks, separate pecans into individual halves. Cool completely.
• Break candied pecans apart, leaving each pecan half intact with some candied caramel attached.
• (Can be made 1 week ahead. Store airtight at room temperature. Makes about 1 cup.).
• (Can toast pecans at 350°F for 5-7 minutes first before stirring them into caramel).
• For dulce de leche sauce:.
• Combine whipping cream and brown sugar in heavy medium saucepan.
• Stir over medium heat until sugar dissolves.
• Boil until mixture is reduced to 1 cup, stirring occasionally, about 5 minutes.
• Stir in sweetened condensed milk.
• (Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat just until warm and pourable. Makes about 1 1/3 cups.).
• Cool cake on rack 1 hour.
• Refrigerate uncovered overnight.
• (Can be made 2 days ahead. Cover and keep refrigerated.).
• Arrange Candied Pecans decoratively atop cake. Cut cake into wedges. Serve with Dulce de Leche Sauce.
• *Italian cream cheese, available at Italian markets and many supermarkets.

DULCE DE LECHE CHEESECAKE

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan. In a large bowl, combine cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto bottom and 2 inches up sides of prepared pan.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
• Pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl.
• Place springform pan in a large baking pan; add 1 inches of hot water to larger pan. Bake 60-70 minutes or until center is just set and top appears dull.
• Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour.
• In a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of pan.
• In a small bowl, whisk dulce de leche and hot water until smooth; drizzle over cheesecake. Yield: 16 servings.
• Editor's Note: This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using.

PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5-7 minutes or until set. Cool for 10 minutes., In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, milk, cornstarch, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. , Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set. , In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight., Remove sides of pan. Let stand at room temperature 30 minutes before slicing. If desired, serve with toppings.

POUND CAKE WITH DULCE DE LECHE FILLING

Steps:

• Preheat you oven to 350°F.
• Cream butter and margarine with sugar.
• While the butters and sugar cream mix in separated bowl flour an baking powder.
• In an other bowl mix orange juice, vanilla and irich cream.
• Pour egg yolks into the butter mixture, one at a time.
• Mix in the dry ingredients and the wet ingredients alternating.
• In a separate bowl, wisk the egg whites until they form soft peeks.
• With a large spoon (wooden spoon or spatula) mix in the egg whites into the mixture.
• Pour into the pan and bake for 40 to 50 minutes.
• As soon as it comes out of the oven unmold it. (this will avoid over cooking).
• Let it cool for 30 mins, and divide it using a nylon thread.
• The nylon thread technic, is very easy and accurate for us who are not too handy with the serrated knife. Just mark with toothpicks the midpoint on the side of your cake in 4 spots.
• With a long string of nylon thread, holding it tight, place your right hand in one of the toothpicks and move the left hand around marks passing the thread thru the cake.
• In a skillet toast the almonds for 5 mins, until they are crunchy.
• Safe a 1/4 cup of dulce de leche and pour it onver one side of the cake
• sprinkle almonds over, and top it with the other side of the cake.
• Enjoy.

PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Brush the inside of a 10-inch springform pan with 1 teaspoon softened butter.
• Mix graham cracker crumbs, cinnamon, 1/4 cup white sugar, and 1/4 cup melted butter together in a bowl until incorporated. Press mixture into the bottom of the springform pan.
• Beat cream cheese and 1 1/2 cup white sugar together in a bowl until smooth. Add eggs, 1 at a time, blending in each egg before adding the next. Stir in cream, pumpkin, 2 teaspoons vanilla extract, and pumpkin pie spice until thoroughly blended. Pour cream cheese mixture over the graham cracker crust.
• Bake in the preheated oven until cheesecake is set in the middle, 1 1/2 hours. Remove from oven and let rest for 10 minutes, or leave on oven rack with door ajar for up to several hours.
• Beat sour cream, 1/2 cup sugar, and 2 teaspoons vanilla extract together in a bowl until smooth. Pour sour cream topping over cheesecake. Chill in refrigerator before removing sides of pan, about 3 hours.