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All the best parts of pumpkin pie and all the best parts of cheesecake.

Ingredients:

Crust*:

1 1/2 cup gingersnap cookie crumbs

1/3 cup butter, melted

Filling:

3 packages cream cheese

1 cup sugar

1/4 cup brown sugar

2 eggs

2 cups pumpkin pie mix

2/3 cup evaporated milk

1 tablespoon cornstarch

1 teaspoon cinnamon

Topping:

2 cups sour cream

1/2 cup pumpkin pie mix

1 teaspoon vanilla extract

2 tablespoons from cheesecake batter

Preheat oven to 350° F.   Pat crust into bottom of pan and bake for 6-8 minutes.

Beat cream cheese until fluffy.  Add sugars a bit at a time.  Mix eggs, pumpkin, and milk together in a separate bowl and then beat the mixture slowly into the cream cheese.  Beat in cornstarch.

Grease sides of pan and pour batter in.  Set aside two tablespoons of batter for topping.  Bake for 55-60 minutes.

Mix sour cream, pumpkin, extra batter, and vanilla.  Pour overtop cake and smooth over the surface.  Bake for 5 more minutes.

Set aside to cool.  While still warm, decorate with butterscotch chips and white chocolate chips.  Refridgerate at least two hours.

* The crumbs up the side in the photo aren’t part of the crust, that was an extra two (maybe even three, come to think of it) cups of gingersnap crumbs pressed against the cake after it cooled.

Tags: cheesecake, dessert, halloween, pumpkin, pumpkin cheesecake, recipe, thanksgiving
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This is my recipe from searching lots online and taking the best bits from all the chocolate orange cakes I could find.  A very moist, very flavorful, and exotic cake.

Ingredients:

1 cup butter

1 1/2 cups granulated sugar

3 eggs

2 teaspoons vanilla extract

1 cup plain or vanilla yogurt

1 3/4 cups flour

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

3 single ounce squares semisweet chocolate

3 tablespoons orange zest

4 tablespoons orange juice

Preheat oven to 350° F.  Prepare the pan by greasing and arranging orange slices on the bottom.

Mix butter, sugar, eggs, vanilla, and yogurt.

In a separate bowl, mix flour, baking soda, baking powder, and salt.  Slowly combine the two bowls by pouring dry ingredients onto wet ingredients and mixing well.

Separate the batter into halves.

Add two melted squares of semisweet chocolate into one half, and the orange zest and juice into the other.

Marble the batter over the orange slices in your prepared pan and bake for 50 minutes.

When ready, take it out and let it cool.  Refrigerate if possible.

Flip cake (after flattening the now-bottom with a knife as necessary or choosing a serving platter with a rounded bottom) so that orange slices face upwards.

Glaze:

2 tablespoons orange juice

2 tablespoons granulated sugar

Decorate with orange or lemon peel and small slices of cherry.  Drizzle melted chocolate.

Tags: cake, cherry, chocolate, dessert, marbled, orange, recipe
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