Praline Pumpkin Torte

This cake was a little time consuming but oh so very, very good.

You start off by making the Praline which was very simple to make 4 ingrediants and then you pour it in a pan and let it cool while you work on the cake part of things. After that is done you have to carefully spoon the batter over the brown sugar mixture (or Praline). and then bake it for the normal cake time 30-35 min. or until toothpick near center comes out clean. let it cool in pan for 5 min. and then remove from the pan to let it cool completely. The picture to the left shows the first two steps being done. Can't you smell it already, oh that looks so good. Just bloging about it makes me want to make another right now. OK must use control.

Step three: The topping was very light tasting and added to the cakes flavor. It wasn't very hard to make either. Heavy whipping cream, confectioners' sugar and vanilla extract and a few chopped pecans.

After everything is all cooled off you frost it and put the one layer on top of the other and hope it doesn't fall. haha! It is a very tall cake once you are done. My cake holder could bearly close on top of it. I actually squished just a little of the topping, but not too bad.

The only thing I would do different the next time around would be to double the praline topping. It was so good. My husband and I both would have liked more of it.

I think this cake is my favorite so far and I can't wait to try the new modifaction next time. I'm also thinking that even though this is pumpkin and tends to be a winter/fall thing I will be making this one again no matter what time of year it is. Yummy.

Pumpkin Cheesecake Dessert

I made this cheese cake in November before Thanksgiving. This is probably the 4th cheese cake I made and It was very tasty. I did however double the crust recipe. I never feel like they have enough crust. Do your own thing but for me I like a thicker crust. I put all the ingredients in my food processor and hit the button that was so much easier then the other way I was doing it. I will say this the bottom is a little spice heavy but with the pumpkin filling I think it blended very well. It called for Cinnamon, ginger and cloves. Oh I also don't want to take credit for the food processor idea, I got that from a friend. Thank you friend.

The recipe also called for a tart pan which I did not have so I used a spring foam pan instead, which with the double crust it turned out fine.

My husband isn't much of a cheesecake person but he really enjoyed this one. He said I could make this one again anytime. It was very simple to make. I like easy.