Pumpkin Cheesecake Topped Chocolate Bundt Cake W Dulce De Leche Recipes

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.

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.