Is it a carrot cake? Is it a cheesecake? It’s both! This 2-in-1 Easter dessert recipe swirls the spiced sweetness of traditional carrot cake with a creamy, smooth cheesecake and just a hint of lemon. Go ahead. Try and have just one bar.
Pumpkin Cream Cheese Bars1 (8 ounce) package cream cheese, softened 1/4 cup sugar 1 egg 1/2 teaspoon vanilla extract Batter: 1 cup canned pumpkin puree 1 cup sugar 1 egg 1/3 cup vegetable oil 1 cup all-purpose flour 1 1/2 teaspoons pumpkin pie spice (see Note for substitution) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Read more at http://www.the-girl-who-ate-everything.com/2013/10/pumpkin-cream-cheese-bars.html#L2Gf09glc0jXyZqc.99
Pumpkin Dump Cake. for thanksgiving.. way better than pumpkin pie!
Cooking & Baking = Food!
1/2 lb sausage 8 oz cream cheese 8 oz Velvetta (I like Blanco) 1/2 cup sour cream 1 or 2 cans Rotel
Blueberry Cheesecake Cookies Ingredients: 2 boxes Jiffy Blueberry Muffin mix 4 oz. cream cheese 1 stick of butter ½ C. light brown sugar, firmly packed 2 eggs 1 ½ C. white chocolate chips
Food & Beverage
Oreo Cheesecake Cake 2
Who Doesn't Love Cheesecake?
pink lemonade cupcakes
Cannoli Cheesecake from Taste of Home | cartons (15 ounces each) ricotta cheese 1-1/2 cups sugar 1/2 cup all-purpose flour 3 teaspoons vanilla extract 2 teaspoons grated orange peel 7 eggs, lightly beaten 1/3 cup miniature semisweet chocolate chips 1/4 cup chopped pistachios