Easy Pumpkin Cheesecake Balls-Festive Fall Dessert

Pumpkin Pecan Delight Trifles Indulge in the rich flavors of fall with these delightful Pumpkin Pecan Delight Trifles, featuring layers of spiced pumpkin cake, creamy cheesecake filling, and luscious caramel sauce, all topped with crunchy pecans. Ingredients For the Cake: 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon pumpkin pie spice 1 1/2 cups granulated sugar 1 15 ounce can pumpkin puree (not pumpkin pie) 3/4 cup vegetable oil 1/4 cup whole milk 3 eggs For the Caramel Sauce: 4 tablespoons salted butter 1 cup brown sugar, packed (light or dark) 1 cup heavy whipping cream 1/2 teaspoon vanilla extract For the Nuts: 3/4 cup pecan pieces 16 pecan halves For the Cheesecake Filling: 1 1/2 cups heavy whipping cream 1 8 ounce block cream cheese 1/4 cup granulated sugar 1 teaspoon vanilla Instructions For the Cake: Preheat the oven to 350 degrees F and grease a 9x9 inch cake pan. In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. In a separate bowl, mix together the sugar, pumpkin puree, oil, milk, and eggs until well combined. Gradually add the dry ingredients to the wet mixture and stir until just combined. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool completely, then cut into bite-sized squares. For the Brown Sugar Caramel Sauce: In a 2-quart pot over medium heat, melt the butter and add the brown sugar and whipping cream. Stir gently with a wooden spoon or heat-resistant spatula. Once the mixture reaches a boil, let it cook for 1 minute. Remove from heat and stir in the vanilla. Let the caramel cool slightly before transferring it to a jar. Store in the refrigerator until ready to use. For the Nuts: Spread the pecan pieces on a baking sheet and toast in the oven at 350 degrees for 7 minutes. Remove from the oven and let them cool. For the Cheesecake Filling: In a mixing bowl, beat the cream cheese and granulated sugar together until smooth. Add the heavy whipping cream and vanilla, and beat until stiff peaks form. Transfer the filling to a piping bag for easy assembly. For Assembling the Trifles: Begin by pouring about a teaspoon of caramel into the bottom of each dish or cup. Layer with cubed pumpkin cake, followed by a layer of the cheesecake filling. Sprinkle with about a tablespoon of pecan pieces, and drizzle with more caramel. Repeat the layering process until the cups are filled, finishing with a drizzle of caramel and a couple of pecan halves on top. Serve immediately, or if preparing in advance, skip the final drizzle of caramel and pecans and refrigerate overnight. Drizzle with caramel right before serving.

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Pumpkin Pecan Mini Cheesecakes-Fall Flavor Delight

Pumpkin Cream Cheese Delight This creamy pumpkin pie brings together the rich flavors of pumpkin and cream cheese for a delightful dessert that's perfect for any occasion. Ingredients: 1 (8 oz) package softened cream cheese 2 cups mashed canned pumpkin 1 cup sugar 1/4 teaspoon salt 1 plus 2 egg yolks, slightly beaten 1 cup half and half 1/4 cup melted butter 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon optional ground ginger 1 piece pre-made pie dough for topping whipped cream Directions: Preheat Oven to 180°C / 350°F: Set your oven to the desired temperature to ensure it’s ready for baking. Prepare the Crust: Place the pie dough in a 9-inch (23cm) pie pan, pressing down on the bottom and sides. Pinch and crimp the edges for decoration, then freeze for 1 hour to firm up. Line the crust with foil and fill with pie weights or dried beans. Bake for 10 minutes, remove weights and foil, and bake an additional 10 minutes, or until the crust is lightly golden. Make the Filling: In a large bowl, beat softened cream cheese until smooth. Add the canned pumpkin and mix until combined. Add the sugar and salt, mixing until smooth. Incorporate the egg mixture, half-and-half, and melted butter, mixing until fully blended. Add vanilla, cinnamon, and optional ginger, mixing until well incorporated. Pour and Bake: Pour the filling into the warm pie crust. Bake for about 50 minutes or until the center is set. Cool on a wire rack to room temperature. Serve: Slice and top with whipped cream as desired.

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